I have used fresh plums in this recipe however did not allow for the fact that when cooked, plums become very sour!
As a result, when I tasted the sauce, I realised it needed sugar, so you will need to judge the amount after the sauce is made, as it all depends on the plums. I added about 2 tbsp of coconut sugar just to get rid of that very bitter/sour taste.
Ingredients 6 chicken thighs
½ cup water
½ cup white wine
Small bay leaf
240 g plums, pips removed
4 tbsp onions, chopped
¼ tsp garam masala
2 tsp parsley, chopped
1 tsp soy sauce
Chilli sauce, to taste (optional)
Preheat the oven to 180°/160° fan forced.
Put the chicken thighs in a baking dish after cutting them in half and cleaning them.
Add the water, wine and the small bay leaf.
Cover with foil and bake for about 40 minutes
Pour the liquid out of the dish and into a saucepan.
Add the chopped plums, onion, garam masala, soy sauce and parsley.
Simmer on low until the plums are tender - this will take about 10 minutes.
Cool slightly and then puree - I used a stick blender to do this.
Return it back to the saucepan and simmer until it thickens and is reduced slightly.
Add salt, pepper and chilli.
Pour this over the chicken and put back in the oven until it is heated through, and this is only about 5 - 10 minutes.
Serve with rice, though I microwaved a potato with its skin and put it under the chicken.
Pour the sauce from the baking dish over the chicken and rice or potato, and eat!