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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