Chicken with plum and Hoisin sauce
Tangy, sweet, savory and smoky chicken thighs and drumsticks with sticky plums and Hoisin sauce
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Ingredients
- 800-1000 g chicken thighs and drumsticks between 8-10 pieces
- 500 g ripe plums washed, halved and stones removed
- 2-3 shallots peeled and roughly sliced
- 200 g tenderstem broccoli
- 1-2 spring onions or scallions thinly sliced for topping
For the marinade
- 2 tbsp toasted sesame oil
- 150 g Hoisin sauce I use Lee Kum Kee
- 2 tbsp soy sauce
- 1 tsp salt
- 2 large garlic cloves grated or minced
- 2 tsp ginger puree or grate a thumb size piece of fresh ginger
- 2 tbsp black vinegar optional or use rice vinegar
For the glazing
- 2 tbsp Hoisin sauce
- 1 tbsp soy sauce
Instructions
Marinate the chicken thighs and drumsticks
- In a large bowl, place the chicken thighs and drumsticks.800-1000 g chicken thighs and drumsticks
- Add the toasted sesame oil, soy sauce, salt, ginger, grated garlic, black vinegar and the all-important Hoisin sauce.2 tbsp toasted sesame oil, 150 g Hoisin sauce, 2 tbsp soy sauce, 2 large garlic cloves, 2 tsp ginger puree, 2 tbsp black vinegar, 1 tsp salt
- Give everything a good mix to coat the chicken evenly. I use a tablespoon, but you can don disposable gloves and get stuck in there to massage the chicken pieces.
- Cover the bowl and leave the chicken to marinade for at least half an hour or best in the fridge overnight. The vinegar will help tenderise the meat.
Prepare the plums and vegetables
- Wash the plums, open them in halves (you may have to use a small knife to cut them in half) and remove the stones. Set aside.500 g ripe plums
- Peel the shallots and cut them in halves, then slice them roughly on their length. Set aside.2-3 shallots
- Wash the tenderstem broccoli and cut any woody or hard stems.200 g tenderstem broccoli
- Steam the tenderstem broccoli in the microwave for 2 minutes with a splash of water in a tightly closed dish.
- With your spring onions, you will want to remove the root end (hairy bit 😊)and peel any leaves that are dry or wilted. Wash and dry with paper towels and slice thinly, slightly on a diagonal to get beautiful slices ready to scatter before serving.1-2 spring onions or scallions
Bake the chicken
- Preheat the oven to 200 ℃.
- Place the marinated chicken pieces in a ceramic or other oven safe dish and add the shallots around them.
- Bake for 35 minutes, until the chicken is nicely browned.
Add the plums and broccoli
- Take the tray out and add the plums, skin side down, and the tenderstem broccoli around the chicken. Spoon some of the tray juices over them.
- Brush everything with the glaze.2 tbsp Hoisin sauce, 1 tbsp soy sauce
- Return to the oven for another 15 minutes, until the plums are soft and jammy, the broccoli is tender, and the chicken is cooked through.
Ready to serve
- Serve 2-3 chicken pieces per person alongside steamed basmati rice, spooning the sticky sauce, plums, and broccoli around it.
- Scatter the sliced scallions on top.
- Enjoy!
Video
Notes
- Steam the tenderstem broccoli in the microwave for 2 minutes with a splash of water in a tightly closed dish to keep more of the nutrients.
- Want extra smokiness?
Nutrition
Calories: 555kcalCarbohydrates: 42gProtein: 31gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 103mgSodium: 2185mgPotassium: 597mgFiber: 4gSugar: 27gVitamin A: 1537IUVitamin C: 62mgCalcium: 86mgIron: 3mg
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