Its all about sweet, sour and salty and then the kick of hot mustard. Use fairly sour plums if you can. I used skinless ‘bone-in’ chicken thighs but you could use legs or drumsticks. Skinless chicken works best for the glaze, I find. You could leave out the shallots but the whole garlic cloves add a lovely savoury sweetness - so please toss them in leaving the skin on, then squidge them out on your plate. I served this with orzo but rice would be more conventional
Ingredients (serves 2-3)
6 skinless chicken thighs
1 tbsp dark soy sauce
2 tbsp light soy sauce
1 tbsp Dijon mustard
2 tsp Chinese mustard (or use English mustard)
2 tbsp honey
3 banana shallots
5 or 6 cloves of garlic
4 or 5 plums
Star anise
Oil to drizzle
Chives to sprinkle
Method
Ingredients (serves 2-3)
6 skinless chicken thighs
1 tbsp dark soy sauce
2 tbsp light soy sauce
1 tbsp Dijon mustard
2 tsp Chinese mustard (or use English mustard)
2 tbsp honey
3 banana shallots
5 or 6 cloves of garlic
4 or 5 plums
Star anise
Oil to drizzle
Chives to sprinkle
Method
- Whisk together the soy sauces, mustard and honey in a bowl large enough to hold the chicken thighs.
- Place the chicken thighs in the mixture and turn them to coat. Cover and marinate for an hour - longer won’t hurt.
- Heat the oven to 175C.
- Halve the banana shallots lengthwise and peel off the outer skin.
- Halve the plums and remove the stones. Set aside.
- Remove the chicken pieces from the marinade and place in a baking dish surrounded by the shallots and the unpeeled garlic cloves. Reserve the remaining marinade
- Drizzle with a little vegetable oil and bake for 35 mins, basting after 15 minutes.
- Add the plum halves to the baking dish and place a star anise in each half.
- Bake for 10 minutes.
- Place the remaining marinade in a small saucepan and heat gently until reduced by half to form a glaze.
- Paint the glaze over the chicken pieces and shallots. Return to the oven for 5 mins.
- Sprinkle with chopped chives.
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