Honey chicken with plums
3 servings
60 minutes
Timur Ismailov, chef of the Historia restaurant, shared the recipe with us.
1
First, soak the chicken in salted water with herbs overnight. In a large pot, add the chicken, garlic, thyme, and rosemary.
- Poussin (young chicken): 1 piece
- Garlic: 10 g
- Thyme: 2 g
- Rosemary: 2 g
2
Pour in water and add salt at a rate of 10 grams per 1 liter.
- Salt: to taste
3
The next day, prepare the marinade for the chicken. Mix honey with soy sauce, smoked paprika, sweet chili pepper, and vegetable oil.
- Wildflower honey: 50 g
- Soy sauce: 100 ml
- Paprika: 5 g
- Chili pepper: 5 g
- Vegetable oil: 100 ml
4
Coat the chicken with marinade on all sides and let it sit for about 5 hours.
- Poussin (young chicken): 1 piece
5
Preheat the oven to 180–200 degrees.
6
Place the marinated chicken in a baking dish and send it to the oven for 30-35 minutes.
7
Wash the plums, cut them in half, and remove the pits.
- Plums: 300 g
8
5–7 minutes before the chicken is ready, send the sliced plums to the oven.
- Plums: 300 g
9
Place the cooked chicken and plums on a plate.
10
Sprinkle with pine nuts and garnish with tarragon.
- Pine nuts: 10 g
- Tarragon (estragon): 2 g
11
To serve.
