Chicken in plums and sweet spice 1 copy

Chicken in plums and sweet spice

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

By , 20 August 2018

(7 votes)

Chicken in plums and sweet spice
  • Cook: 1 Hour
    plus marinating

  • Serves: 3

  • Price: £1.24 per serving

Recipe taken from Honey & Co At Home: Middle Eastern Recipes from Our Kitchen by Sarit Packer and Itamar Srulovich, photography by Patricia Niven

Nutritional Info
Each 420g serving contains
  • Energy

    1854KJ

    443KCAL

    22%
  • Fat

    18.1g

    med

    26%
  • Saturates

    4.2g

    low

    21%
  • Sugars

    21.9g

    med

    24%
  • Salt

    0.51g

    low

    9%
1
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)
  • FOR THE MARINADE
  • 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
  • FOR THE ROASTING TRAY
  • 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
  • Freshly ground black pepper, to taste
  • 1tbsp demerara sugar
  • Tarragon sprigs, to garnish
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.