Chicken with plum glaze

    50 min

    A simple Asian dish with a savoury sweet bite. If you don't have plum conserve, you can use apricot instead.

    12 people made this

    Serves: 4 

    • 1 whole chicken, cut into pieces
    • salt and ground black pepper to taste
    • 150g plum conserve
    • 1 1/2 teaspoons ground black pepper
    • 1 1/2 teaspoons minced fresh root ginger
    • 1 1/4 teaspoons prepared horseradish (optional)

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat an oven to 180 C / Gas mark 4. Grease a baking tray or line with parchment.
    2. Season the chicken pieces with salt and pepper to taste, and place skin-side-up onto the prepared baking tray. Bake in the preheated oven for 20 minutes. While the chicken is baking, stir together the plum conserve, pepper, ginger and horseradish in a small bowl. After the chicken has baked 20 minutes, brush on the plum glaze and return to the oven.
    3. Continue baking until no longer pink at the bone and the juices run clear, 20 to 30 minutes more. An instant-read thermometer inserted near the bone should read 74 degrees C.

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    Reviews & ratings
    Average global rating:

    Reviews in English (10)


    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)