Best Plum Chicken Recipes

CHICKEN WITH PLUM GLAZE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Season the chicken pieces with salt and pepper to taste and place skin-side-up onto the prepared baking sheet. Bake in the preheated oven for 20 minutes.
• While the chicken is baking, stir together the plum jam, 1 1/2 teaspoons pepper, ginger, and horseradish in a small bowl. After the chicken has baked 20 minutes, brush with the plum glaze and return to the oven.
• Continue baking until no longer pink at the bone and the juices run clear, 20 to 30 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

PLUM-GLAZED ROAST CHICKEN

Steps:

• Preheat oven to 350°. Arrange oranges in a shallow roasting pan, cut sides down. Place chicken over oranges, breast side up. Mix garlic powder and salt; rub over the outside and inside of chicken. Tuck wings under chicken; tie drumsticks together., Roast 1-1/4 hours. Meanwhile, drain plums, reserving liquid. Remove pits from plums. Place plums in a food processor; process until pureed., In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add pureed plums and reserved plum liquid; stir in remaining ingredients. , Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, stirring occasionally, 10-15 minutes. Remove 3/4 cup mixture for glaze; reserve remaining mixture for sauce., Remove chicken from oven; brush chicken with some of the glaze. Roast until a thermometer inserted in thigh reads 170°-175°, brushing occasionally with remaining glaze, 3/4 to 1-1/4 hours longer. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Reheat reserved sauce. Serve chicken with sauce.

SPICY PLUM CHICKEN THIGHS

Steps:

• Plum Sauce: Use side burner or grill. Heat oil in a medium saucepan over medium-high heat. Add onions and garlic and cook until soft. Add ginger, chile pepper, cinnamon and cloves and cook for 2 minutes. Add remaining ingredients and cook until plums are soft and mixture has thickened. Place mixture in a food processor and mix until smooth. Let cool.
• Preheat grill. Season chicken with salt and pepper to taste. Grill, on 1 side for 5 minutes, or until golden brown. Turn the chicken over, brush with the sauce and continue grilling for 3 to 4 minutes, turn over and brush with sauce. Continue grilling and brushing with the sauce until the chicken is cooked through, approximately 12 to 15 minutes.

CHICKEN IN PLUM SAUCE

Steps:

• place chicken in a baking dish.
• mix plum sauce with soy sauce (soy sauce is to taste so keep checking to see how you like it).
• add sauce to cover the chicken
• put in the oven and cook until chicken is cooked (around 40 - 50 minutes)
• serve with rice or as my nan did warm vegies and potatoes.

SKILLET PLUM CHICKEN TENDERS

Steps:

• Combine garlic salt and lemon pepper; sprinkle mixture over chicken. In a large nonstick skillet, heat oil over medium-high heat; brown chicken. Add plums and red onion; cook and stir 1-2 minutes., Reduce heat. Stir in next 5 ingredients. Mix cornstarch and wine until smooth; gradually stir into pan. Cook, covered, until chicken juices run clear and plums are tender, about 10 minutes. Just before serving, sprinkle with toasted sesame seeds.

CHICKEN IN PLUM SAUCE

Steps:

• Coat chicken pieces with flour; brown in oil in a large skillet over medium heat. Transfer to a greased 13-in. x 9-in. baking pan. , Drain plums, reserving syrup; remove pits and coarsely chop plums in a food processor. Pour into a measuring cup; add enough syrup to equal 2 cups. Place in a saucepan. Add honey, vinegar and garlic; bring to a boil. Cook and stir for 2 minutes. Pour over chicken. , Bake, uncovered, at 350° for 45 minutes or until chicken juices run clear.

FARFALLE WITH CHICKEN, RICOTTA, SPINACH, AND PLUM TOMATOES

Steps:

• Cook pasta according to package directions.
• While pasta is cooking, heat the oil in a saute pan over medium heat. Add the garlic and shallot and saute for 2 minutes. Add the chicken, wine, and tomatoes. Simmer for 5 minutes.
• Add the drained cooked pasta, spinach, ricotta, and cream. Season with salt and pepper and garnish with Parmesan.

GINGER PLUM CHICKEN STIR FRY

Steps:

• Heat some oil in a wok stir fry chicken in batches until browned all over, adding oil as needed, set to one side, wipe wok clean.
• Add about 1 tablespoon more of oil add onion, garlic, ginger and chili to wok stir fry until onion softens, add soy sauce, stir fry 1 minute.
• Add broccoli and return chicken to pan, stir fry 2 minutes, add both sauces, cabbage, carrots and mushrooms, stir fry a few minutes more.
• Finally add snow peas and sprouts, stir fry until vegetables are tender and chicken is cooked through.
• To Serve: Place in bowls or on plates and garnish with green onions.

ROAST BASIL CHICKEN, BASIL BABY POTATOES, FRISEE PLUM SALAD

Steps:

• Preheat the oven to 425 degrees F and set a wire rack on a rimmed baking sheet. Bring a medium saucepan of salted water to a boil. Add 2 cups basil; cook 30 seconds, then drain and rinse under cold water. Transfer to a food processor and puree with the butter, garlic, lemon zest and 1/2 teaspoon salt until smooth. Set aside.
• Spatchcock the chicken: Cut along each side of the backbone with kitchen shears; discard the backbone. Open the chicken like a book; flip over. Press down on the backbone to flatten. Gently loosen the skin from the breasts and thighs using your fingers. Transfer half of the basil butter to a bowl and rub all over the chicken and under the skin; season with salt and pepper. Transfer skin-side up to the rack. Roast until the skin is browned and crisp and a thermometer inserted into a thigh registers 165 degrees F, about 45 minutes. Transfer to a cutting board and let rest 15 minutes.
• Meanwhile, fill a medium saucepan with water; season with salt and add the potatoes. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 12 minutes. Drain and transfer to a large bowl; toss with half of the remaining basil butter and season with salt and pepper.
• Whisk the vinegar and mustard in a large bowl. Gradually whisk in the olive oil. Add the frisee, plums and the remaining 1 cup basil. Season with salt and pepper; gently toss to coat. Spread the remaining basil butter over the chicken; carve. Serve with the potatoes and salad.

PLUM GOOD CHICKEN THIGHS

Steps:

• Finely chop 2 tablespoons of green onions and set aside for the garnish. Cut remaining green onions into 1-inch pieces.
• Toss chicken thighs with five-spice powder and salt in a bowl.
• Heat oil in a skillet over medium heat. Add chicken thighs and cook until browned, about 5 minutes per side. Transfer to a plate, leaving drippings in the skillet.
• Cook green onion pieces in the drippings until lightly browned, about 4 minutes. Stir in plum jam, chicken broth, and balsamic vinegar. Bring to a boil. Reduce heat to medium and return thighs to the skillet. Cook until syrupy, turning a few times to coat, about 5 minutes. Garnish with reserved green onions.

CHICKEN WITH PLUM CHUTNEY

Steps:

• Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add chicken and cook until opaque throughout, about 5 minutes per side. Transfer to a plate. Set aside.
• Make chutney: To skillet, add remaining 1 tablespoon oil, onion, and jalapeno; cook until softened, about 3 minutes. Increase heat to medium-high; add plums, sugar, vinegar, curry powder, ginger, and 1/4 cup water. Bring to a boil; reduce to a simmer, and cook until plums are softened and liquid is slightly syrupy, about 8 minutes.
• Add chicken and any juices that have accumulated on plate; simmer until heated through, about 4 minutes. Season with salt and pepper to taste. Serve chicken with chutney spooned on top.

SAVORY STUFFED CHICKEN BREAST WITH PLUM GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over high heat. Using a paring knife, cut a pocket into the side of each breast. Place into skillet and sear until lightly browned on both sides, but not cooked through. Set aside.
• Combine cornbread, bacon, celery, onion, butter, and 1/4 cup chicken stock; mix until well combined. Stuff each breast with cornbread mixture.
• Bake in preheated oven for 25 minutes.
• While the chicken is baking, bring 1/3 cup chicken stock to a simmer. Whisk in plum jam, and simmer over medium-low heat until most of the chicken stock has evaporated.
• Pour plum glaze over chicken breasts, and cook for an additional 10 minutes and the center of the stuffed breast reaches 160 degrees F (70 degrees C).

PLUM CHICKEN

Steps:

• Pit and quarter black plums.
• Heat and stir chicken stock, red wine vinegar and brown sugar to combine.
• Place chicken thighs and plums in bottom of baking dish. Pour stock over chicken and plums.
• Bake in 350 degree oven for one hour.

CHICKEN THIGHS WITH PLUM TOMATOES, SPINACH, MUSHROOMS, AND ARTICHOKE HEARTS

Steps:

• Heat 1/4 cup oil in a heavy skillet over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Add chicken thighs and cook, turning occasionally, until fully browned and garlic has burned slightly, about 10 minutes; the burnt garlic will add to the smoky flavor of the dish.
• Add sofrito to the skillet and stir until chicken is coated in sofrito and oil. Season with salt and pepper. Turn heat to low and cook until chicken is no longer pink at the bone and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from the heat and set aside.
• Meanwhile, heat 1 tablespoon oil in a Dutch oven over medium heat. Add mushrooms and season with salt and pepper. Cook until mushrooms are slightly brown, adding a bit more oil if pan gets too dry, about 5 minutes. Stir in spinach and cook for 5 minutes. Add tomatoes and chicken, garlic, and sofrito mixture from the skillet; stir to mix.
• Return the skillet to the stove and turn heat to high. Pour Cabernet Sauvignon into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Transfer wine glaze to the Dutch oven; mix to combine. Add 2 cups chicken broth or more to fully cover the chicken. Reduce heat to low and simmer for at least 1 hour.
• Shortly before serving, place pine nuts in a dry skillet over medium-low heat. Cook, stirring frequently, until browned, about 3 minutes. Add pine nuts to the chicken mixture. Stir in artichoke hearts and allow to heat for 1 minute prior to serving.

BAKED CHICKEN WITH PLUM TOMATO SALSA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine mustard, mayonnaise, garlic, and zest and juice of 1 lime in a large bowl. Mix well. Sprinkle chicken drumsticks and thighs with salt and garlic pepper. Add chicken to the bowl and coat well. Place chicken into a baking dish.
• Bake in the preheated oven until chicken is golden brown and juices run clear, about 40 minutes.
• Meanwhile, combine tomatoes, jalapeno, onion, and cilantro in a bowl. Season with salt and juice of 1 lime.
• Remove chicken from the oven and serve with pan juices and a generous portion of salsa on top. Garnish with parsley.

PLUM GLAZED CHICKEN

Steps:

• Rinse chicken; dry well.
• Sprinkle generously with salt to season.
• Heat oil and butter together in a large skillet; add chicken and brown quickly on all sides.
• Arrange in shallow baking dish.
• Spoon glaze over chicken.
• Bake at 375°F, basting with glaze in pan, about 45 minutes.
• Gingered Plum Glaze: Slowly heat plum jam until it melts.
• Stir in catsup, lemon peel, lemon juice, vinegar, ginger, hot pepper seasoning, anise seed, dry mustard, cinnamon and cloves.

PLUM AND GINGER CHICKEN

Steps:

• Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
• Mix the plum sauce, corn syrup, soy sauce, garlic, and bouillon in a small bowl.
• Heat oil in a skillet over medium heat. Coat the chicken in cornstarch, and cook 5 minutes in the skillet, or until juices run clear. Mix in ginger, snow peas, and mushrooms, and continue cooking until tender. Stir in the plum sauce mixture. Cook until heated through.

PLUM GLAZED CHICKEN RECIPE - (4.5/5)

Steps:

• 1.Preheat oven to 350 degrees F. 2.Drain the plums and reserve the syrup. Remove the pits from the plums. 3.In a blender or food processor, whirl the plums and syrup until pureed if a thinner consistency desired; I prefer to puree half the plums with the syrup and coarsely chop the rest of the plums and add to the puree. I like it chunky. 4.Melt margarine in a wide skillet over medium heat. Add onion and cook until soft. 5.Stir in the plum puree, brown sugar, chili sauce, soy sauce, ginger and lemon juice. 6.Cook, uncovered, stirring often until slightly thickened. About 15 minutes. (I have also not cooked it at all and just dumped the mixture over the chicken and baked all together. The sauce is thinner but still tastes great!) 7.Sprinkle the chicken with salt and pepper. Arrange the chicken in a lightly greased baking pan. 8.Bake, uncovered, for 30 minutes, basting with plum sauce every 15 minutes. Turn the chicken over and bake, basting occasionally, for 30 more minutes. (I have also just browned the chicken and thrown it in a crock pot and added the sauce, cooking it on low for 4-6 hours). 9.Heat the remaining sauce and pass it at the table.

MEDITERRANEAN CHICKEN WITH PLUM TOMATOES AND POLENTA

Steps:

• Season chicken with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and brown, about 4 minutes. Transfer chicken to a plate.
• Reduce skillet heat to medium-low and add remaining 1 tablespoon oil. Add garlic and cook until soft, about 30 seconds. Add chickpeas and 1 cup water and bring to a boil; reduce heat and cook until reduced by 1/2, about 2 minutes.
• Add tomatoes to the simmering skillet and cook until soft and starting to fall apart, 4 to 5 minutes. Add olives, vinegar, and browned chicken and toss until heated through and chicken is no longer pink in the center and juices run clear, about 5 minutes.
• Meanwhile, bring water, salt, and pepper for polenta to a boil over high heat. Add cornmeal slowly while whisking constantly. Reduce heat to medium and simmer, whisking frequently, until thickened, 10 to 13 minutes. Remove from heat; add Parmesan cheese and butter and stir until smooth.
• Add parsley to chicken mixture and plate with polenta.

CHICKEN SAUTé WITH OLIVES AND PLUM TOMATOES

Steps:

• Heat 1 1/2 tablespoons oil in heavy medium skillet over medium heat. Sprinkle chicken on both sides with salt, pepper, and 1 tablespoon marjoram. Add to skillet; sauté until golden, about 4 minutes per side. Transfer chicken to plate. Add 1 tablespoon oil to skillet. Add bell pepper; sauté 2 minutes. Add garlic; sauté 1 minute. Add tomatoes; sauté until juices are released, about 3 minutes. Stir in olives and 2 tablespoons marjoram. Return chicken to skillet. Reduce heat to medium-low, cover, and simmer until chicken is cooked through, about 2 minutes. Season with salt and pepper.