Chicken Borani with Bean Pods
Description
The recipe won't take much time. The most important thing in borani—a traditional Georgian dish—is the chicken: it should be home-raised and plump. Don't skimp on spices; be sure to add basil, summer savory, dill, tarragon, and cilantro—the more, the better. I also add cloves and cinnamon (for aroma) to the beans. I recommend straining the matsoni; drain off the liquid before serving. Check out the recipe. Serve hot.
Instructions
- 1
Step 1
Prepare the ingredients in advance.
- 2
Step 2
Prepare the herbs and beans: wash and dry the green onions, summer savory, basil, dill, tarragon, and cilantro. Remove the ends from the string beans and cut the beans in half. Finely chop the onion and herbs.
- 3
Step 3
To make clarified butter, melt butter in a saucepan, skim off the foam, and bring it to a slight boil. Carefully pour the butter into a clean bowl, leaving all the sediment at the bottom of the saucepan.
- 4
Step 4
Split the chicken along the breast. Make a longitudinal cut along the spine. Salt and pepper.
- 5
Step 5
For a golden crust, coat the chicken with sour cream. Heat olive oil in a skillet, place the chicken in it, put a weight (about 5 kilograms) on top, and fry over medium heat for about 10 minutes. Then flip the chicken and coat the other side with sour cream. Place the weight on top again and fry for another 10 minutes. Then reduce the heat and continue cooking for 25 minutes (still under the weight).
- 6
Step 6
Meanwhile, boil the bean pods in salted boiling water, then drain in a colander. Transfer the beans to a frying pan, add finely chopped herbs and onion, sprinkle with sugar (2 tsp), ground cinnamon, add 2 cloves, season with salt and pepper. Then pour in the clarified butter and mix.
- 7
Step 7
Simmer the beans for about 15 minutes.
- 8
Step 8
And the chicken is already ready. This wonderful golden color is given by the sour cream.
- 9
Step 9
Serve the cooked chicken on a bed of stewed beans, topped with matsoni.