Recipe By Michal Frischman
I'm the kind of girl who will watch you take the first bite and ask you how it is before you're finished chewing. (So sue me. I need to know.) When I make this chicken, I don't even have time to ask!
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
Place plums in a medium saucepan and cook over low heat until very tender.
Add sugar and cook until the mixture is thick enough to coat the back of a spoon (this will take approximately 5-10 minutes, depending on how much liquid your plums give off.) Set aside.
A full recipe of stewed plums makes about two and a half cups. Put the rest in a couple of ramekins with a crumb topping like Estee's Crispy Crumb Topping for two dishes in one!
Preheat oven to 350 degress Fahrenheit (180 degrees Celsius).
Saute onions in oil in a large skillet until caramelized. Add in one cup stewed plums, soy sauce, mustard, garlic, ginger, garlic powder, and pepper. Let it all reduce together for about 10 minutes over medium heat.
Arrange chicken pieces (I prefer skinned, but you can keep the skin on if you'd rather) in a baking pan. Pour plum sauce over chicken and bake, covered, for one and a half hours, or until the chicken is very tender.
