The sauce is an appealing dark-plum color that imparts a grand tangy Asian flavor.

CHICKEN in Asian PLUM SAUCE– Skinless, Boneless THIGHS

Table of Contents: CHICKEN


3 lbs. or about 12 skinless, boneless chicken thighs

½ cup soy sauce

½ cup plum jam

¼ cup honey

¼ cup orange juice

1 medium clove garlic, minced

Paprika (optional)

Parsley sprigs (optional)

 

 

Wash thighs & place on paper towels to drain.  Spray-oil a 3-quart baking dish.  In a medium bowl, combine all remaining ingredients except paprika & parsley sprigs.  Use a whisk or fork to blend ingredients while breaking-up the plum jam.  Dip each thigh into the plum

mixture to coat & place into the baking dish.  Pour the remaining sauce evenly over the thighs.  Cover the dish and bake at 350 degrees for 25 minutes. Uncover the dish; and turn the thighs.  Continue to cook, uncovered, for 25 minutes longer; baste occasionally.

Sprinkle thighs with paprika & add parsley sprigs for color.  Serves 6 to 8.

 



The chicken and sauce are outstanding served over hot white rice.  You can almost hear the tinkling of tiny bells coming from a distant temple with a pagoda roof.  Namaste!

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