Boats" with chicken filling
5 servings
40 minutes
‘Boats’ filled with chicken is a refined dish of Georgian cuisine that combines the tenderness of chicken meat, the freshness of vegetables, and the spiciness of aromatic herbs. Historically, Georgian cuisine is renowned for its harmony of natural ingredients that create a rich and intense flavor. In this recipe, thin slices of chicken are soaked in a fresh sauce made from tomatoes, red onions, and greens, gaining juiciness and a pleasant tang. Chinese cabbage leaves are used as a base for serving, giving the dish an original appearance and lightness. ‘Boats’ are perfect as an appetizer or light dinner that highlights the culture of hospitality and gastronomic finesse of Georgia.
1
Wash the chicken breast, place it in a small pot, add sliced carrots and half an onion. Pour a small amount of hot water over the chicken and vegetables (so that the chicken is only partially submerged), bring to a boil, add salt, and cook for 15 minutes. Cool the boiled chicken breast in the broth.
- Chicken breast fillet: 2 pieces
- Carrot: 1 piece
- Onion: 0.5 head
- Chicken breast fillet: 2 pieces
2
Slice the cold chicken breast crosswise into 15 pieces.
3
Peel the red onion and chop it finely. Dice the tomatoes into small cubes and mix with the chopped onion.
- Red onion: 1 head
- Tomatoes: 4 pieces
4
Grind 2 tablespoons of the mixture in a blender until pureed. Combine the vegetable puree with the chopped vegetables.
5
Wash the dill and parsley, dry them, and chop finely. Add the chopped greens to the vegetable mixture, season the sauce with salt and freshly ground black pepper to taste, and mix.
- Dill: to taste
- Parsley: to taste
6
Separate the Chinese cabbage into individual leaves, selecting 5 leaves of roughly the same size. Place 3 slices of chicken breast on a cabbage leaf, drizzling each slice with the prepared sauce. Prepare the remaining 'boats' in the same way.
- Chinese cabbage: 1 piece
- Chicken breast fillet: 2 pieces