8 pieces of stone fruit, cut in half (we recommend plums, peaches & apricots)
1 red onion, sliced into wedges
¼ cup of extra virgin olive oil
3 tablespoons honey
2 tablespoons white wine vinegar
1 tablespoon fresh thyme, chopped, plus extra to serve
2 cloves garlic, sliced
½ teaspoon chilli flakes
2 tablespoons chopped pistachios
250g steamed green beans, to serve
Preheat oven to 200°C fan bake.
Season the chicken thighs all over with salt. Heat a large splash of olive oil in a large frying pan over medium-high heat. Working in batches, brown the chicken thighs on both sides before placing in a large roasting dish.
Arrange the stone fruit & red onion around the chicken thighs.
In a mixing bowl, whisk together the olive oil, honey, vinegar, thyme, and garlic. Season with salt & pepper.
Pour the honey mixture all over the chicken, stone fruit & onion.
Place in the oven for 25 – 30 minutes until the chicken is cooked through and the stone fruit is soft and jammy.
Top with chopped pistachios, chilli flakes and steamed green beans.