29.9.12

CHICKEN WITH PLUMS

As DrMatchochist was inspired by the movie Poulet Aux Prunes - it is one way to make this dish. Mine is an easier and quicker version using 1 skinless, boneless chicken breast. With the prune sauce, rice and with salad, it will be plenty for two people. I had to laugh thinking if my grandmother saw what I made... she would be horrified!

CHICKEN WITH PLUMS
1 skinless, boneless chicken breast
1/2 white onion
1/4 tsp turmeric
1/2 cup chicken stock
3 Tbsp tomato paste
1 tsp sambal oelek [chilli paste]
2 pinches of saffron
salt and pepper to taste
6 Italian plums

• Slice the chicken breast diagonally into strips.
• Sprinkle with salt on both sides and set it aside.
• Meanwhile, heat two tablespoons of grape seed oil in a large skillet.
• Add the onions and sauté for two minutes over medium heat.
• Add the turmeric.
• Add the chicken strips and fry, turning over continuously until chicken begins to get a little color.
• Add the chicken stock, the tomato the chilli paste and the saffron.
• Continue cooking until chicken strips are tender.
• Adjust the salt and season with ground pepper.
• Wash the plums and slice in half removing the stones.
• Cut each half into two pieces.
• Add the prune slices to the skillet and bring it to a boil.
• Immediately remove the skillet from heat.
• Serve over rice.

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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!