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Plum Glazed Chicken


1 clan (lb.) plums
2 tablespoons margarine
1 medium onion, finely chopped
1/2 cup brown sugar, firmly packed
1/4 cup chili sauce
2 tablespoons soy sauce
1 teaspoon ground ginger
2 teaspoons lemon juice
8 chicken thighs

Serving Size : 4

Drain plums, reserving syrup. Remove pits from plums. In a blender or food processor, whirl plums and syrup until puried. Melt margarine in a wide frying pan over medium heat. Add onion and cook until soft. Stir in plum purie, brown sugar, chili sauce, soy, ginger and lemon juice. Cook uncovered, stirring often, until slightly thickened (15 minutes). Arrange chicken in a lightly greased baking pan, skin-side down. Bake uncovered in a 350 oven for 30 minutes, basting with plum sauce every 15 minutes. Turn chicken over and bake, basting with sauce occasionally, for 30 minutes or until meat near bone is no longer pink when slashed. Heat remaining sauce and pass at the table.




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