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, we will consider how to cook the most popular Georgian dishes from chicken.
Tobacco Chicken
This famous dish is made from a small bird carcass, the weight of which does not exceed 800 g. It has a pleasant slightly island flavor, a crispy fried crust and a pronounced garlic flavor. In the classic version, it is made in a special frying pan under the press. To treat your relatives with this dish of Georgian cuisine from chicken, you will need:
- 1 chicken weighing 700-800 g.
- 1 lemon.
- 4 cloves of garlic.
- Salt, ground pepper, butter, and sunli hops.
The washed chicken is cut along the sternum, spread out and beat off with a kitchen hammer. The carcass processed in this way is pickled in a mixture of salt of spices, garlic and lemon juice and briefly removed to the side. Not earlier than an hour later, the bird is laid out in a heated pan, greased with melted butter, pressed with a press and fried for twenty minutes on each side. Serve the toasted chicken with garlic sauce or adjika. And the best side dish to him are fresh vegetables.
Chanahi
This Georgian cuisine dish of 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 make a chanahi you will need:
- 1 chicken fillet.
- 2 little blue ones.
- 3 potatoes.
- 2 tomatoes.
- 2 cloves of garlic.
- 1 onion.
- Salt, water, herbs and spices.
This Georgian cuisine chicken dish is very simple to prepare. Washed and chopped fillets are laid out in ceramic pots and covered with chopped onions, diced potatoes and pieces of eggplant. 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 pulp of tomatoes and baked at 170 ° C. Before serving, the canahas are sprinkled with chopped herbs.
Chihirtma
This thick first course is not in vain considered the pride of Georgian cuisine. It is prepared on a poultry broth with the addition of egg and flour dressing. To cook chicken chihirtma for dinner, you will need:
- 2.5 liters of drinking water.
- 500 g of chicken.
- 3 eggs.
- 1 lemon.
- 2.5 tbsp. l cornmeal.
- Salt, cilantro and vegetable oil.
You need to start cooking chicken chihirtma with poultry processing. It is cut into pieces, washed, poured with cool water and boiled until tender, without being lazy to remove the resulting foam and not forgetting to salt. Once the meat is soft, it is removed from the pan, separated from the bones and cut into small pieces. The broth itself is supplemented with chopped toasted onions and seasoned with browned flour, diluted in a small amount of hot broth. After boiling again, eggs beaten with lemon juice are introduced into a common bowl. All this is mixed and after a couple of minutes removed from the stove. Before serving, each serving is sprinkled with cilantro.
Shkmeruli
Georgian cuisine is rich in various poultry dishes. One of the best examples of such treats is considered chicken in milk-garlic 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 slightly beaten off. The bird treated in this way is salted, pepper and fried in an oiled cast iron skillet. When it is browned, it is cut into portions, poured with sauce cooked from milk, garlic and sunli hop, and then sent to a heated oven. Fifteen minutes later, the dish will be completely ready for use. They serve it with a piece of fresh bread.
Satsivi
Lovers of Georgian cuisine should pay attention to another original recipe. Satsivi from chicken with walnuts has no analogues in world culinary and enjoys unprecedented popularity far beyond the borders of its historical homeland. To cook it, you will need:
- 500 g of onion.
- 800 g peeled nuts.
- 1.8 kg of chicken.
- 25 g suneli hops.
- 1 liter of broth.
- 25 ml of pomegranate juice.
- 7 cloves of garlic.
- Salt and cilantro.
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 passivated onions. All this is poured with 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. Before serving, be sure to sprinkle with chopped cilantro.
Mustard marinade
Appetizing chicken legs in Georgian harmoniously combine with fresh vegetables and herbs. Thanks to a crispy golden crust, they have a very presentable appearance and are not ashamed to put them on a 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 tbsp. l hops suneli.
- 1 tsp salt.
- ¼ cup apple cider vinegar.
Washed and dried legs are put in a deep bowl. Marinade is also sent there, consisting of salt, spices, mustard, olive oil and apple cider vinegar. Everything is gently mixed and left for a couple of hours. At the end of the designated time, the lower legs are sent to a baking sheet and baked at a standard temperature for about thirty minutes.
Kharcho
This fragrant and spicy chicken and nut soup will surely find its fans among those who love thick first courses. To cook it, you will need:
- 500 g of poultry meat (without skin and bones).
- 1 onion.
- 4 cloves of garlic.
- 2 lavrushki.
- 3 tbsp. l rice.
- 3 tbsp. l tkemali.
- 3 tbsp. l peeled walnuts.
- 1 tbsp. l hops suneli.
- 1 tbsp. l paprika.
- 1 tsp dry hot pepper.
- Salt, water, cilantro and vegetable oil.
Having figured out the composition, you need to figure out how to cook a delicious chicken kharcho soup. Washed meat is poured with two liters of water, brought to a boil and boiled over low heat, not lazy to remove the resulting foam. Once it is ready, it is salted and supplemented with washed rice. Fifteen minutes later, onions are sent to a common pan, fried with garlic, spices and tkemali. Chopped nuts are poured there. All this is cooked for a few more minutes, and then removed from the stove and sprinkled with cilantro. Ready soup is insisted for a short time under the lid and only then poured on plates.
Kuchmachi
This is one of the most popular Georgian eateries. Kuchmachi is prepared from a large number of bird offal and spices. And the presence of good red wine gives it a special sophistication. To make this spicy treat yourself, you will need:
- 500 g of chicken hearts.
- 500 g of stomachs.
- 500 g of the liver.
- 150 ml of red wine.
- 5 onions.
- 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.
Washed offal is cut into small pieces and fried in a greased pan. As soon as they are browned, they are salted, seasoned, filled with a mixture of 50 ml of wine and 100 ml of water. All this is simmered over moderate heat until the liquid completely evaporates. In the next step, the contents of the pan are combined with chopped onions, fried with crushed garlic, chopped pepper, crushed nuts and the remaining wine. Almost ready Kuchmachi do not warm up for long on the included stove, sprinkled with cilantro and pomegranate seeds.
Bosartma
This thick rich dish is a cross between a bird with sauce and ordinary soup. It is served on special occasions and only eaten hot. To prepare it, you will need:
- 500 g of chicken breast.
- 150 ml of pomegranate juice.
- 3 tomatoes.
- 3 onions.
- 2 cloves of garlic.
- 1 tsp red pepper.
- 1 tsp dry peppermint.
- 1 tsp uzo-suneli.
- Orange juice.
- Salt, cilantro, saffron, lavrushka, peppercorns and water.
Washed chicken is put in a saucepan and poured with orange juice. All this is complemented by parsley, salt and peppercorns. Not earlier than an hour later, the pickled meat is thrown into a colander, and then boiled in boiling water seasoned with spices. Twenty minutes later, the meat is removed from the broth, cut and fried in a greased pan. The browned pieces are sent to the plate, and the peeled tomatoes, the onion and chopped cilantro are added to the vacant place. After a few minutes, all this is bred with pomegranate sauce, flavored with garlic and saffron. Pieces of chicken are spread in the sauce obtained in this way and stewed for a short time on the lowest heat.
Chakhokhbili
This world-famous oriental dish is a piece of poultry meat stewed with a large assortment of vegetables and seasonings. It has an unusually pleasant taste and a tangible spicy aroma. A step-by-step recipe for chakhokhbili from chicken in Georgian will be considered a little later, but for now we will find out what products will be required to reproduce it. In this case, you will need:
- 300 g of fleshy bell pepper.
- 400 g ripe tomatoes.
- 200 g of onions.
- 100 ml of good dry wine.
- 1 kg chilled chicken.
- 3 cloves of garlic.
- ½ tsp hops suneli.
- ½ tsp ground red pepper.
- Salt, butter and greens.
Georgian Chakhokhbili chicken step by step recipe
In order to cook this tasty and rich dish without any problems, you must clearly follow the recommendations below.
Algorithm of actions:
Step number 1. Washed and dried chicken is cut into pieces and fried in butter.
Step number 2. As soon as it is browned, it is supplemented with passivated onion half rings and heat-treated sweet pepper.
Step number 3. Almost immediately, there are sent peeled and diced tomatoes.
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. After a little less than half an hour, the contents of the dishes are seasoned with chopped herbs, crushed garlic, sunli hop and red pepper. All this is gently mixed and stewed over minimal heat.
After about ten minutes, the dish is removed from the stove and insisted for a short time in a closed pan. For piquancy, saffron can be added to the chakhokhbili. And to make it sharper, ground red pepper is replaced with fresh. A hot Georgian dish is served hot with freshly baked homemade bread.