Adjarian-style chicken
Description
The recipe won't take much time. If you think about it, this is quite a simple Adjaran-style chicken dish, with almost no ingredients other than spices, and that's precisely why I love it so much. If we delve a bit into geography, Adjara is a region in southwestern Georgia, and although its cuisine has its own characteristics, overall it's hardly different from the rest of Georgian cuisine. In this wonderful dish, we see all the typical spices of the country: paprika, khmeli-suneli, cilantro, and, of course, my favorite—garlic. Actually, it's thanks to this wonderful combination of spices and garlic, along with butter, that we end up with an amazing chicken unlike any other. And most importantly, it's very easy to prepare, and you'll easily manage this recipe. I'll help you and explain how to make Adjaran-style chicken at home. Serve hot.
Instructions
- 1
Step 1
We thoroughly wash the chicken, then pat it dry to remove excess moisture. Now cut it along the breastbone, open it up with the back facing up, and generously sprinkle with ground black pepper, rubbing it in on all sides.
- 2
Step 2
Heat the skillet and melt the butter in it, then place the chicken in the skillet with the back side facing up.
- 3
Step 3
Now we need to cover the chicken, but not with a lid—use a plate that's smaller in diameter than the frying pan. Place a weight on the plate and cook the chicken for 5–7 minutes over high heat. Then flip it, reduce the heat, and continue cooking for another 35 minutes, turning the chicken occasionally.
- 4
Step 4
If you have a mortar and pestle, that's great; if not, you'll have to use whatever tools you have on hand, because now we need to grind the spices. So, cut the garlic into several pieces, add to it the khmeli-suneli, paprika, chopped cilantro, and salt, and start grinding everything together.
- 5
Step 5
Pour a glass of water over the ground spices and mix thoroughly.
- 6
Step 6
Now we need to perform a small manipulation. Remove the chicken from the pan and transfer it to another clean pan. Pour the spice and water mixture over it. Strain the oil in which the chicken was fried, then pour it back over the chicken. Place it on the stove, and once the liquid begins to boil, cover the pan with a lid and simmer the chicken for another 15 minutes over low heat. Now the Adjarian-style chicken is ready, and you can taste it.