Chkmeruli
6 servings
60 minutes
The main feature of this classic Georgian recipe is the abundance of garlic. It is better to cook chkmeruli, of course, not on the first date, but at a noisy family or friendly gathering, where everyone has known each other for a hundred years, it will be ideal . Fry a young chicken on a ketsi, generously crumble garlic and cilantro into a thick creamy sauce, bake sweet pumpkin right there as a side dish, put a bowl of homemade pickles, deal with all this with pleasure, and then do not be afraid to breathe on each other.
1
Prepare the necessary ingredients.
2
Cut the breast of the whole chicken lengthwise and open the carcass like a book. If there is fat in the tail area of the chicken, remove it.
3
Coat the chicken with adjika, salt, and pepper.
- Dry adjika: 5 g
- Ground black pepper: to taste
- Salt: to taste
4
Heat vegetable oil in a pan or melt chicken fat. Place the chicken skin-side down and press it down. This can be a special press, a clean stone, or a heavy pot with water. Fry for 7-10 minutes until a caramel crust forms.
- Vegetable oil: 50 ml
- Chicken: 1 piece
5
Then flip the chicken and fry under a press for another 7-10 minutes.
6
Cut the fried chicken into portions by removing the backbone: thighs, wings with part of the breast, and lower parts of the breast.
7
Crush the garlic with a press, add a little salt and water, and mix. It should become a garlic paste.
- Garlic: 10 cloves
- Salt: to taste
8
In the same pan, heat the garlic mixture until a strong aroma appears.
9
Then pour in the milk and add the pieces of chicken.
- Milk: 400 ml
10
Cover with a lid and simmer on low heat for another 15-20 minutes. Serve.