Keyword chicken, crowd pleaser, easy, family meals
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Marinade 1 dayday
Total Time 1 dayday55 minutesminutes
Servings 4people
Cost £
Ingredients
8chicken thights with skin on
Marinade
2plums, quartered and stones removed
1tspwhole coriander seeds
1tspwhole fennel seeds
1tspsalt
1/4freshly ground black pepper
1peeled garlic clove
1tbspdemerara sugar
3tbspred wine vinegar
2tbspolive oil
Roasting tray
3celery sticks, cut into 5-cm pieces
1onion, peeled and cut into wedges
6unpeeled garlic cloves
6 - 8quartered and stones removed
1tbspdemerara sugar
A few sprigs of tarragon, to garnish
Sea salt and freshly ground black pepper, to season
Instructions
Marinade
Blitz everything together in a food processor until you have a smooth puree then pour the marinade over the chicken thighs to cover well. Now, cover and place in the fridge to marinate for minimum a couple of hoursor up to 24 hours.
Heat your oven to 220°C/200°C fan/425°F and add the celery, onion, garlic and half the plum quarters in a large roasting tray.
Add your chicken thighs (skin-side up), and pour any left-over marinade over the chicken. Season and roast for 20 minutes. Remove the tray and baste everything with the juices from the bottom of th tray.Turn the oven temperature down to 200°C/180°C fan/400°F and return the chicken to the oven for another 10 mins.
Finally, add the remaining plum quarters and sprinkle the sugar over and roast for a final 10 mins. Remove from the oven, baste again and garnish with a few tarragon sprigs.Serve.