Plum-urgency!!!!

I’m interrupting my planned editorial schedule because, straight up, this is an emergency situation.

Plums are in season for like maybe a week more and I just made something that blew my mind. And could not be simpler to make.

ROASTED PLUMS! OMG! I don’t ever want to eat anything else ever again.

Seriously this could not be easier to make and it’s so absurdly delicious. I challenge you to defy me on this one. Chances are you have everything you need to make this except the plums in your kitchen already! 

Go to the farmer’s market. Get plums. Do this. Now.

“Holy &%*$^” Rosemary and Balsamic Roasted Plums with Chicken and Israeli Couscous

Makes 2 large servings

- 1 pound ripe plums

- 2 sprigs fresh rosemary

- ¼ cup balsamic vinegar

- ¼ cup water

- ¼ teaspoon pepper

- 2 tablespoons sugar

- dash of vanilla extract

- 2 chicken breasts

- 1 cup Israeli Couscous

I’m going to make this as simple as possible for you, so that you have no excuse not to try this recipe. Literally 5 steps.  

1) Turn on the oven to 400˚F.

2) While the oven is pre heating, cut all your plums in half, pit them and slice them. Place the slices in an 8-inch baking dish.

3) In a small bowl, combine balsamic vinegar, pepper, water, sugar and vanilla extract. Whisk until the sugar and pepper dissolve. Pour the liquid over the plums and place two sprigs of rosemary in the baking dish.

4) Roast the plums for 20-25 minutes until they are just starting to fall apart.

5) While the plums cook, prepare a cup of Israeli couscous (bring 1 cup water with 2 tablespoons of butter to a boil, take off heat, add dry couscous and stir, let sit for 5 minutes to absorb the water, fluff and serve) and grill up two chicken breasts in a grill pan.

Serve the plums over the chicken and couscous and make sure to use some of the leftover roasting liquid. In fact, make sure you save that. I’m sure you can find a use for it (if you can stop yourself from pretty much drinking it like I did).

Eat it warm. Eat it room temp. Eat it cold. This one is so delicious it really doesn’t matter!

Side note… If you take the roasting liquid and put it back on the stove and boil and reduce it for about 5 minutes, you will find yourself with an absolutely stellar ice cream topping. Just saying…