Baked Chicken with Plums, Ginger and Soy

by Kristin on August 31, 2011

Last week I went to visit a local cheesemaker, Peter Thomas, who makes the award-winning Bellingham Blue cheese. He also has a big garden and the beginnings of a small orchard, and after admiring all the fruit, he promptly pulled up more rhubarb than I could carry and sent his daughter out to pick a big bowlful of plums and apples to send home with me. With such unexpected bounty (not to mention half of wheel of cheese!), I pulled out this old favorite for dinner. Kids like it because of the sweetness from the jam and fruit. It’s the perfect dish for this time of year, when plums are in season — especially if you’re lucky enough to get them fresh off a tree that’s so laden down with fruit that its branches are breaking from the weight.

 

Baked Chicken with Plums, Ginger and Soy
adapted from Avoca Café Cookbook

Serves 6

If you can’t get plum jam or fresh plums, try using apricot jam and fresh apricots instead.

olive oil
6 chicken breasts
salt and freshly ground black pepper
a knob of butter
1 onion, chopped
3 garlic cloves, chopped
1 x 12 oz (350 g) jar of plum or damson jam
2 tablespoons brown sugar
2 tablespoons lemon juice
1 tablespoon soy sauce
1 tablespoon tomato puree
1 teaspoon ground ginger
1 teaspoon dry mustard powder
1 teaspoon Worcestershire sauce
6 to 8 fresh plums, stoned and quartered
cooked plain rice, to serve
steamed broccoli, to serve

Preheat the oven to 350°F (180°C).

Heat some olive oil in a pan over a medium-high heat. Season the chicken breasts on both sides and brown them in the pan, then set aside. Add a knob of butter to the pan and turn the heat down to medium. Saute the onion for 10 minutes, until soft but not browned (add a pinch of salt to the onions to help prevent them from browning). Add in the garlic and cook for 1 minute more. Add in all the remaining ingredients except the plums and simmer for 15 minutes.

Arrange the chicken pieces in a single layer in a large baking dish. Cover with the sauce and scatter over the quartered plums. Cook in the oven for 30 to 40 minutes, until the sauce is bubbling and the chicken is cooked through. Serve with rice and some steamed broccoli on the side.

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{ 11 comments… read them below or add one }

Emily August 31, 2011 at 9:55 am

Just popped online to find a recipe to use plums and chicken – and here you are! Perfect timing and looks delicious!

Sharon Ní Chonchúir August 31, 2011 at 10:31 am

Kristen,
Your photos are always great and so appetising!

mommylisa August 31, 2011 at 1:54 pm

I would have never thought to pair plums and chicken.

Leah August 31, 2011 at 2:04 pm

Mmmmmm, I remember when you and Matt made this for me when I came to visit.
DELICIOUS! Too bad I just can’t popoever for some leftovers.

Wiosanna August 31, 2011 at 9:51 pm

I love plums. Although right now I would prefer to make some jam from it :)

Margaret O'Farrell August 31, 2011 at 10:15 pm

That’s tomorrow’s dinner sorted! Plums – check, chicken – check, soy – check, ginger – check!

Chocolate Shavings September 1, 2011 at 1:46 am

That looks like the perfect weeknight meal!

Catherine September 1, 2011 at 10:45 am

I think there’ll have to be a(nother) plum raid when I’m up home this weekend! Bet this would be lovely with duck, too.

gastroanthropologist September 1, 2011 at 9:44 pm

Ah, love this idea! Whenever I serve chicken with a fruit it is always apricots and I love that combination so I can imagine plums + chicken is also a great combination.

autumn September 2, 2011 at 1:40 pm

These flavors sounds phenomenal together and I am quite jealous of that little baking dish. Thanks for this recipe!

Orla@thepremiumbutcher September 2, 2011 at 4:08 pm

I would honestly never have thought of putting chicken with plums but it looks delicious! Great idea!

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