From the Guardian
.Roast chicken with plums, prunes and potatoes
Lovely with lots of crusty white bread to mop up the juices. Serves three to six, depending on how hungry you are.
670g Charlotte potatoes, peeled and cut into 3cm chunks*
20g thyme sprigs
7cm piece ginger, peeled and grated
18 dried prunes, pitted
2 medium onions, peeled and quartered
3 tbsp olive oil
2 tbsp Worcestershire sauce
75ml soy sauce
3 tbsp muscovado sugar**
7 whole star anise
6 chicken legs (thigh and drumstick attached), skin lightly scored
6 large plums, pitted and quartered
Bring a medium saucepan of water to a boil, add the potatoes and cook for 10 minutes, until almost done. Drain, refresh under cold water and shake dry, then transfer to a bowl and add all the remaining ingredients apart from the plums. Mix with your hands, massaging the sauce into the chicken, then cover and leave to marinate in the fridge for at least four hours, though preferably overnight.
Heat the oven to 190C/375F/gas mark 5. In a high-sided baking tray, spread out the chicken pieces skin side up, and add all the marinade, vegetables, prunes and herbs. Cover tightly with tin foil and roast for 30 minutes. Remove, discard the foil and stir in the plums, basting the chicken as you do so; roast for a further 40-45 minutes until the chicken is cooked through and the sauce has reduced to about 200ml. Leave to rest and cool for five minutes before serving.
* I had to Google. These are smaller yellow-fleshed potatoes. I'm probably going to substitute a Yukon Gold.
** Also had to Google, and came across an interesting discussion on Chef Talk
. Basically if you don't want to search out muscovado sugar you can sub Mexican piloncillo
or turbinado sugar (the stuff labeled "sugar in the raw" at the store).
And this is the recipe I'm making right now: Brown Butter Raspberry Tart