• 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.