Chicken Chanakhi in Pots
Description
The recipe won't take much time. Traditionally, chakapuli is a dish of Georgian cuisine, prepared in many countries. The national version of chakapuli includes tail fat, which can be substituted or omitted. In this case, we'll use chicken fillet, but you can use any other meat. Even in the Caucasus, chakapuli is sometimes prepared at home with chicken breasts in clay pots. There are several ways to cook this dish: in a cauldron or in pots. Serve hot.
Instructions
- 1
Step 1
1. Start by cutting the chicken fillet into medium-sized pieces. Once the meat is chopped, place it at the bottom of the pot. Finely chop the onion and place it on top of the chicken.
- 2
Step 2
2. You can also put the onion as the first layer – it won't make much difference, and the taste of the dish won't change.
- 3
Step 3
3. Next, cut the potatoes. Dice them into medium-sized cubes and place them in the pot. If desired, you can spread the layers with mayonnaise.
- 4
Step 4
4. The final layer consists of eggplants. They can be cut into cubes or strips. Then add parsley and garlic. Don't forget to season with salt, bay leaf, and peppercorns, pour in one-third of a cup of water, and most importantly—add tomatoes. Prepare the tomatoes as follows: scald them with boiling water, remove the skin, and blend in a blender. Then transfer them to a frying pan, simmer briefly, and pour this sauce over the meat in the casserole dish. Place the covered casserole dishes into the oven for half an hour. The optimal baking temperature is 170 degrees.