From the Arabica cookbook, but apparently originally coming from Georgia, one of the many countries bordering Turkey.
Some boned chicken joints were fried in butter and oil alongside a few chopped cloves of garlic. The chicken was then set aside while some plums from our garden, halved and with stones removed, sauteed in the same pan. Afterwards, the chicken went back in while a sauce of chilli flakes, red wine vinegar and plum jam heated in another pan.
Served with bulgar wheat with chickpeas and feta. Scored 8 out of 10th by Mrs M.