Plumion Chicken

Red plums, red onion and toasted fennel….along with these other complimentary ingredients you’ll experience a smooth, sweet warming dish that’s perfect for the approching fall.

I recommend at least 24 hr marination for FALL OFF THE BONE YUMMYNESS!!!!!! Pun Intended!!!!

  • 2 teaspoons fennel seeds

  • 2 tablespoons fresh lemon juice and orange juice

  • 1 teaspoon grated lemon and orange zest

  • 8 garlic cloves, finely grated

  • 2 teaspoons honey

  • 1/2 teaspoon ground allspice

  • Large pinch red-pepper flakes, or to taste

  • 1 chicken (about 3 1/2 pounds), cut into parts

  • Kosher salt and black pepper

  • 2 cups ripe, soft plums, pitted and cut into 3/4-inch thick slices

  • handful of fresh thyme sprigs

  • 1 medium red onion, peeled and sliced from root to stem in 1/2-inch wedges

  • Extra-virgin olive oil, for drizzling

  • ⅔ cup torn mint, basil or cilantro leaves (or a combination)

  • Flaky sea salt, for serving

  • Toast the fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Pour seeds into a mortar and pound with a pestle until coarsely crushed (or lay seeds on a cutting board and pound them with a can or jar).

  • Put the seeds into a large bowl and stir in lemon and orange juice, zest, garlic, honey, allspice and red-pepper flakes.

  • When ready to cook, heat the oven to 425 degrees. Put the chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt. Drizzle everything with olive oil.

  • Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it’s done before the dark meat. Cover with foil the first 25 minutes. the remaining time baking, remove foil for the golden finish.

  • Transfer chicken pieces as they are done to a platter. Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs and flaky salt.

I mean really,…..weather you use sweet peaches or nectarines the savory fennel and pepper flake combination is so comforting. Either pairing with a simple flat bread, couscous or atop a salad,

YOU’LL BE SURE TO ENJOY!!!

RecipeBahiyah SayyedFallchicken