From Harriet Roth’s Deliciously Healthy Jewish Cooking!
This sweet and spicy chicken recipe works in the slow cooker and makes wonderful leftovers.
Juice of 1 lemon
2 tsp garlic powder
2 tsp onion powder
2 lbs chicken, breasts work well
1 (17 oz) can purple plums, drained, pitted and diced small or pureed
1 (6 oz) can frozen lemonade concentrate
1/3 cup chili sauce (I used a Thai chili-garlic sauce for a little extra spice.)
1 Tbl soy sauce
3 tsp fresh ginger, grated
1 tsp Worcestershire sauce
2 tsp Dijon mustard
Wash the chicken and pat dry. Arrange the chicken pieces in a shallow roasting pan coated with cooking spray. Coat with the lemon juice, onion and garlic powders. Roast in a preheated 350 degree oven for about 35 minutes on each side, more or less depending on your chicken choice. While the chicken is roasting, combine the sauce ingredients in a saucepan and simmer for 10 to 15 minutes. When the chicken is browned and cooked through, brush generously with the ginger plum sauce and roast for 15 minutes more. Serve with steamed white rice. To prepare this dish in the slow cooker, simply brown the chicken in a pan, and add all of the ingredients to the slow cooker. Cook on High for about 2 to 2 ½ hours. The sauce will thicken when it cools a little. The leftovers of this dish can be prepared by shredding the chicken and combining with the sauce; it is reminiscent of barbeque.