Spicy chicken and plum stew

serves 4

preparation time:
20 minutes

cooking time:
40 minutes

ingredients

8 chicken thighs, skinless and boneless, chopped into thirds
1 large red onion, finely chopped
2 tbsp vegetable oil
2 tsp plain flour
2 tsp ground cumin
2 tsp ground turmeric
2 tsp ground coriander
1 fresh chilli
1 pint of chicken stock
16 fresh plums, cut in half with the stones removed
drizzle of The Co-operative clear honey
2 tbsp caster sugar

method

Start by stewing 16 fresh plums; place the halved and stoned plums into a pan with a little cold water, a drizzle of honey and two tbsp of caster sugar. Simmer gently until the plums are soft but are still holding their shape. Transfer to a cold plate and leave to cool.

Next heat the vegetable oil in a frying pan, add the finely chopped onion and the chicken thighs and fry for 3 to 4 minutes before turning the chicken pieces over and frying for a further 3 to 4 minutes.

Once the chicken is browned, add the flour, cumin, turmeric, coriander and chilli and gently fry to release all the flavours.

After a couple of minutes, add the chicken stock and stir to ensure all the spices are in the stock and not stuck to the bottom of the pan. Turn the heat down and simmer for 20 minutes.

Add the stewed plums and simmer for a further 20 minutes.