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Chicken, plum and chilli tray bake
Chicken, plum and chilli tray bake
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Prep Time:
40 minutes
Cook Time:
45 minutes
Total Time:
85 minutes
"Juicy chicken infused with sweet plums and a spicy kick from chili."
Ingredients:
  • 60ml oyster sauce
  • 60ml plum sauce
  • 21.00 gm salt-reduced soy sauce
  • 1 garlic clove, thinly sliced
  • 5cm-piece ginger, peeled, cut into matchsticks
  • 2 star anise
  • 1 cinnamon stick or quill
  • 1/2 tsp Chinese five spice
  • 4 strips orange peel
  • 1 long red chilli, seeded, thinly sliced
  • 4 RSPCA Approved Chicken Marylands (or 1.4kg chicken pieces on the bone)
  • 1 red onion, cut into wedges
  • 4 plums, halved, stoned
  • Spring onion curls, to serve
  • Chilli curls, to serve
Instructions:
  • Preheat your oven to 200°C. In a bowl, mix together oyster sauce, plum sauce, soy sauce, garlic, ginger, star anise, cinnamon, five spice, orange peel, and sliced chili. Add the chicken and toss well to coat. Cover with plastic wrap and refrigerate for 30 minutes to enhance the flavors.
  • Place the chicken mixture and onion in a roasting pan. Roast for 30 minutes, basting the chicken with pan juices until golden brown. Add the plums to the pan around the chicken and roast for an additional 15 minutes until the chicken is cooked through and the plums are tender.
  • Top the chicken with fragrant coriander leaves, delicate spring onion curls, and spicy chili curls. Enjoy alongside fluffy steamed rice.

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