Chicken with Blackberries
6 servings
60 minutes
Chicken with blackberries is a traditional dish of Imeretian cuisine - it is customary to serve it cold and without a side dish. However, a side dish is always present on the Georgian table - in the form of fresh hot lavash, vegetables, herbs and homemade cheese. Or, as an option, you can serve thinly sliced fresh papaya and warm steamed rice with the chicken.
1
Place a chicken weighing just over a kilogram in a pot of boiling, slightly salted water and cook until done, about forty minutes. Transfer the cooked chicken to a plate and let it cool.
- Chicken: 1200 g
- Salt: to taste
2
Turn ripe dry berries of fresh blackberries into puree using a blender or a mechanical vegetable mill, then strain through a sieve to remove the seeds.
- Blackberry: 500 g
3
Crush garlic in a mortar with salt into a uniform paste. In another mortar, grind the spices: coriander, ucho-suneli, and red pepper. Add garlic and spices to the blackberry puree and mix thoroughly.
- Garlic: 3 cloves
- Salt: to taste
- Ground coriander: 0.5 teaspoon
- Blue fenugreek (utskho-suneli): 0.5 teaspoon
- Ground coriander: 0.5 teaspoon
4
Cut the cooled chicken into small portions, place them in a deep bowl, and pour over the blackberry sauce. Gently mix the meat.
- Chicken: 1200 g
- Blackberry: 500 g
5
Let the meat marinate for at least ten to fifteen minutes, preferably overnight in the fridge. Arrange the cold pieces of meat on plates and serve.
