Georgian recipe
How to make Chakhokhbili
ჩახოხბილი
The whole country
Chicken stewed with onions, tomatoes, garlic and plenty of fresh herbs. The chicken pieces are first browned in a dry pan, without oil, in their own fat.
Ingredients
- 1 kg chicken thighs and drumsticks, with skin
- 3 onions, sliced
- 600 g ripe tomatoes, peeled and chopped, or 1 tin chopped tomatoes
- 3 garlic cloves, chopped
- 1 teaspoon ground coriander seed, 1/2 teaspoon ground fenugreek and a pinch of chilli
- A large handful each of fresh coriander, basil and dill, chopped
- Salt and pepper
Method
- Put the chicken skin side down in a large dry pan over medium heat and brown it well on all sides in its own fat, about 10 minutes.
- Add the onions and cook for 10 minutes more, stirring, until soft.
- Add the tomatoes, spices, salt and pepper, cover and simmer gently for 30 minutes until the chicken is cooked through.
- Stir in the garlic and most of the herbs and cook for 2 more minutes. Serve scattered with the rest of the herbs, with bread to mop up the sauce.
Made it at home? Tick it off and it goes into your kitchen passport.
The name comes from khokhobi, the Georgian word for pheasant, the bird it was first made with.
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