1/4 cup plums for babies,canned pureed
3 tbsp dry white wine
2 tbsp soy sauce
2 tbsp firmly packed brown sugar
2 tbsp lemon juice
2 tbsp finely chopped green onion, includi, ng tops
1/2 tsp chinese five spice or
1/2 tsp ground allspice
6 chicken legs,thighs attached skin a, nd fat pulled off
1 fresh cilantro sprigs
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.
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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 1/4 cup water to pan and stir over high heat just
until boiling. Serve juices with chicken.
Per serving: 241 calories; 35 grams protein; 6.6 grams fat; (1.7 grams
saturated fat); 7.3 grams carbohydrates; 495 milligrams sodium; 138
milligrams cholesterol.
~ Maureen W. Valentine, Seattle, Washington
Serves: 6
Recipe Categories: Asian; Chicken; Chinese; Fruit; Poultry
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