 |
| PLUM CHICKEN (meat)
1 pound plums, pitted and cut into bite size pieces 1 tablespoon water 2 tablespoons margarine 1 onion, finely chopped 1/3 cup brown sugar 1/4 cup prepared tomato based chili sauce 2 tablespoons soy sauce 1 teaspoon ginger 2 teaspoons lemon juice 2 pounds skinless, boneless chicken Preheat oven to 350. In a blender or food processor, process the plums and water and sugar until pureed. Melt margarine in a wide skillet over medium heat. Add onion and cook until soft. Stir in the plum puree, brown sugar, chili sauce, soy sauce, ginger and lemon juice. Cook, uncovered, stirring often until slightly thickened. About 15 minutes. Sprinkle the chicken with salt and pepper. Arrange the chicken in a lightly greased baking pan. Brush a little of the plum sauce over the top. Bake, uncovered, for 30 minutes, basting with plum sauce every 15 minutes. Turn the chicken over and bake, basting occasionally, for 30 more minutes. Heat the remaining sauce and serve it with the chicken. Serves 6. This recipe can be doubled or tripled and made on the grill. Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve. C Eileen Goltz 2004 Posted to http://groups.yahoo.com/group/Vegetarian_Jewish_Cuisine/ By e.r.driessen@... |