It's called a Georgian chicken dish. Georgian recipes with chicken

When it comes to Georgian dishes, the first thing that visits our subconscious is the piquant taste, the aroma of wonderful spices and the unique cooking technology. Georgians have a special, reverent relationship with food. This is probably why the recipes for their preparation are so much in demand in the vastness of the entire CIS and abroad. Particularly popular in Georgian cuisines are poultry dishes, in particular chicken. In Georgia, this bird is not only loved, but they also know a lot about it. Perhaps the most popular are tobacco chickens with fragrant and spicy sauce, chakhokhbili, satsivi and other masterpieces of Georgian cuisine, which are rightfully considered traditional.

If a Georgian chooses a chicken, then the first thing he does is examine its skin. It should not be damaged, bruised and wet. The skin of the chicken should only be damp - this indicates that it has not been thawed, but only cooled. Accordingly, the bird is fresh and quite suitable for preparing the most unique recipes of their cuisine. In our section, we will now introduce you to some Georgian chicken cooking technologies that every housewife can cook in her kitchen today.

Recipe 1: Georgian Chicken (“Obidunduli”)

Required Ingredients:

- fresh chicken - 1 pc.;

- bow - 2 pcs.;

- tomatoes - 300 g;

- eggplant - 300 g;

- melted butter - 100 g;

- dill, cilantro and parsley - herbs, salt, pepper and water.

Cooking method:

First, cut the washed chicken into portions. We pour melted butter into a saucepan and gently fry the prepared pieces of meat on all sides. Pour water into the saucepan to completely cover the meat. Cover the saucepan with a lid and cook the meat over medium heat until half cooked.

While the meat is cooking in a saucepan, peel the onion and eggplant. Cut into cubes and send to a frying pan to fry in oil. Season with salt, pepper, you can add a little adjika to them, and simmer until the eggplant is fully cooked. Cut the tomato into slices and 5 minutes before the end of the process, lower them to the eggplant. Let's taste it.

We lift the lid of the stewpan with meat, check the meat for readiness. Add salt and pepper to the meat to taste, and at the end of the process, chopped cilantro.

Put the meat in Georgian on a beautiful plate, pour over it with eggplant and tomato sauce. Sprinkle the dish on top with chopped herbs.

Recipe 2: Georgian Chicken Stuffed with Mushrooms and Noodles

Required Ingredients:

- chicken with giblets - 1 pc.;

- bow - 1 pc.;

- noodles - 150 g;

- dried forest mushrooms - a handful;

- butter - 50 g; cheese - 50-75 g;

- dried Georgian spices.

- to lubricate the bird, we will prepare more salt, pepper and butter.

Cooking method:

First, steam the mushrooms in a saucer by pouring them with water at room temperature. While we prepare the chicken, they will acquire the state we need. We clean the chicken, remove the remaining moss on the skin, gut it, and put the giblets (liver, heart, navel) separately on a plate. Wash it well, dry it inside and out with a towel and rub it with a mixture of salt and pepper, as well as spices inside. Outside until we rub.

Boil the noodles in salted water, put them in a colander and let the water drain. Peel the onion and cut it into small cubes. Heat the oil in a frying pan and sauté the onion over low heat. Finely chop the chicken giblets and add to the onion. Cut the swollen mushrooms into strips or cubes and add to the giblets, mix well and continue to fry for another 3 minutes. Then add some water, season with spices and let it stew a little more. On the large side of the grater, grate the cheese and add to the pan, mix and after 1 minute add the boiled noodles. Remove from the stove and let the filling cool down.

We fill the chicken with prepared minced meat, and sew the hole with a thread. We combine the oil with spices and salt and rub the bird on the outside. The bird is ready for further cooking.

Option 1. We wrap the bird in foil and send it to the oven to bake for 1.5 hours at a temperature of 180 * C.

Option 2. Pour vegetable oil into the cauldron, lower the chicken there, and fry it for 1.5 hours, periodically pouring broth into the cauldron.

Any of the cooking options is perfect for a delicious and hearty lunch or dinner, as well as for a festive feast, which Georgia is so rich in.

Recipe 3: Georgian Chicken in Milk and Cheese

Required Ingredients:

- chicken - 1.2 kg;

- bow - 3 pcs.;

- milk - 1 l;

- peppermint - 2 bunches;

- saffron - 0.5 tsp;

- Mozzarella cheese - 0.5 kg; salt and pepper.

Cooking method:

First, wash the bird and cut it into portions.

On a cutting board, chop the onion and chop the fresh peppermint. Pour a little olive oil into a saucepan and lower the pieces of chicken there along with the onions. Simmer over low heat under a lid until tender. Add salt and pepper. When the meat is cooked, add a liter of milk, add saffron and chopped mint. Bring to a boil and continue cooking for another 10 minutes. Turn off the fire, but do not remove the pan from the stove. Chop the mozzarella cheese into small pieces with your hands and send to the chicken. Stir with a spatula, close the lid and leave for another 5-7 minutes. After this time, we taste the sauce, add salt if necessary, and we can serve our Georgian chicken to the table.

Recipe 4: Georgian Chicken - Chakhokhbili

And of course, how not to mention chakhokhbili.

Required Ingredients:

- chicken thighs - 4 pcs.;

- tomatoes - 3 pcs.;

- bow - 2 pcs.;

- garlic cloves - 3 pcs.;

- bay leaves - 3 pcs.;

- ucho-suneli, hops-suneli, salt - 0.5 tsp each;

- vegetable oil - 3 tbsp.

Cooking method:

First, remove the bones from the chicken thighs. Wash the meat and cut it into portions. Cut the onion into rings and fry it in sunflower oil. In another pan, fry the pieces of meat without adding oil. To do this, it is good to use a frying pan with a non-stick coating. When a golden crust forms on the meat on both sides, put the fried onion on it.

Grate the tomatoes into a bowl and add the garlic cloves passed through the press to them. Season with spices and salt and mix well. Pour the meat and onion with the prepared tomato sauce and add the bay leaves. Cover the pan with a lid and simmer the meat with the sauce over medium heat for another 15 minutes.

Pour the finished "chakhokhbili" into plates and serve with bread. Georgians eat meat with a fork, but in the sauce they dip, in principle, pita bread. In our case, it will be bread.

— Georgian cuisine is a piquant taste. Therefore, when cooking, be careful with pepper. Do not overdo it. Always add pepper at the end of the process, because many Georgian spices are hot on their own.

There is a belief among Georgians that when God distributed the lands among the peoples, the Georgians were busy and were not at all going to participate in the general fuss. They sat and leisurely drank wine and ate barbecue. This touched the Lord so much that he took and gave them Georgia - the land that he saved for himself.

Everything in Georgia is connected with food, feasts and wine! Take any picture of any Georgian artist, and you will definitely see images of stately Georgian men at a generously laid table, on which wine is certainly present. What is the first thing that comes to your mind when you hear "Georgia"? Of course, these are lobio, satsivi, khachapuri, suluguni, tkemali... Names that sound like music!

We offer you 10 best Georgian cuisine recipes. You can start cooking at home right now, or you can go on a gastronomic tour of Georgia with the popular culinary blogger Anastasia Tretyakova and learn from local residents and chefs!

1. Khachapuri

These airy dough cakes with viscous cheese inside are crazy. It's impossible to stop! You pinch off a piece, then another piece and another... There are several types of khachapuri: in Adjarian - in the shape of a boat, with an egg added on top of the cheese filling, in Imereti - in the form of a cake with cheese filling from Imereti cheese, in Mengrelian - in the form of a cake with a cheese filling, sprinkled with cheese on top. Try to cook Imeretian khachapuri.

Ingredients:

• Matsoni or kefir 500 ml
• Milk 200 ml
• Chicken egg 3 pcs.
• Melted butter 100 g
• Vegetable oil 100 g
• Flour 800-1000 g
• Dry yeast 10 g
• Sugar 1 tsp
• Salt to taste
• Imeretian cheese (or Adyghe, soaked cheese) 1 kg
• Butter 75 g
• Sour cream 1 tbsp. l.
• Yolk 1 pc.

Cooking method

1. In warm (not hot!) milk, add a pinch of sugar and yeast, pour a little sunflower oil (2 tablespoons), sprinkle with flour and put in a warm place for 15 minutes.
2. Add yogurt (kefir), one egg and half of the pre-sifted flour to the yeast mixture. Knead, gradually adding the cooled melted butter, salt and the remaining flour. From time to time, pour a few drops of vegetable oil into the palm of your hand so that the dough does not stick to your hands.
3. We form a ball from the dough, sprinkle with flour and let it rise for 1 hour. Knead and leave again to approach for another 1 hour.
4. We rub the cheese on a coarse grater, add the egg and stir in the softened butter.
5. We divide the dough and filling into 5-6 parts. We roll each part of the dough into a cake 1 centimeter thick, lay out the filling, leaving 3-4 centimeters from the edge. We connect the edges, turn the tucks down and carefully roll out to a thickness of 1 centimeter. Lubricate khachapuri with a mixture of yolk and sour cream, prick several times with a fork. Bake for 20-30 minutes at 180-200 degrees. Brush with butter, let cool slightly and serve.

2. pkhali

Truly - Georgian dishes can also please vegetarians! Pkhali - an appetizer in the form of a pate of boiled (stewed) vegetables with nut dressing. Pkhali can be from young cabbage, green beans, eggplant, beets or beet tops, spinach. Pinch off a piece of fresh lavash, spread pkhali, put it in your mouth and close your eyes with pleasure!

Ingredients:

• Spinach leaves 500 g
• Peeled walnuts 75-100 g
• large bulb 1 PC.
• Garlic 2-3 pcs.
• cilantro 1 bunch
• Pomegranate 1 pc.
• Utskho-suneli or hops-suneli 1 tsp
• 1 st. l.
• taste
• walnut oil optional

Cooking method

1. Rinse the spinach thoroughly and dip in a pot of boiling water for 5 minutes, discard and let drain. We squeeze.
2. Grind walnuts, garlic, onions, herbs in a meat grinder or in a blender. Add spices, salt and pepper. Knead. Squeezed spinach is also passed through a meat grinder. If the mass turned out to be liquidish, squeeze again.
3. Mix spinach with walnut dressing. Add some wine vinegar. Spread the resulting mass in the form of balls, sprinkle with pomegranate seeds and lightly sprinkle with walnut oil.

3. Lobio

Lobio means "beans" in Georgian. There are many varieties of lobio, differing from each other in the varieties of beans used, additional ingredients and seasonings. But without fail, onion, vegetable oil and wine vinegar are used in the lobio recipe. In addition to these basic ingredients, you can use walnuts, Imereti cheese, tomatoes, tklapi, seasoned with cilantro, celery, basil, leeks, mint, thyme, black or red pepper, Imereti saffron, cinnamon, cloves, a mixture of hops - suneli and garlic.

Ingredients:

• Beans 500 g
• large bulbs 2 pcs.
• 1 large bunch of cilantro
• Garlic 3-4 cloves
• Salt, adjika, suneli hops, ground coriander taste

Cooking method

1. Soak beans overnight in cold water. Cut 1 onion large enough, add to the beans and cook with the lid closed until the beans are ready. During this time, the onion will almost dissolve and give all its flavor. The beans should become completely soft and knead with a spoon into a paste.
2. Cut the cilantro, chop the garlic. Cut the second onion into thin half rings. Mash the beans so that some of the beans remain intact. Stirring constantly, add adjika, coriander, suneli hops, salt.
3. Then turn off the stove and immediately add the chopped herbs, onion and garlic. Stir, cover with a lid and let stand for 15-20 minutes. Serve lobio with fried pork or gomi (corn porridge).

4. Satsivi with chicken

These are pieces of chicken soaked in a delicate sauce with a tart nutty flavor. The fresher the nuts, the more tender the flavor and aroma will be. Cinnamon, cloves, Imeretian saffron fill this dish with a truly Georgian sound. Not a single Christmas table is complete without satsivi.

Ingredients:

• Chicken 1 pc.
• Peeled walnuts 500 g
• Bulb 4-5 pcs.
• Garlic 1/2 head
• 1 large bunch of cilantro
• White wine vinegar or pomegranate juice 1 st. l.
• ground coriander 1 st. l.
• Ground Imeretian saffron 1 st. l.
• Ground cinnamon on the tip of a knife
• Salt, pepper to taste
• Butter for lubrication

Cooking method

1. Boil the chicken. Strain the broth and let it cool. Finely chop the onion and sauté until translucent, about 10 minutes. Finely chop the cilantro.
2. Chop the nuts by running them through a meat grinder or using a food processor. Mix them with spices and chopped cilantro. Crush the clove buds, add to the nut mixture along with the cinnamon. Dilute the nuts with a ladle of cooled broth until gruel. Rub the garlic with salt, add to the nuts and mix.
3. Put the remaining broth (1.2-1.5 liters) back on the fire. When the broth boils, reduce the heat and, stirring constantly, gradually add the nut mass. Then bring the sauce to a boil, let it simmer for a few minutes. Add browned onions and pieces of boiled chicken fillet, let the dish boil again, add vinegar. Stir and cook for another 5 minutes.
4. Turn off, cover with a lid and let it brew. Satsivi can be served hot or cold with fresh shoti bread cooked in a special tone oven or with gomi (corn porridge).

5. Chakhokhbili

Chakhokhbili is a hot fragrant chicken stew, moderately spicy, with a bright and rich taste, as it is cooked in its own juice with a minimum addition of liquid. The name of this dish comes from the Georgian word "hohobi", which means "pheasant". But do not be upset if you do not have a carcass of freshly shot game in your refrigerator. Feel free to use chicken.

Ingredients:

• Chicken 1.5-2 kg
• Bulb 3-4 pcs.
• large tomatoes 4 things.
• Tomato paste 2 tbsp. l.
• Fresh hot pepper 1 PC.
• Garlic 4-5 cloves
• Adjika 1 tsp
• cilantro 1 bunch
• Utskho-suneli and coriander 3/4 tsp.
• Vegetable oil approximately

Cooking method

1. We cut the chicken, cut into pieces. Finely chop the onion and sauté in a separate bowl until translucent. We spread the chicken in a saucepan with thick walls (preferably cast iron), add vegetable oil, salt and simmer over low heat under a lid for 20-30 minutes in its own juice. Add onion to chicken.
2. Cut the tomatoes into cubes and simmer for 3-4 minutes, then add tomato paste there and simmer for a few more minutes. Add tomato sauce to chicken. If there is not enough liquid in the pan, you can add a little water.
3. Cut half of the cilantro. Add adjika, cilantro, peeled and chopped hot peppers to chakhokhbili. Simmer the chicken for another 30-40 minutes. The chicken should literally disperse into fibers. Now add ucho-suneli, coriander and chopped garlic. Salt, add the remaining half a bunch of cilantro, mix, cover with a lid and turn off. Let stand 15 minutes and serve.
   

6. Kharcho

Kharcho in translation means "beef soup". Thick, burning, spicy, rich, fragrant, spicy beef soup with nuts, tkemali plums, herbs and garlic. Initially, the recipe uses beef, but you can cook kharcho from lamb and chicken.

Cooking method

• beef brisket 1 kg
• Walnuts 200 g
• Rice 1 cup
• Bulb 4-5 pcs.
• 1 large bunch of cilantro
• Parsley 1 big bunch
• Garlic 3-4 cloves
• Hot pepper 1 pc.
• Suneli hops, bay leaf taste
• Salt, freshly ground black and allspice taste
• Tklapi 2 pieces (10x10

Cooking method

1. We cut the brisket, fill it with water, bring to a boil, remove the foam and cook for 1.5 hours. At this time, soak the tklapi in water in a small bowl.
2. Coarsely chop the onion and sauté until translucent. We send the rice to the broth, bring to a boil and cook for 15 minutes. At this time, chop the garlic, cut the hot pepper. Grind nuts with a knife or pass through a meat grinder.
3. Mix pepper, nuts, garlic. Stir in a small amount of broth. We send the spicy nut mixture to the pan with the broth. We also add chopped greens. Then add tklapi (or 5-6 tablespoons of tkemali, or 1 can (450 grams) of mashed tomatoes), salt, pepper, bay leaf, let it boil for 10-15 minutes and turn it off.

7. Khinkali

"Bags" made of elastic thin dough with spicy and juicy meat filling. Do not offend Georgians by comparing them with our dumplings. And God forbid you use a fork and knife! Khinkali is eaten only with hands! We tilt the khinkali a little, bite the dough, drink the hot broth, making characteristic sounds, then add a simple garlic sauce (finely chopped garlic with water) or satsebeli into the hole with a spoon and already enjoy the filling ... Leave the tail on the plate. By the number of such tails, the weakest eater is determined. Don't lose face!

Ingredients:

• Wheat flour 500 g
• Water 300 ml
• Mixed minced meat (fatty pork + beef) 500 g
• Bulb 2 large
• Garlic 2-3 cloves
• cilantro 1 bunch
• Salt to taste

Cooking method

1. First we prepare the minced meat. Add chopped onion and garlic to the meat. Then, little by little, we mix water into the minced meat: as much as the minced meat can take. For 500 grams of minced meat, we need about 100-150 milliliters of water. Then add finely chopped cilantro.
2. Knead the dough from flour, salt and 150 grams of flour. Roll out the dough. In the middle of each sheet of dough, put 1 heaping tablespoon of minced meat (stir the minced meat again before laying it out).
3. We collect the edges of the dough with an accordion as tightly as possible. The more folds you get, the better. Ideally, there should be 19.
4. We tear off the excess dough from above and put the khinkali on a cutting board, lightly sprinkled with flour. We lower the khinkali into boiling water (broth) and wait for them to emerge. Cook for another 2-3 minutes and take out. Place on a platter and sprinkle with freshly ground pepper.
   

8. Ajapsandali

Lilac glossy eggplants, pot-bellied red bell peppers, juicy carrots, sugar tomatoes, onions, garlic, fragrant herbs and spices - all these colors and flavors are intertwined in one dish called ajapsandali. Vegetables for ajapsandali are stewed in a large cast-iron cauldron without adding water, and it is especially tasty the next day.

Ingredients:

• Eggplant 1 kg
• Tomatoes 500 g
• Sweet pepper 500 g
• Onion 250 g
• Carrot 250 g
• Hot green pepper 1 pod
• Garlic 1 head
• cilantro, parsley, basil 1 bunch
• Utskho-suneli (hops-suneli) 2 tsp
• Imeretian saffron 1/2 tsp
• Salt, freshly ground black pepper taste
• Vegetable oil approximately

Georgia is world famous for its cuisine. It is a food filled with many colors and flavors. A large number of different spices, herbs, an attractive look and a rich smell - all this distinguishes Georgian cuisine from others.

Anyone who wants to cook a dish according to the recipes of Georgian cuisine will be surprised how versatile the cooking options are. You can use the same ingredients but add wine, cream or tkemali in different cases. Georgian food is so varied that you simply cannot get bored of it.

Poultry dishes won special love. Chicken cooked according to Georgian recipes is tender, hearty and spicy, thanks to special sauces and seasonings. And the meat itself is available and is in every store.

Classic chicken chakhokhbili recipe

Georgian housewives are very fond of this dish. It is easy to prepare, all the ingredients are available and economical, and a delicious result will not keep you waiting.

Necessary:

• Poultry meat - at least 1 kg;
• Bulgarian red pepper - 2 pcs;
• Onions - 2-3 pcs;
• Garlic - 4-5 cloves;
• Tomatoes - 2 pcs;
• Hot chili - 1 pc;
• Seasoning hops-suneli;
• Butter - 60 gr;
• Salt, freshly ground black pepper;
• Parsley;
• cilantro;
• Basil or other favorite herb.

1. Chop the chicken into medium sized pieces. Be sure to dry after washing.
2. Fry the pieces very quickly in a saucepan without oil. It is precisely this method of cooking that is important and necessary here; in Georgia, oil is not used at this stage.
3. Chop sweet pepper and onion in the form of half rings.
4. Fry them in another pan with a little oil. Vegetables should never burn.
5. Send the roast to the stewpan to the bird.
6. Pour boiling water over the tomatoes for better skinning. After cleaning, finely chop and add to the rest.
7. It should be cooked for forty minutes over low heat. You should get soft chicken and juice from vegetables.
8. A few minutes before the end of cooking, finely chop the greens and add to the main dish.

According to this recipe, the sauce will turn out incredibly tasty and fragrant. Usually slices of freshly baked bread are dipped in it. This flavor is acquired through a combination of tomatoes, peppers, onions and well-known seasonings. And stewed chicken can surprise even the most sophisticated chef.

When cooking, refrain from using tomato paste or ketchup. The only thing that can replace fresh tomatoes is canned ones - in their own juice. This method is spicy, but you can always adjust the degree by substituting fresh chili for dried chili or no chili at all.

Before serving, let the contents of the saucepan brew. In Georgia, this delicious dish was served with special flatbreads made from lavash.

Satsivi

This recipe is perfect for those who want to experience the uniquely delicate taste of chicken meat in nut sauce.

Ingredients:

• Chicken meat - 1 kg;
• Onion - 4 pcs (1 pc is needed to prepare fragrant broth);
• Garlic - 4 cloves;
• Peeled walnuts - 450 gr;
• Flour - 30 gr;
• Apple cider vinegar - 1-2 tbsp;
• Carrots - 1 (for broth);
• Bay leaf;
• Salt pepper;
• cilantro;
• Seasonings: hops-suneli, chili, saffron.

1. If you took a carcass, then it must be cut into medium pieces, rinsed and be sure to dry with paper towels.
2. In order to make a rich and fragrant broth, you need to put chicken, carrots, one onion and a bay leaf in a saucepan. A little salt.
3. Boil the broth until fully cooked and the fibers are soft.
4. Finely chop the onions and simmer on low heat for about 10 minutes. Onions should never be fried.
5. To prepare a delicious sauce, you need to chop the walnuts into small crumbs.
6. The stewed mixture of onion and garlic is added to the pan.
7. When the chicken is fully cooked and tender, remove it from the pot by straining the broth.
8. You need to take a bowl or any other convenient container and gradually grind the nuts, adding the broth in small portions along the way. Add more vinegar, some flour and seasoning. The sauce should come out without lumps, having a homogeneous structure, so it is recommended to grind the nuts very painstakingly.
9. The resulting result can be extinguished for 10 minutes. After this time, add chicken pieces there and leave to stew for the same time. Send finely chopped cilantro or other favorite greens there.
10. After that, put the cooked in the refrigerator and leave until completely cooled.

Georgian cuisine has a tradition of serving this fragrant chicken dish cold, so you will have to try to restrain yourself so as not to eat it all at once. Before going to the table, it is customary to decorate this dish with pomegranate seeds or cilantro.

Chicken Tobacco Recipe

The people have this name. This is a very tasty and tender dish. Now you can not meet so often, but the recipe for cooking is very simple to master.

Ingredients:

• Small chicken - 1 kg;
• Sour cream - 1-2 tbsp;
• Butter - 20 gr;
• Tomatoes - 1 pc (for sauce);
• Garlic - 3-4 cloves;
• Pepper, salt.

1. First you need to prepare the chicken. Slice the breast lengthwise and flatten it slightly as you turn the chicken.
2. Beat the meat with a special hammer. In no case do not damage the bones.
3. Sprinkle the bird with ground pepper and salt. After that, spread sour cream all over.
4. In a saucepan or any skillet with a thick enough bottom, put a piece of butter. It will give a more delicate aftertaste than vegetable oil.
5. Place the chicken carcass in the pan.
6. Find something heavy that should act as a load. Press on top.
7. Fry over medium heat until crispy, changing sides.
8. To make the sauce, you will need to grate the peeled tomato and chop the garlic. Mix thoroughly, add salt and pepper to taste. Garlic in tomato juice will give a wonderful spicy taste.

When the chicken is served, the sauce comes in a separate small bowl.

Georgian chicken recipe

Georgian chicken dishes are not only satsivi or chakhokhbili recipes. This cuisine is distinguished by its versatility.

You will need:

• Chicken carcass - 1 pc;
• Bulbs - 3 pcs;
• Wine - 75 ml;
• Vinegar - 30 ml;
• Lemon - 1 pc;
• Vegetable oil - 80 ml;
• Water - 150-200 ml;
• Tomato paste - 50 g;
• Parsley or any other greens;
• Salt, pepper, spices.

1. Cut the carcass into medium-sized pieces.
2. Brown the meat in an oiled skillet.
3. When the chicken reaches half-cooked and becomes soft, arrange the bird in portions in pots for further baking. Add fat from the skillet on top.
4. Add chopped onion, tomato paste or tomato puree, vinegar, wine and water to the bird. Sprinkle with seasonings.
5. Pots must be covered with lids. Extinguish them for 1 hour at 160 degrees.

When serving, you can use finely chopped greens. You can also decorate the dish by putting a piece of chopped lemon in each pot.

Chikhirtma in Georgian

This dish is nothing but chicken soup. Georgian cuisine uses different types of meat, but chicken is a very frequent guest on the table of hostesses in this country.

This recipe is different in that it is very easy to prepare, but it does not become less tasty.

Ingredients:

• Chicken meat - 600 grams;
• Lemon - 1 piece;
• Bulb - 1 piece;
• Water - 2.5-3 liters;
• Chicken egg - 2-3 pieces;
• Flour - 2.5 tablespoons;
• Vegetable oil - 40 grams;
• Parsley;
• Salt, spices.

1. Cut the meat into small pieces. Boil them in a pot of water along with salt and pepper.
2. When it's ready, take the bird out and let it cool.
3. Chop the onion and send to the oiled pan. Fry until golden brown.
4. Break the eggs into the prepared container or bowl and beat them. Gradually add lemon juice while beating.
5. In a separate pan without oil, fry the flour. In no case should it change its color.
6. Add one glass (about 200-250 grams) of broth to wheat flour. Stir. There should be no lumps.
7. Add flour and chopped onion to the broth remaining in the pan. Boil five minutes.
8. At this stage, a mixture of lemon juice and eggs is poured in. If necessary, you can add salt and pepper.
9. When boiling, remove the saucepan from the heat.
10. Chicken meat is separated from already unnecessary bones and added in portions to the plates. Top with broth.

For decoration, you can still use finely chopped greens or a slice of lemon.

Georgian cuisine is associated with fragrant, aromatic dishes and a huge amount of spices. And for good reason, spicy chicken in vegetable juice can win the heart of everyone. Such food is ideal for those who want to experience new gastronomic sensations.

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

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08.06.18

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 a little thought, 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 a 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. Next, 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