I used the juice of barely ripe June plum for the marinade and a riper fruit for the sauce.
Ginger Chicken Glazed in June Plum Sauce
1 chicken leg
1/4 cup June plum juice
- Marinade the chicken in the juice for 2 hours.
- Drain and reserve juice.
For the Sauce:
1/2 stalk of scallion - finely chopped
1/4 medium-size onion - finely chopped
1/2 clove of garlic
1/4 tsp grated fresh ginger
A:
1/4 cup June plum, pureed
3/4 tsp banana vinegar (or cider vinegar)
B:
1/4 cup chicken stock
2 1/4 tsp honey
- Saute the scallion in oil then toss in the garlic and ginger.
- Add the reserved juice and ingredients A. Cook to reduce.
- Add ingredients B and cook to reduce.
- Season the chicken with salt and pepper.
- Grill over high heat to sear then finish cooking over lower heat.
- Glaze with sauce the last 2 mins of cooking time.
- Rest the chcken in the sauce for a few minutes covered.
- Remove to a serving plate and drizzle the sauce around the chicken.
- Garnish with a sprig of cilantro.
(Recipe from here)
