Why not have a go at making this fruity twist on roast chicken, with the following recipe from registered dietitian, professional nutritionist, and California Prune Board Ambassador, Jo Travers BSc RD MBDA.

For non-meat eaters, the herby stuffing can still work as a great accompaniment to other protein sources, such as nuts or tofu, and is rich in bone-friendly nutrients, zinc and manganese.

Serving suggestion: serve with new potatoes and garden peas

Recipe

Serves 4

Prep time 10-15 minutes

Cook time 30 minutes

Ingredients

500g (1.1lb) chicken thighs, skin-on
250g (9oz) mushrooms
1 onion
1 clove garlic, roughly chopped
1 handful finely chopped California Prunes
2 tbsp fresh thyme leaves, chopped (or 1 tbsp dried)
2 tbsp fresh sage leaves, chopped (or 1 tbsp dried)
Salt and pepper to season

Method

1. Preheat the oven to 170°C/325°F/Gas Mark 3

2. In a food processor, chop the mushrooms, onion and garlic. Tip into a bowl with the chopped herbs and California Prunes. Season well

3. Take a chicken thigh and, using a spoon or your fingers, gently make a space between the skin and the meat. Don’t peel the skin away completely, you just want to create a pocket for the stuffing

4. Gently push some of the stuffing into the pocket, covering the top of the chicken. Repeat with the rest of the chicken thighs until all the stuffing has been used

5. Place the chicken thighs in an oven-proof dish or roasting tin and cook in the oven for 30 minutes, basting every 10 minutes or so

6. After 30 minutes, check the juices run clear by sticking a skewer or knife into the largest thigh. If the juices aren’t clear, cook for a further five minutes before checking again

On average, this recipe costs around £3.40 to make or 85 pence per person, but costs will vary depending on where you buy your ingredients.

For more delicious California Prune-inspired recipes, and nutritional information visit www.californiaprunes.net