![]() One small surprising note, and one you might consider: if you use red-fleshed plums, rather than say green, the chicken will turn a little pinkish-purple. She simply slowly sautees chicken fillets or pieces, then adds the plums until they are softened, and serves with a plum jam sauce. (I used boneless breasts and bone-in thighs and a nectarine-plum jam.) This dish is more traditionally made with a whole chicken seasoned with crushed garlic, salt and pepper and then flattened with a weight however, Roden simplifies this recipe into one you can easily make on a weeknight (before a round of board games as we did with a pair of friends). ![]() Georgia, which borders Turkey in the northeast, is famous for its plums and its sour plum sauce ( tkemali). ![]() Instead, this particular offering of chicken with plums, according to Roden, is a Turkish speciality of Georgian origin. ![]() Indeed, this dish from Roden's cookbook does not have the same spices or tomatoes, so Satrapi may scoff that I mention this dish in the same sentence as the one written about in her own book. Which is a shame because this particular dish is not the Iranian version, which I confess, I have scoured my current cookbooks and cannot find a recipe (a challenge: let me know if you know where to find Satrapi's version!). ![]()
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