I could never have come up with the recipe for ginger plum chicken casserole on my own. It’s not a combination of flavors I ever would have thought of. Cranford Coulter of the King’s Jubilee created the original recipe for his street feeding ministry in Philadelphia.

But Cranford’s recipe starts with nine pounds of chicken breast! I don’t cook for that large a crowd.

It looked yummy, though, so I printed off the recipe, and figured I’d try adjusting it at some point, to see if I could make it work for a family.

My husband got to it before I did. He’s a teacher, so he’s had time to do more of the cooking this summer. And when I came in from work, and this was in the oven, the whole house smelled amazing.

And, if it’s possible, the ginger-plum chicken casserole tasted even better than it smelled. It’s simply fabulous. And, like all the recipes that Cranford creates for the people he serves, it’s incredibly good for you. And it works fabulously for my anti-inflammatory diet.

Here’s the recipe as my husband made it. It makes four generous servings. If you have an Instant Pot, use the Instant Pot instructions. It’s faster and easier, and just as delicious.

Ginger Plum Chicken


1 ½ pounds boneless, skinless chicken breasts
¾ pound red plums
1/3 cup black rice
1/2 cup quinoa (if you’re out of quinoa, use another 1/2 cup of black rice)
Avocado oil
½ tsp ground cinnamon
1 ½ tsp ground ginger, divided
Black pepper
1 Tbsp lemon juice
1 Tbsp water

Traditional Instructions

Put the quinoa, black rice, 1 tsp of the ginger, and a bit of oil in the rice cooker. Add water according to the instructions on the rice cooker – use the amount of water specified for brown rice. Start the rice cooker cooking.

Cut the plums in half and remove the pits. Throw them in the blender with the cinnamon and puree. Set aside.

Cut the chicken breasts into bite-sized chunks. In a large cast-iron skillet, heat the avocado oil. Add ½ tsp ginger and black pepper. Add half the chicken and a sprinkling of salt. (Cranford’s recipe doesn’t call for salt, but I like it better with salt.) Cook the chicken until it’s seared but not toasted. Remove from the skillet and set aside. Cook the remaining chicken.

When the rice and quinoa are done, dump them into a 9×13 baking dish. Stir in the chicken, the plum puree, the water, and the lemon juice.

Cover tightly and bake for an hour at 350F.

If the hour is up before you’re ready to serve, turn the oven down to 200F and let it coast.

Serve the ginger plum chicken with a salad, crunchy raw veggies, or a bowl of summer berries.

Instant Pot Instructions

Put the quinoa, black rice, ginger, black pepper, a sprinkling of salt, and a bit of oil in the Instant Pot.

Cut the plums in half and remove the pits. Throw them in the blender with the cinnamon and puree. Add the puree to the Instant Pot.

Cut the chicken breasts into bite-sized chunks. If you like, you can sear the chicken in a cast iron skillet, but you don’t need to. Add the chicken to the Instant Pot.

Give the ingredients a stir. Close the lid, and cook for 22 minutes. Use the natural cool-down.


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