Plum chicken parcels

These perhaps aren’t the most photogenic…but they were pretty fun to make, and very tasty!

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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.

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I then fried them in some coconut oil and served with sauteed baby pak choi and ginger broccoli.

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