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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef, AtomicGourmet.com
Atomic Gourmet
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Russian Spitted Chicken With Plum Sauce
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Difficulty Level: Medium
Recipe Id: USA1028

Russian Spitted Chicken With Plum Sauce

  • 2 frying chickens; 2 1/2 lbs ea
  • 1 salt; to taste
  • 1 pepper; to taste
  • 1 butter
  • 1 1/2 cup plums; cooked & pureed
  • 1 garlic clove; crushed
  • 2 tablespoon coriander, fresh; chopped
  • 1/8 teaspoon red pepper

GARNISHES

  • 1 tomato sliced
  • 1 cucumber slice

  1. Wash chickens and wipe dry. Season with salt and pepper.
  2. Arrange, skin side down, on a grill or broiler rack.
  3. Brush well with butter.
  4. Put in a preheated broiler and cook under medium heat for 50 to 60 mins or until tender, brushing occasionally with butter.
  5. Turn a few times during cooking.
  6. While chicken is cooking, combine plums, garlic, coriander or parsley and red pepper in a sauce pan; season with salt and pepper.
  7. Cook on the stove long enough to heat through.
  8. To serve, arrange chicken on a platter and garnish with tomatoes and cucumbers.
  9. 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, sour cream, 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.


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