| Prep: 20 mins | Cook: 30 mins – 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 15g | 3g | 25g |
| sugars | fibre | protein | salt |
| 20g | 2g | 25g | 0.3g |
Every time I prepare the Baked Plumcot Chicken, I am reminded of why I hold this recipe so close to my heart. Combining the rich flavors of chicken with the vibrant sweetness of plumcots provides a unique blend of flavors and sensations that can truly tantalize your palate. Drawing inspiration from traditional Southern recipes, this dish with a modern twist brings a piece of Tex-Mex reminiscence to the table.
Nostalgia, Nutrients, and Neighbourly Love
What propels the Baked Plumcot Chicken into a league of its own is the nostalgia it sums up. The mixture of sweetness from the plumcot and the savory chicken takes me back to warm, summertime barbecues in Texas, where culinary artistry, good company, and laughter flowed freely. But more than the memories, it’s also the health benefits this dish offers. Loaded with lean protein from chicken, vitamins from the plumcots, and heart-healthy fats from olive oil, it’s a feast for your taste buds and your wellbeing alike. Olive oil, for instance, is a cornerstone of the Mediterranean diet, renowned for its heart health benefits.
A Delicious Symphony of Flavors
The culinary adventure begins with the infusion of honey and Dijon mustard, giving the dish its deliciously sweet and tangy foundation. Paired with the subtle hint of garlic and lemon juice, the result is a symphony of flavors that excites and satisfies in equal measure. The fresh rosemary sprigs used in this dish also bring a woody aroma that complements the sweetness of the fruit and the tanginess of the honey-Dijon blend, creating a balance that elevates the tastes even more. More importantly, rosemary is also associated with several health benefits, including improved digestion and anti-inflammatory properties.
Similar to other fruit-based chicken recipes like the popular mango salsa chicken or apricot-glazed chicken, the Baked Plumcot Chicken offers a refreshing departure from traditional chicken dishes, painting a rich and colorful culinary canvas. With its vibrant taste and inviting aroma, the Baked Plumcot Chicken can also work wonderfully as a main dish alongside classic Southern sides like fluffy cornbread or a crisp green salad.
So go ahead, give this flavorful Tex-Mex-twist recipe a try, and experience a delightful fusion of nostalgia, taste, and health with each bite.
What You’ll Need
- 6 plumcots, pitted and sliced
- 4 boneless, skinless chicken breasts
- 1/2 cup of honey
- 1/4 cup of Dijon mustard
- 3 cloves of garlic, minced
- 1/4 cup of olive oil
- Freshly ground black pepper, to taste
- Kosher salt, to taste
- 2 sprigs of fresh rosemary
- 1/4 cup of lemon juice
Method
Step One
Start by preheating your oven to 425°F (220°C). While the oven is heating up, pit and slice your plumcots. Set these aside for later.
Step Two
Place the chicken breasts in a baking dish. Drizzle the chicken with the olive oil, then season each piece with kosher salt and freshly ground black pepper to taste. Ensure both sides of the meat are well coated in the oil and seasoning.
Step Three
In a separate bowl, combine the honey, Dijon mustard, minced garlic, and lemon juice. Stir until the ingredients are well mixed, creating a sweet and tangy sauce.
Step Four
Pour the honey mustard mixture over the chicken in the baking dish, making sure to cover the chicken evenly. Add the sliced plumcots around and on top of the chicken. Nestle the rosemary sprigs amongst the chicken and plumcots, releasing their fragrance.
Step Five
Place the baking dish in the preheated oven. Bake for about 25-30 minutes, or until the chicken is cooked through and no longer pink in the middle. Depending on the thickness of your chicken breasts, cooking time may vary.
Step Six
Once cooked, remove the rosemary sprigs and discard them. Serve the baked plumcot chicken with the roasted plumcots and enjoy!
