½ reduced-salt chicken stock cube, made up to 125ml
10g fresh parsley, roughly chopped
rice or mashed potato, to serve (optional)
In a large mixing bowl, combine the chicken, onions, wine, soy sauce, maple syrup, mustard, garlic, star anise, cinnamon, and bay leaves. Allow 30 minutes for marinating.
Preheat the oven to 220°C, fan 200°C, gas 7. Thyme should be strewn around the bottom of a large, deep roasting pan. Combine the plums and chicken stock in a large mixing bowl. Stir gently to ensure the chicken thighs are skin-side up before spooning over the marinated chicken mixture.
Roast for 35-45 minutes, or until the chicken is cooked through and the juices run clear when pierced with a sharp knife through the thickest portion of the meat. If desired, garnish with parsley and serve with rice or mashed potatoes.