Chicken With Plum Barbecue Sauce

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

Directions

1. In a medium saucepan, combine the tomato sauce, jam, vinegar, garlic, hot sauce, ginger and salt.
2. Bring to a boil. Reduce to a simmer, cover and cook for 10 minutes.
3. Uncover and cook for 5 minutes or until the sauce is thick enough to coat a spoon and the flavors have blended.
4. Cool to room temperature. Measure out ½ cup of the sauce and set aside; use the rest as a baste.
5. Preheat the broiler. In a small bowl, combine chili powder, cumin and coriander.
6. Rub the chicken with the spice mixture.
7. Broil the chicken 6 inches from the heat for 3 minutes per side.
8. Brush with half of the basting mixture and broil for 5 minutes longer.
9. Turn the chicken over, brush with the remaining baste, and broil for 7 minutes longer or until cooked through.
10. Serve with the reserved sauce.