Chkmeruli
6 servings
60 minutes
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The main feature of this classic Georgian recipe is the abundance of garlic. It is better to cook chkmeruli, of course, not on the first date, but at a noisy family or friendly gathering, where everyone has known each other for a hundred years, it will be ideal . Fry a young chicken on a ketsi, generously crumble garlic and cilantro into a thick creamy sauce, bake sweet pumpkin right there as a side dish, put a bowl of homemade pickles, deal with all this with pleasure, and then do not be afraid to breathe on each other.
CaloriesProteinsFatsCarbohydrates
0kcal0grams0grams0grams
Chicken1 piece
Garlic10 cloves
Dry adjika5 g
Vegetable oil50 ml
Milk400 ml
Ground black pepper to taste
Salt to taste
1
Prepare the necessary ingredients.
2
Cut the breast of the whole chicken lengthwise and open the carcass like a book. If there is fat in the tail area of the chicken, remove it.
3
Coat the chicken with adjika, salt, and pepper.- Dry adjika: 5 g
- Ground black pepper: to taste
- Salt: to taste
4
Heat vegetable oil in a pan or melt chicken fat. Place the chicken skin-side down and press it down. This can be a special press, a clean stone, or a heavy pot with water. Fry for 7-10 minutes until a caramel crust forms.- Vegetable oil: 50 ml
- Chicken: 1 piece
5
Then flip the chicken and fry under a press for another 7-10 minutes.
6
Cut the fried chicken into portions by removing the backbone: thighs, wings with part of the breast, and lower parts of the breast.
7
Crush the garlic with a press, add a little salt and water, and mix. It should become a garlic paste.- Garlic: 10 cloves
- Salt: to taste
8
In the same pan, heat the garlic mixture until a strong aroma appears.
9
Then pour in the milk and add the pieces of chicken.- Milk: 400 ml
10
Cover with a lid and simmer on low heat for another 15-20 minutes. Serve.