ROASTED CHICKEN AND PLUMS
Roast some of the plums alongside the chicken. The remaining plums should be roasted on a separate baking sheet for a side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Season chickens with salt. Stuff each cavity with 2 sprigs rosemary. Tie legs together with kitchen twine. Place each chicken in an ovenproof skillet (preferably cast-iron), and place 2 sprigs rosemary around each chicken. (Alternatively, you can also roast the 2 chickens together in a roasting pan.) Toss plums with honey in a large bowl.
- Roast chickens for 20 minutes. Remove from oven, and scatter some of the plums around chickens. Return to oven, and roast for 20 minutes more. Spread remaining plums on a rimmed baking sheet, dot with butter, and top with remaining 2 sprigs rosemary. Transfer to oven. Continue to roast chickens until an instant-read thermometer inserted into thickest part of the thigh reads 165 degrees; meanwhile, roast plums until soft and brown around edges, about 25 minutes. Let chickens rest for 10 minutes before serving.
SKILLET PLUM CHICKEN TENDERS
If you love plums, this recipe is for you! I combine the fruit with chicken tenders for a quick, easy and flavorful meal. Serve with brown rice or orzo pasta. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Combine garlic salt and lemon pepper; sprinkle mixture over chicken. In a large nonstick skillet, heat oil over medium-high heat; brown chicken. Add plums and red onion; cook and stir 1-2 minutes., Reduce heat. Stir in next 5 ingredients. Mix cornstarch and wine until smooth; gradually stir into pan. Cook, covered, until chicken juices run clear and plums are tender, about 10 minutes. Just before serving, sprinkle with toasted sesame seeds.
Nutrition Facts : Calories 343 calories, Fat 6g fat (1g saturated fat), Cholesterol 83mg cholesterol, Sodium 483mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 2g fiber), Protein 41g protein.
CHICKEN, PLUM AND RED ONION KEBABS
Make and share this Chicken, Plum and Red Onion Kebabs recipe from Food.com.
Provided by Karen in MA
Categories Chicken Thigh & Leg
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together the vegetable oil, jam, vinegar and soy sauce.
- Add the chicken and toss to coat; refrigerate for at least 30 minutes or up to 4 hours.
- Transfer the marinated chicken to a bowl. Pour the marinade into a small saucepan, boil for 2 minutes, then let cool.
- Preheat a grill or grill pan to medium.
- Thread the chicken, plums and onion onto 8 skewers.
- Grill the kebabs, turning occasionally and basting frequently with the marinade during the first 6 minutes, until the chicken is cooked through, 12 to 15 minutes.
- Meanwhile, in a medium saucepan, bring 2 cups water to a boil.
- Stir in the olive oil and then the couscous, cover, remove from the heat and let stand for 5 minutes.
- Fluff the couscous with a fork, add the almonds and toss. Serve the couscous alongside the kebabs.
Nutrition Facts : Calories 927.4, Fat 42.1, SaturatedFat 6.1, Cholesterol 141.7, Sodium 542.6, Carbohydrate 92.2, Fiber 6.8, Sugar 24.6, Protein 46.4
SHEET-PAN CHICKEN WITH ROASTED PLUMS AND ONIONS
Beautiful to behold and easy to make, this sheet-pan dinner combines sweet plums and soft red onions with crisp-skinned pieces of roasted chicken. Toasted fennel seeds, red-pepper flakes and a touch of allspice add complexity while a mound of fresh torn herbs crowns the top. If good ripe plums aren't available, you can substitute another stone fruit including peaches, nectarines or pluots, though if your fruit is very sweet, you might want to add a squeeze of lemon at the end. Serve this with rice pilaf, polenta or warm flatbread for a festive meal.
Provided by Melissa Clark
Categories poultry, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Toast the fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Pour seeds into a mortar and pound with a pestle until coarsely crushed (or lay seeds on a cutting board and pound them with a can or jar).
- Put the seeds into a large bowl and stir in lemon juice, zest, garlic, honey, allspice and red-pepper flakes.
- Season chicken generously all over with salt and pepper and add to the bowl, turning the pieces to coat them with marinade. Mix in plums and thyme sprigs. Refrigerate for at least 2 hours or up to 24 hours.
- When ready to cook, heat the oven to 425 degrees. Put the chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt. Drizzle everything with olive oil.
- Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it's done before the dark meat.
- Transfer chicken pieces as they are done to a platter. Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs and flaky salt.
ROAST CHICKENS WITH PLUMS
This recipe, which roasts two chickens at the same time, has been engineered to feed a crowd. It's no harder than roasting one chicken. The birds get rubbed down with a garlicky sumac spice rub brightened with lemon zest. Then, as they cook, their fragrant drippings season sliced plums roasting in the pan underneath them, which caramelize into a fruity, chutney-like sauce. Feel free to halve the recipe if you'd rather, but be sure to reduce the oven temperature to 425 degrees. For two chickens you need the higher heat so they both crisp properly, but for only one chicken, slightly lower heat keeps the plums from burning.
Provided by Melissa Clark
Categories dinner, main course
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Grate the zest from the lemons and place in a small bowl. Set aside the zested lemons.
- Stir sumac, salt, pepper, cinnamon and allspice into the lemon zest. Stir in 3 tablespoons of the olive oil and the garlic. The mixture should feel like wet sand. Rub it all over the chickens, including inside the cavity.
- Divide thyme bunch in half and place in the chicken cavities. Place chickens on a roasting rack set over a rimmed baking sheet, and let marinate, uncovered, in the refrigerator for at least 1 hour or up to 24 hours.
- When ready to roast, let chickens come to room temperature for 30 minutes. Heat oven to 450 degrees.
- In a large roasting pan, toss together plums, shallots, honey, oil, salt, cinnamon, allspice, bay leaf and 2 tablespoons water. Spread out plum mixture evenly over the bottom of the pan. Place chickens on the rack over the plums in the pan. Roast for 30 minutes.
- Meanwhile, squeeze 1 tablespoon juice from reserved lemon and mix it with remaining 1 tablespoon olive oil. Drizzle this over the chicken, then continue to roast until the birds are golden-skinned and cooked through, about 30 to 45 minutes longer.
- Let chickens rest, covered lightly with foil, for 10 minutes. Carve and serve with the plums and more thyme for garnish.
Nutrition Facts : @context http, Calories 713, UnsaturatedFat 31 grams, Carbohydrate 22 grams, Fat 47 grams, Fiber 3 grams, Protein 51 grams, SaturatedFat 12 grams, Sodium 1057 milligrams, Sugar 16 grams, TransFat 0 grams
CHICKEN, PLUM, AND RED ONION KEBABS
Steps:
- In a medium bowl, whisk together the veg oil, jam, vinegar, and soy sauce. Add the chicken and toss to coat. Marinate 30 mins-4 hours Transfer chicken to bowl and boil marinade for 2 mins , then let cool Preheat grill to med. Thread chicken, onion, and plums onto 8 skewers. Grill, turning occasionally and basting frequently with marinade, until cooked thur- 12-15 mins
PICKLED PLUMS AND RED ONIONS
Steps:
- Pit plums and cut into 1/2-inch wedges. Cut onions into 3/4-inch pieces and transfer with plums to a 10-cup (2 1/2-quart) heatproof glass jar with a lid. In a large saucepan bring water and vinegar to a boil with remaining ingredients, stirring until sugar is dissolved, and immediately pour over plums and onions. Cool mixture, uncovered. Plums and onions may be pickled 1 week ahead and chilled, covered.
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