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This elevated traybake makes the most of sweet roasted plums. Nestle them among juicy chicken breasts until everything is cooked through and the plums are jammy. A sauce made with red wine and gently spiced with cinnamon, bay and star anise is the star of the show here, coating all your wonderful pieces in a sticky glaze. See method
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Mix the chicken, onions, wine, soy sauce, maple syrup, mustard, garlic, star anise, cinnamon and bay leaves together in a large bowl. Set aside for 30 mins to marinate.
Preheat the oven to gas 7, 220°C, fan 200°C. Scatter the thyme over the base of a large, deep roasting tin. Add the plums and chicken stock. Spoon over the marinated chicken mixture, then stir gently to ensure the chicken thighs are skin side up.
Roast for 35-45 mins until the chicken is cooked through and the juices run clear when the thickest part of the meat is pierced with a sharp knife. Scatter with the parsley and serve with rice or mashed potato, if you like.
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