World Cuisine

Roasted Cinnamon Chicken Thighs and Plums

cook 30 mins
  • 2 tablespoons olive or argan oil
  • 15 g (1/2 oz) butter
  • 8 chicken thighs
  • 2 teaspoons coriander seeds
  • 4 cinnamon sticks
  • 2–3 dried red chillies
  • 75 ml (3 fl oz) white wine, chicken stock or water
  • 4–6 sweet plums, halved and stoned
  • 1 tablespoon runny honey
  • 1 teaspoon ground cinnamon
  • salt and pepper
  • couscous or chunks of crusty bread, to serve (optional)
  • Heat the oil and butter in a large, heavy-based frying pan, add the chicken thighs and brown for 2–3 minutes, turning once. Place in an ovenproof dish, pour over the butter and oil and scatter the coriander seeds, cinnamon sticks and chillies over and around them. Pour in the wine, stock or water and season.
  • Place in a preheated oven, 180°C (350°F), Gas Mark 4, for 15 minutes. Arrange the plums around the chicken, drizzle with the honey and sprinkle over the ground cinnamon. Return to the oven and cook for a further 10 minutes until the chicken is cooked through. Serve with couscous or crusty bread, if liked.
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