Chicken Chkmeruli
3 servings
90 minutes
Chickens Chkmeruli is a true embodiment of Georgian cuisine, a bright and flavorful dish. Its roots trace back to the historical region of Racha, where creamy and garlic notes add special depth to traditional meat recipes. The pressed chicken gains a crispy crust, while the rich sauce made from garlic, chicken broth, and cream creates delightful tenderness. Garnished with pomegranate seeds adds a light tang and freshness to the dish. Chkmeruli pairs perfectly with fluffy Georgian bread or aromatic herbs, allowing its rich flavor to shine through. This dish symbolizes Georgian hospitality: it is served hot, filled with spicy aromas and soul-warming taste, making it ideal for cozy family evenings and gatherings.
1
We cook the salted chicken under a press in a grill pan with plenty of oil.
- Poussin (young chicken): 500 g
- Vegetable oil: 200 ml
2
Transfer the roasted chicken to a deep dish to let the juices drain.
3
Leave some oil in the same pan and sauté the minced garlic on low heat until cooked.
- Vegetable oil: 200 ml
- Garlic: 25 g
4
Add 200 g of chicken broth to the fried garlic and cook until thickened.
- Chicken broth: 200 ml
5
Add cream and bring to a boil over low heat.
- Cream 23%: 100 ml
6
Add a little salt, as we salted the chicken a bit at the very beginning.
- Salt: pinch
7
We decorate with pomegranate and pour sauce over the chicken.
