Plum-Glazed Chicken
Source: Gary Jones

1 can (16.5 ounce) Oregon Purple Plums
2 tablespoons margerine
1 onion, finely chopped
1/3 cup brown sugar
1/4 cup prepared tomato-based chili sauce
2 tablespoons soy sauce
1 teaspoon ginger
2 teaspoons lemon juice
2 lbs skinless, boneless chicken

Preheat oven to 350 degrees F. Drain the plums and reserve the syrup. Remove the pits from the plums. In a blender or food processor, whirl the plums and syrup until pureed. Melt margarine in a wide skillet over medium heat. Add onion and cook until soft. Stir in the plum puree, brown sugar, chili sauce, soy sauce, ginger and lemon juice. Cook, uncovered, stirring often until slightly thickened. About 15 minutes. Sprinkle the chicken with salt and pepper. Arrange the checken in a lightly greased baking pan. Bake, uncovered, for 30 minutes, basting with plum sauce every 15 minutes. Turn the chicken over and bake, basting occasionally, for 30 more minutes. Heat the remaining sauce and pass it at the table.