@emilyozerova
Difficulty: Medium
8 Serves
0.0
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Prep Time
15 min.
Cooking Time
1 h. 20 min.
Serves
8
Cuisine
Georgian
Difficulty
Categories
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About This Recipe
Discover chicken chakhokhbili with eggplant – a modern interpretation of a classic Georgian dish. This recipe harmoniously combines traditional flavors with new nuances, thanks to the addition of eggplant and sweet pepper. An ideal solution for those who are looking for new facets of familiar dishes and are ready for culinary experiments.
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 16
Serves:
Chicken - 800 g
Tomato (tomato) - 1 kg
Bulb onions - 400 g
Eggplant - 400 g
Sweet red pepper - 300 g
Garlic - 3 pcs.
Hot chilli pepper - 1 pcs.
Refined vegetable oil - 3 tbsp
Butter - 20 g
Coriander - 1 tsp
Saffron - 1 tsp
Utskho-suneli - 1 tsp
fresh basil - 20 g
cilantro - 20 g
Tarragon (tarragon) - 2 bunch
Salt - to taste
Nutrition Facts
Serves:
🥓
Fat
177г
🍚
Carbohydrates
138г
🥩
Protein
159г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Prepare the eggplants: peel them and cut them into large cubes. In a bowl, generously sprinkle them with salt, mix, and leave while you prepare the remaining ingredients to remove excess bitterness.
Step 2
Divide the chicken into serving pieces: cut it into about 10-12 pieces. The wings can be divided into two parts, the thighs also into two, the breast into three, the back into 3-4 parts, and don't forget the drumstick.
Step 3
Cut the onion into half rings or quarter rings, and the bell pepper into medium-length strips. Add hot pepper to taste, finely chopping its flesh.
Step 4
Prepare the tomatoes: make cross-shaped cuts on the skin, immerse them in boiling water for 20–30 seconds, then transfer them to cold water. Remove the skin and cut into small pieces.
Step 5
In a deep saucepan or skillet with a thick bottom, fry the chicken pieces over medium heat without adding oil for 10 minutes. It is important to brown them evenly on all sides so that they acquire an appetizing crust.
Step 6
In a separate pan, melt butter in vegetable oil, add chopped onion and chili pepper. Sauté over medium heat for 4–5 minutes until golden brown, so that the onion becomes soft and fragrant.
Step 7
Transfer the fried onions to the chicken, add Imeretian saffron and mix thoroughly. After 3 minutes, add the chopped pepper and simmer over low heat for another 5 minutes, so that the flavors combine.
Step 8
While the chicken is stewing, take care of the eggplants: rinse them under running water and squeeze them lightly. In the pan where the onions were fried, pour in the remaining vegetable oil and fry the eggplants until golden brown, stirring regularly, for about 4–5 minutes.
Step 9
After 5 minutes of adding the bell peppers to the chicken, add the chopped tomatoes, stir, bring to a boil over medium heat, salt moderately, reduce heat and simmer for 5 minutes.
Step 10
Add the fried eggplant to the pot with the remaining ingredients, mix. Then season with coriander and utskho suneli, add sprigs of tarragon. Simmer over low heat for 15 minutes so that all the flavors blend well.
Step 11
At the end of cooking, peel the garlic and chop it finely. Finely chop the cilantro and basil. Taste the chakhokhbili for salt and, if necessary, add a little. Pour the chopped herbs and garlic into the pan. Cover and let the chakhokhbili steep for 15 minutes before serving.
Enjoy your meal!
Follow the instructions step by step