Chicken Bozartma
4 servings
40 minutes
Bozartma is a traditional Georgian dish that delights with its rich aroma and tender taste. Its roots go back to ancient times when meat was stewed in its own juice with onions and herbs, creating a perfect balance of flavors. Tender pieces of chicken are infused with the aromas of fresh herbs, Imeretian saffron, and spices, gaining an amazing depth of flavor. The light acidity of mint notes and the bitterness of coriander make it particularly memorable. Bozartma is perfect for both everyday lunch and festive gatherings. It is served hot, accompanied by Georgian wine or fresh bread. This easy-to-make yet flavor-rich delicacy holds a worthy place among the classic dishes of Georgian cuisine.
1
Cut the chicken into pieces and place it in a pot. Pour in a little water (about half a glass) and simmer the chicken covered until almost done. Drain the juice that appears during cooking into a separate container.
- Chicken: 1 piece
2
Finely chop the onion and fry it in chicken juice until it turns pink.
- Onion: 500 g
3
Add the onion with juice to the pot with chicken and simmer for another ten minutes. Pour boiling water into the pot (about 2 liters) and let it boil for ten minutes.
4
Add finely chopped greens and spices, salt and pepper, cook for another five to seven minutes, and remove from heat. This modest delicacy is considered no less festive than, say, chanakhi.
- Cilantro: 1 bunch
- Parsley: 1 bunch
- Dill: to taste
- Fresh mint: to taste
- Imeretian saffron (marigold): to taste
- Sea salt: to taste
- Ground black pepper: to taste
