Title: Georgian Spitted Chicken with Plum Sauce
Categories: Chicken Russian
Yield: 4 Servings

2		Broiler; 2 1/2 lbs ea
		Salt; to taste
		Pepper; to taste
		Butter
1 1/2	c	Plums; cooked & pureed
1		Garlic clove; crushed
2	tb	Coriander, fresh; chopped
1/8	ts	Red Pepper
GARNISHES
		Tomato Slices
		Cucumber Slices

Wash chickens and wipe dry. Season with salt and pepper. Arrange, skin side down, on a grill or broiler rack. Brush well with butter. Put in a preheated broiler and cook under medium heat for 50 to 60 mins or until tender, brushing occasionally with butter. Turn a few times during cooking. While chicken is cooking, combine plums, garlic, coriander or parsley and red pepper in a sauce pan; season with salt and pepper. Cook on the stove long enough 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 to : serve either spitted or broiled chicken with a sauce made with : green gooseberries, pounded walnuts, sourcream 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.

Recipe By The Eastern European Cookbook-ISBN 0-486-23562-9 per Dan Klepach

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