1 (16 ounce) can purple plums, undrained 2 tablespoons chilli sauce
1/4 cup olive oil or margarine 2 (3 pound) broiler chicken, cut into 8
pieces
3 tablespoons minced onion 2 oranges
3 cloves garlic, minced paprika
1/4 cup sugar Garnish: orange slices, reserved plums
1/4 cup lemon juice
Remove pits form plums and place in a medium bowl with liquid, reserving 4
or 5 for garnish. Mash plums with a fork: set aside.
Heat oil in a skillet over medium-high heat. Add onion and saut, until
lightly browned. Add garlic, and saut, for 30 seconds. Reduce heat to low
and stir in plums and liquid.
Add sugar, lemon juice and chilli sauce; cook over low heat for 30 minutes.
Preheat oven to 350.
Place chicken in a large roasting pan. Squeeze the juice of two oranges
over chicken. Sprinkle with paprika and rub into skin.
Pour plum sauce over chicken and back for 1 1/4 hours, basting often.
Garnish with orange sliced and reserved plums.