I love the contrast of sweet and savoury flavours, so roasting chicken with plums, and chucking in some soy sauce, chilli and garlic created a surprisingly yummy combination. Inspiration for the unusual mix of ingredients came courtesy of Hugh Fearnley-Whittingstall, whose book ‘Three Good Things on a Plate’ focuses on bringing three core ingredients together, sometimes in a traditional combination, and other times in more unconventional mix. In this case, Hugh recommended chicken, plums and soy. That sounded good to me, so off we went to try to create a yummy dinner.
It’s a pretty simple recipe. Here’s what you’ll need:
- Six chicken thighs
- 5 plums
- 3 tablespoons soy sauce
- 4 garlic cloves
- Chilli powder
- 1 tablespoon sunflower oil
- Salt and pepper
You’ll want to pre-heat the oven to 200C / Gas mark 6. First off, spread your chicken thighs out on your roasting tray, sprinkle over the sunflower oil and season with salt and pepper.
Pop into the oven and leave for 30 minutes, turning a couple of times. Whilst the chicken is cooking, slice up your garlic cloves. Once the 30 minutes is up, sprinkle the chicken with chilli powder, add the sliced garlic to the roasting tray and slide it back into the oven for another 10 mins.
Now it’s time to prep your plums. Cut all of your plums in half and ditch the stones.
After the 10 mins for the chicken is up, take the roasting tray out of the oven again, add your plums to the tray and sprinkle with your soy sauce. Depending on how big your tray is, you may want to add a little bit of water if it looks as if there isn’t much liquid in the tray. Place the tray back into the over for another 10-15 minutes until the plums are soft and juicy.
Once you’ve taken them out of the oven, mix the chicken and plums up with the juices, then leave it to sit in a warm place for a few more minutes so they can soak up the flavour even more. After that, you’re ready to eat. We served ours with lime and coriander couscous. Yum yum yum.