Chakhokhbili
8 servings
60 minutes
Chicken and vegetable stew becomes chakhokhbili thanks to khmeli-suneli. This spice contains Imeretian saffron, marjoram and dill, and the full version of the seasoning consists of twelve different spices. Chakhokhbili is eaten with lavash and without sauce.
1
Prepare all the ingredients.
2
Cut the chicken into portions: drumsticks, thighs, wings, and cut the breasts into two or three pieces.
- Chicken: 1 piece
3
Cut the tomatoes crosswise.
4
Dip the tomatoes in boiling water for 30 seconds, then transfer to ice water.
5
Peel the tomatoes and cut them into large pieces.
- Tomatoes: 1 kg
6
Cut the onion and pepper into strips.
- Onion: 4 heads
- Red chili pepper: 1 piece
7
Fry the onion in vegetable oil in a pot until golden brown.
- Onion: 4 heads
8
Add chicken, tomatoes, and pepper, mix, cover with a lid, and simmer for 30-40 minutes. If the vegetables didn't provide enough moisture, add a little water.
- Chicken: 1 piece
- Tomatoes: 1 kg
- Red chili pepper: 1 piece
9
Chop the cilantro and basil, add them to the pot along with minced garlic, salt, pepper, and khmeli-suneli. Stir and simmer for another 7-10 minutes.
- Coriander: 70 g
- Red Basil: 40 g
- Garlic: 4 cloves
- Salt: to taste
- Ground black pepper: to taste
- Khmeli-suneli: 1 tablespoon
10
Serve the chakhokhbili hot.