A Turkish dish of Georgian origin. Georgia borders on northwestern Turkey and is famous for plum trees and plum sauces. The traditional way to make this dish is to cut the chicken all the way down the back with kitchen shears or a bread knife, open it out, and cut away the bones. You season the flesh inside with crushed garlic, salt, and pepper, then close the chicken up, flatten it with a weight, and cook it in a pan gently in some butter for about 40 minutes, turning it over once. But I find it is easier and equally good to use chicken fillets.

　　

Ingredients

serves 6

　　6 boned and skinned chicken fillets (a mix of breasts and legs)

　　2 tablespoons butter

　　1 tablespoon vegetable oil

　　Salt and pepper

　　2 or 3 cloves garlic, chopped

　　6 large or 12 small plums

　　

For the Sauce

4 tablespoons plum jam

　　1 tablespoon red- or white-wine vinegar

　　1 clove garlic, crushed

　　Pinch of chili-pepper flakes or ground chili pepper

　　

Step 1

In a large skillet, sauté the chicken pieces in a mixture of butter and oil over very low heat for about 15–20 minutes, until they are no longer pink inside when you cut in with a knife. Sprinkle with salt and pepper, and turn the pieces over at least once, adding garlic towards the end.

　　

Step 2

Put in the plums and cook briefly, turning them over, until they soften a little. Their skins will tear, but it doesn’t matter.

　　

Step 3

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

　　

Step 4

Serve the chicken pieces with the sauce poured over, garnished with the plums.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf