Ingredients
8 bone in, skin on chicken thighs
15 ml sunflower
1 to 4 hot chiles chopped
4 garlic cloves chopped
thumb sized piece of ginger peeled and thinly sliced
8 plums halved and stoned
45 ml soy sauce
small bunch coriander
sea salt/fresh ground pepper
Preparation
preheat oven to 425 C. Put chicken thighs in a roasting tray, trickle with oil, season with salt and pepper. Roast for 30 mins turning once or twice.
halve and deseed chiles and cut into 1 cm strips. After 30 mins take chicken out of the oven and add sliced chiles, garlic and ginger. Turn chicken again and evenly distribute aromatics Roast for another 10 mins
Tuck the plum halves round the chicken pieces and trickle over the soy. Add a little water if necessary. Return to the oven for 10 mins until the plums are soft and juicy.
baste with pan juices and leave to rest warm for 10 mins. Scatter chopped coriander (no stems)
Serve with noodles or rice
