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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.
2 Spanish onions, sliced thinly
2 tablespoons oil
2 tablespoons Glicks Soy Sauce
1/4 teaspoon powdered ginger, or 1/2 teaspoon grated fresh ginger or 1 cube Dorot Gardens Frozen Ginger
1/2 teaspoon garlic powder or 1 cube Gefen Frozen Garlic
1/4 teaspoon mustard
black pepper, to taste
1 chicken, cut into eighths
8 pitted plums, roughly chopped
1/4 cup sugar, or more to taste
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.
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.
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