Best 3 Plum Crazy Chicken Recipes

Embark on a culinary adventure with our "Plum Crazy Chicken" extravaganza! This enticing dish tantalizes taste buds with a harmonious blend of sweet and tangy flavors. Succulent chicken breasts basking in a luscious plum sauce take center stage, delivering a juicy and tender experience in every bite. An orchestra of spices, including ginger, garlic, and chili flakes, harmoniously serenades the palate with a symphony of flavors. Accompanying this delectable main course is an ensemble of complementary recipes that will elevate your dining experience to new heights. A refreshing cucumber salad, with its crisp crunch and cooling essence, acts as a perfect counterpoint to the richness of the chicken. Roasted asparagus, with its earthy charm and delicate smokiness, adds a touch of elegance and sophistication to the plate. And to complete this culinary odyssey, a fluffy and aromatic jasmine rice serves as the perfect canvas to soak up the tantalizing sauce. Prepare to embark on a taste sensation that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

ROAST CHICKENS WITH PLUMS

Roast Chickens With Plums image

This recipe, which roasts two chickens at the same time, has been engineered to feed a crowd. It's no harder than roasting one chicken. The birds get rubbed down with a garlicky sumac spice rub brightened with lemon zest. Then, as they cook, their fragrant drippings season sliced plums roasting in the pan underneath them, which caramelize into a fruity, chutney-like sauce. Feel free to halve the recipe if you'd rather, but be sure to reduce the oven temperature to 425 degrees. For two chickens you need the higher heat so they both crisp properly, but for only one chicken, slightly lower heat keeps the plums from burning.

Provided by Melissa Clark

Categories dinner, main course

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 18

Ingredients

2 large lemons
2 tablespoons ground sumac
4 teaspoons kosher salt
1 tablespoon black pepper
1 teaspoon cinnamon
1 teaspoon allspice
4 tablespoons extra-virgin olive oil
4 garlic cloves, grated or minced
2 chickens, 4 to 4 1/2 pounds each
1 bunch thyme, more for garnish
2 1/4 pounds plums, halved or quartered if large
4 shallots, sliced into 1/4-inch-thick rounds
2 tablespoons honey
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 bay leaf, torn in half

Steps:

Grate the zest from the lemons and place in a small bowl. Set aside the zested lemons.
Stir sumac, salt, pepper, cinnamon and allspice into the lemon zest. Stir in 3 tablespoons of the olive oil and the garlic. The mixture should feel like wet sand. Rub it all over the chickens, including inside the cavity.
Divide thyme bunch in half and place in the chicken cavities. Place chickens on a roasting rack set over a rimmed baking sheet, and let marinate, uncovered, in the refrigerator for at least 1 hour or up to 24 hours.
When ready to roast, let chickens come to room temperature for 30 minutes. Heat oven to 450 degrees.
In a large roasting pan, toss together plums, shallots, honey, oil, salt, cinnamon, allspice, bay leaf and 2 tablespoons water. Spread out plum mixture evenly over the bottom of the pan. Place chickens on the rack over the plums in the pan. Roast for 30 minutes.
Meanwhile, squeeze 1 tablespoon juice from reserved lemon and mix it with remaining 1 tablespoon olive oil. Drizzle this over the chicken, then continue to roast until the birds are golden-skinned and cooked through, about 30 to 45 minutes longer.
Let chickens rest, covered lightly with foil, for 10 minutes. Carve and serve with the plums and more thyme for garnish.

Nutrition Facts : @context http, Calories 713, UnsaturatedFat 31 grams, Carbohydrate 22 grams, Fat 47 grams, Fiber 3 grams, Protein 51 grams, SaturatedFat 12 grams, Sodium 1057 milligrams, Sugar 16 grams, TransFat 0 grams

SHEET-PAN CHICKEN WITH ROASTED PLUMS AND ONIONS

Sheet-Pan Chicken With Roasted Plums and Onions image

Beautiful to behold and easy to make, this sheet-pan dinner combines sweet plums and soft red onions with crisp-skinned pieces of roasted chicken. Toasted fennel seeds, red-pepper flakes and a touch of allspice add complexity while a mound of fresh torn herbs crowns the top. If good ripe plums aren't available, you can substitute another stone fruit including peaches, nectarines or pluots, though if your fruit is very sweet, you might want to add a squeeze of lemon at the end. Serve this with rice pilaf, polenta or warm flatbread for a festive meal.

Provided by Melissa Clark

Categories poultry, main course

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 teaspoons fennel seeds
2 tablespoons fresh lemon juice
1 teaspoon grated lemon or orange zest
4 garlic cloves, finely grated
2 teaspoons honey
1/4 teaspoon ground allspice
Large pinch red-pepper flakes, or to taste
1 chicken (about 3 1/2 pounds), cut into parts
Kosher salt and black pepper
2 cups ripe, soft plums, pitted and cut into 3/4-inch thick slices
6 fresh thyme sprigs
1 medium red onion, peeled and sliced from root to stem in 1/2-inch wedges
Extra-virgin olive oil, for drizzling
2/3 cup torn mint, basil or cilantro leaves (or a combination)
Flaky sea salt, for serving

Steps:

Toast the fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Pour seeds into a mortar and pound with a pestle until coarsely crushed (or lay seeds on a cutting board and pound them with a can or jar).
Put the seeds into a large bowl and stir in lemon juice, zest, garlic, honey, allspice and red-pepper flakes.
Season chicken generously all over with salt and pepper and add to the bowl, turning the pieces to coat them with marinade. Mix in plums and thyme sprigs. Refrigerate for at least 2 hours or up to 24 hours.
When ready to cook, heat the oven to 425 degrees. Put the chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt. Drizzle everything with olive oil.
Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it's done before the dark meat.
Transfer chicken pieces as they are done to a platter. Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs and flaky salt.

PLUM CRAZY CHICKEN

Plum Crazy Chicken image

Delicious quick and easy chicken. Use gluten free corn flakes for a gluten free chicken delight.

Provided by Tiffany Whittaker

Categories Chicken

Time 1h10m

Number Of Ingredients 5

Ingredients

1/3 c plum jam
1 1/2 tsp vegetable oil
3 Tbsp apple cider vinegar
3 c dry corn flakes gluten free
3 lb chicken

Steps:

1. Preheat oven to 350 degrees. Line baking pan w aluminum foil. Combine the plum jam, veg oil, apple cider vinegar.
2. Crush 3 cups of corn flakes. Dip your chicken into the jam mixture. Then roll in crushed corn flakes until fully coated. Or shake in plastic bag of crumbs.
3. Bake the chicken at 350 degrees for one hour.

Tips:

Use ripe plums: Plums should be slightly soft to the touch and have a deep purple color. Avoid using plums that are too hard or have green spots.
Brown the chicken: Browning the chicken before adding the sauce helps to develop flavor and give the dish a nice golden color.
Simmer the sauce: Simmering the sauce for 15-20 minutes allows the flavors to meld and develop. This will result in a more flavorful dish.
Serve with rice or noodles: Plum Crazy Chicken is traditionally served with rice or noodles. However, it can also be served with other sides such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Plum Crazy Chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet and tangy plums, savory chicken, and aromatic spices creates a flavor profile that is sure to please everyone at the table. Whether you serve it with rice, noodles, or your favorite side dish, Plum Crazy Chicken is sure to be a hit.