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Receta Georgian Spitted Chicken With Plum Sauce
by Global Cookbook

Georgian Spitted Chicken With Plum Sauce
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Ingredientes

  • 2 x Broiler, 2 1/2 lbs ea Salt, to taste Pepper, to taste Butter
  • 1 1/2 c. Plums, cooked & pureed
  • 1 x Garlic clove, crushed
  • 2 Tbsp. Coriander, fresh, minced
  • 1/8 tsp Red Pepper Tomato Slices Cucumber Slices

Direcciones

  1. Wash chickens and wipe dry. Season with salt and pepper. Arrange, skin side down, on a grill or possibly broiler rack. Brush well with butter. Put in a preheated broiler and cook under medium heat for 50 to 60 mins or possibly till tender, brushing occasionally with butter. Turn a few times during cooking.
  2. While chicken is cooking, combine plums, garlic, coriander or possibly parsley and red pepper in a sauce pan; season with salt and pepper. Cook on the stove long sufficient to heat through. To serve, arrange chicken on a platter and garnish with tomatoes and cucumbers. Serve sauce separately to pour over chicken. NOTES : In southern Russia, a favorite method of preparing poultry is toserve either spitted or possibly broiled chicken with a sauce made with green gooseberries, pounded walnuts, sourcream or possibly fruits. One of the most typical sauces is tkemali, that is made with a base of wild or possibly sour plums which 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.