popp-teriyaki glazed chicken

By á-7884

Poultry dish

Ingredients

• vegetable oil for drizzling plus one tablespoon
• 4 pieces bone-in chicken thigh
• 4 pieces chicken leg
• salt and pepper
• 4 plums
• 1 inches ginger root peeled and chopped
• 2 cloves garlic; chopped
• 1/2 about 1/2 cup Teriyaki sauce
• 1 1/2 cup chicken stock1 cup plum preserves
• 2 tablespoons poppy seeds
• 4 scallions, white and green thinly sliced

Preparation

Step 1

heat a drizzle of olive oil in a large skillet over high heat. Season chicken well with salt and pepper; brown well. Remove and pour off fat. Halve and pit plums, and place them cut side down in the skillet. Brown well and remove and reserve. add remaining table spoon oil to pan an saute ginger and garlic a minute or 2. Add teriyaki sauce, stock and whisk in plum preserves and poppy seeds. Simmer to thicken and combine. once sauce coats a spoon, add chicken back an turn to coat. Cover and simmer to cook through. Serve with plum halves and rice topped with scallions along side