Jump to Main ContentJump to Primary Navigation

Chicken with Plums and Soy


Hugh Fearnley-Whittingstall’s latest book reinvents traditional meals without any complicated tricks.

He claims to have discovered the ‘magic formula’ to making a great dish using a simple rule of three (think fish and chips with mushy peas or scones with cream and strawberry jam). Here, a ‘meat and two veg’ dish is reworked using fruit. Sweet and tangy, crispy and tender – it’s perfect for those mourning the end of barbecue season.

Kcal: 281 per serving

saturated fat: 1.7g per serving

Preparation time: 10 minutes

Cooking time: 1 hour

Ingredients (serves 4)

  • 8 bone-in, skin-on, free-range chicken thighs
  • 1 tbsp sunflower oil
  • sea salt and freshly ground black pepper
  • 1-4 red, mild-to-medium hot, fleshy chillies (optional)
  • 4 garlic cloves, sliced
  • A thumb-sized piece of ginger, coarsely grated or thinly sliced (optional)
  • 8 plums, halved and stoned
  • 3 tbsps soy sauce
  • A small bunch of coriander leaves, chopped (optional)


Step 1: Preheat the oven to 200°C/gas 6. Put the chicken thighs in a roasting tray, drizzle with oil and season well with salt and pepper. Roast for 30 minutes, turning once or twice.

Step 2: Halve and de-seed the chillies, then cut into 1cm strips. After 30 minutes, take the chicken out of the oven and add the chillies, garlic and ginger to the tray. Turn the chicken to make sure the aromatics are evenly distributed. Return to the oven and roast for another 10 minutes.

Step 3: Tuck the plum halves around the chicken pieces and spoon over the soy sauce. If there isn’t much liquid in the tray, add a few tablespoons of water. Return to the oven again to roast for another 10-15 minutes or until the plums are soft.

Step 4: Baste the chicken and plums with the pan juices, then leave in a warm place for 10 minutes. Scatter some chopped coriander over the dish and serve with noodles or plain rice.

Hugh’s Three Good Things On A Plate by Hugh Fearnley-Whittingstall is out now (£25, Bloomsbury)


food hall.jpg

My favourite ingredient...


Top 20 food heroines

rachel khoo hero 1.jpg

Top cooking tips from Rachel Khoo



Stylist goes behind the scenes at The Great British Bake Off

Who eats all the leftovers? We lift the lid on BBC One’s hit baking show by Katie O'Malley

07 Oct 2015

The new cupcake? Three mouthwatering marshmallow recipes

From pistachio praline to spiced gingerbread: by Amy Lewis

06 Oct 2015

Batch breakfast recipes to buy you more time in the morning

Never skip breakfast again. by Sejal Kapadia

01 Oct 2015

The world's most indulgent breakfast recipes

French toast roll-ups and double-stuffed Oreo pancakes by Amy Lewis

29 Sep 2015

How to make Eat Chic's legendary mini chocolate peanut butter cups

The ultimate sweet treat recipe

22 Sep 2015

Creamy smoothie bowls: recipes for the latest cult breakfast dish

Move over avocado. by Sejal Kapadia

16 Sep 2015

Recipes from Yotam Ottolenghi’s new cookbook

From courgette fritters to celeriac purée

11 Sep 2015

The Stylist Cake Off Competition Week 7

06 Sep 2015

21 glorious gin cocktails to make at home

Negronis, sours and slings. Oh my...

27 Aug 2015

How to bake the perfect loaf: Baking extraordinaire Cyril Blevanus

19 Aug 2015