Asian Plum Glazed Chicken Recipe

• 1/4 c. Plums for babies,canned pureed
• 3 Tbsp. Dry white wine
• 2 Tbsp. Soy sauce
• 2 Tbsp. Firmly packed brown sugar
• 2 Tbsp. Lemon juice
• 2 Tbsp. Finely minced green onion, including tops
• 1/2 tsp Chinese five spice Or possibly
• 1/2 tsp Grnd allspice
• 6 x Chicken legs,thighs attached skin and fat pulled off Fresh cilantro sprigs

1. Nearly 50 years ago, during the food shortages of World War II, SUNSET supply) as a substitute for scarcer products.
2. Now after half a century, we turn to baby food once again, this time to recommend it as a principle ingredient in Maureen W. Valentine's Oriental Plum-Glazed Chicken.
3. Why baby-food plums They're already pureed, saving preparation time, and they're available all year.
4. Mix together plums, wine, soy, sugar, lemon juice, onion, and five spice.
5. Rinse chicken and pat dry.
6. Arrange legs in a 10x15" pan.
7. Brush with plum sauce.
8. Bake, uncovered, in a 375'F.
9. oven for 25 min.
10. Turn chicken pcs over, brush with remaining plum sauce, and continue to bake till meat at thigh bone is no longer pink (cut to test), 20-25 min longer.
11. Baste with pan juices during last 10 min of baking.
12. Lift Chicken onto a platter and garnish with cilantro.
13. Skim fat from pan juices; add in 1/4 c. water to pan and stir over high heat just till boiling.
14. Serve juices with chicken.

babies, white wine, soy sauce, brown sugar, lemon juice, green onion, allspice, chicken

Taken from cookeatshare.com/recipes/asian-plum-glazed-chicken-70467 (may not work)