Meat
Chakhokhbili
A Georgian chicken stew with lots of onions and ripe tomatoes, warm khmeli suneli spices and a big handful of fresh herbs.
- 65 min15 prep · 50 cook
- EasyDifficulty
- 520 kcalper serving
Ingredients
4 servings
- Chicken pieces, skin on1.2 kg
- Onions3
- Ripe tomatoes, peeled and chopped800 g
- garlic4 cloves
- Butter30 g
- Khmeli suneli spice mix2 tsp
- Ground coriander1 tsp
- Green chilli, chopped1
- Chopped fresh coriander3 tbsp
- Chopped basil2 tbsp
- Chopped dill2 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Brown the chicken skin side down in a dry pot until the fat renders and the skin is golden.
- 2
Add the butter and sliced onions and cook until soft.
- 3
Add the tomatoes, season, cover and simmer until the chicken is tender.
- 4
Stir in the crushed garlic, khmeli suneli, ground coriander and chilli and simmer uncovered to thicken.
- 5
Turn off the heat, stir in the fresh herbs and let it rest for a few minutes.
- 6
Serve with crusty bread to mop up the sauce.
Tips and questions
- What is khmeli suneli?
- A Georgian blend of blue fenugreek, coriander, marigold and herbs. If you can’t find it, use ground coriander with a pinch of fenugreek and dried savory.
- Can I use canned tomatoes?
- Yes, outside summer two cans of good peeled tomatoes give a better result than pale fresh ones.
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