2 cups of dried Argentine damson
1 1/4 cup of toasted almonds without peel
1/2 cup of tamarind syrup
4 tablespoons of chicken broth
2 tablespoons of salt
1 tablespoon of smoked paprika
4 boneless, skinless chicken breasts
1 stalk of celery
1 1/2 tablespoons of coloring
To decorate
3/4 cup of dried Turkish damson
1/4 cup of toasted almonds without peel
2 cups of dried Argentine damson
1 1/4 cup of toasted almonds without peel
1/2 cup of tamarind syrup
4 tablespoons of chicken broth
2 tablespoons of salt
1 tablespoon of smoked paprika
4 boneless, skinless chicken breasts
1 stalk of celery
1 1/2 tablespoons of coloring
To decorate
3/4 cup of dried Turkish damson
1/4 cup of toasted almonds without peel
1
Soak the damson in three cups of water for 20 minutes
2
Cook the chicken in 4 liters of water with salt, two tablespoons of smoked paprika, and one stalk of celery for 1 hour and 20 minutes
Drain, remove the celery, and shred the breast into strips
3
Put the chicken broth in a large non-stick skillet and bring to a caramelized state over low heat
Remove from heat
4
Spread three tablespoons of tamarind syrup over the caramel, sprinkle with salt, smoked paprika, and coloring, and place some chicken on top, sprinkling with more salt, smoked paprika, and coloring
5
Drain the damson and reserve the liquid
Place some fruit on top of the chicken and repeat the layers until all ingredients are used up, finishing with the fruit
Combine the reserved liquid with the remaining tamarind syrup and pour over the top
6
Cover the skillet and simmer over low heat until the sauce boils
Uncover and cook for 10 minutes
Place a large plate upside down over the skillet and flip the contents
7
Make a small incision in each Turkish damson and fill with an almond
Distribute them around the plate
Top with the remaining almonds.
