Chakhokhbili Georgian Chicken With Herbs Recipes
CHAKHOKHBILI (GEORGIAN CHICKEN WITH HERBS)
Georgian Chicken with Herbs, an Azerbaijan recipe. Recipe from The Georgian Feast by Darra Goldstein
Provided by Iowahorse
Categories Whole Chicken
Time 57m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a large skillet and brown the chicken pieces on all sides. Stir in the chopped onions and cook for 10 minutes, continuing to stir occasionally.
- Add the prepared tomatoes and cook, covered, for 30 minutes, or until the chicken is done.
- Stir in the garlic, herbs, hot pepper, and salt and pepper to taste. Cook, covered, 5 minutes longer.
- Let stand 5 minutes, covered, before serving.
Nutrition Facts : Calories 582.7, Fat 38.4, SaturatedFat 12.3, Cholesterol 180.3, Sodium 204, Carbohydrate 13.7, Fiber 3.2, Sugar 7.5, Protein 44.6
CHICKEN TABAKA (GEORGIAN CHICKEN UNDER A BRICK)
This recipe comes from Georgia, formerly of the Soviet Union. The backbone of the marinated chicken is removed so that it lays flat on the grill (or in this case, in a cast iron skillet) and is cooked quickly to sear and crisp the skin, but ensure the meat is tender and juicy inside. Originally, an outdoor "grill" was set up outside, by laying two lines of bricks. Inside the canal were laid pebbles or stones. Then coals were heated and placed on top of the stones. Kebabs, on skewers, were laid across the bricks and the meat cooked over the hot coals. To make the tabaka, a large flat stone was heated and placed over the coals. The chicken was placed on the stone and weighted down with more bricks. I have a Georgian seasoning mix that I purchased in a European market that I use for this dish. It contains: paprika, curcuma (which is probably turmeric), and dehydrated vegetables (carrot, garlic, chili peppers, onion). It is a little spicy, but not what I would call hot.
Provided by threeovens
Categories Whole Chicken
Time P1DT25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Prepare chicken and place in a large, covered bowl or a large ziploc baggie.
- Combine oil, garlic, seasoning; squeeze in the juice of the lemon, then slice it in about 4 large slices and throw in also.
- Pour marinade over chicken and massage in to chicken (I loosen the breast skin, without removing, and rub some under there as well).
- Let marinate overnight, or at lease a couple of hours.
- Heat a large cast iron skillet over medium high heat.
- Remove chicken from marinade and season all over with salt and pepper, then place in hot skillet.
- Weight chicken down with another cast iron skillet (you can use any type of skillet, if necessary, and weight THAT down with cans or bricks or something).
- Cook 10 minutes, then turn over and return weight; keep cooking 10 minutes and turning until chicken is crispy and cooked through, about 20 to 25 minutes (will register 165 degrees F on an instant read thermometer).
Nutrition Facts : Calories 964.1, Fat 88.9, SaturatedFat 17.4, Cholesterol 160.4, Sodium 152.1, Carbohydrate 4.4, Fiber 1.4, Sugar 0.1, Protein 38.3
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- In a large heavy bottomed pot, heat 4 tbsp olive oil over high heat until its smoking hot. Add the seasoned chicken and brown on both sides. Remove the chicken and set aside.
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