The combination of fruit and meat is exceptionally tasty. It's not a pairing one considers often, but one should - because fruit and meat marry surprisingly well. So, here's a recipe I really love and highly recommend, adapted from a recipe in Cooking Light magazine, July 1999:
Curried Chicken with Plums
2 T. flour
1 t. curry powder (I usually kick it up a notch)
1 t. poultry seasoning (or just substitute more curry powder)
1/4 t. salt
1/4 t. black pepper
6 skinless, boneless chicken thighs, cut into 3 pieces each
4 green onions, cut into 1-inch pieces
4 red plums, quartered
3/4 c. dry white wine, divided
2 T. minced crystallized ginger (optional)
In a plastic bag, combine the first five ingredients (flour through pepper). Add chicken pieces and shake to coat.
Heat a tablespoon of vegetable oil in a skillet over medium heat. Add chicken and brown, about 3-4 minutes on each side. Remove chicken from pan and keep warm.
Add onions to pan, saute 2 minutes, remove from pan and add to chicken.
Add plums and 1/4 c. wine to pan. Scrape up browned bits from the bottom of the pan. Brown plums lightly on cut sides, about 3-4 minutes. The skins may loosen and come off the plums, but that's okay.
Add remaining 1/2 c. wine and ginger to pan; bring to a boil. Add chicken and onions; return to boil. Reduce heat and simmer until chicken is done, about 5 minutes.
Curried Chicken with Plums
2 T. flour
1 t. curry powder (I usually kick it up a notch)
1 t. poultry seasoning (or just substitute more curry powder)
1/4 t. salt
1/4 t. black pepper
6 skinless, boneless chicken thighs, cut into 3 pieces each
4 green onions, cut into 1-inch pieces
4 red plums, quartered
3/4 c. dry white wine, divided
2 T. minced crystallized ginger (optional)
In a plastic bag, combine the first five ingredients (flour through pepper). Add chicken pieces and shake to coat.
Heat a tablespoon of vegetable oil in a skillet over medium heat. Add chicken and brown, about 3-4 minutes on each side. Remove chicken from pan and keep warm.
Add onions to pan, saute 2 minutes, remove from pan and add to chicken.
Add plums and 1/4 c. wine to pan. Scrape up browned bits from the bottom of the pan. Brown plums lightly on cut sides, about 3-4 minutes. The skins may loosen and come off the plums, but that's okay.
Add remaining 1/2 c. wine and ginger to pan; bring to a boil. Add chicken and onions; return to boil. Reduce heat and simmer until chicken is done, about 5 minutes.
Serve with basmati rice!
1 comment:
Okay, so I cooked this recipe this evening. When the chicken comes out of the pan, it's AWESOME! A little crispy, a little spicy. However, I have to give the recipe a B overall, but only because I'm not a big fan of plums. Kimberly says that it was good. Bravo!
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