Best Spicy Plum Chicken Thighs Recipes

Plum Good Chicken Thighs image

Provided by Jennici

Categories Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb boneless skinless chicken thighs (4-6 pieces)
1 tablespoon Chinese five spice powder
3 green onions or 3 scallions
2 tablespoons canola oil
1/2 cup chicken broth
1/2 cup plum jam
2 tablespoons balsamic vinegar
1/2 teaspoon salt

Steps:

In bowl, toss thighs with five-spice powder and salt. Finely chop green onions (enough to total 2 tbsp.) reserve for garnish. Cut remainder of onions into 1 inch pieces, set aside.
In skillet, heat oil on medium heat. Add thighs and cook 10 minutes (or until browned/no pink), turning once. Transfer to plate.
In drippings left in skillet, medium heat, cook 1 inch onion pieces 4 minutes (lightly browned). Stir in broth, jam, vinegar; heat to boiling.
Reduce heat to medium, put thighs in pan for five-ten minutes or until syrupy. Turn chicken a few times to coat with syrup. Garnish with finely chopped green onions.
Pairs well with asian themed side dishes, rice, vegetables.

Nutrition Facts : Calories 326.2, Fat 11.7, SaturatedFat 1.7, Cholesterol 94.4, Sodium 498.6, Carbohydrate 30.4, Fiber 0.7, Sugar 21.3, Protein 23.4

Spicy Plum Chicken Thighs image

Provided by Bobby Flay

Categories main-dish

Yield 4

Number Of Ingredients 15

2 tablespoons peanut oil
1 small onion, coarsely chopped
4 cloves garlic, coarsely chopped
1 tablespoon fresh ginger, coarsely chopped
1 Thai chile, coarsely chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 1/2 pounds red or purple plums, pitted and coarsely chopped
1/4 cup honey
1/4 cup soy sauce
2 tablespoons fresh lime juice
1 tablespoon granulated sugar
8 chicken thighs, skin on, bone in
Plum Sauce
Salt and freshly ground pepper

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 Tagine With Plums and Spices image

Provided by Chef Kate

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

1/4 cup extra virgin olive oil
1 large chicken, cut into eight pieces
fine sea salt
1 teaspoon fresh ground white pepper
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon Madras curry powder (optional)
1 large onion, thinly sliced
1 head garlic, cloves peeled and thinly sliced
1 tablespoon chopped fresh ginger
2 tablespoons preserved lemons, rind only, flesh discarded, finely chopped
2 tomatoes, peeled, seeded, and chopped
4 prunes, quartered and stones removed
1 1/2 cups chicken stock or 1 1/2 cups water
2 tablespoons almonds, slivered, toasted
2 cups couscous, cooked

Steps:

Place a tagine (or large heavy-bottomed casserole) at least 10 inches in diameter over high heat, and add the oil.
Season the chicken generously with salt and pepper.
When the oil is hot, place the chicken pieces skin-side-down in the pot.
When the oil starts to sizzle, reduce the heat to medium.
Sprinkle 1/2 teaspoon each of the coriander, cumin, turmeric, and curry powder (if using) over the chicken.
Cook until the chicken is golden brown, about 15 minutes (Check regularly to make sure that the chicken is not sticking to the pan).
Spread the onion, garlic, ginger, and tomatoes on a cutting board, and season generously with the salt and pepper.
Add them to the tagine, covering the chicken.
Sprinkle with the remaining coriander, cumin, turmeric, and curry powder.
Add the lemon rind and chicken stock, cover, and cook for 15 minutes, or until the vegetables are tender.
Add the plums and cook for a further 15 minutes or until chicken is tender (It may take a little longer if you're using a tagine).
To serve, place about 1/2 cup of couscous on each plate, top with a few pieces of chicken, and spoon some cooking liquid and vegetables over each plate.
Garnish with almond slivers.