Author Notes
This Asian inspired dish uses two different stone fruits: plums and mango. The contrasting colours look so beautiful together! The dish produces a delicious sweet and sour sauce all by itself and there is no need to use any oil. —morning glory
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Ingredients
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8
chicken thighs (skin on, bone in)
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1
mango
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1 tablespoon
grated fresh turmeric (or 1 heaped tsp powdered turmeric)
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1
scotch bonnet chilli or 5 birds-eye chillies (I used yellow scotch bonnet)
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1 tablespoon
minced garlic
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1 teaspoon
salt
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8
plums, halved, stones removed
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16
star-anise
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2 tablespoons
soy sauce
Directions
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Blend the chopped flesh of the mango, turmeric, chopped chilli, garlic and salt to make the marinade.
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With a sharp knife, slash each chicken thigh several times across the skin sidePlace the chicken thighs in a bowl or food bag with the marinade, ensuring they are thoroughly coated. Leave to marinate for at least 2 hours.
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Heat the oven to 180 C. Place the chicken thighs in a baking dish and spoon any remaining marinade over the top of each one.
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Bake for 40 minutes, basting halfway through. There is no need to add oil.
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Tuck the plum halves between the chicken thighs, topping each plum half with a star anise. Drizzle the plums with soy sauce. Bake for 10 minutes until the plums are cooked through.
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Serve with rice or noodles and some fresh coriander leaves to garnish.
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