Roasted & Spiced Chicken & Plums with Corn-Tomato Salad

This meal reminded me of Thanksgiving even though we are in the middle of summer. Roast poultry with a tart, spiced sauce is very reminiscent of traditional Thanksgiving meal of turkey with cranberry sauce. But since plums are in season right now and will disappear in a month or so, it's best we eat them pronto.

The allspice and ginger in the sauce are warming, sweet spices that counter the tartness of baked plums really well. Plus, since we're baking the chicken thighs with its skin, the fat from the skin adds a nice richness to the sauce rounding it out well.
If there's doubt that this is still a summer meal, the addition of a nice & bright corn-tomato salad brings the summer produce back in focus. I hope you make this before the plums are gone!

Chicken & Plums recipe adapted from here
Makes 6 servings

Ingredients:
1 tsp red pepper flakes
1 tsp saffron threads
1 tsp cumin seeds
5 fat garlic cloves
zest of 1 lemon
2 tsp sea salt
2 tbsp olive oil
3 lb chicken thighs (skin-on & bone-in), about 9 large thighs
1 lb plums (or pluots), cut into sixths
1 large red onion, cut into 1" wedges
1 lemon, cut into sixths
1 tbsp minced/ground ginger
1/2 tsp all spice
1 tsp sea salt
1 tbsp olive oil
6 bay leaves

Procedure:
Coarsely grind together red pepper flakes, saffron and cumin seeds. In a small bowl, mix this spice mixture with garlic, lemon zest, sea salt and olive oil. Rub the spice mix all over chicken thighs on both sides and put the chicken thighs in two 9x13 pans with space between each thigh. At this point, you can either leave it to marinate at room temperature for two hours or in the fridge overnight. I chose the two hour option.
Preheat the oven to 450 F. White the oven is preheating, in a large bowl, toss the plums, onions, lemons, ground ginger, all spice, sea salt and olive oil. Use your hands to make sure the spices and oil are well distributed. Scatter these fruits around the chicken and bake for 45-50 minutes till the chicken skin is crisped up and the thighs are cooked through. Serve the chicken thighs with some plums by the side.

Corn & Tomato Salad recipe of my own
Makes 6 servings

Ingredients:
2 corn on the cob, steamed and kernels stripped
1 lb green zebra tomatoes, cut into 1" chunks
1/2 bunch cilantro, tender stems & leaves picked
1 serrano pepper, thinly sliced
1/2 cup pickled red onions
2-3 tbsp pickling liquid
1 tbsp olive oil
~1 tsp sea salt
fresh ground pepper to taste
2 oz feta cheese

Procedure:
Toss corn, tomatoes, cilantro, serrano, red onions with pickling liquid, olive oil, salt and pepper. taste and adjust the seasoning as needed. Sprinkle feta cheese on top and serve.