Savory Plum Chicken
Savory Plum Chicken
A sweet and savory way to cook chicken on the stove, using the sweetness of plums. A hearty yet healthy way of cooking chicken in a fragrant and juicy sauce using plums. Perfect for summers.
Ingredients
For the Marinade
- 2-3 Plums the more ripe, the better and juicier for sauce-making
- Half Lemon
- 1 bunch Green Onions (Scallions) just give it a good rip with your hands; no knives needed
- 5 sprigs Parsley minced
- 2 cloves Garlic freshly minced
- 4 tbsp Soy Sauce
For the Chicken
- 4 Chicken Thighs skin-on and bone-in
- 1/4 White or Brown Onion thinly slivered
- Oil enough to coat the pan
- 2 tbsp Rice Wine splash in enough to soak up the flavors from the charred chicken juiced from the bottom of the pan
Instructions
For the Marinade
- Get a big mixing bowl ready – Do not add chicken yet – I always make the marinade first so that I can taste and add ingredients as needed
- Start with the plums. Cut into small pieces, including the skin, but discarding the pit. Make sure you’ve got ripe, soft plums.
- Toss the plum pieces into the mixing bowl and give them a good smash with a fork until you’ve got a saucy paste going on
- Then toss in the parsley (or cilantro), green onion, and garlic
- Splash in the soy sauce
- Squeeze in those wedges of lemon for a fresh citrus pop
- Mix them all together - make sure you like the taste, and add a little more of this and that as your palette chooses. This is all to taste.
- Once the marinade is to taste, place the chicken thighs into the mixing bowl
- Coat the thighs with the sauce, turn them over a few times, making sure the crevices and folds of those thighs are completely covered with the marinade.
- Cover (I use a big plate) and let sit in the fridge for 1-2 hours. (30 minutes will suffice, if you’re in a hurry)
Cooking the Chicken
- Coat pan in oil, enough to cover the pan
- Add diced/slivered onions until translucent
- Add the marinated chicken thighs, and the rest of the marinade into the pan
- Let cook for 15-20 min. on medium heat
- Then turn thighs over for another 15-20 minutes
- This is when the marinade starts to reduce and thicken. Add in the rice wine if it gets too dry to deglaze the pan
- Let marinade-turned sauce simmer to let the alcohol evaporate. Re-coat the thighs in the marinade/sauce as needed
- Add lid to pan and continue to simmer for another 10-15 min. on medium-low heat
- Check once more to make sure thighs are fully cooked (I cut into the thickest thigh and make sure nothing’s too pink)
- When all done, plate and add some parsley and green onion for garnish
