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 |
T |
Coriander, fresh chopped |
1/8 |
t |
Red Pepper |
|
|
Tomato Slices |
|
|
Cucumber Slices |
INSTRUCTIONS
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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