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Sticky Oriental chicken




Source of Recipe


First published in Chatelaine's 11/2001 issue


List of Ingredients




1/2 cup (125 mL) plum sauce
1/4 cup (50 mL) teriyaki sauce
6 skinless, bone-in chicken thighs or 3 to 4 chicken legs with thighs attached


Recipe



1. Preheat oven to 425F (220C). For easy cleanup, line a baking dish just large enough to hold chicken, such as a pie plate, with foil. In a large bowl, stir plum sauce with teriyaki sauce. Add chicken and turn to coat. Place chicken bone-side up in dish, scraping any sauce remaining in bowl over chicken.

2. Roast, uncovered, in centre of 425F (220C) oven for 20 minutes. Turn chicken and spoon sauce from pan overtop. Roast 10 more minutes, then baste again. Continue roasting until chicken feels springy when pressed, about 10 more minutes. Serve with rice and broccoli or bok choy. Any leftovers can be refrigerated for up to 2 days.