Recipe - Georgian Spitted Chicken With Plum Sauce

2 Broiler; 2 One half lbs ea
Salt; to taste
Pepper; to taste
Butter
1 One half cup Plums; cooked & pureed
1 Garlic clove; crushed
2 tablespoon Coriander, fresh; chopped
1/8 teaspoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini