Best Sweet Tangy Plum Spiced Chicken Recipes

CHINESE PLUM CHICKEN STIR FRY

Chinese Plum Chicken Stir Fry image

A spicy chicken dinner that makes a great takeout alternative! My Crispy Chinese Plum Chicken with Sticky Chilli Sauce is super-quick to make (20 minutes!). Also, check out my trick to save on the washing up!

Provided by Nicky Corbishley

Categories Dinner

Time 20m

Number Of Ingredients 24

Ingredients

3 tbsp vegetable or rapeseed oil
3 chicken breast fillets (chopped into bite-size chunks)
2 tbsp cornflour/cornstarch
1 medium egg
10 tbsp plain/all-purpose flour
½ tsp salt
½ tsp pepper
½ tsp garlic salt
2 tsp paprika
3 plums (sliced)
1 red bell pepper (sliced)
1 green bell pepper (sliced)
1 yellow bell pepper (sliced)
2 cloves of garlic (peeled and minced)
2 tbsp tomato puree/paste
1 tbsp Chinese rice vinegar (white wine vinegar will work too)
3 tbsp light brown sugar
2 tbsp sweet chilli sauce
2 tbsp dark soy sauce
1 tsp chili flakes
¾ cup pineapple juice
Boiled rice
Shredded spring onions (scallions)
Chilli flakes

Steps:

Heat the oil in a wok or large frying pan until very hot.
Whilst the oil is heating, place chicken in a bowl and sprinkle on the cornflour. Mix together with a fork or your hands until the chicken is coated.
Now break the egg into the bowl with the chicken, and use a fork to mix everything together thoroughly. There should be no egg pooling at the bottom of the bowl. If there is, discard it.
Next, sprinkle on the flour, followed by salt, pepper, garlic salt and paprika. Mix everything together with your hands. The chicken should be well-coated, but will also be sticky.
Add the chicken to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches (I find I can do it in one batch so long as there are no more than 3 chicken breasts).
Once golden brown, add the plum slices, peppers and garlic. Cook, with the chicken for 2 minutes, stirring often, until the plum starts to soften.
Now add all of the sauce ingredients to the wok, stir and bubble on a high heat until the sauce reduces by about a third (should take 2-3 minutes).
Turn off the heat and divide between four bowls. Serve with boiled rice and top with spring onions and chilli flakes.

Nutrition Facts : Calories 419 kcal, Carbohydrate 50 g, Protein 24 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 95 mg, Sodium 1290 mg, Fiber 3 g, Sugar 24 g, ServingSize 1 serving

SHEET-PAN CHICKEN WITH ROASTED PLUMS AND ONIONS

Sheet-Pan Chicken With Roasted Plums and Onions image

Beautiful to behold and easy to make, this sheet-pan dinner combines sweet plums and soft red onions with crisp-skinned pieces of roasted chicken. Toasted fennel seeds, red-pepper flakes and a touch of allspice add complexity while a mound of fresh torn herbs crowns the top. If good ripe plums aren't available, you can substitute another stone fruit including peaches, nectarines or pluots, though if your fruit is very sweet, you might want to add a squeeze of lemon at the end. Serve this with rice pilaf, polenta or warm flatbread for a festive meal.

Provided by Melissa Clark

Categories poultry, main course

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 teaspoons fennel seeds
2 tablespoons fresh lemon juice
1 teaspoon grated lemon or orange zest
4 garlic cloves, finely grated
2 teaspoons honey
1/4 teaspoon ground allspice
Large pinch red-pepper flakes, or to taste
1 chicken (about 3 1/2 pounds), cut into parts
Kosher salt and black pepper
2 cups ripe, soft plums, pitted and cut into 3/4-inch thick slices
6 fresh thyme sprigs
1 medium red onion, peeled and sliced from root to stem in 1/2-inch wedges
Extra-virgin olive oil, for drizzling
2/3 cup torn mint, basil or cilantro leaves (or a combination)
Flaky sea salt, for serving

Steps:

Toast the fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Pour seeds into a mortar and pound with a pestle until coarsely crushed (or lay seeds on a cutting board and pound them with a can or jar).
Put the seeds into a large bowl and stir in lemon juice, zest, garlic, honey, allspice and red-pepper flakes.
Season chicken generously all over with salt and pepper and add to the bowl, turning the pieces to coat them with marinade. Mix in plums and thyme sprigs. Refrigerate for at least 2 hours or up to 24 hours.
When ready to cook, heat the oven to 425 degrees. Put the chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt. Drizzle everything with olive oil.
Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it's done before the dark meat.
Transfer chicken pieces as they are done to a platter. Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs and flaky salt.

SPICY PLUM CHICKEN THIGHS

Spicy Plum Chicken Thighs image

Provided by Bobby Flay

Categories main-dish

Yield 4

Number Of Ingredients 15

Ingredients

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.

SWEET-TANGY PLUM SPICED CHICKEN

Sweet-Tangy Plum Spiced Chicken image

I'm not sure where I pinched this recipe from but it sure was tasty!

Provided by Joyce Wall @Joyce_W2012

Categories Chicken

Number Of Ingredients 8

Ingredients

1 1/4 pound(s) skinless, boneless chicken thighs
1/2 teaspoon(s) chinese 5- spice powder
4 - green onions, more for garnish, chopped
1 tablespoon(s) extra-virgin olive oil
1/2 cup(s) chicken broth
1/2 cup(s) plum jam
2 tablespoon(s) balsamic vinegar
1/2 teaspoon(s) salt

Steps:

In a bowl, toss the chicken thighs together with Chinese five-spice powder and salt.
In a nonstick skillet, heat extra-virgin olive oil until hot. Add chicken thighs and cook 5 minutes on each side until browned and juices run clear. Transfer thighs to a plate; cover to keep warm
In drippings in skillet, on medium heat, cook chopped green onions until browned, about 3 - 4 minutes.
Stir in chicken broth, plum jam, and balsamic vinegar; heat to boiling. Reduce heat to medium and reduce down until sauce is syrupy, about 4 minutes.
Return the chicken thighs to the skillet and coat with the sauce...Garnish with green onions.