Georgian chicken

Georgian cuisine has many recipes for savory and fragrant chicken dishes. What immediately comes to mind is the delicious crispy tapaka chicken, which in Russian times was on the menu of virtually every restaurant. Chicken fried in a special frying pan until crispy, salted and peppered and served with garlic dressing and tkemali. Indescribably simple and delicious. Chicken in Georgia is prepared using various methods: fried, boiled, stewed. Georgian chicken comes out indescribably tasty and fragrant.

Before you cook chicken in Georgian style, you need to purchase a tasty and proper bird. The best option is homemade chicken or free-range chicken. It is better to give preference to the freshest poultry over frozen, domestic (with yellowish skin), grain-fed, or factory-fed. New chickens should have smooth, soft skin, without feathers or bruises. If you buy frozen poultry, make sure it has not been thawed. Choose the freshest whole bird that is plump and has meaty breasts. Meaty birds are the best buy because you pay for the least amount of bone per pound. The dressed bird must also be well-fed. The bird's skin must be smooth, moisturized and free of bruises. The ends of the bones should be pinkish-white.

Skin color can vary from creamy white to yellowish; it depends on the bird’s diet and breed and does not affect taste.

What distinguishes Georgian cuisine recipes from other recipes. Naturally, the presence of various spices and herbs. Walnuts are often used in dishes; it’s hard to imagine Georgian cuisine without them. We have collected for you the most delicious Georgian chicken recipes for every taste and smell.

Georgian chicken – shkmeruli

According to one legend, shkmeruli was invented by a court cook named Glovery. At one point, one of the rulers for whom he worked complained that he was tired of the fact that he was cooked only chicken for lunch every day, and he wanted to try something new and tasty. But the fact is that the cooks did not have any other goods, and after thinking a little, he decided to outwit the ruler and cook the chicken again. To do this, he fried the chicken until crispy, and then stewed it in a sauce made from milk, garlic and spicy herbs. I really liked the dish and it was right at home; it also found its place in Georgian cuisine.

Ingredients:

chicken 1 pc.
milk 100 ml
water 80 ml
garlic 1 head
salt to taste
vegetable oil 30 ml

Production method: Cut the chicken along the breastbone and flatten it on the table, lightly beating it like tapaka chicken.
Rub with black and reddish hot pepper, then with plenty of salt. Leave for 30 minutes. Then heat a cast iron frying pan (or tapa), add butter. Place the chicken skin side up and fry over medium heat for 25 minutes under pressure. Place the finished chicken on a board, let it rest for a while and cut into portions. To make the sauce, peel and chop the garlic.
Strain the fat from the pan in which the chicken was fried. Pour it into a clean frying pan, add the other half of the butter and garlic. Fry for 5 minutes, then pour in milk and salt. Place the chicken in a frying pan, pour in the sauce and place on the stove. When the sauce starts to boil, the dish is ready. Shkmeruli is served to the table in a frying pan with the freshest bread, sprinkled with the freshest chopped herbs.
Georgian chicken: borani with beans

Ingredients:

chicken 1 pc.
green beans 1/2 kg.
onions 2 pcs.
cilantro, basil and parsley 1 bunch each
sugar 2 tsp.
salt
ground cinnamon
cloves 2 buds
dark ground pepper
allspice
vegetable oil
butter
matsoni

Production method: Cut off the ends of the bean pods, remove the veins and cut in half.
Wash the greens, dry them, chop finely. Peel the onion and chop it into small cubes. The chicken needs to be washed, cut along the breast and flattened. Salt and pepper the chicken. Heat vegetable oil in a frying pan, place the chicken back down, cover with a plate and press down. Fry for 10 minutes, then turn the chicken over and continue frying, then lower the temperature and cook the chicken until cooked. Boil the beans until tender, drain the water. Heat butter in a frying pan, add beans, add salt, sugar and spices, finely chopped onion and herbs, stirring and simmer for about 15 minutes over medium heat. Now all that remains is to serve the dish to the table. To do this, place the beans on a plate, pieces of chicken and the remaining beans on the beans. Pour matsoni over the top of the dish and serve.
Georgian chicken – chakhokhbili

Ingredients:

chicken 1.2 kg.
onions 5 pcs.
tomatoes 800 g.
sweet pepper 250 g.
butter 1 tbsp. l.
parsley 1/2 bunch
cilantro 1/2 bunch
hops-suneli 1 tsp.
hot pepper 1 pod
garlic 2 cloves
salt 1.5 tsp.
dark ground pepper

Production method: Cut the chicken into portions and dry. Fry in a dry frying pan without oil over high heat until golden brown. Transfer the chicken with its roda juices to a stewing dish. Cut the onions into half rings, sweet peppers into strips, and tomatoes into cubes. Add butter to the chicken fat in a frying pan and fry the onion until lightly browned. Transfer it to the chicken. Add sweet peppers and tomatoes there too. Salt and add hot pepper. Cover the pan with a lid and simmer for 30 minutes. During the cooking process, the vegetables will release a lot of juice, which will completely cover the chicken. Add suneli hops and pepper to taste. Simmer for another 10 minutes. At the end, season the chakhokhbili with herbs and garlic.

Georgian chicken - 8 delicious recipes

Georgian dishes are distinguished by their spiciness and the special smell of herbs and spices. Georgian chicken can be prepared in a variety of ways: it’s a delicious soup, a juicy main dish, and even a cool appetizer. Such dishes will be a good decoration for any table.

Regular Georgian chicken recipe

To make classic Georgian chicken, it is recommended to take a chicken carcass.

1 chicken;
2 garlic cloves;
reddish and dark peppers;
khmeli-suneli seasoning;
olive oil;
salt to taste.

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

Chikhirtma - step-by-step production

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

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

We prepare it this way:

Wash the chicken and cook for 40 minutes. Salt the broth.
Squeeze lemon juice and mix well with eggs.
Peel the onion and chop finely.
Chop the cilantro.
Fry the flour in a hot frying pan.
Chop the onion and herbs. Sauté for 3 minutes.
Add half a glass of broth to the fried flour and stir until the lumps disappear.
Pour the resulting mixture into the remaining broth. Add onions and herbs there. Cook for 5 minutes.
Stirring continuously, pour the egg mixture into the soup. The testicles should not curl.
Season with saffron and serve.

Georgian satsivi

Georgian chicken satsivi will diversify your everyday menu. It is easy to make, very filling and has a unique taste. It is recommended to use fattier chicken or turkey.

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

Rinse the chicken and cook over low heat for 40–50 minutes.
Cut the onion into cubes and simmer in a frying pan. To prevent it from coming out dry, add melted butter and a couple of tablespoons of broth.
Pass the garlic through a press and mix with walnuts. Grind in a mortar.
Combine the onion with the garlic-nut mixture and crush. Add all the spices and herbs evenly, stirring constantly. If the mixture becomes very dry, dilute with broth.
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.
Take the boiled chicken into pieces, remove the skin and bones. Pour over the sauce.
Serve the dish chilled.

With walnuts

An ordinary dietary dish, quick to make and good in taste. Seasonings can be added as desired.

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

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

Georgian chicken soup

The traditional recipe for Georgian chicken soup requires the indispensable presence of walnuts and seasonings such as saffron and suneli hops in the soup.

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

Wash the thighs, add cool water and cook over low heat.
When the water boils, add rice and cook for 30 minutes.
Remove the chicken, separate the meat from the bones, cut into small pieces and return to the pan.
Crush the nuts with a wide knife.
Add nuts, spices and salt to the soup, cook for another 10–15 minutes.
Serve with greens.

How to cook chicken chakhokhbili

A good option for a real lunch is Georgian chicken chakhokhbili. This dish consists of chicken stewed in a sauce made from mature vegetables with the addition of regular Georgian seasonings.

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

Cut the chicken into small pieces and wash. Fry over moderate heat for 15 minutes.
Finely chop the onion and add to the chicken. Turn down the heat.
Wash and cut the tomatoes and place in a frying pan. Cook for another 20 minutes.
Chop the garlic.
Add tomato paste, garlic, wine and seasonings.
Simmer for 5-10 minutes and serve.

Cooking a dish of Georgian cuisine - shkmeruli

Shkmeruli is chicken in a delicate sauce made from the freshest milk and garlic. For production, it is better to choose a frying pan with thick walls.

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

Rub the chicken with salt and spices and brush with oil. Let it brew for 30 minutes.
Bake the chicken in the oven for 30–40 minutes at 190°C.
Grate the garlic and mix with milk and spices. Stirring, bring to a boil.
Place the carcass in a frying pan with thick walls, having previously divided it into parts. Pour over the sauce.
Simmer over medium heat for another 3-5 minutes.

Chicken in creamy garlic sauce

Chicken cooked in creamy garlic sauce comes out very tender and soft.

If you would like to create more sauce, increase the amount of water and flour in the recipe.

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

Cut the fillet into small pieces and place in a heated frying pan. Fry for 10–15 minutes.
Add sour cream and 200 ml of water to the chicken. Simmer over medium heat for 10 minutes.
Salt and season the chicken.
Add crushed garlic and flour, pouring it in carefully to prevent the formation of lumps.
Simmer over low heat for another 10–15 minutes.

Chicken prepared according to recipes from sunny Georgia will certainly amuse you with its taste. The main secrets of production are simple: you need to put only ripe vegetables in the dishes, do not skimp on seasonings and walnuts, and the main thing is to cook with soul.

Georgian chicken - step-by-step recipe with photos at home

Georgian cuisine is famous for its huge variety of meat and poultry dishes. The main feature can be considered the addition of hot seasonings and spicy herbs to food in huge quantities. Even the most tender chicken meat can’t help but be sprinkled with sunel solutions and hot pepper. Whether it is preparing chakhokhbili, satsivi, ojakhuri or chicken in milk, the dish will certainly contain coriander (cilantro) or saffron, garlic and onions (of which in huge quantities).

In the Caucasus, meat dishes are mainly prepared by men. Perhaps this is why true culinary masterpieces are obtained. Men put their souls into preparing chicken dishes to please their beloved with exquisitely prepared meat, or to feed their beloved children. And with all this, they certainly sing. That’s why dishes like satsivi and chakhokhbili resemble a song.

Take into account the secrets of Georgian cuisine, create your own song out of chicken and give it to your beloved.

Georgian chicken dishes is The chicken is usually cut into portions (or legs are taken), then fried and stewed. But the ingredients included in the sauces for stewing chicken are different in any recipe.

Whatever recipe for making chicken you take, in any of them we see a huge wealth of onions - at least 3-4 heads; almost a head of garlic and hot reddish pepper and suneli hops. And while the chicken is stewing, the smells of spices intertwine, creating the unique smell of the Caucasus mountains.

And if you add the freshest tomatoes, cilantro and basil to the pan with chicken, and also half a glass of wine diluted with vinegar, you will get chakhokhbili.

To make satsivi , garlic is ground with crushed walnuts, cinnamon, reddish bitter pepper, cloves, cilantro, cinnamon, raw yolks and wine vinegar. This dish is more labor-intensive to prepare than chakhokhbili. But it's worth it.

But the variety of satsivi - chicken bazhe, contains slightly different components, and the best technology for making chicken from satsivi. Real Georgian adjika and Imeretian saffron are added to the sauce. Instead of hops-suneli, utskho-suneli mixed with coriander is put in the bazh.

Ojakhuri is perfectly prepared with potatoes. This dish is similar to our roast. It’s only in the richness of herbs and hot spices that a purely Georgian approach is observed.

Georgian chicken in milk - production

And even chicken in Georgian milk is prepared according to Caucasian standards.

The chicken, cut into portions, is placed in a medium-sized pan. Place a ball of finely chopped onions (4 large heads) on top. It is better to take reddish onions. The pan is placed on low heat, and the chicken is stewed under the lid in its juice for 25-30 minutes.
Then pour one liter of boiled milk into the pan, add one teaspoon of dry saffron and 2 small bunches of fresh mint, finely chopped. Instead of fresh herbs, you can take 2 tablespoons of dried mint. Salt to taste, mix well and, bringing to a boil, simmer for another 10-15 minutes.
Half a kilogram of hard cheese, cut into small cubes, is placed in a pan with chicken and the heat is immediately turned off.
After 5 minutes, the dish is well mixed and served in portioned plates to the table. You can put a sprig of cilantro on each plate.

Georgian dish of chicken giblets - preparation

You can also prepare an equally original Georgian dish from chicken giblets.

Take 300 grams of heart and liver. The chicken liver is doused with boiling water, and the hearts are blanched in boiling water for about 8-10 minutes. The giblets are fried in animal fat (you can use a mixture of butter and vegetable oil) until the water evaporates. Then add chopped onions (1-2 heads) and one and a half tablespoons of tomato paste (or 2-3 new tomatoes). Everything is stewed for 5-8 minutes. After this, add flour (1 tablespoon), and the giblets are stewed for another 3-5 minutes.
Now you need to pour in the broth (1 glass), add salt to taste and add grated garlic (2-3 cloves), one handful each of paprika and suneli hops and simmer again for 5-7 minutes. In this case, the dish should be stirred constantly so that the giblets do not burn.
2 minutes before the end of cooking, add a handful of herbs (celery, parsley, cilantro). You can use Provencal herbs.

Chakhokhbili from chicken - video

Chkmeruli (Georgian chicken)

Ingredients

Small chicken – 1 pc. (800 g)

Cream 10% – 500 ml

Garlic – 5 cloves

Khmeli-suneli – 1 tsp.

Ground pepper - to taste

Vegetable oil - for marinade

153 kcal
50 min.
1 hour
1 hour 50 minutes

Photo of the finished dish

Step-by-step recipe with photos

Georgian cuisine is famous for its dishes, one of them is chicken chkmeruli. Because at first it was prepared in a village called Chkmeri, and the dish received its name due to the region of origin.

To make chkmeruli (Georgian chicken), we will prepare the necessary products.

It is better to take a young, small chicken for this dish. Cut the chicken in half lengthwise, then cut each part in half again. We beat each part with a hammer on both sides. To avoid staining the table or whatever is on the table while beating, you can cover the chicken with cling film.

Then coat the chicken pieces with vegetable oil and season with salt and pepper on all sides. Leave the cooked chicken in this marinade in the refrigerator for an hour.

After an hour, take the chicken out of the refrigerator and immediately prepare the sauce for the dish. To do this, finely chop the cilantro and garlic.

Mix the herbs and garlic with cream, add crushed coriander grains, suneli hops, pepper and salt, mix.

Heat a frying pan and fry the chicken pieces on both sides in a dry frying pan until golden brown.

Place the fried chicken in a baking dish, pour in the creamy sauce and place in an oven preheated to 180-190 degrees. Bake for approximately 20-25 minutes.

We take the finished dish out of the oven.

Serve chkmeruli hot with lavash.

You can simply prepare this tasty dish from friendly Georgia at home. Try it and bon appetit!