Best Tangy Lemon Plum Chicken Recipes

TANGY LEMON-PLUM CHICKEN

Steps:

• Puree plums in a blender.
• Saute onion in butter until tender (do not brown).
• Add plum puree and the rest of the ingredients (except chicken).
• Simmer together 15 minutes.
• Sprinkle chicken with garlic powder and salt to taste.
• Bake covered at 350 degrees for about 30 minutes, then uncover and spoon on half of the plum sauce, spreading evenly.
• Raise oven heat to 400 degrees and return chicken to oven for 15 more minutes.
• Baste chicken with the rest of the sauce and return to the oven for another 15 minutes.
• Alternatively,this is also wonderful grilled!
• Grill over medium coals until almost done, then baste frequently with plum sauce; can serve extra on the side.

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.

CHICKEN TAGINE WITH PLUMS AND SPICES

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.

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.

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).