Ingredients
FOR THE CRUMBLE:
1 cup rolled oats
2 tbsp sunflower seeds
1 tbsp maple syrup
2 cloves garlic, finely chopped
2 tbsp olive oil
FOR THE CHICKEN:
8 free-range, boneless chicken thigh pieces (skin on if you can find them)
5 garlic cloves, peeled and thinly sliced
1 tbsp finely chopped ginger
8 plums, halved
3 tbsp soy sauce
1/4 cup chicken stock
1/4 cup Beerenberg Satsuma Plum Jam
Directions
This beautiful dish is full of colour, flavour and texture; plus it's incredibly easy. The crumble mix is fantastic! Make a big batch and use it over basic salads, steamed greens or pretty much anywhere you fancy a little extra flavour and crunch.
FOR THE CRUMBLE:
Preheat oven to 180°C. Combine the oats, seeds, syrup, garlic and olive oil in a bowl and mix until well combined. Spread in a thin layer on a lined baking tray and cook for 15 minutes or until golden (toss mixture about halfway through). Once completely cool, store in an airtight container.
FOR THE CHICKEN:
Preheat oven to 200°C. Place the chicken, garlic, ginger and plums in a roasting tray. Season well, then drizzle over the soy sauce and add a couple of tablespoons of the chicken stock and all the jam.
Cook for 25 minutes. Check that the chicken and plums aren’t drying up and sticking to the base of the dish (if so, add the rest of the chicken stock) then return to the oven for another 10 minutes or until the chicken is cooked through. Remove from the oven, scatter with the ‘crumble’ and a handful of micro herbs or coriander. Serve with steamed greens.
