|I'm looking for a recipe for Plum Good Chicken. The only recipes I could find were for plum jam, but the recipe I misplaced calls for plums in a jar.|
|I don't know if this is the one you're looking for: |
PLUM GOOD JAMAICAN CHICKEN
Prep Time: 15 Minutes
In large skillet, heat 1 tablespoon of the butter over medium heat until melted.
Add chicken; cook 10 minutes or until done, turning once.
Remove chicken to serving platter; keep warm.
Add remaining jerk seasoning, remaining butter, orange juice, dried plums, bell pepper and lime juice to skillet.
Bring to a boil; reduce heat and simmer 5 minutes or until sauce is slightly thickened.
Spoon over chicken.
Here's another one with green beans:
PLUM GOOD CHICKEN THIGHS
1 1/4 lbs Chicken thighs
1. Toss thighs with 5 spice powder and 1/2 tsp salt. From dark-green end of onions, finely chop enough for two tbsp; reserve for garnish. Cut remainder of onions into 1 in pieces, set aside.
2. In 12-in skillet, heat oil on med-high until hot. Add thighs and cook 10 min or until they're browned and lose their pink color, turning once. Transfer thighs to plate, cover to keep warm.
3. In drippings in skillet, on med, cook 1- inch onion pieces 4 min or until lightly browned. Stir in broth, jam and vinegar; heat to boiling. Reduce heat to med and cook 3-4 min or until sauce is syrupy. Return chicken to skillet and turn to coat with sauce.
4. Cook beans and rice as labels direct; serve with chicken; sprinkled
|Here's one for plum glazed chicken that calls for 16 oz of plums, pitted. |
Can you describe the recipe more?
Here is a link that might be useful: Plum Glazed Chicken
|Here is a recipe I found for braised chicken breast with a plum sauce that uses canned plums.|
Here is a link that might be useful: Braised Chicken Breasts with Plum Sauce
|Most of the recipes I found also had plum jam, soy sauce, orange juice and honey. Is this the type of sauce you are looking for? Maybe you can cook and reduce some of the juice from canned plums and add chopped plums to those basic recipes.|
Return to the Recipe Exchange Forum
- You must be a registered member and logged in to post messages on our forums.
- Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review the contents and make changes.
- After posting your message, you may need to refresh the forum page in order to see it.
- It is illegal to post copyrighted material without the owner's consent.
- HTML codes are allowed in the message field only.
- No advertising is allowed in any of the forums.
- If you would like to practice posting or uploading photos, please visit our Test forum.
- If you need assistance, please Contact Us and we will be happy to help.