By such a dish, as always, they mean a large amount different recipes. The most famous of them are chkmeruli, chakhokhbili, chikhirtma, chakapuli. All these recipes are united by the presence of a large number of spices. By appearance and the taste of all these dishes are very different from each other.

So, satsivi is chicken stewed in nut sauce, in the Chakhokhbili recipe chicken is stewed with vegetables, chicken in spicy creamy garlic sauce, chakapuli is chicken stewed with herbs. Separately, you can consider chikhirtma - a thick Georgian soup made from chicken and eggs.

Today I want to offer you a very delicious recipe cooking chicken in Georgian step by step with a photo. The original recipe had cilantro in the ingredients, and matsoni was used instead of sour cream. Therefore, you can also use these ingredients in this recipe, if you have them.

Ingredients:

• Sour cream - 1 cup
• Chicken legs - 1 kg.,
• Dill - 2-3 branches,
• Spices: paprika, suneli hops, black pepper, ready-made spices for chicken - 1 teaspoon each,
• Salt - to taste
• Garlic - 3-5 cloves,

Georgian Chicken - Recipe

After all the ingredients are prepared, you can start cooking Georgian chicken. Pour sour cream into a bowl. In general, sour cream in this recipe can be replaced with any other fermented milk product - yogurt, kefir, matsoni, kaimaghi, tan. Wash, finely chop the dill. Add it to the bowl with sour cream.

Stir. Pour spices into a bowl - black pepper, chicken seasoning, suneli hops, paprika.

Pass the peeled garlic cloves through a press into a bowl with the rest of the ingredients.

Add salt.

Stir the sauce for cooking Georgian chicken.

chicken, in this case. chicken legs, rinse with cold water. Check for feathers. Cut into two pieces. Put them in a bowl. Pour sour cream sauce with spices. Brush the chicken all over with your hands. Now let the chicken marinate. The minimum marinating time for chicken is one hour, the maximum is 12 hours. The longer you marinate the chicken, the richer the flavor will be.

Place in a baking dish. For Georgian-style baking, you can take a glass, ceramic or Teflon-coated mold. Put the chicken into the mold. Put in an oven preheated to 170 degrees.

Bake chicken legs for 30-35 minutes. During the roasting of the chicken, you can turn on the convection mode. Check their readiness with a knife. Clear juice should stand out from the puncture site.

Georgian chicken is served on a plate garnished with lettuce or any other greens. It is served with sauces and vegetables. Of the sauces, adjika, especially raw Abkhazian adjika, is well suited for such Georgian-style baked chicken.

Georgian chicken. Photo

Everything in Georgia is connected with food, feasts and wine! Take any picture of any Georgian artist, and you will definitely see images of stately Georgian men at a generously laid table, on which wine is certainly present. What is the first thing that comes to your mind when you hear "Georgia"? Of course, these are lobio, satsivi, khachapuri, suluguni, tkemali... Names that sound like music!

We offer you 10 best recipes Georgian cuisine. You can start cooking at home right now, or you can go on a gastronomic tour of Georgia with the popular culinary blogger Anastasia Tretyakova and learn from local residents and chefs!

1. Khachapuri

These airy dough cakes with viscous cheese inside are crazy. It's impossible to stop! You pinch off a piece, then another piece and another ... There are several types of khachapuri: in Adjarian - in the shape of a boat, with an egg added on top of the cheese filling, in Imereti - in the form of a flatbread with cheese filling from Imereti cheese, in Mengrelian style - in the form of a cake with cheese filling, sprinkled with cheese on top. Try to cook Imeretian khachapuri.

Ingredients:

• Matsoni or kefir 500 ml
• Milk 200 ml
• Chicken egg 3 pcs.
• Melted butter 100 g
• Vegetable oil 100 g
• Flour 800-1000 g
• Dry yeast 10 g
• Sugar 1 tsp
• Salt to taste
• Imeretian cheese (or Adyghe, soaked cheese) 1 kg
• Butter 75 g
• Sour cream 1 tbsp. l.
• Yolk 1 pc.

1. In warm (not hot!) milk, add a pinch of sugar and yeast, pour a little sunflower oil (2 tablespoons), sprinkle with flour and put in a warm place for 15 minutes.
2. Add yogurt (kefir), one egg and half of the pre-sifted flour to the yeast mixture. Knead, gradually adding the cooled melted butter, salt and the remaining flour. From time to time, pour a few drops of vegetable oil into the palm of your hand so that the dough does not stick to your hands.
3. We form a ball from the dough, sprinkle with flour and let it rise for 1 hour. Knead and leave again to approach for another 1 hour.
4. Rub the cheese on coarse grater, add the egg and stir in the softened butter.
5. We divide the dough and filling into 5-6 parts. We roll each part of the dough into a cake 1 centimeter thick, lay out the filling, leaving 3-4 centimeters from the edge. We connect the edges, turn the tucks down and carefully roll out to a thickness of 1 centimeter. Lubricate khachapuri with a mixture of yolk and sour cream, prick several times with a fork. Bake for 20-30 minutes at 180-200 degrees. Brush with butter, let cool slightly and serve.

2. pkhali

Truly - Georgian dishes can also please vegetarians! Pkhali - an appetizer in the form of a pate of boiled (stewed) vegetables with nut dressing. Pkhali can be from young cabbage, green beans, eggplant, beets or beet tops, spinach. Pinch off a piece of fresh lavash, spread pkhali, put it in your mouth and close your eyes with pleasure!

Ingredients:

• Spinach leaves 500 g
• Peeled walnuts 75-100 g
• large bulb 1 PC.
• Garlic 2-3 pcs.
• cilantro 1 bunch
• Pomegranate 1 pc.
• Utskho-suneli or hops-suneli 1 tsp
• 1 st. l.
• taste
• Oil walnut optional

Cooking method

1. Rinse the spinach thoroughly and dip in a pot of boiling water for 5 minutes, discard and let drain. We squeeze.
2. walnuts, garlic, onion, grind greens in a meat grinder or in a blender. Add spices, salt and pepper. Knead. Squeezed spinach is also passed through a meat grinder. If the mass turned out to be liquidish, squeeze again.
3. Mix spinach with walnut dressing. Add some wine vinegar. Spread the resulting mass in the form of balls, sprinkle with pomegranate seeds and lightly sprinkle with walnut oil.

3. Lobio

Lobio means "beans" in Georgian. There are many varieties of lobio, differing from each other in the varieties of beans used, additional ingredients and seasonings. But without fail, onions are used in the lobio recipe, vegetable oil and wine vinegar. In addition to these basic ingredients, you can use walnuts, Imereti cheese, tomatoes, tklapi, seasoned with cilantro, celery, basil, leeks, mint, thyme, black or red pepper, Imereti saffron, cinnamon, cloves, a mixture of hops - suneli and garlic.

Ingredients:

• Beans 500 g
• large bulbs 2 pcs.
• 1 large bunch of cilantro
• Garlic 3-4 cloves
• Salt, adjika, suneli hops, ground coriander taste

Cooking method

1. Soak beans overnight in cold water. Cut 1 onion large enough, add to the beans and cook with the lid closed until the beans are ready. During this time, the onion will almost dissolve and give all its flavor. The beans should become completely soft and knead with a spoon into a paste.
2. Cut the cilantro, chop the garlic. Cut the second onion into thin half rings. Mash the beans so that some of the beans remain intact. Stirring constantly, add adjika, coriander, suneli hops, salt.
3. Then turn off the stove and immediately add the chopped herbs, onion and garlic. Stir, cover with a lid and let stand for 15-20 minutes. Serve lobio with fried pork or gomi (corn porridge).

4. Satsivi with chicken

These are pieces of chicken soaked in a delicate sauce with a tart nutty flavor. The fresher the nuts, the more tender the flavor and aroma will be. Cinnamon, cloves, Imeretian saffron fill this dish with a truly Georgian sound. Not a single Christmas table is complete without satsivi.

Ingredients:

• Chicken 1 pc.
• Peeled walnuts 500 g
• Bulb 4-5 pcs.
• Garlic 1/2 head
• 1 large bunch of cilantro
• White wine vinegar or pomegranate juice 1 st. l.
• ground coriander 1 st. l.
• Ground Imeretian saffron 1 st. l.
• Ground cinnamon on the tip of a knife
• Salt, pepper to taste
• Butter for lubrication

Cooking method

1. Boil the chicken. Strain the broth and let it cool. Finely chop the onion and sauté until translucent, about 10 minutes. Finely chop the cilantro.
2. Chop the nuts by running them through a meat grinder or using a food processor. Mix them with spices and chopped cilantro. Crush the clove buds, add to the nut mixture along with the cinnamon. Dilute the nuts with a ladle of cooled broth until gruel. Rub the garlic with salt, add to the nuts and mix.
3. Put the remaining broth (1.2-1.5 liters) back on the fire. When the broth boils, reduce the heat and, stirring constantly, gradually add the nut mass. Then bring the sauce to a boil, let it simmer for a few minutes. Add browned onions and pieces of boiled chicken fillet, let the dish boil again, add vinegar. Stir and cook for another 5 minutes.
4. Turn off, cover with a lid and let it brew. Satsivi can be served hot or cold with fresh shoti bread cooked in a special tone oven or with gomi (corn porridge).

5. Chakhokhbili

Chakhokhbili is a hot fragrant chicken stew, moderately spicy, with a bright and rich taste, as it is cooked in own juice with minimal liquid addition. The name of this dish comes from the Georgian word "hohobi", which means "pheasant". But do not be upset if you do not have a carcass of freshly shot game in your refrigerator. Feel free to use chicken.

Ingredients:

• Chicken 1.5-2 kg
• Bulb 3-4 pcs.
• large tomatoes 4 things.
• Tomato paste 2 tbsp. l.
• Fresh hot pepper 1 PC.
• Garlic 4-5 cloves
• Adjika 1 tsp
• cilantro 1 bunch
• Utskho-suneli and coriander 3/4 tsp.
• Vegetable oil approximately

Cooking method

1. We cut the chicken, cut into pieces. Finely chop the onion and sauté in a separate bowl until translucent. We spread the chicken in a saucepan with thick walls (preferably cast iron), add vegetable oil, salt and simmer over low heat under a lid for 20-30 minutes in its own juice. Add onion to chicken.
2. Cut the tomatoes into cubes and simmer for 3-4 minutes, then add there tomato paste and simmer for a few more minutes. Add tomato sauce to chicken. If there is not enough liquid in the pan, you can add a little water.
3. Cut half of the cilantro. Add adjika, cilantro, peeled and chopped to chakhokhbili hot peppers. Simmer the chicken for another 30-40 minutes. The chicken should literally disperse into fibers. Now add ucho-suneli, coriander and chopped garlic. Salt, add the remaining half a bunch of cilantro, mix, cover with a lid and turn off. Let stand 15 minutes and serve.
   

6. Kharcho

Kharcho in translation means " beef soup". Thick, burning, spicy, rich, fragrant, spicy beef soup with nuts, tkemali plums, herbs and garlic. Initially, the recipe uses beef, but you can cook kharcho from lamb and chicken.

Cooking method

• beef brisket 1 kg
• Walnuts 200 g
• Rice 1 cup
• Bulb 4-5 pcs.
• 1 large bunch of cilantro
• Parsley 1 big bunch
• Garlic 3-4 cloves
• Hot pepper 1 pc.
• Suneli hops, bay leaf taste
• Salt, freshly ground black and allspice taste
• Tklapi 2 pieces (10x10

Cooking method

1. We cut the brisket, fill it with water, bring to a boil, remove the foam and cook for 1.5 hours. At this time, soak the tklapi in water in a small bowl.
2. Coarsely chop the onion and sauté until translucent. We send the rice to the broth, bring to a boil and cook for 15 minutes. At this time, chop the garlic, cut the hot pepper. Grind nuts with a knife or pass through a meat grinder.
3. Mix pepper, nuts, garlic. Stir in a small amount of broth. We send the spicy nut mixture to the pan with the broth. We also add chopped greens. Then add tklapi (or 5-6 tablespoons of tkemali, or 1 can (450 grams) of mashed tomatoes), salt, pepper, bay leaf, let it boil for 10-15 minutes and turn it off.

7. Khinkali

"Bags" made of elastic thin dough with spicy and juicy meat filling. Do not offend Georgians by comparing them with our dumplings. And God forbid you use a fork and knife! Khinkali is eaten only with hands! We tilt the khinkali a little, bite the dough, drink the hot broth, making characteristic sounds, then add a simple garlic sauce (finely chopped garlic with water) or satsebeli into the hole with a spoon and already enjoy the filling ... Leave the tail on the plate. By the number of such tails, the weakest eater is determined. Don't lose face!

Ingredients:

• Wheat flour 500 g
• Water 300 ml
• Mixed minced meat (fatty pork + beef) 500 g
• Bulb 2 large
• Garlic 2-3 cloves
• cilantro 1 bunch
• Salt to taste

Cooking method

1. First we prepare the minced meat. Add chopped onion and garlic to the meat. Then, little by little, we mix water into the minced meat: as much as the minced meat can take. For 500 grams of minced meat, we need about 100-150 milliliters of water. Then add finely chopped cilantro.
2. Knead the dough from flour, salt and 150 grams of flour. Roll out the dough. In the middle of each sheet of dough, put 1 heaping tablespoon of minced meat (stir the minced meat again before laying it out).
3. We collect the edges of the dough with an accordion as tightly as possible. The more folds you get, the better. Ideally, there should be 19.
4. We tear off the excess dough from above and put the khinkali on a cutting board, lightly sprinkled with flour. We lower the khinkali into boiling water (broth) and wait for them to emerge. Cook for another 2-3 minutes and take out. Place on a platter and sprinkle with freshly ground pepper.
   

8. Ajapsandali

Lilac glossy eggplants, pot-bellied red bell peppers, juicy carrots, sugar tomatoes, onions, garlic, fragrant herbs and spices - all these colors and flavors are intertwined in one dish called ajapsandali. Vegetables for ajapsandali are stewed in a large cast-iron cauldron without adding water, and it is especially tasty the next day.

Ingredients:

• Eggplant 1 kg
• Tomatoes 500 g
• Sweet pepper 500 g
• Onion 250 g
• Carrot 250 g
• Hot green pepper 1 pod
• Garlic 1 head
• cilantro, parsley, basil 1 bunch
• Utskho-suneli (hops-suneli) 2 tsp
• Imeretian saffron 1/2 tsp
• Salt, freshly ground black pepper taste
• Vegetable oil approximately

When it comes to Georgian dishes, the first thing that visits our subconscious is the piquant taste, the aroma of wonderful spices and the unique cooking technology. Georgians have a special, reverent relationship with food. This is probably why the recipes for their preparation are so much in demand in the vastness of the entire CIS and abroad. Particularly popular in Georgian cuisines are poultry dishes, in particular chicken. In Georgia, this bird is not only loved, but they also know a lot about it. Perhaps the most popular are tobacco chickens with fragrant and hot sauce, chakhokhbili, satsivi and other masterpieces of Georgian cuisine, which are rightfully considered traditional.

If a Georgian chooses a chicken, then the first thing he does is examine its skin. It should not be damaged, bruised and wet. The skin of the chicken should only be damp - this indicates that it has not been thawed, but only cooled. Accordingly, the bird is fresh and quite suitable for preparing the most unique recipes of their cuisine. In our section, we will now introduce you to some Georgian chicken cooking technologies that every housewife can cook in her kitchen today.

Recipe 1: Georgian Chicken (“Obidunduli”)

Required Ingredients:

- fresh chicken - 1 pc.;

- bow - 2 pcs.;

- tomatoes - 300 g;

- eggplant - 300 g;

- melted butter - 100 g;

- dill, cilantro and parsley - herbs, salt, pepper and water.

Cooking method:

First, cut the washed chicken into portions. We pour melted butter into a saucepan and gently fry the prepared pieces of meat on all sides. Pour water into the saucepan to completely cover the meat. Cover the saucepan with a lid and cook the meat over medium heat until half cooked.

While the meat is cooking in a saucepan, peel the onion and eggplant. Cut into cubes and send to a frying pan to fry in oil. Season with salt, pepper, you can add a little adjika to them, and simmer until the eggplant is fully cooked. Cut the tomato into slices and 5 minutes before the end of the process, lower them to the eggplant. Let's taste it.

We lift the lid of the stewpan with meat, check the meat for readiness. Add salt and pepper to the meat to taste, and at the end of the process, chopped cilantro.

Put the meat in Georgian on a beautiful plate, pour over it with eggplant and tomato sauce. Sprinkle the dish on top with chopped herbs.

Recipe 2: Georgian Chicken Stuffed with Mushrooms and Noodles

Required Ingredients:

- chicken with giblets - 1 pc.;

- bow - 1 pc.;

- noodles - 150 g;

– dried Forest mushrooms- a handful of;

- butter - 50 g; cheese - 50-75 g;

- dried Georgian spices.

- to lubricate the bird, we will prepare more salt, pepper and butter.

Cooking method:

First, steam the mushrooms in a saucer by pouring them with water at room temperature. While we prepare the chicken, they will acquire the state we need. We clean the chicken, remove the remaining moss on the skin, gut it, and put the giblets (liver, heart, navel) separately on a plate. Wash it well, dry it inside and out with a towel and rub it with a mixture of salt and pepper, as well as spices inside. Outside until we rub.

Boil the noodles in salted water, put them in a colander and let the water drain. Peel the onion and cut it into small cubes. Heat the oil in a frying pan and sauté the onion over low heat. Finely chop the chicken giblets and add to the onion. Cut the swollen mushrooms into strips or cubes and add to the giblets, mix well and continue to fry for another 3 minutes. Then add some water, season with spices and let it stew a little more. On the large side of the grater, grate the cheese and add to the pan, mix and after 1 minute add the boiled noodles. Remove from the stove and let the filling cool down.

We fill the chicken with prepared minced meat, and sew the hole with a thread. We combine the oil with spices and salt and rub the bird on the outside. The bird is ready for further cooking.

Option 1. We wrap the bird in foil and send it to the oven to bake for 1.5 hours at a temperature of 180 * C.

Option 2. Pour vegetable oil into the cauldron, lower the chicken there, and fry it for 1.5 hours, periodically pouring broth into the cauldron.

Any of the cooking options is perfect for a delicious and hearty lunch or dinner, as well as for a festive feast, which Georgia is so rich in.

Recipe 3: Georgian Chicken in Milk and Cheese

Required Ingredients:

- chicken - 1.2 kg;

- bow - 3 pcs.;

- milk - 1 l;

- peppermint - 2 bunches;

- saffron - 0.5 tsp;

- Mozzarella cheese - 0.5 kg; salt and pepper.

Cooking method:

First, wash the bird and cut it into portions.

On a cutting board, chop the onion and chop the fresh peppermint. Pour a little into the saucepan olive oil and put the chicken pieces in there along with the onions. Simmer over low heat under a lid until tender. Add salt and pepper. When the meat is cooked, add a liter of milk, add saffron and chopped mint. Bring to a boil and continue cooking for another 10 minutes. Turn off the fire, but do not remove the pan from the stove. Chop the mozzarella cheese into small pieces with your hands and send to the chicken. Stir with a spatula, close the lid and leave for another 5-7 minutes. After this time, we taste the sauce, add salt if necessary, and we can serve our Georgian chicken to the table.

Recipe 4: Georgian Chicken - Chakhokhbili

And of course, how not to mention chakhokhbili.

Required Ingredients:

— chicken thighs- 4 things.;

- tomatoes - 3 pcs.;

- bow - 2 pcs.;

- garlic cloves - 3 pcs.;

- bay leaves - 3 pcs.;

- ucho-suneli, hops-suneli, salt - 0.5 tsp each;

- vegetable oil - 3 tbsp.

Cooking method:

First, remove the bones from the chicken thighs. Wash the meat and cut it into portions. Cut the onion into rings and fry it in sunflower oil. In another pan, fry the pieces of meat without adding oil. To do this, it is good to use a frying pan with a non-stick coating. When it forms on meat golden crust on both sides, put the fried onions on it.

Grate the tomatoes into a bowl and add the garlic cloves passed through the press to them. Season with spices and salt and mix well. Pour meat and onion cooked tomato sauce and add bay leaves. Cover the pan with a lid and simmer the meat with the sauce over medium heat for another 15 minutes.

Pour the finished "chakhokhbili" into plates and serve with bread. Georgians eat meat with a fork, but in the sauce they dip, in principle, pita bread. In our case, it will be bread.

— Georgian cuisine is a piquant taste. Therefore, when cooking, be careful with pepper. Do not overdo it. Always add pepper at the end of the process, because many Georgian spices are hot on their own.

Georgian cuisine has a very long history. Its beginnings appeared in the II millennium BC. e. And the recipes invented by local chefs have long turned into international ones. Next, consider how to cook the most popular chicken cuisines.

chicken tobacco

This famous dish is prepared from a small bird carcass, the weight of which does not exceed 800 g. It has a pleasant slightly spicy taste, a crispy fried crust and a pronounced garlic aroma. IN classic version it is made in a special frying pan under pressure. To treat your family with this Georgian chicken dish, you will need:

• 1 chicken weighing 700-800 g.
• 1 lemon.
• 4 cloves of garlic.
• Salt, ground pepper, butter and suneli hops.

The washed chicken is cut along the sternum, flattened and beaten with a kitchen mallet. The carcass processed in this way is marinated in a mixture of spice salt, garlic and lemon juice and briefly removed to the side. Not earlier than an hour later, the bird is laid out in a heated frying pan, greased with melted butter, pressed with a press and fried for twenty minutes on each side. Served with roasted chicken garlic sauce or adjika. And fresh vegetables are considered the best side dish for it.

Chanakhi

This chicken is served in portioned pots in which the bird is stewed with vegetables and spices. Traditionally, it contains eggplant, tomatoes, potatoes and onions. All of them are laid out in layers and languish in the oven. To prepare chanakhi you will need:

• 1 chicken fillet.
• 2 blue ones.
• 3 potatoes.
• 2 tomatoes.
• 2 cloves of garlic.
• 1 bulb.
• Salt, water, herbs and spices.

Preparing this Georgian chicken dish is very simple. The washed and chopped fillet is laid out in ceramic pots and covered with chopped onions, potato cubes and eggplant slices. All this is seasoned with spices, flavored with crushed garlic, salted and poured with a small amount of water. At the next stage, the contents of the pots are supplemented with tomato pulp and baked at 170 0 C. Before serving, the chanakhi are sprinkled with chopped herbs.

Chikhirtma

This thick first course is not in vain considered the pride of Georgian cuisine. It is cooked in poultry broth with the addition of egg and flour dressing. To cook chicken chikhirtma for dinner, you will need:

• 2.5 liters of drinking water.
• 500 g chicken.
• 3 eggs.
• 1 lemon.
• 2.5 st. l. cornmeal.
• Salt, cilantro and vegetable oil.

You need to start cooking chikhirtma from chicken by processing poultry. It is cut into pieces, washed, poured with cool water and boiled until cooked, not being lazy to remove the resulting foam and not forgetting to salt it. As soon as the meat becomes soft, it is removed from the pan, separated from the bones and cut into medium-sized pieces. The broth itself is supplemented with chopped fried onions and seasoned with toasted flour diluted in a small amount of hot broth. After boiling again, eggs beaten with lemon juice are introduced into a common dish. All this is mixed and after a couple of minutes removed from the stove. Sprinkle each serving with cilantro before serving.

Shkmeruli

Georgian cuisine is rich different dishes from poultry meat. One of the best examples of such treats is chicken in garlic milk sauce, the taste of which will not leave indifferent even the most demanding eaters. To prepare it you will need:

• 1 bird carcass.
• 1 head of garlic.
• 1 tsp hops-suneli.
• 500 ml of milk.
• Salt, vegetable oil and ground pepper.

The washed carcass is cut along the sternum, opened like a book and lightly beaten. The bird treated in this way is salted, peppered and fried in an oiled cast-iron skillet. When it is browned, it is cut into portions, poured with a sauce made from milk, garlic and suneli hops, and then sent to a heated oven. In fifteen minutes the dish will be completely ready for use. It is served with a slice of fresh bread.

Satsivi

Connoisseurs of Georgian cuisine should pay attention to one more original recipe. Satsivi from chicken with walnuts has no analogues in world cuisine and enjoys unprecedented popularity far beyond the borders of its historical homeland. To prepare it, you will need:

• 500 g onions.
• 800 g of peeled nuts.
• 1.8 kg of chicken.
• 25 g hops-suneli.
• 1 liter of broth.
• 25 ml pomegranate juice.
• 7 cloves of garlic.
• Salt and cilantro.

The washed chicken is separated from the skin and bones, and then cut into pieces and baked until lightly browned. As soon as the meat is ready, it is transferred to a thick-bottomed pan and supplemented with sautéed onions. All this is poured with a sauce made from crushed nuts, crushed garlic, suneli hops and hot broth, and brought to a boil. Practically ready meal supplement with pomegranate juice and insist under the lid for at least four hours. Sprinkle with chopped cilantro before serving.

Shanks in mustard marinade

Appetizing Georgian-style chicken legs are harmoniously combined with fresh vegetables and herbs. Thanks to the golden crispy crust, they have a very presentable appearance and are not ashamed to put on festive table. To prepare them you will need:

• 12 chicken drumsticks.
• 6 peas of allspice.
• 2 tbsp. l. Dijon mustard.
• 2 tbsp. l. olive oil.
• 1.5 st. l. hops-suneli.
• 1 tsp salt.
• ¼ cup apple cider vinegar.

Washed and dried legs are put in a deep bowl. A marinade consisting of salt, spices, mustard, olive oil and apple cider vinegar is also sent there. Everything is gently mixed and left for a couple of hours. At the end of the indicated time, the drumsticks are sent to a baking sheet and baked at a standard temperature for about thirty minutes.

Kharcho

This fragrant and spicy chicken soup with nuts will definitely find its fans among lovers of thick first courses. To prepare it, you will need:

• 500 g poultry meat (without skin and bones).
• 1 bulb.
• 4 cloves of garlic.
• 2 laurels.
• 3 art. l. rice.
• 3 art. l. tkemali.
• 3 art. l. peeled walnuts.
• 1 st. l. hops-suneli.
• 1 st. l. paprika.
• 1 tsp dry hot pepper.
• Salt, water, cilantro and vegetable oil.

Having dealt with the composition, you need to figure out how to cook a delicious chicken kharcho soup. The washed meat is poured with two liters of water, brought to a boil and cooked over low heat, not being lazy to remove the resulting foam. As soon as it is ready, it is salted and supplemented with washed rice. Fifteen minutes later, onions fried with garlic, spices and tkemali are sent to a common pan. Chopped nuts are poured there. All this is boiled for a few more minutes, and then removed from the stove and sprinkled with cilantro. The finished soup is briefly insisted under the lid and only then poured into plates.

Kuchmachi

This is one of the most popular Georgian snack foods. Kuchmachi is made from a large number of bird giblets and spices. And the presence of good red wine gives it a special sophistication. To make it on my own savory treat, you will need:

• 500 g chicken hearts.
• 500 g stomachs.
• 500 g of liver.
• 150 ml red wine.
• 5 bulbs.
• 4 cloves of garlic.
• 1 pod of hot pepper.
• 2 tsp hops-suneli.
• 1 tsp coriander.
• 1 tsp dry basil.
• Salt, vegetable oil, water, cilantro and pomegranate seeds.

The washed offal is cut into medium-sized pieces and fried in a greased frying pan. As soon as they are browned, they are salted, seasoned, poured with a mixture of 50 ml of wine and 100 ml of water. All this is simmered over moderate heat until the liquid has completely evaporated. At the next stage, the contents of the pan are combined with chopped onions, fried with crushed garlic, crushed peppers, crushed nuts and the remaining wine. Practically ready kuchmachi are warmed up for a short time on the included stove, sprinkled with cilantro and pomegranate seeds.

Bozartma

This thick, rich dish is a cross between a poultry in sauce and a regular soup. It is served on special occasions and eaten only hot. To prepare it you will need:

• 500 g chicken breast.
• 150 ml pomegranate juice.
• 3 tomatoes.
• 3 bulbs.
• 2 cloves of garlic.
• 1 tsp red pepper.
• 1 tsp dry mint.
• 1 tsp ucho-suneli.
• Orange juice.
• Salt, cilantro, saffron, parsley, peppercorns and water.

The washed chicken is put in a saucepan and poured orange juice. All this is supplemented with lavrushka, salt and peppercorns. Not earlier than an hour later, the marinated meat is thrown into a colander, and then boiled in boiling water seasoned with spices. After about twenty minutes, the meat is removed from the broth, cut and fried in a greased pan. The browned pieces are sent to a plate, and peeled tomatoes, sautéed onions and chopped cilantro are alternately added to the vacant place. A few minutes later, all this is diluted with pomegranate sauce, flavored with garlic and saffron. Pieces of chicken are laid out in the sauce obtained in this way and stewed for a short time on the weakest fire.

Chakhokhbili

This world-famous oriental dish consists of pieces of poultry meat stewed with a wide range of vegetables and spices. It has an extremely pleasant taste and a well-perceived spicy aroma. A step-by-step Georgian chicken chakhokhbili recipe will be discussed a little later, but for now, let's find out what products are needed to reproduce it. In this case, you will need:

• 300 g meaty bell pepper.
• 400 g ripe tomatoes.
• 200 g onions.
• 100 ml of good dry wine.
• 3 cloves of garlic.
• ½ tsp hops-suneli.
• ½ tsp crushed red pepper.
• Salt, butter and herbs.

Georgian chicken chakhokhbili step by step recipe

To prepare this delicious and rich dish without any problems, you need to strictly follow the recommendations below.

Action algorithm:

Step #1. The washed and dried chicken is cut into pieces and fried in butter.

Step #2. As soon as it is browned, it is supplemented with passivated onion half rings and thermally processed sweet pepper.

Step #3. Almost immediately, peeled and diced tomatoes are sent there.

Step number 4. All this is salted, poured with wine and cooked over high heat.

Step number 5. Five minutes later, gas is screwed under the pan, and the container itself is covered with a lid.

Step number 6. A little less than half an hour later, the contents of the dishes are seasoned with chopped herbs, crushed garlic, suneli hops and red pepper. All this is gently mixed and stewed over low heat.

After about ten minutes, the dish is removed from the stove and infused for a short time in a closed pan. For piquancy, saffron can be added to chakhokhbili. And to make it spicier, ground red pepper is replaced with fresh. A ready-made Georgian dish is served hot with freshly baked homemade bread.

Georgian dishes are distinguished by their spiciness and special aroma of herbs and spices. Georgian chicken can be cooked in many ways: this and delicious soups, and a juicy second, and even cold appetizer. Such dishes will be a great decoration for any table.

For cooking traditional Georgian chicken, it is recommended to take a chicken carcass.

Required products:

• 1 chicken;
• 2 garlic cloves;
• red and black pepper;
• seasoning hops-suneli;
• olive oil;
• salt to taste.

Step by step recipe:

1. Cut the chicken lengthwise and open it so that it becomes as thin as possible.
2. Beat the meat with a hammer, rub with garlic, salt and spices. Leave to marinate for 3 hours.
3. Brush the carcass with oil and place on a baking sheet. It is convenient to use the grill, but you can also bake in a conventional oven. In this case, you need to put a weight on top of the chicken, for example, a pot of water.
4. Bake at 180 degrees for 40 minutes.
5. When serving, you can moisten the carcass with lemon juice and decorate with herbs or pomegranate seeds.

Chikhirtma - step by step cooking

Chikhirtma is a light soup based on chicken broth with the addition of flour, spices and an acidic component, which can be used as lemon or vinegar. For the broth, it is better to take the fattest parts of the chicken or the whole carcass.

We will need:

• half a chicken carcass;
• 1 head of onion;
• 2 eggs:
• 3 art. l. flour;
• 1 lemon;
• a bunch of cilantro;
• 0.5 tsp dried mint;
• 0.5 tsp saffron
• salt and pepper to taste.

We prepare in this way:

1. Rinse the chicken and put to boil for 40 minutes. Salt the broth.
2. Squeeze out lemon juice and mix well with eggs.
3. Peel the onion and chop finely.
4. Chop the cilantro.
5. Fry the flour in a hot pan.
6. Chop the onion and herbs. Saute 3 minutes.
7. Add half a glass of broth to the fried flour and mix until the lumps disappear.
8. Pour the resulting mixture into the remaining broth. Add green onions to it. Boil 5 minutes.
9. Stirring constantly, pour into soup. egg mixture. Eggs should not curl.
10. Season with saffron and serve.

Georgian satsivi

Georgian chicken satsivi diversifies your daily menu. It is easy to prepare, very satisfying and has an original taste. It is recommended to use the fattest chicken or turkey.

Products:

• 1 medium chicken;
• 2 onion turnips;
• 300 g of walnut kernels;
• 1 st. l. wine vinegar;
• 3 cloves of garlic;
• 0.5 tsp saffron
• 2 tsp ucho-suneli (hops-suneli can be replaced);
• a pinch of nutmeg;
• 20 g butter:
• dried herbs;
• a mixture of peppers to taste;
• salt.

Step by step recipe:

1. Wash the chicken and put to cook on low heat for 40-50 minutes.
2. Onion cut into cubes and stew in a pan. So that it does not turn out dry, add melted butter and a couple of tablespoons of broth.
3. Pass the garlic through a press and mix with walnuts. Ceiling in a mortar.
4. Combine the onion with the garlic-nut mixture, ceiling. Gradually add all the spices and herbs, stirring constantly. If the mixture becomes too dry, dilute with broth.
5. After grinding all the ingredients, add a little more chicken broth and put on fire. Cook the mixture, stirring, for 5 minutes. Leave to cool at room temperature.
6. Cut the boiled chicken into pieces, remove the skin and bones. Pour in the sauce.
7. Serve chilled.

With walnuts

Simple diet dish, quick to prepare and great in taste. Seasonings can be added as desired.

• 500 g chicken breast;
• 300 g of peeled walnuts;
• 250 g sour cream;
• a pinch of suneli hops;
• salt to taste.

1. Cut the chicken fillet into small pieces and place in a heated pan.
2. Chop nuts and add to chicken. Fry over medium heat for 15 minutes.
3. Add salt, spices, sour cream and half a glass of water. Mix thoroughly and simmer for 20-30 minutes.

Georgian chicken soup

The classic recipe for Georgian chicken soup implies a must the presence of walnuts and seasonings in the soup, such as saffron and suneli hops.

We will need:

• 500 g chicken thighs;
• 0.5 cups of rice;
• 200 g of peeled walnuts;
• 0.5 tsp saffron
• a pinch of suneli hops;
• greens (cilantro, parsley);
• salt to taste.

Recipe step by step:

1. Rinse the thighs, pour cold water and put to boil over low heat.
2. When water boils, add rice and cook for 30 minutes.
3. Remove the chicken, separate the meat from the bones, cut into small pieces and return to the pan.
4. Crush nuts with a wide knife.
5. Add nuts, spices and salt to the soup, cook for another 10-15 minutes.
6. Serve with greens.

How to cook chicken chakhokhbili

An excellent option for a full meal is Georgian chicken chakhokhbili. This dish is a chicken stewed in a sauce of ripe vegetables with the addition of traditional Georgian spices.

Ingredients:

• 1 chicken;
• 1 turnip;
• 4 medium tomatoes;
• 3 cloves of garlic;
• 2 tbsp. l. tomato paste;
• 100 ml of red wine;
• 1 tsp dried basil;
• a pinch of suneli hops;
• salt to taste.

1. Cut the chicken into small pieces, rinse. Fry over moderate heat for 15 minutes.
2. Finely chop the onion and add to the chicken. Turn down the fire.
3. Wash and chop the tomatoes, put in a pan. Cook another 20 minutes.
4. Chop the garlic.
5. Add tomato paste, garlic, wine and seasonings.
6. Simmer for 5-10 minutes and serve.

Cooking a dish of Georgian cuisine - Shkmeruli

Shkmeruli is chicken in a delicate sauce made from fresh milk and garlic. For cooking, it is better to choose a pan with thick walls.

Required products:

• 1 chicken;
• 4 cloves of garlic;
• 300 ml of milk;
• seasonings to taste;
• sunflower oil;
• salt.

Cooking:

1. Grate the chicken with salt and spices, brush with oil. Let it brew for 30 minutes.
2. Bake the chicken in the oven for 30-40 minutes at 190°C.
3. Rub the garlic on a grater, mix with milk and spices. While stirring, bring to a boil.
4. Put the carcass in a pan with thick walls, after dividing it into parts. Pour in the sauce.
5. Simmer over medium heat for another 3-5 minutes.

Chicken in garlic cream sauce

Chicken cooked in a creamy garlic sauce is very tender and soft.

If you want to make more sauce, increase the amount of water and flour in the recipe.

Required products:

• 500 g chicken fillet;
• 250 mg sour cream;
• 2 tbsp. l. flour;
• 2 cloves of garlic;
• seasonings and salt to taste.

Step by step recipe:

1. Cut the fillet into small pieces and put in a heated pan. Fry for 10-15 minutes.
2. Add sour cream and 200 ml of water to the chicken. Simmer over medium heat for 10 minutes.
3. Salt and season the chicken.
4. Add minced garlic and flour, mixing in gently to prevent lumps.
5. Simmer over low heat for another 10-15 minutes.

Chicken cooked according to recipes from sunny Georgia will surely please you with its taste. The main secrets of cooking are simple: you need to put only ripe vegetables in dishes, do not spare seasonings and walnuts, and most importantly - cook with soul.

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