Chicken Chakhokhbili
Description
Chakokhbili was originally made with pheasant, but pheasant is not easy to find, and their numbers in the wild are decreasing. Therefore, chakokhbili is now commonly prepared with beef or lamb. I particularly enjoy the chicken version, which in my opinion comes closest to the authentic taste. This is a simple, delicious dish that we love very much, and I hope you'll enjoy it too. You can use any part of the chicken, preferably on the bone, as it results in a richer, more aromatic dish. Chakokhbili is usually served with boiled potatoes or rice, but you're free to use other side dishes such as pasta, buckwheat, or barley.
Instructions
- 1
Step 1
Prepare all the ingredients from the list. You can use a whole chicken; I used drumsticks, thighs, part of the back, and wings. Cut the chicken into pieces, rinse, and pat dry.
- 2
Step 2
Prepare the tomatoes for chakokhbili. Make a cross-shaped incision on each tomato and place them in boiling water for 1 minute. Transfer to a colander and rinse several times with ice-cold water. Remove the skin.
- 3
Step 3
In a skillet, melt the butter. Add the onion cut into feathers.
- 4
Step 4
Sauté until lightly golden.
- 5
Step 5
To prepare chakhokhbili, take a kazan or any thick-bottomed cookware. Heat it without using oil. Add the chicken pieces and sear on all sides over medium-high heat.
- 6
Step 6
Add the onion and mix. Cook the chicken with the onion for about 5 minutes.
- 7
Step 7
Cut the tomatoes into small cubes. Add to the cauldron.
- 8
Step 8
At this same stage, add spices and salt to taste.
- 9
Step 9
Stir, cover with a lid, and simmer for another 5 minutes. Then add the minced garlic.
- 10
Step 10
Simmer covered over low heat for 20 minutes.
- 11
Step 11
Chicken chakhokhbili is ready. Ideally, the dish is served with coriander, but today I have parsley. The chicken turns out incredibly tender—it's so delicious!