Chicken in plums and sweet spice traybake - Recipes | Primary Times

Ingredients

• 6–8 skin-on chicken thighs (depending on size)
• 2 plums (about 80g/3oz), quartered and stones removed
• 1 tsp whole coriander seeds
• 1 tsp whole fennel seeds
• 1 tsp salt
• 1⁄4 tsp freshly ground black pepper
• 1 garlic clove, peeled
• 1 tbsp demerara sugar
• 3 tbsp red wine vinegar
• 2 tbsp olive oil
• 2–3 celery sticks, cut into 5-cm/2-inch pieces
• 1 onion, peeled and cut into wedges
• 6 garlic cloves, unpeeled
• 6–8 plums (about 240g/81⁄2oz), quartered and stones removed
• A few sprigs of tarragon, to garnish