This is a really lovely sweet and sour autumn treat. It’s really simple to cook and there’s actually very little preparation required although you will need to give the marinade at least a couple of hours.
The sweet and sour flavour is one of those flavours that has been popular for hundreds of years not just in China, but also in Britain since the middle ages too. Most sweet and sour recipes require a mixture of sugar and vinegar. This recipe derives its sweetness from its plums and raisins instead of the empty calories found in sugar. It’s always best to avoid sugar and its inflammatory effects on your body and skin. This recipe does just that but makes no compromises on flavour.
Preparation time: 20 minutes
Cooking time: 45 minutes
Ingredients for the marinade:
- 2 plums with stones removed
- 1 tsp whole fennel seeds
- 1 tsp of whole coriander seeds
- 1 clove garlic peeled
- 3 tbs cider vinegar
- 2 tbs macadamia oil
- 40 g raisins
- Himalayan pink salt
- Freshly ground black pepper
Ingredients for the roast:
- 3 sticks of celery finely sliced
- 1 onion peeled and diced
- 6 cloves of garlic unpeeled
- 10 plums, quartered with the stones removed
- 50g raisins
- 3 or 4 sprigs of tarragon finely chopped (keep some leaves separate for the garnish)
- In a high powered food processor blend all ingredients for the marinade. Coat your chicken in the marinade and leave for at least 2 hours. Pre-heat oven to 200C.
- Place the celery, onions, garlic cloves, raisins, chopped tarragon and half the plums in a large baking dish. Toss the ingredients.
- Place the marinated chicken thighs skin up on top of the ingredients ensuring all you marinade is poured on top of your chicken. Bake for at least 20 minutes until juices have developed at the bottom of your dish. Remove from the oven and baste your chicken with these juices.
- Bake for another 10 minutes and then baste once more adding your remaining plums. Bake for a further 15 minutes.
- Garnish with a few tarragon leaves and serve immediately.