With the phrase "chicken in Georgian", many people think of chakhokhbili or satsivi. But this is not all that can be prepared from chicken meat according to Caucasian recipes. Often the bird is served with peanut or tamarind sauce and sprinkled with pomegranate seeds.
Georgian cuisine: chicken in noodle sauce (gadlibje)
This is a very satisfying dish. Tasty and economical. It can be served on the first and second. This Georgian recipe for chicken involves the preparation of millet or corn grits in a special way (steaming). It replaces the bread in the dish. The main product - chicken and chicken noodles - is served with the sauce. The amount of ingredients is given per large company. Let's start cooking. Georgian chickens can be cooked as a whole carcass, or separately the hips and wings of a bird. If you take chopped meat immediately, then you will need a dozen legs. And as many wings. And also a pack of thin noodles, a head of garlic, half a kilogram of onion, three packs of sour cream, herbs, salt, black pepper, potatoes. It is advisable to cook this dish in a large cauldron. Cut off excess fat from the legs by washing all the meat first.
Remove any remaining feathers from the skin. Divide each wing in half along the joint. Cut onions, peel potatoes and garlic. Georgian chickens are first prepared by boiling in a cauldron with potatoes. Then they are fried in chicken fat until golden brown with onions. Put again in the cauldron in which the meat was cooked. Remove fat from the broth, salt and pepper. In 10 minutes. lay sour cream and chopped garlic. Cover and let it brew. Now boil the noodles in this broth. Serve separately with bread, vegetables, herbs (a mixture of basil, cilantro and dill).
Boiled chicken in Georgian with pomegranate seeds
You will need one whole carcass, 15 cloves of garlic, a couple of glasses of peeled walnut kernels, cilantro seeds, water and salt. Boil the chicken in cold water first. Then rinse it, cut into portions and lay on a flat wide dish. Twist the nuts in a meat grinder or crush, mix with crushed garlic and spices. The mixture should be consistency like sour cream.
Wipe it through a sieve for uniformity. Pour the chicken over it. Sprinkle the seeds with pomegranate seeds.
Chicken with vegetables
Cut the bird carcass into pieces, fry in a saucepan in melted butter. Pour in clean cold water and allow to cool. Salt and pepper at the end. Add 200 g of sautéed onions, to taste - celery. Dice two medium eggplants. Salt and wait half an hour - the bitterness should go away. Squeeze and add to chicken. Before the end of cooking, put chopped tomatoes (3 pcs.). a hot dish is served with broth instead of sauce, sprinkled with dill. If you do not want to bother with stewing birds, stuff the carcass of fatty chicken with half a kilogram of raisins. First you need to boil it until half cooked. And put out the raisins in ghee with a spoonful of honey. Fill the bird with the resulting minced meat, sew it up with a thread and bake in the oven until browning.