| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Russian | Chicken, Russian | 4 | Servings |
INGREDIENTS
| 2 | Broiler; 2 1/2 lbs ea | |
| Salt; to taste | ||
| Pepper; to taste | ||
| Butter | ||
| 1 1/2 | c | Plums; cooked & pureed |
| 1 | Garlic clove; crushed | |
| 2 | tb | Coriander, fresh; chopped |
| 1/8 | ts | Red Pepper |
| Tomato Slices | ||
| Cucumber Slices |
INSTRUCTIONS
GARNISHES Wash chickens and wipe dry. Season with salt and pepper. Arrange, skin side down, on a grill or broiler rack. Brush well with butter. Put in a preheated broiler and cook under medium heat for 50 to 60 mins or until tender, brushing occasionally with butter. Turn a few times during cooking. While chicken is cooking, combine plums, garlic, coriander or parsley and red pepper in a sauce pan; season with salt and pepper. Cook on the stove long enough to heat through. To serve, arrange chicken on a platter and garnish with tomatoes and cucumbers. Serve sauce separately to pour over chicken. NOTES : In southern Russia, a favorite method of preparing poultry is to : serve either spitted or broiled chicken with a sauce made with : green gooseberries, pounded walnuts, sourcream or fruits. One of : the most typical sauces is tkemali, which is made with a base of : wild or sour plums that grow only in the Georgian republic. It : is not possible to duplicate the recipe outside of the region, : but a good substitute can be attempted. This is an excellent : entree for an outdoor meal. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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