Chicken in plums and sweet spice

Name: Chicken in plums and sweet spice | Asda Good Living
Total time: 1 h
Yield: 3
Cuisine: Middle Eastern
Ingredients: 6-8 skin-on chicken thighs (depending on size); 2 plums, quartered and stones removed; 1tsp whole coriander seeds; 1tsp whole fennel seeds; 1tsp salt; ¼tsp freshly ground black pepper; 1 garlic clove, peeled; 1tbsp demerara sugar; 3tbsp red wine vinegar; 2tbsp olive oil; 2-3 celery sticks, cut into 2 inch pieces; 1 onion, peeled and cut into wedges; 6 garlic cloves, unpeeled; 6-8 plums (about 240g), quartered and stones removed; 1tbsp demerara sugar; Tarragon sprigs, to garnish; Freshly ground black pepper, to taste

Honey & Co's sticky, spicy chicken inspired by the Middle East is the perfect dinner party dish

By Asda Good Living,20th August 2018

(19 votes)

Cook: 1 Hour

Serves: 3

Price: £1.24 per serving

Nutritional Information

Each 420g serving contains

Energy
1844kj
443kcal

22%

Fat
18.1g

Med
26%

Saturates
4.2g

Low
21%

Sugars
21.9g

Med
24%

Salt
0.51g

Low
9%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
439kj/105kcal

Ingredients

6-8 skin-on chicken thighs (depending on size)

2 plums, quartered and stones removed

1tsp whole coriander seeds

1tsp whole fennel seeds

1tsp salt

¼tsp freshly ground black pepper

1 garlic clove, peeled

1tbsp demerara sugar

3tbsp red wine vinegar

2tbsp olive oil

2-3 celery sticks, cut into 2 inch pieces

1 onion, peeled and cut into wedges

6 garlic cloves, unpeeled

6-8 plums (about 240g), quartered and stones removed

1tbsp demerara sugar

Tarragon sprigs, to garnish

Freshly ground black pepper, to taste

Method

Make the marinade by blitzing everything together in a food processor until you have a smooth purée. Pour the marinade over the chicken thighs and mix well to make sure they are evenly coated. Cover and place in the fridge to marinate: a couple of hours will do the trick, but you can leave it for up to 24 hours.

Heat your oven to 220C/200C Fan/Gas 7. Place the celery, onion, garlic and half the plum quarters in a large roasting tray. Top with the chicken thighs, skin-side up, and pour any remaining marinade over the chicken. Season with freshly ground black pepper. Roast for 20 mins, then remove the tray and baste everything well with the juices that have collected in the bottom of the tray.

Reduce the oven temperature to 200C/180C Fan/Gas 6 and return the chicken to the oven for a further 10 minutes.

Add the remaining plum quarters. Sprinkle with the sugar and roast for a final 10 mins. Remove from the oven, baste again and garnish with a few tarragon sprigs before serving.