This is a dish of Georgian origin. Georgia, which borders on northwest Turkey, is famous for its plum trees and plum sauces. Our slightly sour, dark red plums will do well.

　　

Ingredients

serves 6

　　6 boneless, skinless chicken pieces, breasts or thighs

　　2 to 3 garlic cloves, chopped

　　2 to 3 tablespoons butter

　　1 tablespoon sunflower oil

　　Salt and pepper

　　9 dark red plums

　　

For the sauce

4 tablespoons plum jam

　　1 tablespoon red or white wine vinegar

　　1 garlic clove, crushed

　　Pinch of chili pepper flakes or ground chili pepper

　　

Step 1

In a large skillet, sauté the chicken pieces with the garlic in a mixture of butter and oil, over low heat. Cook them for about 10 to 15 minutes, or until they are no longer pink inside when you cut in with a pointed knife. Season with salt and pepper, and turn the pieces over at least once.

　　

Step 2

Just before serving, cut the plums in half and ease out the pits. Lift out the chicken pieces and put them on one side while you sauté the plums. Cook them for 7 to 10 minutes, turning them over once, until they soften. Return the chicken pieces to the pan and heat through.

　　

Step 3

For the sauce, heat the plum jam with the vinegar in a small saucepan, stir in the garlic and chili flakes or ground chili pepper and cook for a few moments longer.

　　

Step 4

Serve the chicken pieces with the sauce poured over, and garnish with the plums.

　　Arabesque