Chicken in plums and sweet spice

This centrepiece of a dish by Honey & Co is the perfect tonic to chilly autumnal evenings
  1. Make the marinade by blitzing everything together in a food processor until you have a smooth purée. Pour the marinade over the chicken thighs and mix well to make sure they are evenly coated. Cover and place in the fridge to marinate: a couple of hours will do the trick but you can leave it for up to 24 hours. 
  2. Heat your oven to 220°C/200°C fan/gas mark 7. Place the celery, onion, garlic and half the plum quarters in a large roasting tray. Top with the chicken thighs, skin-side up, and pour any remaining marinade over the chicken. Season with some salt and pepper. Roast for 20 minutes, then remove the tray and baste everything well with the juices that have formed at the bottom. 
  3. Reduce the temperature to 200°C/180˚C fan/gas mark 6 and return the chicken to the oven for a further 10 minutes before adding the remaining plum quarters. Sprinkle with the sugar and roast for a final 10 minutes. Remove from the oven, baste again and garnish with a few tarragon sprigs before serving. 

Recipe Information

Preparation Time
2 hours
Cooking Time
40 minutes
Serves
4
Difficulty
Easy

Ingredients

  • 6–8 skin-on chicken thighs, depending on size

For the marinade:

  • 2 plums, quartered and stones removed 
  • 1 tsp whole coriander seeds 
  • 1 tsp whole fennel seeds 
  • 1 tsp salt 
  • ¼ tsp freshly ground black pepper 
  • 1 clove of garlic, peeled 
  • 1 tbsp demerara sugar 
  • 3 tbsp red wine vinegar 
  • 2 tbsp olive oil 

For the roasting tray :

  • 2–3 sticks of celery, cut in 5 cm / 2 inch pieces 
  • 1 onion, peeled and cut into wedges 
  • 6 cloves of garlic, unpeeled 
  • 8–10 plums, quartered and stones removed 
  • sea salt and freshly ground black pepper 
  • 1 tbsp demerara sugar 
  • a few sprigs of tarragon to garnish 
This centrepiece of a dish by Honey & Co is the perfect tonic to chilly autumnal evenings
  1. Make the marinade by blitzing everything together in a food processor until you have a smooth purée. Pour the marinade over the chicken thighs and mix well to make sure they are evenly coated. Cover and place in the fridge to marinate: a couple of hours will do the trick but you can leave it for up to 24 hours. 
  2. Heat your oven to 220°C/200°C fan/gas mark 7. Place the celery, onion, garlic and half the plum quarters in a large roasting tray. Top with the chicken thighs, skin-side up, and pour any remaining marinade over the chicken. Season with some salt and pepper. Roast for 20 minutes, then remove the tray and baste everything well with the juices that have formed at the bottom. 
  3. Reduce the temperature to 200°C/180˚C fan/gas mark 6 and return the chicken to the oven for a further 10 minutes before adding the remaining plum quarters. Sprinkle with the sugar and roast for a final 10 minutes. Remove from the oven, baste again and garnish with a few tarragon sprigs before serving. 

Recipe Information

Preparation Time
2 hours
Cooking Time
40 minutes
Serves
4
Difficulty
Easy

Ingredients

  • 6–8 skin-on chicken thighs, depending on size

For the marinade:

  • 2 plums, quartered and stones removed 
  • 1 tsp whole coriander seeds 
  • 1 tsp whole fennel seeds 
  • 1 tsp salt 
  • ¼ tsp freshly ground black pepper 
  • 1 clove of garlic, peeled 
  • 1 tbsp demerara sugar 
  • 3 tbsp red wine vinegar 
  • 2 tbsp olive oil 

For the roasting tray :

  • 2–3 sticks of celery, cut in 5 cm / 2 inch pieces 
  • 1 onion, peeled and cut into wedges 
  • 6 cloves of garlic, unpeeled 
  • 8–10 plums, quartered and stones removed 
  • sea salt and freshly ground black pepper 
  • 1 tbsp demerara sugar 
  • a few sprigs of tarragon to garnish