Chicken Chahohbili

3 Apr

This is a traditional Georgian dish that my family used to make when I was growing up (even though we are not from Georgia, we still had all the neccessary spices available for it from Georgia).


5 chicken thighs

3 large tomatoes

2 large onions

2 tbsp fresh Cilantro

2 tbsp fresh Basil

1tsp Hmeli Suneli (see how to make it here)

3-4 gloves of garlic

1 tsp butter

Wash and dry the chicken thighs. Fry the chicken on dry pan for 15 minutes, turning the chicken from side to side, until it gets nice gold color. Lower the heat. Add diced tomatoes to the chicken (the original recipe called to take the skin off the tomatoes, but I cooked with the skin. You can skin the tomatoes like this: make cross cuts on the skin of the tomatoes, poor hot water over them and immediately after put the tomatoes in cold water). Simmer for 10 minutes.

Cut the onion in half circles. Add the butter to a separate pan and fry the onion until golden. Add the onions to the chicken and simmer 30 more minutes.

Add finely chopped garlic, herbs, salt and pepper to taste, hmeli-suneli, mix well and simmer 7 more minutes.

Serve either with rice or mashed potatoes.

I translated this recipe

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