Chakhokhbili with plums
8 servings
120 minutes
Chakhokhbili with plums is a fragrant and rich dish of Georgian cuisine that embodies the wealth of flavors and traditions. Originally made from pheasant, chicken has become the main ingredient over time. In this version, juicy meat is infused with the aromas of Georgian spices, white wine, and fresh tomatoes, while the addition of blue plums gives the dish a refined sweet-sour note. Long simmering reveals the full palette of flavors, turning the meat into a tender delicacy. A distinctive feature of the dish is fresh cilantro, which adds brightness and emphasizes the Georgian character of the recipe. Chakhokhbili with plums pairs perfectly with soft lavash and a glass of red wine, creating an atmosphere of warm home gatherings. This dish not only warms but also tells a whole story through its spicy and rich chords.
1
Chop 2 large onions finely, slice the leek (only the white and light green parts — about half of a small stalk) and sauté in vegetable oil (not olive oil!) until translucent. Once translucent, sprinkle with dry spices and sauté for another 5-7 minutes.
- Onion: 2 pieces
- Leek (white part): 100 g
- Smoked paprika (pimenton): 2 tablespoons
- Georgian herb blend (utskho suneli style): 1 tablespoon
- Turmeric: to taste
- Ground cumin: to taste
- Chili paste: to taste
2
Cut the chicken into small pieces (do not fry beforehand!) and add to the onion, simmer together for about 3 minutes.
- Chicken: 1 piece
3
While the chicken is stewing, chop 5-6 large tomatoes, 5 large blue plums, crush and peel 6 cloves of garlic.
- Tomatoes: 5 piece
- Plums: 5 piece
- Garlic: 5 clove
4
Add white wine to the chicken and continue to simmer for another 10 minutes on low heat.
5
Put all the tomatoes, chopped plums, and whole garlic cloves into the chicken, and pour hot water over everything to almost cover the meat.
- Tomatoes: 5 piece
- Plums: 5 piece
- Garlic: 5 clove
6
Place a large bunch of cilantro on top. Bring to a boil over high heat, then simmer covered on low heat for about one and a half hours.
- Fresh cilantro (coriander): 1 bunch
7
At the end of cooking, try adding salt, sugar, and pepper.
- Salt: to taste
- Ground black pepper: to taste
- Sugar: to taste