Oriental plum-glazed chicken

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