Chakhokhbili

The story

Chakhokhbili is a Georgian main with a clear sense of place. Chakhokhbili was historically associated with pheasant, reflected in its name, but chicken became the common modern meat. It is now a familiar Georgian home-style braise. The recipe below keeps the defining ingredients and technique intact while giving practical metric quantities and enough detail for a home cook to judge texture, seasoning and doneness rather than simply follow a timer.

Ingredients

• 1000 g bone-in chicken thighs
• 450 g onionsthinly sliced
• 700 g ripe tomatoesgrated or finely chopped
• 18 g Garlicfinely chopped
• 40 g fresh corianderchopped
• 25 g fresh basilchopped
• 1 tsp blue fenugreek
• 1 tsp ground coriander
• 1 piece red chillifinely chopped
• 20 g butter
• 1.5 tsp fine salt

Method

1. Put the chicken skin-side down in a

   Put the chicken skin-side down in a wide heavy casserole without extra fat and brown over medium heat for 7–8 minutes, turning once. Remove to a plate when the skin has rendered and coloured.

   Tip: If tomatoes are weak, reduce them before the chicken goes back in rather than compensating with sugar. Avoid: Rushing onions leaves harshness; watery supermarket tomatoes make a thin sauce; cooking all herbs from the start destroys their fresh character.

2. Add sliced onions to the chicken fat

   Add sliced onions to the chicken fat with the butter and a pinch of salt. Cook slowly for 12–15 minutes until soft and lightly golden, scraping up browned meat juices.

   Look for: soft and lightly golden, scraping up browned meat juices

3. Add tomatoes, garlic, blue fenugreek, ground coriander

   Add tomatoes, garlic, blue fenugreek, ground coriander and chilli. Simmer uncovered for 8 minutes until the tomato loses its raw taste and begins to thicken.

   Look for: the tomato loses its raw taste and begins to thicken

4. Return the chicken and any resting juices

   Return the chicken and any resting juices. Cover loosely and simmer for 25–30 minutes, turning the pieces once, until the meat is cooked and tender.

   Look for: the meat is cooked and tender

5. Uncover and reduce the sauce for 5

   Uncover and reduce the sauce for 5 minutes if watery. Stir in most of the coriander and basil only at the end so their fragrance remains fresh.

6. Rest for 5 minutes, taste for salt

   Rest for 5 minutes, taste for salt and serve with the remaining herbs scattered over the top.

   Look for: Chicken is tender at the joint, juices run clear and the tomato-onion sauce is thick enough to cling to each piece.

Nutrition

per serving

Estimated from the listed ingredients and default serving size. Actual values vary with brands, trimming, absorption and cooking losses.