Honey & Co’s chicken, plum and sweet spice traybake

Name: Honey & Co’s chicken, plum and sweet spice traybake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 3-4
Cuisine: British recipes
Ingredients: 6–8 skin-on chicken thighs (depending on size); For the marinade; 2 plums (about 80g), quartered and stones removed; 1 tsp whole coriander seeds; 1 tsp whole fennel seeds; 1 tsp salt; 1⁄4 tsp freshly ground black pepper; 1 garlic clove, peeled; 1 tbsp demerara sugar; 3 tbsp red wine vinegar; 2 tbsp olive oil; For the roasting tray; 2–3 celery sticks, cut into 5-cm/2-inch pieces; 1 onion, peeled and cut into wedges; 6 garlic cloves, unpeeled; 6–8 plums (about 240g), quartered and stones removed; 1 tbsp demerara sugar; A few sprigs of tarragon, to garnish; Sea salt and freshly ground black pepper, to taste

By: Sarit Packer & Itamar Srulovich

Published: 26 Jun 18
Updated: 18 Mar 24

Test kitchen approved

Chicken thighs are marinated in warming spices, demerara sugar and a fresh plum purée, before being roasted until sticky in this recipe from Honey & Co. co-owners Sarit Packer & Itamar Srulovich.

Or, for a Chinese twist, try our duck with spiced plums recipe made with ginger, anise and chilli..

Serves 3-4
Hands-on time 15 minutes, oven time 40 minutes, plus marinating

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Ingredients

6–8 skin-on chicken thighs (depending on size)

For the marinade

2 plums (about 80g), quartered and stones removed
1 tsp whole coriander seeds
1 tsp whole fennel seeds
1 tsp salt
1⁄4 tsp freshly ground black pepper
1 garlic clove, peeled
1 tbsp demerara sugar
3 tbsp red wine vinegar
2 tbsp olive oil

For the roasting tray

2–3 celery sticks, cut into 5-cm/2-inch pieces
1 onion, peeled and cut into wedges
6 garlic cloves, unpeeled
6–8 plums (about 240g), quartered and stones removed
1 tbsp demerara sugar
A few sprigs of tarragon, to garnish
Sea salt and freshly ground black pepper, to taste

Method

Make the marinade by blitzing everything together in a food processor until you have a smooth puree. 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.
Heat your oven to 220°C/200°C fan/425°F/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.
Reduce the temperature to 200°C/180°C fan/400°F/gas mark 6 and return the chicken to the oven for a further 10 minutes.
Add 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 from Honey & Co. At Home: Middle Eastern recipes from our kitchen by Sarit Packer & Itamar Srulovich (Pavilion Books). Photography by Patricia Niven.

Recipe from July 2018 Issue

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Honey & Co’s chicken, plum and sweet spice traybake

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Or, how about...?

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