Chicken with Mirabelle plums and Lorraine Mirabelle syrup

Ingredients for 4 people :

• 1 handful slivered almonds
• 1 tbsp. 4 spices
• salt and pepper
• 4 chicken thighs
• 2 tbsp. honey
• 1 pinch ground coriander
• 2 onions
• 200g Mirabelle plums
• 5 cl Eyguebelle Lorraine Mirabelle Syrup

Preparation: 

1. Heat the oil in a large frying pan and brown the chicken thighs. They should be nicely browned. Season with salt and pepper.
2. Meanwhile, chop the onion. Wash the mirabelles, cut them in 2 and remove the stones.
3. Remove the chicken and add the onions. Sweat them for a few minutes until they soften. Put the chicken back in. Sprinkle with the 4 spices and honey. Mix well and add 4 glasses of water. Sprinkle with the ground coriander, season with salt, cover and cook for 30 minutes over a low heat.
4. After 30 minutes, remove the lid, add the mirabelle plums and the Eyguebelle Lorraine Mirabelle Syrup and cook for 15 minutes at a gentle boil. Meanwhile, heat your oven to 200°C and cook for a further 10 minutes, covered.
5. A few seconds before serving, toast the almonds in a dry frying pan.
6. Arrange on a plate and sprinkle with a few flaked almonds.