Title: Oriental Plum-Glazed Chicken
Categories: Poultry, Foreign
Yield: 6 Servings

1/4 c Plums for babies,canned
-pureed
3 tb Dry white wine
2 tb Soy sauce
2 tb Firmly packed brown sugar
2 tb Lemon juice
2 tb Finely chopped green onion,
-including tops
1/2 ts Chinese five spice
-OR
1/2 ts Ground allspice
6 Chicken legs,thighs attached
-skin and fat pulled off
Fresh cilantro sprigs

Nearly 50 years ago, during the food shortages of World War II, SUNSET
MAGAZINE deplored the use of canned baby food (always, apparently, in good
supply) as a substitute for scarcer products. Now after half a century, we
turn to baby food once again, this time to recommend it as a principle
ingredient in Maureen W. Valentine's Oriental Plum-Glazed Chicken.

Why baby-food plums? They're already pureed, saving preparation time, and
they're available all year.

======================================================= ============== ====

Mix together plums, wine, soy, sugar, lemon juice, onion, and five spice.

Rinse chicken and pat dry. Arrange legs in a 10x15" pan. Brush with plum
sauce. Bake, uncovered, in a 375'F. oven for 25 minutes. Turn chicken
pieces over, brush with remaining plum sauce, and continue to bake until
meat at thigh bone is no longer pink (cut to test), 20-25 minutes longer.
Baste with pan juices during last 10 minutes of baking.

Lift Chicken onto a platter and garnish with cilantro. Skim fat from pan
juices; add 1/4 cup water to pan and stir over high heat just until
boiling. Serve juices with chicken.

Per serving: 241 calories; 35 grams protein; 6.6 grams fat; (1.7 grams
saturated fat); 7.3 grams carbohydrates; 495 milligrams sodium; 138
milligrams cholesterol.

~ Maureen W. Valentine, Seattle, Washington

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini