Chicken Chkmeruli
2 servings
60 minutes
Chkmeruli is a fragrant and rich dish from Georgian cuisine that captivates with its simplicity and delightful taste. It is named after the village of Chkmeri, where it was first prepared. It features tender, juicy chicken that is fried under a weight until golden brown and served with a rich creamy garlic sauce complemented by aromatic cilantro and ucho-suneli. The spiciness of red pepper adds zest while the cream softens the flavor balance. This dish is traditionally served on a ketsi—a clay plate that retains heat and reveals all the nuances of Georgian spices. Chkmeruli pairs perfectly with fluffy lavash and a glass of white wine, turning the meal into a true gastronomic journey through sunny Georgia.
1
Burn the chicken with a gas torch to remove all the smallest feathers left on the skin.
2
Cut the carcass along the breast and open it.
3
Rinse under water and clean out the insides. Trim off excess fat.
4
Salt the chicken and sprinkle with hot red pepper.
- Poussin (young chicken): 1 piece
- Ground red pepper: to taste
- Salt: to taste
5
Heat the grill pan, pour vegetable oil on it, and place the chicken skin-side down. Cover with a weight and fry for 5-7 minutes.
6
Flip the chicken, cover with a weight, and fry for another 5-7 minutes.
7
For the sauce, pour cream into a saucepan, add chicken fat, bring to a boil and reduce slightly.
- Heavy cream 35% fat: 150 ml
- Poussin (young chicken): 1 piece
8
Add salt, ucho-suneli, and finely chopped garlic to the cream. Mix well.
- Salt: to taste
- Blue fenugreek (utskho-suneli): 0.5 teaspoon
- Garlic: 3 cloves
9
Add chopped cilantro to the sauce and remove it from heat.
- Cilantro: 30 g
10
Cut the cooked chicken into several pieces, place it on a plate, pour with creamy sauce, and serve immediately.