Chicken with Plum‑Almond Sauce

Ingredients

• 1.2 kg pre‑cooked chicken (1 pre‑cooked chicken)
• Salt
• freshly ground pepper
• 2 shallots
• 2 bags rooibos tea
• 300 ml water
• 2 tbsp oil
• 100 ml chicken stock (from a bottle)
• 40 g whole almonds (with shell)
• vanilla pods
• 250 g plums
• 2 tsp cornstarch
• Orange zest (for garnish)

Instructions

1. 1.

   Rinse the chicken and cut into portions. Season with salt and pepper. Peel the shallots and slice them lengthwise. Brew the rooibos tea with boiling water, then remove the tea bags.

2. 2.

   Heat oil in a roasting pan. Brown the chicken pieces all around; when turning for the last time add the shallots and almonds. Pour in the rooibos tea and chicken stock, then add the vanilla pod. Cover and simmer for 40 minutes.

3. 3.

   Rinse the plums, halve them and pit them. Add them to the pot during the last 10 minutes of cooking so they steam with the sauce.

4. 4.

   Whisk the cornstarch with a little cold water. Stir it into the stock and bring to a boil once. Season with salt and pepper. Remove the vanilla pod. Plate the chicken with the plum‑almond sauce, garnish with orange zest, and serve.