Monday, 16 April 2012
This is the recipe for plum chicken. My mum baked it using my recipe, so I can't tell you how long it took for her, Michelle, but here's my original recipe.
2 chicken thighs (medium to small pieces)
Plums (my mum used 6)
Dried oregano (we used McCormick's brand)
Ginger cut into thin slices
Cut plums into halves and boil in water over low heat. Add cinnamon powder and cut ginger slices and sugar. Stir and leave for perhaps 20 minutes. Taste to see if it is sweet enough. Then cool the plums in the syrup and refrigerate overnight. This will let the plum flavour diffuse into the syrup and the sugar into the plums.
Heat an oven at 200C for 30 minutes.Marinate 2 chicken thighs in salt, pepper, ginger powder and oregano. You may drizzle a little plum syrup over the chicken.
Cut onions into large cubes and rub with oil and salt. Place onions on a baking tray so they touch each other in a layer, then place a layer of plums (the one you boiled) over it. Then over the plums place the chicken thighs. This enables the fruit and onions to keep the chicken moist underneath, and the chicken and onions protect the plums from burning in the oven.
Roast for about 30 minutes. If it is not cooked roast longer, perhaps 40 minutes.
Since you don't like onions, substitute them with soft sweet pears rubbed in oil and a little salt. It is really juicy and nice.