Roasted chicken with yellow plums
A hidden sweetness comes through in this scrumptious recipe.
When I bit into one of these attractive plums, I knew I’d made a mistake. It was plump and juicy. It should have been sweet. Surprise, it was sour. I stood there with the plum in my hand, wondering what to do with a box full of sour fruit.
And I had this chicken that needed roasting. I knew that the plums’ hidden sweetness would emerge with a dusting of salt, so I put them together, adding an encouraging drizzle of date honey as well. Then my eye fell on a big, sweet, purple plum. I added it to the roasting pan. It turned the cooking juices a beautiful wine color.
- 1 roasting chicken
- 1 tablespoon olive oil
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground ginger
- 4 sour yellow plums, halved and pitted (use sour apples or peeled green mangoes if no plums available)
- 1 large red onion, sliced
- 1 large, sweet red plum
- 1/4 cup sweet or semi-sweet white wine
- 2 tablespoons silan date honey, or maple syrup, or plain honey
- Dustings of salt and white pepper
Preheat oven to 350° F (180° C).
Rinse and dry the chicken. Drizzle the olive oil over it, and rub it into the skin and flesh of the chicken thoroughly. Powder the chicken with the dry spices.
Place the chicken on the rack of a roasting pan. Put the yellow plums here and there around the bird. Scatter the sliced red onion over it. Place the purple plum on the rack so that it will cook and drip juice onto the bottom of the roasting pan.
Pour the wine into the roasting pan. Lightly salt the yellow plums, then drizzle the date honey or other sweet syrup over them. Pour a little olive oil over the onion slices to prevent their drying up.
Roast the bird for 1 hour, basting occasionally with the pan juices. Mix the juices a little with a long-handled spoon or the tip of the basting tube, so that the red plum juice colors them. Make sure to baste the yellow plums with this; it gives them an appetizing reddish tinge.
When the chicken’s roasted through, remove from the oven, allow it to rest 10 minutes, and serve.