Drizzle chicken with olive oil, mint, lemon zest, garlic and ground black pepper. Place chicken in a sealable bag and toss to evenly coat. Marinate chicken in the refrigerator for hours. Remove chicken from marinade and discard any excess marinade. Let chicken come to room temperature. Preheat barbecue to medium-heat F C.
Five-Spice Chicken with Fresh Plum Sauce
How to make Stuffed Chicken With Plum Sauce, recipe by MasterChef Sanjeev Kapoor
Gluten-Free Roasted Chicken with Ginger-Plum Sauce This entry is part 22 of in the series Gluten-Free My grandmother made the best chicken in the world and boy do I wish I could talk to her today and discover all of her secrets. She passed away when I was ten, but had already passed along her love of cooking to me. I think part of why everything she made was so good was the extra love she put into her cooking. Love and passion for cooking truly do show up in the final dish. I love the variability of chicken. You can keep it simple and roast it whole, cut it up and serve it in pieces, toss it in a slow cooker, shred it and serve it in a sauce, chop it and turn it into a salad. The possibilities are nearly endless.
Balsamic Chicken with Plums
You will need for 4 people: 4 good sized fresh Chicken Thighs -preferably bone out or use Chicken Breast For the marinade: 8 good sized fresh plums, washed, stoned and quartered 8 fresh sage leaves roughly torn 1 fresh Bay leaf 4 tablespoons of Extra Virgin Olive Oil 1 cup of Stock 1 cup of sweet white wine if not using wine just use more stock but add 1 tablespoon of sugar A good sized pinch of Ground Black Pepper freshly grated Nutmeg Method Combine all the marinade ingredients in a glass or ceramic bowl and then add the chicken pieces and coat well. Cover and leave in fridge. Turning occasionally will help the flavours through the chicken pieces. Remove the chicken from the marinade.
Prepare Chicken: In large shallow dish, place chicken. In small bowl, combine garlic, 2 tablespoons of the olive oil, lemon juice, soy sauce, basil, oregano, rosemary, salt and pepper. Pour over chicken and marinate in refrigerator about 30 minutes, turning chicken occasionally.