Chicken in Plum Pepper Sauce
A late-colonial era favorite researched by the Gryrnese Culinary Scholar, T'Vaan Epiisto
PaaskaTan is a quick, family dish, which features a sweet-savory plum flavor with a citrus-pepper bite to it.
Serves 4 - 6
1 Chicken, boned, skinned, cut into bite-size pieces
2 Tbls fat (chicken or pork)
1/4 cup PlumTica brand plum-TeKaskara paste
3/4 cup chicken broth (or water)
2 Tbls honey
1 Tbls rice flour
6 plums, quartered
1 bunch dandelion greens, roughly chopped
8 basil leaves, cut chiffonade-style
Melt fat in saute pan or wok. Add chicken and stir-fry until meat begins to brown (3 - 4 minutes). Add dash of salt. Combine Plumtica sauce, chicken broth (or water), honey and rice flour in a small bowl and add to pan. Cook, stirring frequently until sauce begins to bubble and thicken (about 4 minutes). Add dandelion greens and cook for 1 minute. Add plums and gently toss until plums are hot, about 1 minute. Adjust seasonings (add salt to taste). Serve immediately with basil sprinkled over top. Serve with rice on the side. Also good over rice noodles.
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