These perhaps aren’t the most photogenic…but they were pretty fun to make, and very tasty!
I softened down plums with white wine and balsamic vinegar, cinnamon, ginger, five spice, star anise and chili powder. Once I stuffed the butterflied chicken thighs, I blended the remaining plum mixture with a few prunes and marinated the parcels overnight.
I then fried them in some coconut oil and served with sauteed baby pak choi and ginger broccoli.
