Recipes…
Zesty Chicken Breast with Plum & ginger Sauce
Serves 4
The Chicken:
- 4 Boneless skin-on chicken breasts, 300-350g each
- 3 tbsp olive oil
- kosher salt and freshly cracked black pepper
- 4 tbsp finely chopped orange zest
The Sauce:
- 2 tbsp olive oil
- 1 medium red onion, peeled and diced small
- 3 ripe plums, stoned and quartered
- 1 tbsp peeled and finely chopped fresh ginger
- Juice of 1 lemon (about 4tbsp)
- 5 tbsp roughly chopped fresh parsley
- kosher salt and freshly cracked black pepper to taste
Build a fire in your grill. when the coals are all ignited, the flames have died down, and the temperature is medium, you're ready to cook.
Rub the chicken breasts with the oil and sprinkle them generously with salt and pepper and the orange zest, pressing gently so it adheres. Put the chicken on the grill directly over the coals, skin-side down, and cook, turning once, until they are opaque all the way through. To check for doneness, poke the chicken with your finger to test its firmness; if you're unsure, make a small cut in the thickest part of one piece to be sure there is no pinkness in the center.
While the chicken is cooking, make sauce: on the hob, heat the oil in a large saute pan over a medium-high heat until hot but not smoking. Add the onions and saute, stirring occasionally, until golden-brown (11-13 minutes). Add the plums and ginger and cook, stirring frequently, for another 3 minutes, or until the plums are tender but not mushy. Remove from the heat, stir in the lemon juice and parsley, and add salt and pepper to taste.
Serve the chicken hot, with a spoonful of plum sauce on each portion. Pass the remaining sauce on the side.
