Plum Spiced Chicken Vegetables
Infuse your dinner table with the warm and aromatic flavors of this Plum Spiced Chicken with Vegetables recipe—an irresistible blend of juicy chicken thighs, tender roasted vegetables, and a luscious plum spiced glaze. Featuring bone-in, skin-on chicken thighs seared to golden perfection, this dish is elevated by a rich sauce made from plum sauce, soy sauce, honey, and a fragrant mix of spices like cinnamon, ground coriander, and sweet paprika. Vibrant vegetables like carrots, zucchini, red bell peppers, and red onion roast alongside the chicken, soaking up the deeply flavorful sauce. This one-skillet recipe is easy to prepare, perfect for weeknight dinners or special occasions, and showcases a unique sweet-and-spiced harmony that will leave everyone asking for seconds. Garnish with fresh cilantro or parsley, and serve right from the skillet for a rustic yet elegant presentation. Perfectly balanced and utterly satisfying, this is comfort food reimagined.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 cup plum sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon ginger (grated)
- 2 cloves garlic (minced)
- 0.5 teaspoon cinnamon
- 0.5 teaspoon ground coriander
- 0.5 teaspoon sweet paprika
- 0.25 teaspoon red chili flakes (optional)
- 2 large carrots (sliced into thick rounds)
- 1 medium red bell pepper (sliced into strips)
- 1 medium zucchini (sliced into half moons)
- 1 medium red onion (cut into wedges)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro or parsley (chopped, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, mix the plum sauce, soy sauce, honey, grated ginger, minced garlic, cinnamon, ground coriander, sweet paprika, and red chili flakes (if using). Set aside.
Season the chicken thighs with a pinch of salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Sear the chicken thighs skin-side down for 3-4 minutes or until golden. Flip and cook the other side for 2 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced carrots, red bell pepper, zucchini, and red onion. Drizzle with the remaining 1 tablespoon of olive oil and season with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Toss to coat evenly.
Nestle the seared chicken thighs on top of the vegetables in the skillet. Pour the prepared plum spice sauce over the chicken, making sure to coat each piece.
Transfer the skillet to the preheated oven and roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove the skillet from the oven and let it rest for 5 minutes. Garnish with chopped fresh cilantro or parsley before serving.
Serve the Plum Spiced Chicken with Vegetables straight from the skillet for a beautiful, rustic presentation.
Nutrition Facts
Calories |
2366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.9 g | 158% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 5609 mg | 244% | |
| Total Carbohydrate | 210.2 g | 76% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 120.7 g | ||
| Protein | 118.8 g | 238% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2693 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
