Vegetable oil for drizzling, plus 1 tablespoon
4 bone-in chicken thighs
4 chicken legs
Salt and pepper
1 2-inch piece of ginger root, peeled and chopped
2 cloves garlic, chopped
About 1/2 cup teriyaki sauce
1 1/2 cups chicken stock
1 cup plum preserves
2 tablespoons poppy seeds
4 scallions, whites and greens, thinly sliced
Directions: Heat a drizzle of oil in a large skillet over high heat. Season the chicken well with salt and pepper and brown well. Remove and pour off the fat.
Halve and pit the plums and place them cut-side down in the skillet. Brown well, remove and reserve.
Add the remaining 1 tablespoon oil to the pan and sauté the ginger and garlic for a minute or two. Add the teriyaki sauce and stock and whisk in the plum preserves and poppy seeds. Simmer to thicken and combine. Once the sauce coats a spoon, add the chicken back and turn in the sauce to coat. Cover and simmer to cook through.
Serve the chicken with the plum halves and rice topped with lots of scallions alongside.