Oriental Plum-Glazed Chicken

Recipe Ingredients

1/4 cup	59ml	Plums for babies - canned
3 tablespoons	45ml	Dry white wine
2 tablespoons	30ml	Soy sauce
2 tablespoons	30ml	Firmly packed brown sugar
2 tablespoons	30ml	Lemon juice
2 tablespoons	30ml	Finely chopped green onion - including tops
1/2 teaspoon	2.5ml	Chinese five spice - or
1/2 teaspoon	2.5ml	Ground allspice
6		Chicken legs - thighs attached
		And fat pulled off
		Fresh cilantro sprigs

Recipe Instructions

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 375F. 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.

~ Maureen W. Valentine, Seattle, Washington

Source:
Low-Fat Meals, Woman's Day, 4/96

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