Plum Chicken with Coriander

Our interpretation of the traditional apricot chicken, but with a summery, Asian-style twist.
  • A whole free-range chicken or 6 thighs (you could use tempeh as a vegan alternative!)
  • 2 red onions (peeled and quartered)
  • 1⁄2 cup hoisin sauce
  • 1⁄2 cup plum sauce
  • 4 tbsp soya sauce
  • 1⁄4 cup honey
  • Salt & Pepper
  • A glug of olive oil
  • 8 plums
  • 50 g flaked almonds, toasted (or any nut of your choice!)
  • A big bunch of coriander

 

  1. Preheat the oven to 220°C.
  2. Mix the hoisin, plum and soya sauces and honey, then set aside.
  3. Rub the chicken with sea salt and olive oil, place on a baking tray and roast for 20 minutes, then reduce the heat to 180°C and brush the baste mix onto the chicken every 10 minutes for the next 30 minutes of cooking time.
  4. Add the plums and red onions to the baking tray for the last 20 minutes of cooking time.
  5. Serve the chicken sprinkled with the almonds and fresh coriander.
  6. Voila and YUM!

 

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