Jump to Main ContentJump to Primary Navigation
Top

Chicken with Plums and Soy

plum-hero.jpg

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)

Method

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)

Related

food hall.jpg

My favourite ingredient...

hero.jpg

Top 20 food heroines

rachel khoo hero 1.jpg

Top cooking tips from Rachel Khoo

Comments

Latest...

22 Christmas cocktail recipes to jingle your bells

Boozy mince pie freakshake, anyone?

by Amy Swales
09 Dec 2016

Cheers! You can now grow your own Prosecco at home

This could be dangerous...

by Moya Crockett
08 Dec 2016

How to buy bubbles: 8 incredible Champagnes under £30

Fantastic fizz

by Amy Swales
07 Dec 2016

Say hello to London’s first ever vegan fried chicken shop

Sounds impossible, is actually genius.

by Amy Lewis
07 Dec 2016

13 white wines that aren't Chardonnay, Pinot Grigio or Sauvignon Blanc

Sick of the usual suspects?

by Victoria Gray
07 Dec 2016

You can now get a full cheese board delivered to your door on demand

Bring. It. On.

by Amy Lewis
06 Dec 2016

11 hearty sandwich recipes that are better than a full Sunday Roast

Sandwiches are the new Sunday lunch.

by Amy Lewis
05 Dec 2016

These are the alcoholic drinks least likely to give you a hangover

Or, how to make the Christmas party season a bit more bearable.

by Moya Crockett
05 Dec 2016

The best low-alcohol swaps for your favourite beers, wines and spirits

Time for a booze-not-booze?

by Amy Swales
01 Dec 2016

Now Brexit is making our Christmas dinner more expensive

Seriously?

by Moya Crockett
01 Dec 2016