Chicken with cilantro Georgian dish. Georgian chicken

77010 1

In Georgian cuisine, there are many recipes for delicious and fragrant chicken dishes. Appetizing crispy chicken tapaka immediately comes to mind, which in Soviet times was present on the menu of almost every restaurant. Chicken fried in a special frying pan until crispy, which is salted and peppered and served to the table, sprinkled with garlic dressing and tkemali. Incredibly simple and delicious. Chicken in Georgia is cooked in different ways: fried, boiled, stewed. Georgian chicken is incredibly tasty and fragrant.

Before you cook Georgian chicken, you need to buy a tasty and proper bird. The best option is homemade chicken or free range chicken. It is better to give preference to fresh poultry over frozen, domestic (with yellow skin), grain-fed - over factory. Fresh chickens should have smooth soft skin, free of feathers and bruises. If you buy frozen poultry, make sure it has not been defrosted. Choose fresh, whole poultry, well-fed, with meaty breasts. Meaty birds are a better buy because you are paying for less bone weight per kilogram. Butchered bird must also be well-fed. The skin of the bird should be smooth, moist and free from bruising. The ends of the bones should be pinkish white. Skin color can vary from creamy white to yellow; it depends on the diet of the bird and the breed and does not affect the palatability.

What distinguishes Georgian cuisine recipes from other recipes. Of course, the presence of all kinds of spices and herbs. Often walnuts are used in dishes; it is difficult to imagine Georgian cuisine without them. We have collected for you the most delicious Georgian chicken recipes for every taste and aroma.

Georgian chicken - shkmeruli

According to one of the legends, shkmeruli was invented by a court cook named Gloveri. One day, one of the rulers for whom he worked complained that he was tired of the fact that one chicken was cooked for him every day for dinner, and he wanted to try something new and tasty. But the fact is that the cooks had no other products, and after thinking a little, he decided to outwit the ruler and cook the chicken in a new way. To do this, he fried the chicken until crispy, and then stewed it in a sauce of milk, garlic and spicy greens. I liked the dish very much and came to the court, and also found its place in Georgian cuisine.

Ingredients:

• chicken 1 pc.
• milk 100 ml
• water 80 ml
• garlic 1 head
• salt to taste
• vegetable oil 30 ml

Cooking method: We cut the chicken along the sternum and flatten it on the table, lightly beat it like a tapaka chicken. Rub with black and red hot pepper, then coarse salt. We leave for 30 minutes. Then heat a cast-iron skillet (or tapu), add butter. Lay the chicken skin side up and fry over medium heat for 25 minutes under pressure. Place the finished chicken on the board, let it rest for a while and cut into portions.
To prepare the sauce, peel and chop the garlic. Strain the fat from the pan in which the chicken was fried. Pour it into a clean pan, add the second half of the butter and garlic. Fry for 5 minutes, then pour in the milk, salt. Put the chicken in the pan, pour over the sauce and put on the stove. As soon as the sauce starts to boil, the dish is ready. Shkmeruli is served to the table in a pan with fresh bread, sprinkled with fresh chopped herbs.

Georgian chicken: borani with beans

Ingredients:

• chicken 1 pc.
• green beans 1/2 kg.
• onion 2 pcs.
• cilantro, basil and parsley 1 bunch each
• sugar 2 tsp
• ground cinnamon
• carnation 2 buds
• ground black pepper
• allspice
• vegetable oil
• butter
• yogurt

Cooking method: Cut off the ends of the bean pods, remove the veins and cut in half. Rinse greens, dry, finely chop. Peel the onion, chop into small cubes. The chicken must be washed, cut across the breast and flattened. Salt and pepper the chicken. Heat the vegetable oil in a frying pan, put the chicken back down, cover with a plate and put oppression. Fry for 10 minutes, then turn the chicken over and continue frying, then reduce the temperature and bring the chicken to readiness. Boil the beans until tender, drain the water. Heat the butter in a frying pan, put the beans, add salt, sugar and spices, finely chopped onion and herbs, simmer for about 15 minutes over medium heat, stirring. Now it remains to bring the dish to the table. To do this, put the beans on a plate, chicken pieces and the remaining beans on the beans. Drizzle matsoni on top and serve.

Georgian chicken - chakhokhbili

Ingredients:

• chicken 1.2 kg.
• onion 5 pcs.
• tomatoes 800 g.
• sweet pepper 250 g.
• butter 1 tbsp. l.
• parsley 1/2 bunch
• cilantro 1/2 bunch
• suneli hops 1 tsp
• hot pepper 1 pod
• garlic 2 cloves
• salt 1.5 tsp
• ground black pepper

Cooking method: Cut chicken into bite-sized pieces, pat dry. Fry in a dry frying pan without oil over high heat until golden brown. Transfer the chicken from the roda juices to a stew dish. Cut onions into half rings, sweet peppers into strips, and tomatoes into cubes. Add the butter to the chicken fat in a frying pan and fry the onion until lightly browned. Transfer it to the chicken. Send sweet peppers and tomatoes there. Salt, add hot pepper. Close the pot with a lid and simmer for 30 minutes. During the cooking process, the vegetables will release a lot of juice, which will completely cover the chicken. Add suneli hops, pepper to taste. Simmer another 10 minutes. At the end, season the chakhokhbili with herbs and garlic.

Georgian chicken - guruli

Ingredients:

• chicken 1 kg.
• onion 2 pcs.
• red or white wine 1 cup
• walnuts 50 g.
• melted butter 2 tbsp. l.
• green cilantro and parsley 1 bunch
• ground cinnamon 1 tsp
• ground ginger 1 tsp
• carnation 4 pcs.
• red ground pepper

Cooking method: Cut the chicken into portions, blot with napkins. Melt the butter over high heat and quickly fry the chicken pieces on all sides until golden brown. Peel the onion and cut into half rings. Add to the browned chicken pieces and fry for another 7 minutes until the onion is browned. Finely chop the peeled nuts and fresh herbs with a knife. Add to chicken and onion. Pour in spices and spices. Then pour the dry wine over the chicken, stir gently, cover and simmer over low heat for about an hour or until all the liquid turns into a thick sauce.

Georgian chicken - satsivi

Under such a dish, as always, they mean a large number of different recipes. The most famous of them are chkmeruli, chakhokhbili, chikhirtma, chakapuli. All these recipes are united by the presence of a large number of spices. In appearance and taste, all these dishes are very different from each other.

So, satsivi is chicken stewed in nut sauce, in the Chakhokhbili recipe chicken is stewed with vegetables, chicken in spicy creamy garlic sauce, chakapuli is chicken stewed with herbs. Separately, you can consider chikhirtma - a thick Georgian soup made from chicken and eggs.

Today I want to offer you a very tasty Georgian chicken recipe step by step with a photo. The original recipe had cilantro in the ingredients, and matsoni was used instead of sour cream. Therefore, you can also use these ingredients in this recipe, if you have them.

Ingredients:

• Sour cream - 1 cup
• Chicken legs - 1 kg.,
• Dill - 2-3 branches,
• Spices: paprika, suneli hops, black pepper, ready-made spices for chicken - 1 teaspoon each,
• Salt - to taste
• Garlic - 3-5 cloves,

Georgian Chicken - Recipe

After all the ingredients are prepared, you can start cooking Georgian chicken. Pour sour cream into a bowl. In general, sour cream in this recipe can be replaced with any other fermented milk product - yogurt, kefir, matsoni, kaimaghi, tan. Wash, finely chop the dill. Add it to the bowl with sour cream.

Stir. Pour spices into a bowl - black pepper, chicken seasoning, suneli hops, paprika.

Pass the peeled garlic cloves through a press into a bowl with the rest of the ingredients.

Add salt.

Stir the sauce for cooking Georgian chicken.

Rinse the chicken, in this case chicken legs, with cold water. Check for feathers. Cut into two pieces. Put them in a bowl. Drizzle with spiced sour cream sauce. Brush the chicken all over with your hands. Now let the chicken marinate. The minimum marinating time for chicken is one hour, the maximum is 12 hours. The longer you marinate the chicken, the richer the flavor will be.

Place in a baking dish. For Georgian-style baking, you can take a glass, ceramic or Teflon-coated mold. Put the chicken into the mold. Put in an oven preheated to 170 degrees.

Bake chicken legs for 30-35 minutes. During the roasting of the chicken, you can turn on the convection mode. Check their readiness with a knife. Clear juice should stand out from the puncture site.

Georgian chicken is served on a plate garnished with lettuce or any other greens. It is served with sauces and vegetables. Of the sauces, adjika, especially raw Abkhazian adjika, is well suited for such Georgian-style baked chicken.

Georgian chicken. Photo

1004

Georgian cuisine is a phenomenon. It consists of such a huge number of incomparably delicious dishes that you can fall in love with Georgia with all your heart, without even having been there, but simply by tasting their dishes in a restaurant.

We present to you a selection of the 5 most striking dishes of Georgian cuisine, which every person should try at least once in his life!

Georgian cuisine dishes

Chicken Satsivi

Satsivi is one of the Georgian sauces, but the same name is given to a dish that is prepared mainly from poultry meat. Most often, chicken is cooked with satsivi sauce, so we have prepared for you a recipe for an unforgettable treat - chicken satsivi.

This dish has a magical aroma and a pronounced nutty taste. It will not leave anyone indifferent! Chicken satsivi is a worthy dish not only for an ordinary dinner with the family, but also for a festive feast.

Ingredients:

1. Chicken 1 kg
2. Walnuts 1 stack.
3. Onion 2 pcs.
4. Butter 2 tbsp. l.
5. White wine vinegar 1.5 tbsp. l.
6. cilantro 1 bunch
7. Flour 1 tsp
8. Suneli hops 1 tsp
9. Garlic 4 tooth.
10. Coriander 1 tsp
11. Saffron 1 tsp
12. Salt to taste
13. Red pepper to taste

Cooking:

1. Rinse the chicken thoroughly and trim off any excess fat. After that, put the bird in a saucepan, fill it with hot water and cook for about 30 minutes. Remove the chicken and save the broth.
2. Lubricate the bird with 0.5 tbsp. l. butter, salt it and put the carcass in the oven, heated to 200 degrees, for 20 minutes. The chicken must be constantly turned over and doused with rendered fat.
3. Now you need to prepare the sauce, for this, peel the onions and chop them. Heat the remaining butter in a frying pan and fry the onion in it for about 7 minutes. Gradually add flour and cook for 2 more minutes. Then pour in the broth and mix thoroughly.
4. Grind walnuts in a blender, add suneli hops, coriander, saffron, salt and pepper.
5. Mix the nut mixture in a pan with broth and onions, add white wine vinegar and heat the sauce over low heat for 7-8 minutes, without boiling.
6. Remove the skin and bones from the chicken carcass, then cut the meat into small pieces.
7. Put the meat in the sauce and simmer over low heat for about 5 minutes.
8. Chop the cilantro, crush the garlic and put them in the satsivi. After that, the dish should be allowed to cool, and then sent to the refrigerator, because satsivi is served only cold!

Delicate, but very pronounced taste of this dish is impossible to forget. Try to cook chicken satsivi, because Georgian cuisine is admirable!

chicken tobacco

It is hard to imagine a magnificent Georgian festive table without this unsurpassed dish! Chicken tabaka (or tapaka) is a visiting card of the national cuisine of Georgia. Why such a discrepancy in the title? It's simple: a specific frying pan for frying this dish is called tapa. Over time, the name has changed, either due to easier pronunciation, or because of the association with flavored tobacco.

Be that as it may, this dish is worth trying at least once in a lifetime, and even better cooked. If there was no special frying pan among the kitchen utensils (which is most likely), arm yourself with any suitable oppression: a container of water, a brick, in general, something heavy.

Ingredients:

1. Chicken 1 pc.
2. Garlic 3 tooth
3. Olive oil 5 tsp
4. Butter 1 tsp
5. Water 150 ml
6. Salt 1 tsp
7. Black pepper (ground) to taste
8. Coriander 1 chip.
9. White pepper 1 chip.

Cooking:

1. Cut the chicken along the breast, wash and dry. Lay cut side down and cover with cling film, beat vigorously.
2. Mix coriander, white and black pepper, two-thirds of a teaspoon of salt. Grate the chicken, put it on a plate with high sides, cover with another plate, put oppression and send it to the refrigerator for 8-10 hours.
3. Heat the olive oil and butter in a frying pan, lay the chicken cut side down, set the press and fry over high heat for 5 minutes, then turn over and fry the second side in the same way under the press.
4. Remove the oppression and turn the carcass over again, cover the pan with a lid and simmer for 15-20 minutes. Add some water if necessary.
5. In 150 ml of water, add the garlic passed through the press and a third of a teaspoon of salt, mix.
6. Pour half of this sauce into the pan, increase the heat and fry until the liquid evaporates. Ready!
7. Pour the remaining sauce over the chicken when serving.

Serve fragrant chicken with adjika or any other tomato sauce and lots of greens. Wine and puffy lavash will complement your table in the best way possible, create a real Georgian atmosphere! Before you run to the store for all the ingredients, it's best to bookmark the recipe so you don't lose it!

Chakhokhbili from chicken

Chakhokhbili is a national Georgian dish. It has such a name because it was originally prepared from a pheasant, which in Georgian is called "hohobi". Today, chakhokhbili is prepared not from such an exquisite bird, but from ordinary chicken. Therefore, we can cook and taste this magical dish at home!

We have prepared for you a fairly simple chicken chakhokhbili recipe. A feature of this poultry stew is the dry roasting of the chicken before it is stewed. Try to cook this Georgian dish yourself!

Ingredients:

1. Chicken 1–1.2 kg
2. Tomato 600 g
3. Onion 1 pc.
4. White dry wine 60 ml
5. Walnuts 2 tbsp. l.
6. Butter 50 g
7. Parsley 1 bunch
8. cilantro 1 bunch
9. Garlic 2-3 teeth
10. Coriander 2 tsp
11. Salt to taste
12. Red pepper to taste

Cooking:

1. Rinse the chicken meat, cut into sufficiently large pieces and put them in a saucepan or frying pan with a thick bottom. Lightly fry without adding oil!

2. After that, add butter, chopped onion. When the onion becomes translucent, add the wine and simmer the meat with the onion.

3. Next, grind the tomatoes in a meat grinder or cut them into small cubes and add to the pan where the meat is stewed, add spices: coriander and pepper, salt. Then simmer the chicken over low heat for 25-30 minutes under a closed lid. If there is not enough liquid, you can add a little boiling water.

4. While the meat is stewing, chop the nuts, chop the garlic and chop the greens.

5. Add garlic and nuts to the meat and simmer for another 3-5 minutes.

6. Then sprinkle with herbs, stir the chicken, remove from heat and let cool for 5 minutes.

Chikhiritma from chicken

Chikhirtma is a thick Georgian soup that is most often made from poultry or lamb. Sometimes chikhirtma is thickened with flour and be sure to add eggs to it, most often only yolks, and vinegar so that the eggs do not curdle. Vinegar is often replaced with lemon or pomegranate juice.

We bring to your attention a recipe for chicken chikhirtma. Believe me, you will never want to cook ordinary soups again if you cook this Georgian first course for your family.

Ingredients:

• Chicken 1 pc.
• Egg yolk 5 pcs.
• Onion 250 g
• Wine vinegar 50 ml
• Melted butter 100 g
• Black pepper (peas) to taste
• Bay leaf to taste
• Salt to taste
• Greens to taste
• cilantro to taste

Cooking:

1. Boil the chicken broth and half an hour before it is ready, add chopped greens, bay leaf and pepper to the pan.
2. Take out the chicken and cut it into pieces.
3. Peel the onion and chop it, then fry in ghee and add to the broth, boil for 5-10 minutes.
4. In a bowl, beat the egg yolks with the vinegar and pour in the broth in a thin stream, stirring constantly so that the yolks do not curdle.
5. Return the chicken to the broth, bring the soup to a boil, and serve topped with chopped cilantro.

Soup kharcho

The traditional kharcho soup is, perhaps, the same as the right borscht. It is difficult to say what exactly should be included in the classic recipe. In different regions of Georgia, this dish is prepared in different ways. Nevertheless, there are basic rules for preparing kharcho that should be followed.

The first is meat. Georgian cuisine is loyal to different types of meat, but each of them makes the dish special. For kharcho soup, the most suitable meat is beef, because the name of the dish is translated as “beef soup”. The second important ingredient is called tklapi. This is a sheet of dried tkemali puree, sour plum.

Tklapi can be replaced with tkemali sauce, which you can find in the store, or pomegranate juice. The third secret of cooking kharcho is that you cannot do without walnuts and rice. An important role in the soup is also played by spices and herbs. The soup should turn out not exactly spicy, but spicy. This means that by simply adding more pepper, you will not get kharcho. The combination of herbs and spices plays an important role here.

Ingredients:

1. Beef 500 g
2. Rice 60 g
3. Onion 200 g
4. Tkemali 2 tbsp. l.
5. Parsley 1 bunch
6. cilantro 1 bunch
7. Walnuts 0.5 stack.
8. Garlic 5 tooth
9. Water 2.5 l
10. Bay leaf 2 pcs.
11. Coriander 0.5 tsp
12. Suneli hops 1 tsp
13. Saffron 0.25 tsp
14. Red pepper 0.5 tsp
15. Salt to taste

Cooking:

1. Rinse the meat, cut it, fill it with cool water and set to boil. The beef takes approximately 120 minutes to cook. Remove the foam from the broth several times. If you are using tklapi then pour hot water over it at this stage.
2. After 2 hours, add tkemali sauce to the broth, with which we will replace tklapi, or two tablespoons of pomegranate juice.
3. When the broth begins to boil again, throw in the chopped onion and cook for another 10 minutes over medium heat. Rinse the rice, send it to the soup.
4. Grind the nuts to a paste, do the same with the garlic. 10 minutes after adding the rice, toss the nuts and garlic into the soup. Leave to cook for another 10 minutes.
5. Add bay leaf, coriander, suneli hops, saffron, salt and pepper. Stir the soup and cook for another 7 minutes.
6. Finely chop the parsley, cilantro, throw into the soup, cook for 5 minutes. Turn off the fire and let the kharcho brew a little.

Properly prepared kharcho soup provides maximum satiety with a minimum amount of calories. It accelerates blood circulation, stimulates metabolism and normalizes the balance of fluids in the body. This first course is rich in vitamins and minerals. Share this delicious soup recipe with your friends and family!

Georgian cuisine has a very long history. Its beginnings appeared in the II millennium BC. e. And the recipes invented by local chefs have long turned into international ones. Next, consider how to cook the most popular chicken cuisines.

chicken tobacco

This famous dish is prepared from a small bird carcass, the weight of which does not exceed 800 g. It has a pleasant slightly spicy taste, a crispy fried crust and a pronounced garlic aroma. In the classic version, it is made in a special frying pan under pressure. To treat your family with this Georgian chicken dish, you will need:

• 1 chicken weighing 700-800 g.
• 1 lemon.
• 4 cloves of garlic.
• Salt, ground pepper, butter and suneli hops.

The washed chicken is cut along the sternum, flattened and beaten with a kitchen mallet. The carcass processed in this way is marinated in a mixture of spice salt, garlic and lemon juice and briefly removed to the side. Not earlier than an hour later, the bird is laid out in a heated frying pan, greased with melted butter, pressed with a press and fried for twenty minutes on each side. Roasted chicken is served with garlic sauce or adjika. And fresh vegetables are considered the best side dish for it.

Chanakhi

This chicken is served in portioned pots in which the bird is stewed with vegetables and spices. Traditionally, it contains eggplant, tomatoes, potatoes and onions. All of them are laid out in layers and languish in the oven. To prepare chanakhi you will need:

• 1 chicken fillet.
• 2 blue ones.
• 3 potatoes.
• 2 tomatoes.
• 2 cloves of garlic.
• 1 bulb.
• Salt, water, herbs and spices.

Preparing this Georgian chicken dish is very simple. The washed and chopped fillet is laid out in ceramic pots and covered with chopped onions, potato cubes and eggplant slices. All this is seasoned with spices, flavored with crushed garlic, salted and poured with a small amount of water. At the next stage, the contents of the pots are supplemented with tomato pulp and baked at 170 0 C. Before serving, the chanakhi are sprinkled with chopped herbs.

Chikhirtma

This thick first course is not in vain considered the pride of Georgian cuisine. It is cooked in poultry broth with the addition of egg and flour dressing. To cook chicken chikhirtma for dinner, you will need:

• 2.5 liters of drinking water.
• 500 g chicken.
• 3 eggs.
• 1 lemon.
• 2.5 st. l. corn flour.
• Salt, cilantro and vegetable oil.

You need to start cooking chikhirtma from chicken by processing poultry. It is cut into pieces, washed, poured with cool water and boiled until cooked, not being lazy to remove the resulting foam and not forgetting to salt it. As soon as the meat becomes soft, it is removed from the pan, separated from the bones and cut into medium-sized pieces. The broth itself is supplemented with chopped fried onions and seasoned with toasted flour diluted in a small amount of hot broth. After boiling again, eggs beaten with lemon juice are introduced into a common dish. All this is mixed and after a couple of minutes removed from the stove. Sprinkle each serving with cilantro before serving.

Shkmeruli

Georgian cuisine is rich in various poultry dishes. One of the best examples of such treats is chicken in garlic milk sauce, the taste of which will not leave indifferent even the most demanding eaters. To prepare it you will need:

• 1 bird carcass.
• 1 head of garlic.
• 1 tsp hops-suneli.
• 500 ml of milk.
• Salt, vegetable oil and ground pepper.

The washed carcass is cut along the sternum, opened like a book and lightly beaten. The bird treated in this way is salted, peppered and fried in an oiled cast-iron skillet. When it is browned, it is cut into portions, poured with a sauce made from milk, garlic and suneli hops, and then sent to a heated oven. In fifteen minutes the dish will be completely ready for use. It is served with a piece of fresh bread.

Satsivi

Connoisseurs of Georgian cuisine should pay attention to another original recipe. Satsivi from chicken with walnuts has no analogues in world cuisine and enjoys unprecedented popularity far beyond the borders of its historical homeland. To prepare it, you will need:

• 500 g onions.
• 800 g of peeled nuts.
• 1.8 kg of chicken.
• 25 g hops-suneli.
• 1 liter of broth.
• 25 ml pomegranate juice.
• 7 cloves of garlic.
• Salt and cilantro.

The washed chicken is separated from the skin and bones, and then cut into pieces and baked until lightly browned. As soon as the meat is ready, it is transferred to a thick-bottomed pan and supplemented with sautéed onions. All this is poured with a sauce made from crushed nuts, crushed garlic, suneli hops and hot broth, and brought to a boil. The almost finished dish is supplemented with pomegranate juice and insisted under the lid for at least four hours. Sprinkle with chopped cilantro before serving.

Shanks in mustard marinade

Appetizing Georgian-style chicken legs are harmoniously combined with fresh vegetables and herbs. Thanks to their ruddy crispy crust, they have a very presentable appearance and are not ashamed to be put on the festive table. To prepare them you will need:

• 12 chicken drumsticks.
• 6 peas of allspice.
• 2 tbsp. l. Dijon mustard.
• 2 tbsp. l. olive oil.
• 1.5 st. l. hops-suneli.
• 1 tsp salt.
• ¼ cup apple cider vinegar.

Washed and dried legs are put in a deep bowl. A marinade consisting of salt, spices, mustard, olive oil and apple cider vinegar is also sent there. Everything is gently mixed and left for a couple of hours. At the end of the indicated time, the drumsticks are sent to a baking sheet and baked at a standard temperature for about thirty minutes.

Kharcho

This fragrant and spicy chicken soup with nuts will definitely find its fans among lovers of thick first courses. To prepare it, you will need:

• 500 g poultry meat (without skin and bones).
• 1 bulb.
• 4 cloves of garlic.
• 2 laurels.
• 3 art. l. rice.
• 3 art. l. tkemali.
• 3 art. l. peeled walnuts.
• 1 st. l. hops-suneli.
• 1 st. l. paprika.
• 1 tsp dry hot pepper.
• Salt, water, cilantro and vegetable oil.

Having dealt with the composition, you need to figure out how to cook a delicious chicken kharcho soup. The washed meat is poured with two liters of water, brought to a boil and cooked over low heat, not being lazy to remove the resulting foam. As soon as it is ready, it is salted and supplemented with washed rice. Fifteen minutes later, onions fried with garlic, spices and tkemali are sent to a common pan. Chopped nuts are poured there. All this is boiled for a few more minutes, and then removed from the stove and sprinkled with cilantro. The finished soup is briefly insisted under the lid and only then poured into plates.

Kuchmachi

This is one of the most popular Georgian snack foods. Kuchmachi is made from a large number of bird giblets and spices. And the presence of good red wine gives it a special sophistication. To make this savory treat yourself, you will need:

• 500 g chicken hearts.
• 500 g stomachs.
• 500 g of liver.
• 150 ml red wine.
• 5 bulbs.
• 4 cloves of garlic.
• 1 pod of hot pepper.
• 2 tsp hops-suneli.
• 1 tsp coriander.
• 1 tsp dry basil.
• Salt, vegetable oil, water, cilantro and pomegranate seeds.

The washed offal is cut into medium-sized pieces and fried in a greased frying pan. As soon as they are browned, they are salted, seasoned, poured with a mixture of 50 ml of wine and 100 ml of water. All this is simmered over moderate heat until the liquid has completely evaporated. At the next stage, the contents of the pan are combined with chopped onions, fried with crushed garlic, crushed peppers, crushed nuts and the remaining wine. Practically ready kuchmachi are warmed up for a short time on the switched on stove, sprinkled with cilantro and pomegranate seeds.

Bozartma

This thick, rich dish is a cross between a poultry in sauce and a regular soup. It is served on special occasions and eaten only hot. To prepare it you will need:

• 500 g chicken breast.
• 150 ml pomegranate juice.
• 3 tomatoes.
• 3 bulbs.
• 2 cloves of garlic.
• 1 tsp red pepper.
• 1 tsp dry mint.
• 1 tsp ucho-suneli.
• Orange juice.
• Salt, cilantro, saffron, parsley, peppercorns and water.

The washed chicken is put in a saucepan and poured with orange juice. All this is supplemented with lavrushka, salt and peppercorns. Not earlier than an hour later, the marinated meat is thrown into a colander, and then boiled in boiling water seasoned with spices. After about twenty minutes, the meat is removed from the broth, cut and fried in a greased pan. The browned pieces are sent to a plate, and peeled tomatoes, sautéed onions and chopped cilantro are alternately added to the vacant place. A few minutes later, all this is diluted with pomegranate sauce, flavored with garlic and saffron. Pieces of chicken are laid out in the sauce obtained in this way and stewed for a short time on the weakest fire.

Chakhokhbili

This world-famous oriental dish consists of pieces of poultry meat stewed with a wide range of vegetables and spices. It has an extremely pleasant taste and a well-perceived spicy aroma. A step-by-step Georgian chicken chakhokhbili recipe will be discussed a little later, but for now, let's find out what products are needed to reproduce it. In this case, you will need:

• 300 g fleshy bell pepper.
• 400 g ripe tomatoes.
• 200 g onions.
• 100 ml of good dry wine.
• 3 cloves of garlic.
• ½ tsp hops-suneli.
• ½ tsp crushed red pepper.
• Salt, butter and herbs.

Georgian chicken chakhokhbili step by step recipe

To prepare this delicious and rich dish without any problems, you need to strictly follow the recommendations below.

Action algorithm:

Step #1. The washed and dried chicken is cut into pieces and fried in butter.

Step #2. As soon as it is browned, it is supplemented with passivated onion half rings and thermally processed sweet pepper.

Step #3. Almost immediately, peeled and diced tomatoes are sent there.

Step number 4. All this is salted, poured with wine and cooked over high heat.

Step number 5. Five minutes later, gas is screwed under the pan, and the container itself is covered with a lid.

Step number 6. A little less than half an hour later, the contents of the dishes are seasoned with chopped herbs, crushed garlic, suneli hops and red pepper. All this is gently mixed and stewed over low heat.

After about ten minutes, the dish is removed from the stove and infused for a short time in a closed pan. For piquancy, saffron can be added to chakhokhbili. And to make it spicier, ground red pepper is replaced with fresh. A ready-made Georgian dish is served hot with freshly baked homemade bread.