Georgian Chakhokhbili Stew
A soulful Georgian chicken stew featuring tender chicken, ripe tomatoes, sweet caramelized onions, and fresh cilantro, beautifully seasoned with traditional Georgian spices like blue fenugreek and ajika.
Ingredients
- 1.5 kg chicken thighs and drumsticks skin-on
- 2 tbsp vegetable oil
- 2 large onions finely sliced
- 4 cloves garlic minced
- 800 g canned crushed tomatoes
- 1/2 cup chicken broth
- 1 tsp blue fenugreek (utskho suneli)
- 1/2 tsp ground coriander
- 1/4 tsp ground red pepper (or ajika to taste)
- 1/2 cup fresh cilantro chopped
- salt to taste
- black pepper to taste
Instructions
- Pat chicken dry and season generously with salt and pepper.
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown chicken pieces on all sides until golden, working in batches if necessary. Remove chicken and set aside.
- Add sliced onions to the pot and cook over medium heat, stirring occasionally, until deeply caramelized and soft, about 10-15 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in crushed tomatoes, chicken broth, blue fenugreek, coriander, and red pepper (or ajika). Bring to a simmer.
- Return chicken to the pot, ensuring it's mostly submerged in the sauce. Bring back to a simmer, then reduce heat to low, cover, and cook for 30-35 minutes, or until chicken is tender and cooked through.
- Stir in chopped fresh cilantro. Taste and adjust seasoning as needed.
- Serve hot, garnished with extra fresh cilantro, alongside rice or flatbread.
Notes
Serve hot with rice, flatbread, or a side of Georgian cornbread (mchadi). For an extra layer of flavor, consider adding a touch of red wine or pomegranate juice during the simmering process. Garnish generously with fresh cilantro.