Chanakhi in Georgian pots: a classic recipe and its variations. Step-by-step recipe with photos and videos Chicken Chanakhi recipe in a pan

Prepare the ingredients.

Advice. Chanakhi can be cooked in a large cauldron or portioned pots. There are two cooking options: in the first, more labor-intensive option, all the vegetables are pre-fried a little. And in the second option, they are placed in a cauldron or pots without frying. How to choose is up to you, guided by the availability of time or dietary considerations... Personally, I prefer the roasted option - for my taste it turns out much better;)

Wash the meat, dry it and cut it into medium pieces of 30-50 g.

Advice. In the original, for chanakha, young lamb with bones or pulp is taken. The meat can be chopped into medium pieces along with the bones, or, if you have pulp, cut it into medium pieces. Lamb can be replaced with beef.
Also, an obligatory ingredient of chanakha is fat tail fat. But if it is not available in your area, or you decide to cook chanahi with beef, lard can be replaced with butter.

Wash the eggplants and cut into medium or large pieces.
Place in a bowl, add coarse salt, stir and leave for half an hour.

Then rinse the eggplants with cool water and lightly squeeze out the moisture.

Advice. For chanakha, all vegetables need to be cut into fairly large pieces so that after stewing they retain their shape and have an attractive appearance. If you cook chanakhi in a large cauldron, you can cut it even larger than in my photos.
If possible, you can buy small vegetables: tomatoes, potatoes and small eggplants - you can put them directly whole.

Wash, peel and coarsely chop the potatoes (cut medium potatoes in half, large ones into 4 pieces, leave small ones whole).
Peel the onion and cut into quarter rings.
Wash the bell pepper, cut off the cap, remove the core with seeds and cut the pepper into large strips.
Wash the tomatoes and cut into segments (cut the tomatoes last, before putting them in pots).
Peel the garlic and finely chop it with a knife.
Wash the basil, parsley, cilantro and dill, dry and chop.
Also chop the green onions.
Wash the green hot peppers, carefully cut them lengthwise and remove the seeds.
Cut the pepper into small cubes.

Advice. It is better to work with hot peppers while wearing gloves so as not to burn the mucous membranes of your eyes or nose by accidentally rubbing them with your hand.
The heat of the pepper is concentrated in its seeds, so if you don't want the dish to be too spicy, be sure to remove them.

Heat a little vegetable oil in a frying pan, add the eggplants and fry on all sides for 2-3 minutes until golden brown.

Remove the eggplants from the pan and set aside.
Add a little oil to the pan, add the bell pepper and fry for about 5 minutes, stirring occasionally.

Then, fry the potatoes in a frying pan until golden brown, transfer to a bowl and set aside.

Add a little oil to the pan, add the onion and fry, stirring, for about 5 minutes over medium heat. Place the onion in a bowl.

Place the meat in a frying pan (in one layer) and fry for about 5-7 minutes until golden brown.

Place fried vegetables and meat (or unfried vegetables and meat, if you prefer this option) into a cauldron or pots in layers. Add a little salt to each layer, to taste.

Place fat tail fat (if using) on ​​the bottom. If not, just skip this point, and when adding food, add butter instead of lard.
Then the meat is in one layer.

Onion + piece of butter.

Eggplant.

Potatoes + a piece of butter.

Tomatoes.

Chanakhi is a very tasty dish of Georgian cuisine, which is lamb stewed with vegetables in a clay pot. Both meat and vegetables are pre-fried, layered and baked in the oven in their own juices. There is no need to keep an eye on the dish or mix it: you put the ingredients together and you can do other things.

There are many variations of this dish, in which, depending on tastes, the ingredients vary: chickpeas, beans, mushrooms, hard cheese and even meat from other animals.

To prepare chanakha in pots in the oven, you need to prepare the ingredients according to the list.

Wash the lamb and cut into small pieces. Do not cut off the existing fat. It should be left for the juiciness of the dish.

First place a few pieces, fat side down, in a well-heated frying pan. When it has melted a little, add the rest of the meat. Fry until beautifully browned.

Peel the onion and cut into thin half rings.

Cut the peeled carrots into small cubes. Fry vegetables in lamb fat until soft.

Wash the eggplant and cut into half rings.

Fry until golden brown.

Also cut the tomatoes into thin half rings.

Peel the potatoes and cut into 4-6 pieces. Fry until golden brown.

Lay out all the prepared ingredients in the pots: the first layer is meat. It needs to be salted and seasoned with spices. Follow with onions and carrots.

Then add the fried potatoes. Add salt and spices to taste.

The next layer is eggplant.

Behind them are tomatoes. Place chopped greens on top.

Cover the pots with lids and place in the oven. Bake canakhi in pots at 180 degrees for 1 hour.

Before serving, stir gently and serve hot.

Bon appetit. Cook with love.

A famous dish of Georgian cuisine in a light dietary version. Chicken meat, juicy vegetables and spicy Caucasian herbs provide an amazingly tender and aromatic combination. Chanakhi with chicken in pots is tasty, healthy, and beautiful.

How convenient this thing is - clay pots. I threw everything in there, poured sauce or just hot water, put it in the oven - and was free until the delicious aroma announced that the food was almost ready.

Today we will cook canakhi in pots. Chanakhi is stewed vegetables with meat. Something between the first and second, and therefore suitable for both lunch and dinner.

Products for 1 pot of 500 ml
Chicken thigh or drumstick	1 piece
Potato	2 pieces (100 grams)
Carrot	4-5 rings
Bulb onions	1 tbsp chopped
Red bell pepper	1/2 medium
Eggplant	1/2 small (100 grams)
Tomato	1 piece (100 grams)
Greens of cilantro, regan, parsley	1 tbsp chopped
Garlic	1 clove
Salt	to taste (1/3 teaspoon)

Chanakhi in pots recipe with chicken

To prepare chanakhs, you can use lamb (a classic of the genre), or you can use chicken. Today we are talking about how to cook chanakhi with chicken. All the preparatory work takes about 15 minutes, about an hour in the oven or air fryer - and a delicious, aromatic dish is on the table. The ingredients are given for one pot, so that if necessary, you can easily calculate the required amount of products for any number of pots.

Chanakhi with chicken recipe.

We prepare the products: wash, clean.

Chop the onion finely, carrots into half rings, potatoes and eggplants into cubes of about 2 by 2 cm, and bell peppers of the same size into slices. You can add a whole chicken drumstick or thigh, or you can also cut it into pieces. In the first case, the broth will be more rich. If the entire drumstick does not fit into the pot, use kitchen scissors or pruning shears to break the bone.

Now we put everything in the pot in layers. The first layer is chicken meat.

Next, chopped onions and carrots.

Next the bell pepper goes into the pot. The classic recipe for chanakha contains bell pepper. But personally, I like to cook chanakhi with chicken without it. And you can try whichever you like best.

Then lay out the potato cubes.

For potatoes - eggplant cubes. Sliced ​​eggplants can be pre-salted, let stand for 5-10 minutes and rinsed with cold water. This is to remove bitterness. The spicy eggplant bitterness in chanakha doesn’t bother me at all, so I usually don’t do it that way.

The topmost layer is tomatoes. They can be cut into cubes, peeled and seeds removed, or you can simply grate them. Greens and garlic can be added immediately. But, in my opinion, the dish turns out more aromatic and beautiful if you add fresh herbs and garlic to ready-made chanakhas. Now all that remains is to add about half a glass of hot water with salt dissolved in it into the pot.

Chanakhi is a traditional Georgian dish that has now become popular all over the world. The original Georgian recipe for chanakha is used less and less; it has had many variations and adaptations to the cuisines of other countries. Which one to choose is a matter of taste.

Peculiarities

Chanakhi is both the first and second course: it is something between a soup and a stew. It is very rich and satisfying, it contains meat, vegetables, and broth. In Georgia they cook in such a way that the ratio of meat to vegetables is 50/50 or 70/30. For Europeans, this may seem like too heavy and fatty food. For this reason, in Russia and other countries, more plant products are added to the chanakha recipe, up to a proportion of 1/5.

There is no exact indication of how canakhi should be prepared: with more or less meat. You can focus on cooking traditions and your own feelings: what will be more comfortable.

Ingredients

In the classic and any other recipe for chanakha, these products must be used:

• Lamb, beef, chicken, turkey, etc.
• Tomatoes
• Potato
• Eggplant
• Sweet pepper: red or yellow
• Beans
• Garlic
• Unlimited spices
• Any greens (the more the better)
• Lamb fat or vegetable oil

The traditional recipe is based specifically on the use of lamb meat and its preliminary frying in lard cut from the same piece (preferably from the ribs). Lamb is quite fatty, so in principle it can be replaced with beef. Any poultry meat is suitable to make the dish more dietary.

Advice! For a more tender dish, use veal or lamb.

Tomatoes are a mandatory ingredient; you can replace them with tomato paste only as a last resort. Carrots are usually not used; you can add them if desired.

Dishes

According to the ancient primordial recipe for chanakha, a thick-walled clay vessel is used. The material from which this dish is made is porous, does not allow burning and drying out; the dishes are literally baked in their own juice, which makes them very tender. For preparation you can use:

• Clay portion pots
• Large cast iron/clay cauldron
• Saucepan

In the fresh air, vegetables and meat are baked directly on the fire, at home - on the stove or in the oven (the latter option is preferable).

How to cook Chanakhi

There is no need to marinate the meat in advance, but it will be a good idea to cook the eggplants to avoid a bitter taste. It is best to immediately choose small, round-shaped vegetables; if possible, use white eggplants. They will need to be cut and immersed in salt water under a press for 30 minutes.

Meat, potatoes, onions, sweet peppers and tomatoes are also cut into large pieces of at least 30-50 g. Animal products should be smaller in size than plant products. It is preferable to chop all the ingredients into cubes of approximately the same size, as in the photo; it is better to chop onions into rings (this will be tastier and more convenient to eat). If the vegetables indicated in the recipe are initially small, then you don’t even have to cut them and immediately put them in a container.

The meat can be pre-fried in a frying pan. It is enough to get a golden brown crust and not cook until done. This step is optional if baking will take place in pots. However, for a large cauldron, frying lamb or other game is simply necessary, because the large volume of containers can cause raw food to cook unevenly. For frying, use lard, butter or red wine (2-3 tablespoons)

Attention! If the recipe calls for chanakhi to be cooked in a pan, then the meat must also be raw. It will bake itself while it's stewing.

To avoid cooking beans at home, buy canned beans: white or green beans. This will significantly reduce the cooking time and will not change the taste of the chanakha with beans.

According to the recipe, you need to lay the prepared ingredients in layers in pots or cauldrons in the following step-by-step sequence:

1. Oil or lard
2. Lamb, beef, chicken, pork, beef liver, etc.
3. Potato
4. Onion and garlic
5. Eggplant
6. Beans
7. Tomatoes
8. Greenery

Additionally, each of the pots can be poured with wine on top and sent to the oven. By that time it should already be heated to 180-230°C. Depending on how large the volume of the dish is, the baking time will range from 40-50 minutes to 2 hours. The temperature also depends on the amount of food: the fewer products were used, the lower the temperature should be set (minimum 180°C). Chanakhi should be salted shortly before it is ready; the meat should be salted already when placing it in the pot.

After the timer expires, the dish should be allowed to cool slightly naturally without removing it from the oven. Although it is served hot, the clay vessel needs to cool a little so that the contents can be eaten without fear of being burned on the hot edges. For serving, the same dishes are used in which the finished canakhi was located (it is not necessary to transfer it to bowls and plates).

It is also recommended to reheat in the oven for 10-15 minutes over high heat, although the use of a microwave is not prohibited.

Attention! Subsequent heating in a microwave oven may cause the dishes to crack and the entire contents to leak out.

For those who stewed chanahi in a saucepan or frying pan, it is recommended to heat the food in the microwave in a special container. Re-cooking or pouring boiling water over it is strictly prohibited.

Variations

The recipe for making classic chanakha soup differs only from the point of view that additional water or meat broth obtained from cooking another dish is added to it. You need to pour clean water or salted broth at the last stage of filling the pots, retreating slightly from the edges. In this case, using wine when cooking is unacceptable.

• Recipe without meat

Without adding meat, chanahi becomes a rich vegetable stew. This option is suitable for vegetarians and fasting people. The step-by-step recipe with photos will not differ from the standard preparation method (except for the fact that the animal product will be completely removed). Vegetables will be baked only in their own juice; it will turn out even more than when using lamb, pork or other game.

• "Spicy" recipe

To give the chanakha recipe a spicy kick, Georgians use adjika seasoning in dry form (adjust the quantity yourself; everyone has their own “spiciness” limit). You can also use hot chili peppers (2 pieces are enough). It is finely chopped and added either when all the ingredients are added, or half an hour before cooking.

Chanakhi turns out equally tasty regardless of the cooking method or specific ingredients. This dish can always be modified according to your wishes: add alcohol, an endless amount of exotic spices and herbs. You can also carry out many experiments with the container in which the dish is prepared: if it was baked in pots rather than in a saucepan, the taste will be richer and more authentic.

Chanakhi is the most common dish of Georgian cuisine, which has gained extreme popularity all over the world. In the classic version, the soup is prepared from lamb, in clay pots, in the oven. Unfortunately, nowadays it is difficult to cook real chanahi in pots because, firstly, not everyone has a stove, and secondly, fresh lamb is difficult to buy in the supermarket. But it's not a problem. There are many options for the dish: with mushrooms, eggplants, beans. Lamb is replaced with veal, pork and even poultry. In any interpretation, the soup turns out rich and incredibly tasty.

The classic recipe for lamb chanakha in Georgian style is exactly that original Georgian soup that everyone will like. To prepare it, you need to spend a little time in the kitchen, but believe me, it's worth it.

Components:

• ½ kg lamb;
• ½ kg potatoes;
• carrot;
• 3 tomatoes;
• eggplant;
• 4 cloves of garlic;
• spices.

Cooking:

Before you start cooking, add salt to the diced eggplant and leave for a while. The bitterness will go away and the vegetable will be tender.

1. Grate the carrots, chop the onion into cubes, squeeze out the garlic with a garlic press, and cut the remaining ingredients into cubes.
2. Place all the ingredients in the prepared pots one by one, except garlic: meat, potatoes, vegetables. Season every second layer. Pour water.
3. Place the pots in an oven preheated to 180 C for two hours. When half-ready, add the garlic and, if desired, herbs. Chanakhi in Georgian is ready to eat.

How to cook with beef

Cooking canakhi in pots with beef is not as difficult as it seems at first glance.

Components:

• ½ kg beef;
• ½ kg potatoes;
• 50 mg homemade adjika;
• carrot;
• 3 tomatoes;
• garlic;
• seasonings

Cooking:

1. Sauté the meat until golden brown and set aside.
2. We also sauté carrots, onions, and tomatoes. Add adjika, fill with water, simmer.
3. We put beef in the pots, then vegetables, diced potatoes, seasonings, and fill them completely with water.
4. Place in an oven preheated to 180 C for an hour and a half. Before serving, add squeezed garlic.

Cooking with pork

The recipe with pork is used most often, because this meat is more common in our area, purchasing it is as easy as shelling pears. The soup will be very rich thanks to the fatty meat, and when you prepare it using this recipe, you will be surprised by the combination of flavors.

Components:

• ½ kg pork;
• ½ kg of potatoes (less is possible);
• carrot;
• bell pepper;
• garlic;
• a glass of tomato paste;
• 50 g flour.
• spices.

Cooking:

1. We cut the pork and potatoes into pieces, grate the carrots, cut the onion and pepper into small cubes.
2. Separately from each other, sauté meat, potatoes, and other vegetables with spices.
3. When the meat reaches half-cookedness, sprinkle with flour, and then pour in tomato paste, water if necessary, and simmer for 5 minutes.
4. Place pork in tomato, potatoes, and vegetables in pots. Cover with water and squeeze out the garlic.
5. Place in the oven for half an hour at 180 C.

Chanakhi with peas in pots

Not every housewife knows how to cook canakhi in pots in the oven, because the combination of peas and other ingredients is something new. Whatever it is, it’s worth a try. You can be sure that the soup will pleasantly surprise your family.

Components:

• ½ kg of meat;
• ½ kg potatoes;
• can of peas;
• carrot;
• garlic;
• spices.

Cooking:

1. Cut the meat into cubes and place it in the first layer in the pots. Then we throw a clove of garlic into each of them.
2. Cut onions and carrots into slices, place on meat, season with spices.
3. The next layer is potato cubes, and the last layer is peas.
4. Fill it completely with water and place it in an oven preheated to 180 C for an hour.

Step-by-step cooking with chicken

Chicken meat is very tender, even children can eat it. The good thing is that chicken cooks much faster than other types of meat, which makes it easier to cook in a timely manner. When planning to cook, you don’t have to worry; both adults and children will certainly enjoy the soup.

Components:

• ½ kg fillet;
• ½ kg potatoes;
• garlic;
• carrot;
• 2 tomatoes;
• seasonings

Cooking:

1. Cut the chicken and potatoes into pieces and place in pots.
2. We sauté the vegetables, cover the meat and potatoes with them, and don’t forget about the spices.
3. Pour boiling water over it and bake for no more than an hour at 180 C. The chicken cooks much faster.
4. At the end, place a clove of garlic in each pot, and before serving, sprinkle with herbs for flavor.

With beans and eggplants

Meat, potatoes, eggplant and beans combine to create an indescribable taste. The soup turns out to be very satisfying and, thanks to the vegetables, healthy.

Components:

• 1 kg of meat;
• ½ kg eggplants;
• ½ kg of tomatoes;
• ½ kg potatoes;
• ¼ kg canned beans;
• garlic;
• Chile;
• seasonings

Cooking:

1. Sauté the pieces of meat over high heat until a crust appears and place in pots.
2. Chop the vegetables and place them in pots in this order: potatoes, onions, tomatoes, beans, eggplants. Don't forget to season with spices: salt, pepper, basil, coriander and others.
3. Fill with water and bake for 1 hour at 180 C.
4. Chop the garlic and chili, sprinkle the pots and bake for another 10 minutes.

With added mushrooms

Meat, potatoes, mushrooms create an extraordinary taste of the dish. If you garnish the soup with herbs before serving, it will be even tastier, and the aroma will pleasantly surprise your guests.

Components:

• ½ kg of meat;
• ½ kg potatoes;
• carrot;
• ½ kg of champignons;
• garlic;
• spices.

Cooking:

Three carrots, cut the onion into cubes, slice the mushrooms, and the rest of the ingredients into cubes.

Place meat, champignons, potatoes, and other vegetables in the prepared pots one by one. Season and add water.

Place the pots in an oven preheated to 180 C for two hours. Ten minutes before the end of the cooking process, add garlic and, if desired, herbs into each pot.

Every recipe for chanakha is worthy of your attention. Housewives will definitely find from the presented options the soup that everyone who tries the dish will like.