 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
A dish of Turkish/Georgian origins. I have omitted butter and substituted olive oil for a more heart-healthy meal. The original Arabesque recipe calls for 2-3 tbsp butter and 1 tbsp sunflower oil. Good with rice pilaf or couscous. Ingredients:
1 1/2 lbs boneless skinless chicken thighs |
3 cloves garlic, chopped |
3 tbsp extra virgin olive oil |
1 freshly ground black pepper |
660 grams dark red plums , about 8 |
4 tbsp plum jam |
1 tbsp red wine vinegar |
1 clove garlic, crushed |
1 pinch of cayenne |
1 tbsp parsley, chopped |
Directions:
1. In a large skillet, saute the chicken in the oil over low heat. Cook for about 10-15 minutes, until they are no longer pink inside. Season with pepper on all sides.
2. Just before serving, cut the plums in half and ease out the pits. Slice in quarters. Remove the chicken from the pan. Saute plums 7 to 10 minutes until they soften. Return the chicken to the pan and heat through.
3. For the sauce, heat the plum jam with the vinegar in a small sauce pan. Stir in the garlic and cayenne and cook a few moments longer.
4. Serve the chicken pieces with the sauce poured over. Sprinkle with chopped parsley.
|
|