Lunch/Dinner Roasted Chicken with Spiced Plums
Serves : 4
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Ingredients
- 4 tsp olive oil
- 4 skinless boneless chicken breasts
- Sea salt and freshly ground black pepper
- 1 tsp picked thyme leaves
- 600g baby potatoes, halved if large
- 40g butter
- 1 red onion, finely sliced
- 4-6 medium/small plums, stoned and quartered
- 50g caster sugar
- ½ tsp ground cinnamon
- 100ml white wine vinegar
- 320g green beans
Nutrition
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Method
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Preheat the oven to 200°C, fan 180°, gas mark 6.
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Season the chicken with salt and black pepper.
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Heat an ovenproof frying pan until hot. Add half the oil and the chicken breasts and fry on each side for a couple of minutes until golden. Scatter the thyme over the top then place in the oven or transfer to a roasting tray, and roast for 15-18 minutes until the chicken is cooked through.
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Meanwhile, place the potatoes into a large saucepan. Cover with water, place over the heat and bring to the boil. Turn the heat down and simmer for 15-20 minutes until tender. Drain and return to the pan, add the butter and toss to coat. Season with salt and black pepper.
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Heat a second frying pan until hot. Add the remaining oil and the red onion and fry for 2-3 minutes until just softened.
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Add the plums and fry for 2 minutes, then stir in the sugar, cinnamon and the vinegar and bring to a simmer. Cover with a lid and cook for 10 minutes until the plums have softened.
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Bring a pan of salted water to the boil, add the green beans and simmer for 3-5 minutes until tender then drain and return to the pan.
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Divide the chicken and potatoes between serving plates, then spoon the plums over the top. Serve the green beans alongside.
