Plum Sauced Chicken Skewers


This is a tasty little recipe that I found at Baked chicago that is quick and easy. The original recipe is for chicken wings, but I adapted it to work with chicken skewers. Delicious served with rice and a salad. Process after the jump..







The sauce starts with plums...cut and pit them..











Throw them in a food processor with some hoisin sauce...













Grated fresh ginger...












Frozen OJ concentrate....












And some pepper.












Process until nearly smooth.












Simmer the sauce for 15 minutes until it thickens.












While the sauce simmers skewer chicken thighs..about a pound.












Put the skewers on a cookie sheet and brush on half of the sauce (pour in seperate bowl so that you can serve the rest of the sauce) and broil about 10 minutes. Flip them, brush more sauce and broil again until done.












Bon Appetit!












Plum-sauced Chicken Wings
Adapted from Bakedchicago.typepad.com

* 16 ounces whole unpitted purple plums
* 2 tablespoons hoisin sauce
* 1 tablespoon frozen orange juice concentrate, thawed
* 1 tablespoon soy sauce
* 1 teaspoon grated fresh ginger
* 1/4 teaspoon ground black pepper
* 2 pounds chicken drummettes (I used 1 lb chicken thighs)
* 2 teaspoons sesame seeds, toasted
* 1/4 teaspoon cayenne pepper, optional

For sauce, drain plums. Reserve liquid. Pit plums. In food processor or blender, combine plums, plum liquid reserve, hoisin sauce, orange juice concentrate, soy sauce, ginger and black pepper. Cover and process / blend until nearly smooth.

Transfer mixture to saucepan. Bring to boil, then reduce heat. Simmer uncovered for 15 minutes or until slightly thickened. Stir occasionally.

Arrange drummettes on rack of unheated broiler pan. Broil 5 to 6 inches from heat for 8 minutes. Brush with some sauce, then turn and brush again. Broil 6 to 8 minutes more or until tender and no longer pink.

In small saucepan, bring remaining sauce to boiling. Transfer to small bowl. Arrange drummettes on serving plate. Sprinkle with sesame seeds. Serve sauce with drummettes.

For extra fire in the sauce, add cayenne pepper to the plum mixture before cooking.

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