Chicken kharcho with nuts
6 servings
40 minutes
Chicken kharcho with nuts is a magnificent dish of Georgian cuisine that combines the tenderness of chicken meat with the rich nutty texture and sour-spicy notes of tkhemali. Historically, kharcho was made with beef, but variations with chicken became popular due to their mild flavor and quick preparation. Nuts give the soup a velvety quality, while spices add depth and richness. Kharcho should be served hot, preferably with flatbreads or fresh bread that perfectly absorbs the aromatic broth. This dish wonderfully warms during cool seasons, providing comfort and enjoyment of taste.
1
Cut the pre-prepared and washed chicken carcass into small pieces, pour in 2-2.5 liters of cold water, and boil until the meat is half cooked.
- Chicken: 1 piece
2
In a separate pot, sauté finely chopped onion and fat taken from the broth, add pieces of chicken removed from the broth, and simmer, stirring occasionally, for another 15 minutes.
- Onion: 4 heads
- Chicken: 1 piece
3
Then add wheat or corn flour.
- Wheat flour: 1.5 tablespoon
4
After 5 minutes, pour in the chicken broth and cook for 10-15 minutes.
5
Add tkhemali or tomatoes, bring to a boil, and season with crushed walnuts, garlic, bay leaf, khmeli-suneli, salt, and cilantro mixed in the broth.
- Tkemali sauce: 1.5 glass
- Walnuts: 130 g
- Garlic: 4 cloves
- Cilantro: 2 tablespoons
- Khmeli-suneli: 1 teaspoon
- Ground black pepper: to taste
- Salt: to taste
