Poppy-Teriyaki Glazed Chicken

By SandyC

Serve with white or brown rice with toasted almonds.

Ingredients

• Vegetable oil for drizzling, plus 1 tablespoon
• 4 pieces bone-in chicken thigh
• 4 pieces chicken leg
• Salt and pepper
• 4 plums
• 2 inches ginger root, peeled and chopped
• 2 cloves garlic, chopped
• About 1/2 cup teriyaki sauce
• 11/2 cup chicken stock
• 1 cup plum preserves
• 2 tablespoons poppy seeds
• 4 scallions, whites and greens, thinly sliced

Details

Servings 4
Adapted from rachaelrayshow.com

Preparation

Step 1

Heat a drizzle of oil in a large skillet over high heat. Season chicken well with salt and pepper, and brown well. Remove, pour off fat. Halve and pit the plums, and place them cut-side down in the skillet. Brown well, remove and reserve. Add remaining tablespoon oil to the pan and sauté 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 the sauce coats a spoon, add chicken back and turn in sauce to coat. Cover and simmer to cook through. Serve Poppy-Teriyaki Chicken with plum halves and rice topped with lots of scallions alongside.