Oriental Plum Glazed Chicken

Serves:

Ingredients:

1/4 c Plums for babies, canned
pulled off
attached, skin and fat
6 Chicken legs, thighs
1/2 ts Ground allspice
OR
1/2 ts Chinese five spice
including tops
2 tb Finely chopped green onion,
2 tb Lemon juice
2 tb Firmly packed brown sugar
2 tb Soy sauce
3 tb Dry white wine
pureed
Fresh cilantro sprigs

Method:

Nearly 50 years ago, during the food shortages of World War II, SUNSET MAGAZINE deplored the use of canned baby food (always, apparently, in good supply) as a substitute for scarce products.
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.
Why baby-food plums? They're already pureed, saving preparation time, and they're available all year.
Mix together plums, wine, soy, sugar, lemon juice, onion, and five spice.
Rinse chicken and pat dry.
Arrange legs in a 10x15" pan.
Brush with plum sauce.
Bake, uncovered, in a 375'F.
oven for 25 minutes.
Turn chicken pieces over, brush with remaining plum sauce, and continue to bake until meat at thigh bone is no longer pink (cut to test), 20-25 minutes longer.
Baste with pan juices during last 10 minutes of baking.
Lift Chicken onto a platter and garnish with cilantro.
Skim fat from pan juices; add 1/4 cup water to pan and stir over high heat just until boiling.
Serve juices with chicken.