Food > Meat & Poultry

Ginger Roast Chicken with Red Wine Plum Sauce

As you’ve probaly guessed by the number of chicken dishes in my novel ‘Love & the Goddess’, chicken is extremely popular in South America. This rich dish is suitable for a special occasion and is wonderful accompanied by a glass of full bodied red wine. I love to serve a fresh green salad with it ,or maybe some string beans for contrast.

Category Meat & Poultry
Preparation Time 15 minutes
Cooking Time 45 minutes
Serves 4 -5


  • 1 onion finely sliced
  • 4 chicken breasts
  • 1 tablespoon olive oil
  • 1 dessertspoon corn flour
  • 2 teaspoons grated Ginger or use ginger paste.
  • 1 teaspoon salt
  • 1 teaspoon cumin powder
  • 1/2 teaspoon turmeric or chopped cilantro
  • 3 plums (sliced and pitted)
  • 8 cherries or grapes (halved and pitted)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder or I chilli chopped and crushed
  • 3/4 cup red wine
  • 1/4 cup orange juice
  • 3 limes to granish


  (1) You could marinade this overnight to allow the flavours really seep through. Otherwise smear ginger paste, salt, cumin and turmeric over chicken and bake at 350 for 30 minutes or until evenly roasted and cooked.
  (2) Saute onion in oil until soft. Add pitted plums, cherries along with wine, paprika and chilli.

(3) Cover and cook for 3 -4 minutes until fruit is soft. Add orange juice and cook for approx. 1 minute.

(4) Mix cornflour with water and add to sauce mix and cook for 2 minutes until it forms a thick consistency.


  (5) Spoon warm sauce over chicken and serve with a brown rice, garnished with wedges of lime.


Similar Recipes