You are here
Home > Food > Plum Chicken gravy

Plum Chicken gravy

PLUM Chicken gravy at

Eid festivity is fading out and I’m sure you all had enough of beef, mutton and lamb. Been in France and getting exposed to a variety of recipes, I believe healthy eating is way easier than we might have thought. This time, I’ve picked one of the nicest chicken recipes for you, it’s quick, light and a power pack of nutritional properties! Switching to unconventional cooking from hardcore desi cooking is a bit difficult but trust me, you’ll definitely feel the difference. Now let’s get rolling…

Ingredients for Plum Chicken

  • 2 Chicken legs with thigh 
  • 1 leek or onion, sliced 
  • 3 cloves garlic, sliced 
  • 4 yellow plums or red plums 
  • 1 sweet green pepper 
  • ½ cup chicken stock or white wine or water 
  • 1 teaspoon honey  
  • Pinch of nutmeg 
  • 2 tablespoon cooking oil or butter 
  • Salt and black pepper to taste 
Fresh and Crisp Preps!
Cook like a French: Try Fish with Lemongrass & Garlic

Start To Finish Preps For Plum Chicken…

In a pan , add 2 tablespoon cooking oil, add leeks (Green Onion) and garlic and cook for 5 minutes on medium heat.

Add chicken and cook until chicken and leeks are caramelized.

Add chicken stock or white wine (avoid in halal cooking), add green pepper and yellow plums, add salt and pepper, a pinch of nutmeg, honey and let it simmer for 20 minutes or until the chicken is done. 

Garnish with a green leaf or parsley or basil. Serve with bread or rice or quinoa. 

Finger licking good

Also, if you feel that this dish is going to be swee, let me burst the bubble. It offers the perfect balance of sweet and sour and tastes delicious with rice or bread – any of your preferences.

I hope you would love it. Feel free to comment below.

Chef Farah Zubair
Chef Farah Zubair
Faraah Zubair holds a degree in Mass Communication but her love for food was destined. Her culinary journey started in Thailand after completing a specialised cooking course from the Blue Elephant Cooking School in Bangkok. She travelled extensively and served in a number of countries from Thailand to Egypt, Jordan and later in Beirut. After acquiring Culinary Certification from the Jordan University of Hospitality Management, she moved to Lyon for her Bachelor's in French Pastry at Ecole Nationale Supérieure de la Pâtisserie (ENSP) France. Alongside, Farah is a Pastry Chef at a Restuarant - Le Mercière, Lyon France

Leave a Reply