Prep 10 mins
Cook 20 mins
This comes from my Eat Well, Stay Well cookbook. This is a tangy-sweet, sticky way to fix chicken. YUM. I can't always find plum jam, so I use currant. This freezes well too. I mix everything together in a bowl, add the chicken, toss to coat and then put in labeled Ziploc bags. Thaw before broiling.
- 8 ounces tomato sauce
- 1⁄3 cup plum jam
- 1 tablespoon cider vinegar
- 2 garlic cloves, minced
- 1⁄2 teaspoon hot sauce
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 8 chicken drumsticks, skinned
- In a medium saucepan, combine the tomato sauce, jam, vinegar, garlic, hot sauce, ginger and salt.
- Bring to a boil. Reduce to a simmer, cover and cook for 10 minutes.
- Uncover and cook for 5 minutes or until the sauce is thick enough to coat a spoon and the flavors have blended.
- Cool to room temperature. Measure out ½ cup of the sauce and set aside; use the rest as a baste.
- Preheat the broiler. In a small bowl, combine chili powder, cumin and coriander.
- Rub the chicken with the spice mixture.
- Broil the chicken 6 inches from the heat for 3 minutes per side.
- Brush with half of the basting mixture and broil for 5 minutes longer.
- Turn the chicken over, brush with the remaining baste, and broil for 7 minutes longer or until cooked through.
- Serve with the reserved sauce.
Really good! Sauce is a wonderful combination of flavors. Didn't read the directions and ended up mixing the spices into the sauce. Doubled the recipe using homemade pluot jam. Topped 15 drumsticks with 1/3 sauce, baked at 350 for 20 min. Turned over, topped with 1/3 sauce, baked another 20 min. Turned over, topped with remaining sauce, broiled at 400 for about 10 minutes. The whole family enjoyed it! Thanks for sharing the recipe!