An easy recipe from Georgia which I found in ” Arabesque” by Claudia Roden.
Ingredients
- 6 skinned free range chicken fillets breasts or thighs
- 2-3 plump garlic cloves finely chopped
- 35 g butter
- 1 tbsp sunflower oil
- salt and pepper
- 9 dark red plums
SAUCE:
- 4 tbsps butter plus a splash of olive oil
- 1 tbsp red or white-wine vinegar
- 1 plump garlic clove crushed
- a pinch chilli pepper flakes
Servings:
Instructions
- Heat the oil and butter in a large frying pan over a low heat and saute the chicken fillets.Season and cook for 10-15 minutes, turning at least once, until they are no longer pink inside.
- Just before serving cut the plums in half and ease out the stones. Lift out the chicken pieces and set aside while you saute the plums. Cook them for 7-10 minutes, turning once, until they soften. Return the chicken pieces to the pan and heat through.
- For the sauce, heat the plum jam with the vinegar in a small saucepan, stir in the garlic and chilli flakes and cook for a few moments longer.
- Serve the chicken pieces with the sauce poured over and garnished with the plums.
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