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🍽️ Chicken with Plum-Almond Sauce

887 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg ready-to-cook poult (1 ready-to-cook poult)
• salt
• pepper from the mill
• 2 shallots
• 2 bags rooibos tea
• 300 ml water
• 2 tbsp oil
• 100 ml chicken stock (from the jar)
• 40 g whole almond kernels (with shell)
• vanilla pods
• 250 g plums
• 2 tsp cornstarch
• orange zest (for garnishing)

Instructions

1. 1. Rinse the chicken under cold running water.
2. 2. Cut the meat into serving-sized pieces.
3. 3. Season the chicken pieces generously with salt and pepper.
4. 4. Peel the shallots.
5. 5. Cut the shallots into wedges.
6. 6. Brew the rooibos tea with boiling water.
7. 7. Remove the tea bags from the liquid.
8. 8. Heat some oil in a large casserole dish.
9. 9. Sear the chicken pieces on all sides.
10. 10. Add the shallots and almonds when the meat is almost done.
11. 11. Pour the brewed rooibos tea over the meat.
12. 12. Also pour in the chicken stock.
13. 13. Add the vanilla pod to the sauce.
14. 14. Cover the casserole dish.
15. 15. Simmer the dish for 40 minutes on low heat.
16. 16. Rinse the plums.
17. 17. Halve the plums.
18. 18. Remove the pits from the plum halves.
19. 19. Add the plums to the sauce during the last 10 minutes of cooking time.
20. 20. Cook the plums together with the meat.
21. 21. Whisk the starch with a small amount of cold water until smooth.
22. 22. Stir the starch mixture into the sauce.
23. 23. Bring the sauce to a brief boil to thicken it.
24. 24. Finally, season the sauce to taste with salt and pepper.
25. 25. Remove the vanilla pod from the sauce.
26. 26. Plate the chicken.
27. 27. Pour the plum-almond sauce over the top.
28. 28. Garnish the dish with orange zest.
29. 29. Serve the meal hot.

Nutrition per serving

• kcal: 887
• Protein: 61 g · Fett/Fat: 67 g · Carbs: 12 g