Categories: Poultry, Foreign 
      Yield: 6 servings 
  
    1/4 c  Plums for babies,canned 
           -pureed 
      3 tb Dry white wine 
      2 tb Soy sauce 
      2 tb Firmly packed brown sugar 
      2 tb Lemon juice 
      2 tb Finely chopped green onion, 
           -including tops 
    1/2 ts Chinese five spice 
           -OR 
    1/2 ts Ground allspice 
      6    Chicken legs,thighs attached 
           -skin and fat pulled off 
           Fresh cilantro sprigs 
  
  Nearly 50 years ago, during the food shortages of World War II, SUNSET 
  MAGAZINE deplored the use of canned baby food (always, apparently, in 
  good supply) as a substitute for scarcer products. Now after half a 
  century, we turn to baby food once again, this time to recommend it 
  as a principle ingredient in Maureen W. Valentine's Oriental 
  Plum-Glazed Chicken. 
   
  Why baby-food plums? They're already pureed, saving preparation time, 
  and they're available all year. 
   
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  Mix together plums, wine, soy, sugar, lemon juice, onion, and five 
  spice. 
   
  Rinse chicken and pat dry. Arrange legs in a 10x15" pan. Brush with 
  plum sauce. Bake, uncovered, in a 375'F. oven for 25 minutes. Turn 
  chicken pieces over, brush with remaining plum sauce, and continue to 
  bake until meat at thigh bone is no longer pink (cut to test), 20-25 
  minutes longer. Baste with pan juices during last 10 minutes of 
  baking. 
   
  Lift Chicken onto a platter and garnish with cilantro. Skim fat from 
  pan juices; add 1/4 cup water to pan and stir over high heat just 
  until boiling. Serve juices with chicken. 
   
  Per serving: 241 calories; 35 grams protein; 6.6 grams fat; (1.7 grams 
  saturated fat); 7.3 grams carbohydrates; 495 milligrams sodium; 138 
  milligrams cholesterol. 
   
  ~ Maureen W. Valentine, Seattle, Washington