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Curried Chicken with Plums and Ginger

Yield 4 servings (serving size: about 4 chicken pieces and 6 plum wedges)

Ingredients

  • 2 tablespoons all-purpose flour
  • 1 teaspoon curry powder
  • 1 teaspoon poultry seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 skinned, boned chicken thighs, each cut into 3 pieces
  • 1 teaspoon vegetable oil
  • 1 cup (1-inch) sliced green onions (about 4)
  • 6 red plums, quartered (about 1 1/2 pounds)
  • 3/4 cup dry white wine, divided
  • 2 tablespoons minced crystallized ginger

Nutrition Information

  • calories 270
  • caloriesfromfat 25 %
  • fat 7.5 g
  • satfat 1.7 g
  • monofat 2.5 g
  • polyfat 2.1 g
  • protein 29.7 g
  • carbohydrate 21.2 g
  • fiber 2.5 g
  • cholesterol 118 mg
  • iron 3.1 mg
  • sodium 278 mg
  • calcium 53 mg

How to Make It

  1. Combine first 5 ingredients in a zip-top plastic bag, and add chicken. Seal and shake to coat. Remove the chicken from bag, shaking off excess flour. Heat oil in a large skillet over medium-high heat. Add chicken, and cook 3 minutes on each side or until lightly browned. Remove chicken from pan; keep warm. Add onions to pan, and sauté for 2 minutes. Add onions to chicken, and keep warm. Add plums and 1/4 cup wine to pan, scraping pan to loosen browned bits; cook 4 minutes or until plums are browned. Add 1/2 cup wine and ginger to pan; bring to a boil. Add the chicken mixture to pan, and bring to a boil. Reduce heat, and simmer 5 minutes or until chicken is done.