Ginger Plum Chicken

Robin Gagnon

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1.00 LBS
Ginger Plum Chicken
Author: Robin Gagnon
Recipe type: Entree
Prep time:  15 mins
Cook time:  3 hours 45 mins
Total time:  4 hours
  • 3 strips of bacon (center cut or trimmed)
  • 1 cup chopped onion
  • 1 clove of garlic, minced
  • 1 cup diced prunes
  • 1 tsp ground ginger
  • ¼ tsp cinnamon
  • ⅛ tsp cayenne
  • 1 tbs oil
  • 1½ lbs boneless chicken thighs, trimmed & cut into approx 3x3" chunks
  • ½ cup orange juice
  • ¼ cup apple cider vinegar
  • 3 tbs low sodium soy sauce
  • 2 tbs honey
  • 2 bay leaves
  1. Place dutch oven or pot over med-high heat. Chop the bacon into small bits and drop into pan. Once it starts brown and render fat, add the onion and garlic. Stir.
  2. Once the onion and garlic are cooked add the prunes, ginger, cinnamon and cayenne, cook for a minute, then reserve to a bowl and set aside.
  3. Pout the oil into pan (still on med-high), then drop chicken into pan. Cook for 4-5 minutes until starting to brown, then flip and cook another 3 minutes.
  4. Add the remaining ingredients to pan, stir to deglaze, and add the bacon/prune mixture back to pan, stir and bring to a boil. Reduce to low-med and cook for 5 minutes, then take off burner and seal up in Wonderbag.
  5. Allow to slow cook for 3-4 hours, then serve over rice or bulgur or pull the chicken and serve in sandwiches or tacos shells.