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This dish is for Grandpa S, who specifically requested more recipes featuring chicken.  After 50+ years, he’s giving my grandma a break in the kitchen and trying his hand at cooking! Go grandpa!

As a totally random aside, in that same phone conversation, he also asked if he could comment on the blog without “the whole world seeing what he wrote.” Nope, grandpa, my blog is about as public and open as I am. :D {But you can always contact me privately!}

This was the very first recipe I made with the fresh chicken from Zaycon Foods. One word: Amazing! So juicy and moist and succulent, oh my.

Now that we have 40 lbs of chicken stockpiled, you may be seeing more chicken recipes around here!

Baked chicken with plums, ginger and soy
Adapted from Avoca Cafe Cookbook

4 chicken breasts
Olive oil
1 onion, peeled and chopped
2 tablespoons lemon juice
1 tablespoon soy sauce
1 teaspoon ground ginger
1 tablespoon tomato puree
2 tablespoons soft brown sugar
1 teaspoon salt
1 cup/340g/12oz plum jam**
1 teaspoon dry mustard powder
dash of Worcerstershire sauce
1 garlic clove
6 fresh plums, stoned and quartered**

**Variation: Use apricot jam for the plum jam and canned/frozen peaches instead of fresh plums (see this picture).  Both variations are fab! You could also substitute mango jam and frozen mangoes, which I haven’t tried but let me know if you do!

Season the chicken pieces, then brown them lightly in the olive oil spray and set aside. In a separate pan, gently sauté the onion (with olive oil or butter spray) for 10 mins, or until soft. Add all the remaining ingredients except the fresh plums and simmer for 15 mins.

Arrange the chicken pieces in a single layer in a baking dish. Cover with the sauce and scatter over the plum quarters. Bake in an oven preheated to 350F for 45 mins until bubbling.

Heather’s notes:

If you need a healthy recipe to impress, look no further!  Everyone who I’ve served this to has loved it. Make sure and serve with crusty bread or rice to sop up some of the yummy sauce. You could also double the recipe and use 8 breasts if serving for a crowd.

This is actually one of my old IBS-safe recipes that I discovered back in the good ol’ flare-up days. You know if it’s IBS friendly, then it’s generally good for the touchiest of tummies!

The plum jam can be hard to find (I’ve found mine at Sunflower Market), but it really is my favorite variation. I just love the rich flavor of the sauce.

Honestly, I find it rare that a chicken breast recipe is company-worthy. Usually they’re too dry, bland, just blaaah. Which is fine if I’m dining solo, but not when I’m wanting to impress! The key to locking in the moisture is searing the breasts on the stove first.

The last time I made this recipe, I used 2 tbsp fresh ginger (instead of ground), 1 tsp prepared dijon mustard (instead of ground), and I completely omitted the Worcestershire because I didn’t have any on hand. I also substitued apricot spread for the plum spread, and used a jar of peaches from Trader Joe’s instead of fresh plums.  Loved. It.

Also, I turned this into a salad the next day by serving the chicken and sauce on top of a bed of spinach and OH MY FRIGGING GOSH. Heaven in my mouth. I think I liked it even better this way.

I’m glad my grandpa sent me on a hunt for chicken recipes, so I could re-discover one of my old favorites!

One Response to “WHHFD: Baked Chicken With Plums, Ginger, and Soy”

  1. […] had an old standby for dinner tonight — Baked Chicken with Plum Sauce. I used a plum butter that I found in the Euro Deli in Sedona a few weeks […]

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