Today is the last day of this column on Beliefnet.com. After over 12 years of daily writings on Beliefnet, I’m moving on. I thank God for this wonderful experience. As far as I’ve been told, I’m the last original Beliefnet contributing editor and writer; everyone else is new. Now, however, I need to make some […]
Here is a really great, and simple recipe for chicken. It’s originally a Russian/Georgian/Turkish dish that I have modified a bit to be lower fat and calories. Try it over some delicious risotto or a flavored rice-dish. Or it’s great with other vegetables like squash or cooked carrots, and mashed potatoes.
Dr. Norris J. Chumley’s Plum Chicken
4 boneless chicken breasts (or any other part you like: thighs, drumsticks, etc.)
¾ tablespoon olive oil
5-6 purple plums (fresh, or dried) pitted and chopped into slivers
3 tablespoons sugar-free/fruit only plum preserves
1 tablespoon rice or cider vinegar
dash or two of hot sauce
Add olive oil to a medium sauté pan, medium heat, add the chopped shallots and sauté until lightly brown and a bit transparent. Add chicken and a few sprinkles of water and cover. In the meantime, in a separate small bowl combine the plum preserves, vinegar and hot sauce. Add the chopped plums and stir. Save for the last moment of cooking.
Once the chicken is almost done (the final temperature should be 165F degrees or more total), add the sauce mixture and cook for 5-8 minutes more, to soften the plums and infuse the chicken with the delicious sauce. Cover again.
Check to see that the chicken has reached a safe temperature, or cut a think part with a knife and fork, and see if the inside is white, with no pink raw meat remaining. Let the whole pan rest, covered, for 5 minutes or so.