You will need as many chicken thighs (skin on and bone in) as per number of guests; along with dried plums, root veggies (carrots/parsnips), zucchini, honey, ginger, one orange and one onion.
To begin, take a large skillet, drizzle in olive oil and a little coconut oil and sear on high heat the chicken thighs skin side down. Next, remove the thighs (set aside) and add to the same skillet one chopped onion, 1 tbs of honey, 2 tsp of peeled grated ginger, and the same of washed grated orange skin (you can substitute using 1/4 cup of Thai Ginger/Orange sauce). Drizzle in some olive oil if needed, given the honey may get sticky. Toss in as many dried plums as you like, some dried crushed mint, and a splash of chicken stock around the thighs; then cover and let simmer for about 35 min.
In this time, peel and grate one whole carrot and one whole parsnip, then julienne. Do the same with one small young zucchini (leaving peel/skin on). Stir fry until golden brown in coconut oil. Set aside, and prepare either a wide noodle pasta or linguine or even rice.
~ Tutti a Tavola
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