Georgian Chicken Shkmeruli
I suggest preparing a famous Georgian dish — shkmeruli. Searing allows the meat to remain tender and juicy, while the creamy sauce with garlic aroma adds sophistication to the taste. It is amazing that such a culinary masterpiece is created from basic ingredients! Traditionally served with flatbread.
- Total cooking time
- not set
- Number of servings
- 4
- Recipe difficulty
- 3 / 5
Ingredients
for 4 servings
- chicken
- cream 10-15% 500 ml
- garlic cloves 6-7 clove
- khmeli suneli 1 tsp
- 1/4 tsp ground red pepper
- greens
- salt
- vegetable oil
Instructions
Step 1 of 19
Remove the tail and wing tips from the chicken.
Step 2 of 19
Cut lengthwise along the breast.
Step 3 of 19
Salt it.
Step 4 of 19
Flip the carcass and salt again.
Step 5 of 19
Place the meat in a pan or roasting tin greased with oil.
Step 6 of 19
Press down with a weight. Sear for 20–25 minutes.
Step 7 of 19
Flip over. Fry for another 20–25 minutes (without using the weight). Remove the chicken.
Step 8 of 19
Place garlic cloves, divided into 2–4 parts, in a mortar (if no mortar is available, finely chop the garlic and mix with salt).
Step 9 of 19
Add salt (approximately 1 tsp).
Step 10 of 19
Crush until smooth.
Step 11 of 19
Finely chop the greens.
Step 12 of 19
Add the garlic mixture to the roasting tin where the chicken was cooked. Fry until golden brown.
Step 13 of 19
Pour in room temperature cream (or milk) over low heat.
Step 14 of 19
Add khmeli suneli and pepper.
Step 15 of 19
Stir.
Step 16 of 19
Add the chopped greens.
Step 17 of 19
Stir and bring to a boil.
Step 18 of 19
Place the chicken, divided into 4–6 pieces, into the sauce.
Step 19 of 19
Simmer over low heat for 7–10 minutes.