Recipe Mango Chicken with Plums

Morning Glory

Obsessive cook
Staff member
19 Apr 2015
Local time
4:36 PM
Maidstone, Kent, UK
This Asian inspired dish uses two different stone fruits: plums and mango. The contrasting colours look so beautiful together! The dish produces a delicious sweet and sour sauce all by itself and there is no need to use any oil. You could use chicken thigh fillets and reduce the cooking time of the chicken by ten minutes. (Serves 4).


Photographed today in my garden


8 chicken thighs (skin on, bone in)
1 mango
1 heaped tsp grated fresh turmeric or 1 tsp powdered turmeric
1 scotch bonnet pepper or 5-6 birds-eye chillies, deseeded and chopped (I used yellow scotch bonnet). Use half the quantity of chilli if you prefer a milder dish.
1 tbsp minced garlic
1 tsp salt
8 plums, halved with stone removed
16 star anise
1 tbsp light soy sauce
Coriander leaves to garnish


  • Blend the chopped flesh of the mango, turmeric, chopped chilli, garlic and salt to make the marinade.
  • With a sharp knife, slash each chicken thigh several times across the skin side.
  • Place the chicken thighs in a bowl or food bag with the marinade, ensuring they are thoroughly coated. Leave to marinate for at least 2 hours.
  • Heat the oven to 180 C. Place the chicken thighs in a baking dish and spoon any remaining marinade over the top of each one.
  • Bake for 40 minutes, basting halfway through. There is no need to add oil.
  • Tuck the plum halves between the chicken thighs, topping each plum half with a star anise. Drizzle the plums with soy sauce. Bake for 10 tminutes until the plums are cooked through.
  • Serve with rice or noodles and some fresh coriander leaves to garnish.
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