Chicken With Plum Sauce
|Purple plums||1 Can (10 oz)|
|Onion||1 Medium, finely chopped|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Tomato based chili sauce||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|Ground ginger||1 Teaspoon|
|Lemon juice||2 Teaspoon|
|Broiler fryer chicken||1|
Drain plums, reserving 2 tablespoons of the syrup; remove pits.
Place plums and reserved syrup in a blender and whirl until pureed; set aside.
Place butter in a 1 quart casserole.
Microwave, uncovered, on HIGH (100%) for 1 minute; stir in onion and microwave on HIGH (100%) for 2 more minutes.
Stir in sugar, chili sauce, soy, ginger, lemon juice, and plum puree.
Microwave, uncovered, on HIGH (100%) for 5 minutes (stirring every 2 minutes) or until sauce thickens slightly; set aside.
Remove giblets from chicken; set aside for other uses.
Rinse chicken and pat dry.
Sprinkle cavity with salt and pepper.
Place chicken, breast side down, on a nonmetallic rack in a 7 by 11 inch baking dish.
Microwave, uncovered, on HIGH (100%) for 12 minutes, brushing generously with sauce after 6 minutes.
Turn breast side up.
Microwave, uncovered, on HIGH (100%) for 12 minutes (brushing generously with sauce after 6 minutes) or until juices run clear and meat near thigh bone is no longer pink when slashed.
Transfer chicken to a serving platter; cover very loosely with foil and let stand for 5 minutes before serving.
Pour juices from baking dish into a small bowl; skim off and discard fat.
Stir in about 1/3 cup of the plum sauce (cover and refrigerate remaining sauce, reserving for other uses).
Microwave, uncovered, on HIGH (100%) for 1 minute or until heated through.
Pass sauce at the table to spoon over individual servings.