About this recipe:A simple Asian dish with a savoury sweet bite. If you don't have plum conserve, you can use apricot instead.
1 whole chicken, cut into pieces
salt and ground black pepper to taste
150g plum conserve
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons minced fresh root ginger
1 1/4 teaspoons prepared horseradish (optional)
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Method Prep:10min › Cook:40min › Ready in:50min
Preheat an oven to 180 C / Gas mark 4. Grease a baking tray or line with parchment.
Season the chicken pieces with salt and pepper to taste, and place skin-side-up onto the prepared baking tray. Bake in the preheated oven for 20 minutes. While the chicken is baking, stir together the plum conserve, pepper, ginger and horseradish in a small bowl. After the chicken has baked 20 minutes, brush on the plum glaze and return to the oven.
Continue baking until no longer pink at the bone and the juices run clear, 20 to 30 minutes more. An instant-read thermometer inserted near the bone should read 74 degrees C.