When it comes to dishes of Georgian cuisine, the first thing that our subconscious mind attends is the savory taste, aroma of fine spices and unique cooking technology. Georgians have a special, reverent attitude to food. Probably, therefore, the recipes for their preparation are so much in demand in the open spaces of the entire CIS and beyond its borders. Especially popular in Georgian kitchens are dishes from poultry, in particular from chicken. In Georgia, this bird is not only loved, but also knows a lot about it. Perhaps the most popular are chickens of tobacco with a fragrant and spicy sauce, chakhokhbili, satsivi and other masterpieces of Georgian cuisine, which are considered to be traditional.
If a Georgian chooses a chicken, then first of all he examines its skin. It should not be damaged, bruised and wet. Chicken skin should only be wet - this indicates that it was not 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-style chicken cooking technologies that every hostess in her kitchen can cook today.
Recipe 1: Georgian Chicken (“Offenduly”)
- Fresh chicken - 1 pc .;
- onions - 2 pcs .;
- tomatoes - 300 g;
- Eggplant - 300 g;
- ghee - 100 g;
- dill, cilantro and parsley - greens, salt, pepper and water.
First, the washed chicken cut into portions. In a skillet, we pour the ghee and gently fry the prepared cuts of meat from all sides. Add some water to the stewpan so that it covers the meat completely. We will cover the saucepan with a lid and cook the meat on medium heat until half cooked. While the meat is cooked in a skillet, clean the onions and eggplants. Cut into cubes and send to the pan fry in butter. Season with salt, pepper, you can add a little adzhika to them, and simmer until eggplant is completely cooked. Cut the tomato into slices and 5 minutes before the end of the process, drop them to the eggplants. We taste it.
Raise the lid of the saucepan with the meat, check the readiness of the meat. Add salt and pepper to meat to taste and at the end of the process, chopped cilantro.
Lay the Georgian meat on a beautiful plate, pour it with eggplant and tomato sauce. Dish sprinkle with chopped herbs.
Recipe 2: Georgian chicken stuffed with mushrooms and noodles
- chicken with giblets - 1 pc .;
- Onions - 1 pc .;
- noodles - 150 g;
- dried forest mushrooms - a handful;
- butter - 50 g; cheese - 50-75 g;
- dried Georgian spices.
- to lubricate the birds prepare more salt, pepper and butter.
First, we steam out the mushrooms in a saucer, fill them with water at room temperature. As long as we prepare the chicken, they will acquire the state we need. We clean the chicken, remove the remaining moss on the skin, vypotroshim, and the giblets (liver, heart, navel) separately put on a plate. Wash well, dry the towel inside and outside and rub it with a mixture of salt and pepper, as well as spices inside. Outside, not yet rubbed.
In salted water, boil the noodles, overturn on a colander and let drain water. Peel the onion and cut it into small cubes. Heat the oil in a skillet and let the onion boil over low heat. Finely chop chicken giblets and add to onions. Swollen mushrooms cut into strips or cubes and add to the giblets, mix well and continue to fry for another 3 minutes. Then pour some water, season with spices and let it stew a little more. On the coarse side of the grater, rub the cheese and add to the pan, mix and add the boiled noodles after 1 minute. Remove from heat and let cool stuffing. Fill the prepared chicken with minced meat and sew up the hole. Combine the oil with spices and salt and rub the bird outside. The bird is ready for further cooking.
Option 1. 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, dip the chicken in there, and fry it for 1.5 hours, periodically adding broth to the cauldron.
Any of the cooking options is perfect for a tasty and satisfying lunch or dinner, as well as for a festive feast, which Georgia is so rich with.
Recipe 3: Georgian chicken in milk and cheese
- chicken - 1.2 kg .;
- onions - 3 pcs .;
- milk - 1 l;
- peppermint - 2 bunches;
- Saffron - 0.5 tsp;
- Mozzarella cheese - 0.5 kg; salt and pepper.
First, wash the bird and divide it into portions.
On the chopping board, chop the onion and chop the fresh peppermint. Pour a little olive oil into a saucepan and drop the chicken pieces with the onions. Simmer on a low heat under the lid until done. Add salt and pepper. When the meat is cooked, add a liter of milk, add the 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. Hands crumble the mozzarella cheese into small pieces 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, dosol if necessary, and we can serve our chicken to the table in Georgian.
Recipe 4: Georgian Chicken - “Chakhokhbili”
And of course, how not to mention chakhokhbili.
- chicken thighs - 4 pcs .;
- tomatoes - 3 pcs .; - onions - 2 pcs .;
- garlic cloves - 3 pcs .;
- bay leaves - 3 pcs .;
- Utsho-suneli, hops-suneli, salt - 0.5 tsp;
- vegetable oil - 3 tbsp.
First, remove the seed from the chicken thighs. Wash the meat and slice it into portions. Onion cut into rings and fry it in sunflower oil. In another skillet, fry pieces of meat without adding oil. For this, it is good to use a frying pan with a non-stick coating. When a golden crust is formed on the meat on both sides, put the fried onion on it.
Grate the tomatoes in a bowl and add garlic cloves passed through the press. Season with spices and salt and mix well. Fill the meat and onions with cooked tomato sauce and add bay leaves. Cover the pan with a lid and simmer the meat over medium heat for another 15 minutes.
Finished “chakhokhbili” poured into plates and served with bread. Georgians eat meat with a fork, but, in principle, pita bread is dipped in a sauce. In our case it will be bread.
Georgian chicken - secrets and useful tips from the best chefs
- Georgian cuisine is a savory taste. Therefore, when cooking dishes carefully with pepper. Do not overdo it. Always add pepper at the end of the process, because many Georgian spices are hot on their own.