Put chicken thighs into a roasting tray, brush with a little oil, season well with freshly-ground black pepper and roast in a 180°C
oven for 30 minutes, turning once or twice. Meanwhile, halve and deseed a red chilli and chop into small pieces. Cut a thumb-sized
piece of ginger into matchsticks, and slice a couple of cloves of garlic. After 30 minutes, add these to the roasting tray,
turning the chicken to ensure even distribution, and roast for another 10 minutes. Halve and destone some plums and add these
around the chicken thighs, then sprinkle with 2-3 Tbs soy sauce and about the same amount of water. Return to the oven for 10-15 minutes,
until the plums are soft. Baste the chicken and plums with the pan juices, let rest for a few minutes, garnish with coriander leaves,
and serve with rice.