4 large plums
2 garlic cloves, crushed
1 Tbs Sesame Oil
1/4 c Soy Sauce
Juice of 1 Large Orange (1/2 Cup)
1/4 c White Wine Vinegar
3 Tbs Sugar
Fresh Ginger Root (about an inch)
1/2 tsp Dry Mustard
One Jalapeno Pepper, seeded and rough chopped (Wear rubber gloves!)
[Salsa Ingredients listed separately below.]
First the marinade since the chicken needs to rest in this for at least an hour, overnight is better, UNLESS you're slowcooking the chicken and then you may pour the marinade over the chicken, frozen or thawed, directly in the crockpot and start cooking. Pit and chop the plums, peel and chop about 1" of the Ginger Root, and measure 1 Tbs of the chopped Jalapeno. Add these and all other ingredients above to the food processor and pulse until liquefied.
The original Gourmet magazine recipe called for 8 chicken legs but I used boneless, skinless thighs. Chicken breasts would work as well, but thighs have more flavor and are more moist - definitely worth a try if you haven't used them before. Whatever you use, pour the marinade over all and refrigerate for at least an hour or overnight if you're roasting. When ready to cook, preheat oven to 450. Spoon some marinade over each piece of chicken and slip into the oven. They'll need about 30 minutes, but check in 15 and wiggle them around a bit if they're sticking to the pan. I have tried them both ways and it is very hard to beat the tender result of the slow cooker. They'll be falling apart when ready and very tasty.
Serve with a side of Plum Chili Salsa - it makes the dish!
Plum Chili Salsa