Roast Chicken With Plums And Almonds Recipe

Name: Roast Chicken With Plums And Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4-pound) roasting chicken; 1 teaspoon grated lemon rind; 1/2 teaspoon ground coriander; 1/4 teaspoon black pepper; Cooking spray; 1/2 cup dry sherry; 1/2 cup fat-free, less-sodium chicken broth; 1/4 cup fresh lemon juice; 2 tablespoons honey; 1 garlic clove, minced; 9 large shallots, peeled and halved; 1/4 cup blanched almonds, toasted; 6 firm green-skinned plums, pitted and quartered; Thyme sprigs (optional)

Servings: persons

1 (4-pound) roasting chicken
1 teaspoon grated lemon rind
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
Cooking spray
1/2 cup dry sherry
1/2 cup fat-free, less-sodium chicken broth
1/4 cup fresh lemon juice
2 tablespoons honey
1 garlic clove, minced
9 large shallots, peeled and halved
1/4 cup blanched almonds, toasted
6 firm green-skinned plums, pitted and quartered
Thyme sprigs (optional)

1
Preheat oven to 350u00b0.
2
Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Lift wing tips up and over back; tuck under chicken.
3
Sprinkle chicken with rind, coriander, and pepper. Place chicken on a rack coated with cooking spray; place rack in a shallow roasting pan coated with cooking spray. Combine sherry, broth, juice, honey, and garlic in a small bowl; reserve 1/2 cup sherry mixture for sauce. Insert a meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350u00b0 for 30 minutes; baste with remaining sherry mixture. Bake an additional 45 minutes, basting every 15 minutes. Add shallots to pan; bake an additional 15 minutes, and baste. Add almonds and plums; bake an additional 15 minutes or until thermometer registers 180u00b0. Place chicken on a platter; place shallots, plums, and almonds around chicken using a slotted spoon. Cover chicken loosely with foil; let stand 10 minutes.
4
Place the roasting pan over a stove-top burner. Add reserved 1/2 cup sherry mixture to pan; bring to a boil over medium heat, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Cool slightly. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 corner of bag. Drain drippings into a bowl, stopping before the fat layer reaches the opening. Discard fat. Remove foil from chicken and discard skin; serve sauce with chicken. Garnish with thyme sprigs, if desired.

207

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (4-pound) roasting chicken, 1 teaspoon grated lemon rind, 1/2 teaspoon ground coriander, 1/4 teaspoon black pepper, and more.

Yes, Roast Chicken With Plums And Almonds falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Chicken With Plums And Almonds

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