This versatile chicken recipe brings just a hint of the impending Spring to your still chilly kitchen. Wonderful with jasmine rice and a salad for a simple and quick dinner, the sweet and spicy chicken is every bit as delicious the next day, cold and nestled in your picnic basket alongside potato salad and deviled eggs. Vegetarians can substitute tofu for the poultry used here - simply marinate the tofu in the plum ketchup mixture for an hour or so and then broil approximately 10 minutes per side.
PLUM BLOSSOM CHICKEN
1 large organic and free-range chicken, cut into 6 pieces / salt and black pepper / 2 T. butter / 1 t. curry powder (or more if you like) / 1/2 cup Plum Ketchup from The DP Chutney Collective / 1/4 cup cream sherry (more if mixture is too dry) / 1 thinly sliced lemon
- Season well with salt and pepper and then brown chicken in butter on all sides for about 10 minutes total.
- Stir curry powder into accumulated juices, then blend Plum Ketchup and sherry and pour over chicken. Place a slice of lemon on each piece of chicken, cover pan and reduce heat to low.
- Cook for 30 minutes and serve chicken with pan juices poured over all. If the juices are too thin, boil for a minute to thicken.
- If desired, garnish with cilantro sprigs or shredded shiso leaves.