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Chipotle Roasted Chicken with Plum & Tarragon Salad
Ingredients
  • 8 chicken thighs (1.2kg), skin on and bone in, patted dry
  • 1 garlic clove, crushed
  • 1 large WHOLE DRIED CHIPOTLE CHILLI, roughly chopped
  • 50ml olive oil
  • 2 lemons - finely grate the zest of 1 and shave 3 strips of peel from the other
  • 3 tbsp Worcestershire sauce
  • 4 firm plums (360g), each cut into 8 wedges
  • 15g tarragon leaves
  • 20ml red-wine vinegar
  • Salt and black pepper
Steps
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