Sticky roasted plum & star anise chicken

When gently spiced, tender chicken pairs well with a sweet, sticky sauce. As an all-in-one dish, this recipe is easy to prepare and brings warmth to a chilly evening.

Ailsa Burt

SERVES 4 PREP 15 mins COOK 30 35 mins EASY

6 boneless and skinless

chicken thighs

1 tbsp sun lower oil

½ tsp ground allspice 6 plums, halved and stoned 3 shallots, peeled and halved 2 tbsp soy sauce

1 tbsp honey

1 cinnamon stick

2 star anise

100ml chicken stock sticky rice and steamed pak choi,

to serve (optional)

Heat the oven to 200C/180C fan/ gas 6. Combine the chicken thighs, sunflower oil and allspice in a large roasting tin and season well. Stir in the plums, shallots, soy sauce, honey, cinnamon and star anise, and toss well to combine.

Pour in the stock and put in the oven for 30-35 mins, stirring a couple of times until sticky and caramelised. Add a splash more chicken stock if it starts to stick and dry out too much. Spoon any roasting juices over the chicken before serving. Serve with sticky rice and pak choi, if you like.

GOOD TO KNOW vit c • 1 of 5-a-day

PER SERVING 215 kcals • fat 9g • saturates 2g • carbs 14g • sugars 13g • ibre 2g • protein 19g • salt 1.3g