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Just had this for dinner, very nice. Found the recipe (from Hugh F-W) in a magazine left behind in a cafe:
For 4 people:
8 chicken thighs, bone in, skin on
8 plums, halved and stoned
1 tblsp sunflower oil
1-4 medium hot chillies, de-seeded, cut into thin strips
4 garlic cloves, sliced
thumb sized piece of ginger, peeled and grated or thinly sliced
3 tblsp soy sauce
small bunch coriander leaves
salt and pepper
Preheat oven to 200C/Gas 6
Put chicken in roasting tray, trickle oil over and season with s and p. Roast for 30mins, turning once or twice.
After 30mins, add chilli, garlic and ginger to the roasting tray, turn chicken pieces over again, and return to oven for 10 mins.
Then add the plum halves, and trickle over the soy. If there doesn't seem to be much liquid in the pan, add a few tblsp of water too.
Return to oven for 10-15 mins more, until plums are soft. Remove from oven and baste with pan juices, then rest for 10 mins.
We served it with medium noodles (tossed in a little sesame oil to prevent sticking) and some lightly cooked sugar snap peas.
I only used one chilli, as I'm not hardened to a lot of heat, and it was nicely subtle.
For 4 people:
8 chicken thighs, bone in, skin on
8 plums, halved and stoned
1 tblsp sunflower oil
1-4 medium hot chillies, de-seeded, cut into thin strips
4 garlic cloves, sliced
thumb sized piece of ginger, peeled and grated or thinly sliced
3 tblsp soy sauce
small bunch coriander leaves
salt and pepper
Preheat oven to 200C/Gas 6
Put chicken in roasting tray, trickle oil over and season with s and p. Roast for 30mins, turning once or twice.
After 30mins, add chilli, garlic and ginger to the roasting tray, turn chicken pieces over again, and return to oven for 10 mins.
Then add the plum halves, and trickle over the soy. If there doesn't seem to be much liquid in the pan, add a few tblsp of water too.
Return to oven for 10-15 mins more, until plums are soft. Remove from oven and baste with pan juices, then rest for 10 mins.
We served it with medium noodles (tossed in a little sesame oil to prevent sticking) and some lightly cooked sugar snap peas.
I only used one chilli, as I'm not hardened to a lot of heat, and it was nicely subtle.