A simple Asian dish with a savoury sweet bite. If you don't have plum conserve, you can use apricot instead.
Delicious, moist, and couldn't be easier. The glaze flavors and proportions are just right. - 28 Apr 2009 (Review from Allrecipes US | Canada)
I would suggest marinating the chicken in the plum sauce mixture instead of merely brushing it on top, to really get the flavour into the meat. Wouldn't hurt to prick the skin or make a few light slashes across the chicken either. - 24 Jun 2011 (Review from Allrecipes US | Canada)
This had a very nice flavor. I added a little garlic. I think it would be better if you rubbed a little oil on the skin before the baking, so the skin would crisp up a little, or do this on the grill, or use skinless meat -- as written the skin stays kind of squishy which we found unappealing personally. Any jam would probably work -- I used orange marmalade and served this with AR's "Sweet and Spicy Green Beans". Thanks for the recipe! - 04 Aug 2011 (Review from Allrecipes US | Canada)