Chicken with Plums, Honey & Eastern Spices

November 17, 2014

This article was written for Annabel & Grace, which is now part of Rest Less.

This recipe by Diana Henry was recently published in Stella magazine and it sounded so delicious and unusual that I tried it on some friends this weekend and they loved it. Don’t be put off by the length of the list of ingredients as most are storecupboard staples.Chicken with Plums, Honey & Eastern Spices

Chicken with Plums, Honey & Eastern Spices


1 chicken, jointed into 8 joints, skin on

7 tbsp soy sauce

3 tbsp orange juice

2 tsp five spice powder

2 star anise, each broken in two

10 cm piece cinnamon stick

2.5 cm chunk ginger, peeled & grated

3 red chillis, halved, deseeded & finely sliced

4 garlic cloves, grated

1½ tbsp olive oil

3 tbsp honey

6 large plums, halved & stoned

2 tbsp soft light brown sugar

½ tbsp rice vinegar, or to taste

toasted sesame seeds

chopped coriander (optional)

How to prepare/serve:

Make incisions in the skinless underside of the chicken joints with tip of a small knife. Place in a dish with soy sauce, orange juice, spices and garlic, rubbing them into the chicken. Cover with clingfilm and chill for 4 hours.

Preheat the oven to 190℃. Remove the chicken and scrape off the excess marinade, setting it aside. Gently dry the chicken pieces with kitchen paper and season. Heat the olive oil in a shallow flame and oven-proof dish about 30cm in diameter. Brown the chicken in batches on both sides. You are not cooking it through, just getting a good colour. Remove the pieces as they’re ready. Pour the fat out of the pan but don’t wipe it. Return the chicken to the pan, together with any juices. Stir the honey into the reserved marinade, then pour this over the chicken. Cook in the oven, uncovered, for 20 minutes, then add the plums tucking them in among the chicken. Season them and sprinkle some sugar over each one. Spoon the dish juices over the plums. Cook for a further 25 minutes, until the plums are tender and the chicken is nice and dark.

Taste the juices in the dish for a sweet-tart balance (this will depend on the flavour of your plums). Add a little rice vinegar to balance the sweetness or a little honey if the plums are tart. You may not need anything. Either way just stir extra flavourings in and heat through gently.

Sprinkle with sesame seeds and coriander, if using. and serve with stir-fried greens and rice.

Quality wines from just £6.25 per bottle

The Wine Society is one of the UK’s leading wine merchants. A one time payment of just £40 gets you lifetime access to The Wine Society, unlocking access to honestly priced, world-beating wines. Plus, free, next day delivery on all orders with £20 off your first order. T&Cs** apply.

**If your order is for a gift, the recipient must be over 18 years. By placing your order, you confirm that the recipient is over 18 years old.

Join now

Get the latest ideas, advice and inspiration

No spam. Just useful and interesting stuff, straight to your inbox. Covering jobs, finance, learning, volunteering, lifestyle and more.

By providing us your email address you agree to receive emails and communications from us and acknowledge that your personal data will be used in accordance with our Privacy Policy and Terms and Conditions. You can unsubscribe at any time by following the link in our emails.

Enjoying Rest Less? Help us reach more people like you

Leave us a rating Want to tell us something?