I had a bag of fresh plums in the fridge. What do you do with plums you ask? Well, you make plum-apricot chicken. For a complete meal add a simple arugula salad on the side. Just toss arugula with fresh lemon juice, olive oil, sea salt and black pepper. The fresh, peppery green balances the sweet chicken topping. A loaf of crusty, warm wheat, or multigrain seed bread would also be a great addition.
Plums and apricots are often found side-by-side in a dessert, but this sweet and savory dish gives new meaning to the fruit combo. Delicious, fresh and fast! Gluten-free option listed below.
The beautiful purpley-red produce contain antioxidants and also increase absorption of iron into the blood. Some further interesting trivia, plums belong to the Prunus genus of plants and are relatives of the peach, nectarine and almond. They are all considered “drupes,” fruits that have a hard stone pit surrounding their seeds. And when dried, they are known as prunes.
“Drupes”…..what a great word. Kind of describes how I functioned today, currently typing still in my pajamas. A new vocab word, here it is in context: “Wow, I’ve been such a drupe today”.
At least I made some delicious chicken for dinner.
- 24 oz CHICKEN BREASTS, BONELESS, SKINLESS, (4 – 6 oz breasts)
- SEA SALT AND PEPPER TO TASTE
- 1 tsp GARLIC POWDER
- 4 FRESH PLUMS, peeled, seeds removed & sliced
- 2 tbsp WATER
- 1 tsp OLIVE OIL, EXTRA VIRGIN, 100% first cold pressed unrefined
- 1/2 small RED ONION, thinly sliced
- 10 DRIED APRICOTS, chopped*
- 1/4 cup APRICOT FRUIT SPREAD, SIMPLY 100% FRUIT
- 1 tsp APPLE CIDER VINEGAR*
- 1 tbsp HONEY, PURE or RAW (more or less to taste)
- 1/4 tsp GINGER, GROUND
- PINCH OF GROUND ALLSPICE
Gluten-free option: make sure your * ingredients are gluten-free.
1. Sprinkle both sides of chicken breasts with salt, pepper and garlic powder. Sauté on the stove top or grill on an outdoor or indoor grill, sprayed with cooking spray; 6-8 minutes per side or until cooked through.
Add the water to deglaze the pan; then add onion, apricots, fruit spread, vinegar, honey, ginger, allspice, salt and pepper to taste. Bring to a boil, then reduce to simmer for 3-5 minutes or until sauce has reduced slightly. Turn off heat and let sauce thicken a minute or two.
3. Serve plum-apricot sauce over grilled chicken breasts. For a side, toss 8 cups of arugula with fresh lemon juice, olive oil, sea salt and black pepper. Serving size: 1 – 6 oz. chicken breast with ¼ of the plum sauce.
VARIATIONS: Try peaches or fresh apricots for plums.
NUTRITION INFO PER SERVING (doesn’t include arugula salad): 290 calories, 3g fat, 85mg cholesterol, 28g carb, 2g fiber, 20g sugar, 35g protein
plum information source: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=35