Chakhokhbili - Georgian Chicken

Ingredients

• 4 pounds (2kg) Chicken - Skin-on and Bone-in ((thighs or whole chicken cut into 8-10 pieces))
• 3 tablespoons Oil for frying ((chicken skin adds extra fat))
• 4 medium Onions (thinly sliced)
• 1/4 cup Butter
• 2 pounds (1kg) Roasted Fresh Tomatoes (or 2 x 14 oz (400g) cans Diced Tomatoes )
• 2 tablespoons Tomato Paste (heaping tablespoons)
• 5 cloves Garlic
• 1 Chili Pepper (seeded and finely chopped (optional, for heat))
• 1 teaspoon Ground Coriander
• 1/2 teaspoons Black Pepper
• 1 1/2 teaspoons Blue Fenugreek Powder (Utskho Suneli)
• 1 tablespoon Georgian Ajika
• 1 bunch Cilantro including stems ((about 1 cup chopped))
• Salt to taste

Instructions

1. 1

   Roast Tomatoes - preheat oven to 400°F (200°C). Slice Tomatoes in half, drizzle with a little oil, and place cut-side up on a baking sheet. Roast for 30 minutes until soft and slightly charred. Cool slightly, peel off skins, placing Tomatoes and juices into a bowl. Using 2 knives, roughly chop inside bowl and set aside. (Skip this step if using canned diced tomatoes)

2. 2

   Brown Chicken - heat 3 tablespoons oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Pat Chicken dry and season lightly with salt. Sear Chicken pieces skin-side down in a single layer (work in batches if needed) for 4-5 minutes until golden and crispy. Flip and sear 2-3 minutes more. Remove Chicken to a plate, leaving the oil and drippings in the pot.

3. 3

   Cook Onions - lower heat to medium. Add sliced Onions and ¼ cup Butter to the pot with the Chicken drippings. Sauté for 5-7 minutes, stirring occasionally, until Onions are soft and starting to caramelize. Stir in 2 heaping tablespoons Tomato Paste and cook for 2 minutes.

4. 4

   Simmer the Stew - return seared Chicken to the pot. Season with 1 teaspoon Salt and stir gently. Add the roasted Diced Tomatoes (or canned) with their juices. Bring to a gentle boil, reduce heat to low, cover and simmer for 20 minutes, stirring once halfway. The Tomatoes will break down into a rich sauce.

5. 5

   Make the Spice-Herb Paste - in a Mortar and Pestle, mash together Garlic, optional Chili Pepper (if using), ½ teaspoon Black Pepper, 1 ½ teaspoons Blue Fenugreek, 1 teaspoon Ground Coriander, 1 tablespoon Ajika, and half the Cilantro (including diced stems and leaves). If skipping Chili, keep Ajika for flavor—it’s less spicy than it sounds! Stir this paste into the stew and simmer uncovered for 10 more minutes to meld flavors. The Chicken should reach 165°F (74°C) internally.

6. 6

   Finish and Serve - taste and adjust Salt if needed. Serve hot, garnished with fresh cilantro, alongside Flatbread, Rice, Potatoes or your favorite carb.