Oriental plum-glazed chicken
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Plums for babies,canned pureed |
| 3 | tablespoons | Dry white wine |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Firmly packed brown sugar |
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | Finely chopped green onion, including tops |
| ½ | teaspoon | Chinese five spice OR |
| ½ | teaspoon | Ground allspice |
| 6 | Chicken legs,thighs attached skin and fat pulled off | |
| Fresh cilantro sprigs | ||
Directions
Nearly 50 years ago, during the food shortages of World War II, SUNSET MAGAZINE deplored the use of canned baby food (always, apparently, in good supply) as a substitute for scarcer products. Now after half a century, we turn to baby food once again, this time to recommend it as a principle ingredient in Maureen W. Valentine's Oriental Plum-Glazed Chicken.
Why baby-food plums? They're already pureed, saving preparation time, and they're available all year. ====================================================================== ====
Mix together plums, wine, soy, sugar, lemon juice, onion, and five spice.
Rinse chicken and pat dry. Arrange legs in a 10x15" pan. Brush with plum sauce. Bake, uncovered, in a 375'F. oven for 25 minutes. Turn chicken pieces over, brush with remaining plum sauce, and continue to bake until meat at thigh bone is no longer pink (cut to test), 20-25 minutes longer. Baste with pan juices during last 10 minutes of baking.
Lift Chicken onto a platter and garnish with cilantro. Skim fat from pan juices; add ¼ cup water to pan and stir over high heat just until boiling. Serve juices with chicken.
Per serving: 241 calories; 35 grams protein; 6⅗ grams fat; (1.7 grams saturated fat); 7.3 grams carbohydrates; 495 milligrams sodium; 138 milligrams cholesterol.
~ Maureen W. Valentine, Seattle, Washington