Oriental plum-glazed chicken

Yield: 6 Servings

Ingredients:

1/4 c Plums for babies canned -pureed
3 tb Dry white wine
2 tb Soy sauce
2 tb Firmly packed brown sugar
2 tb Lemon juice
2 tb Finely chopped green onion -including tops
1/2 ts Chinese five spice -OR
1/2 ts Ground allspice
6 Chicken legs

Instructions:

thighs attached -skin and fat pulled off Fresh cilantro sprigs Nearly 50 years ago during the food shortages of World War II SUNSET MAGAZINE deplored the use of canned baby food (always apparently in good supply) as a substitute for scarcer products. Now after half a century we turn to baby food once again this time to recommend it as a principle ingredient in Maureen W. Valentine's Oriental Plum-Glazed Chicken. Why baby-food plums? They're already pureed saving preparation time and they're available all year. ======================================================= ============== ==== Mix together plums wine soy sugar lemon juice onion and five spice. Rinse chicken and pat dry. Arrange legs in a 10x15" pan. Brush with plum sauce. Bake uncovered in a 375'F. oven for 25 minutes. Turn chicken pieces over brush with remaining plum sauce and continue to bake until meat at thigh bone is no longer pink (cut to test) 20-25 minutes longer. Baste with pan juices during last 10 minutes of baking. Lift Chicken onto a platter and garnish with cilantro. Skim fat from pan juices; add 1/4 cup water to pan and stir over high heat just until boiling. Serve juices with chicken. Per serving: 241 calories; 35 grams protein; 6.6 grams fat; (1.7 grams saturated fat); 7.3 grams carbohydrates; 495 milligrams sodium; 138 milligrams cholesterol. ~ Maureen W. Valentine Seattle Washington