Best Baked Chicken With Plums Ginger And Soy Recipes

BAKED GARLIC AND GINGER CHICKEN DRUMSTICKS

Baked Garlic and Ginger Chicken Drumsticks image

Baked Garlic and Ginger Chicken Drumsticks - marinated chicken drumsticks in a delicious garlic, ginger and soy sauce marinade, easy and delicious supper.

Provided by Joanna Cismaru

Time 55m

Number Of Ingredients 7

Ingredients

2 to 3 pounds chicken drumsticks (around 10 drumsticks)
8 cloves garlic
1 inch piece of ginger root
1/2 cup parsley
1/4 cup soy sauce
1/4 cup olive oil
salt and pepper to taste

Steps:

Add all ingredients (drumsticks excluded) to a blender or a magic bullet and pulse a few times until garlic and ginger are a paste and the mixture emulsifies. Place the drumsticks in a large ziploc bag and pour the marinade over the chicken. Close the bag and place in fridge; let it marinade for about 20 or 30 minutes. Could be marinated overnight.
Preheat oven to 375 F degrees.
Place the chicken and all of the marinade in a 9x13 inch baking pan. Bake for about 45 minutes or until chicken is cooked through and browned on the outside.

Nutrition Facts : Calories 306 kcal, Carbohydrate 3 g, Protein 23 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 112 mg, Sodium 556 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHICKEN WITH PLUM GLAZE

Chicken with Plum Glaze image

A simple Asian dish with a savory-sweet bite. If you don't have plum jam, you can use apricot preserves instead. Serve with baked squash and wild rice mix, if desired.

Provided by Chef Rick

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 50m

Yield 4

Number Of Ingredients 6

Ingredients

1 (2.5 pound) whole chicken, cut into pieces
salt and ground black pepper to taste
⅔ cup plum jam
1 ½ teaspoons ground black pepper
1 ½ teaspoons minced fresh ginger root
1 ¼ teaspoons prepared horseradish

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
Season the chicken pieces with salt and pepper to taste and place skin-side-up onto the prepared baking sheet. Bake in the preheated oven for 20 minutes.
While the chicken is baking, stir together the plum jam, 1 1/2 teaspoons pepper, ginger, and horseradish in a small bowl. After the chicken has baked 20 minutes, brush with the plum glaze and return to the oven.
Continue baking until no longer pink at the bone and the juices run clear, 20 to 30 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 496.2 calories, Carbohydrate 37.6 g, Cholesterol 119.7 mg, Fat 21.1 g, Fiber 0.3 g, Protein 37.9 g, SaturatedFat 5.9 g, Sodium 120.3 mg, Sugar 34.1 g

PLUM & GINGER CHICKEN

Plum & Ginger Chicken image

Make and share this Plum & Ginger Chicken recipe from Food.com.

Provided by Sonya01

Categories Chicken Thigh & Leg

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

185 ml plum sauce (Ayam brand)
2 teaspoons soy sauce
8 about 1kg skinless chicken legs
1 tablespoon coarsely grated fresh ginger

Steps:

Preheat oven to 230°C Line a large baking tray with non-stick baking paper. Combine the plum and soy sauces in a large glass or ceramic bowl. Add the chicken and turn to coat.
Arrange the chicken, in a single layer, on the prepared tray. Sprinkle with ginger. Bake on the top shelf of preheated oven for 20-25 minutes or until golden brown and cooked through. Serve immediately.

Nutrition Facts : Calories 424.7, Fat 10.5, SaturatedFat 2.6, Cholesterol 208, Sodium 712.1, Carbohydrate 25.9, Fiber 0.5, Sugar 0.1, Protein 53.2

APRICOT-GLAZED CHICKEN WITH DRIED PLUMS AND SAGE

Apricot-Glazed Chicken with Dried Plums and Sage image

Provided by Dave Lieberman

Categories Chicken Fruit Herb Poultry Bake Dinner Dried Fruit Apricot Plum Fall Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 10-12 servings

Number Of Ingredients 8

Ingredients

2 chickens, cut into pieces
One 12-ounce jar apricot preserves
12 to 15 medium dried plums, pitted
1 tablespoon white vinegar
A few pinches of salt
20 grinds of freshly ground pepper
10 cloves garlic, peeled
20 to 30 sage leaves

Steps:

Preheat oven to 400°F.
Trim any extra fat from the chicken pieces and transfer them to a large roasting pan or broiler pan. If you don't have a roasting pan that's large enough, use 2 identical 9 x 13-inch baking pans.
Mix together the preserves and the vinegar in a mixing bowl. Dump over the chicken, add the remaining ingredients, and toss with the chicken until the chicken is evenly coated. Arrange the chicken pieces in the pan(s), skin side up, and spaced evenly apart.
If you want to prepare this in advance, you can do everything up to this point, cover the pans, and put them in the fridge until you're ready to roast the chicken, but bring it back to room temperature before roasting.
Roast until the tops of the chicken pieces are browned, about 35-40 minutes.
Dave's Take:
Recipes that use a lot of whole peeled garlic cloves are a perfect reason to look for containers of peeled garlic in the produce section of the supermarket. In my experience, Christopher Ranch is the best brand out there right now. The garlic is always fresh and potent.