Chickens in Georgian. Interesting recipes

With the phrase "chickens in Georgian," many come to the head of chakhokhbili or satsivi. But this is not all that can be cooked from chicken meat in Caucasian recipes. Often the bird is served with walnut or tamarind sauce, sprinkled with pomegranate seeds.

Georgian cuisine: chicken in a sauce with noodles (gedbije)

This is a very hearty dish. Delicious and economical. It can be served on the first and second. This chicken recipe in Georgian assumes the preparation of millet or corn cereals in a special way (steaming). It replaces bread in this dish. The main product - chicken and chicken noodles - is served along with the sauce. The number of ingredients is listed on a large company. Let's start cooking. Chickens in Georgian can be cooked as a whole carcass, and separately the thighs and wings of the bird. If you take immediately chopped meat, then you need a dozen ham. And the same number of wings. And also a packet of thin noodles, a garlic head, half a kilogram of onions, three packets of sour cream, greens, salt, black pepper, potatoes. It is desirable to cook this dish in a large cauldron. Cut off excess fat from the legs, after washing all the meat beforehand. Remove the remains of the feathers from the skin. Divide each wing in half at the joint. Cut the onion, peel the potatoes and garlic. Chickens in Georgian are prepared first by boiling in a pot of potatoes. Then they are fried in chicken fat until golden in color with the onion. Put it again in the cauldron, in which the meat was boiled. Remove fat from the broth, salt and pepper. In 10 minutes. Lay sour cream and chopped garlic. Cover and let it brew. Now in the present broth boil the noodles. Serve separately with bread, vegetables, herbs (a mixture of basil, cilantro and dill).

Boiled chickens in Georgian with pomegranate seeds

You need one whole carcass, 15 cloves of garlic, a couple of glasses of peeled walnut kernels, coriander seeds, water and salt. First, boil the chicken in cold water. Then rinse it, cut into portions and put it on a flat, wide dish. Twist the nuts in a meat grinder or rastolkite, mix with crushed garlic and spices. The mixture should be a consistency like sour cream. Wipe it through a sieve for homogeneity. Pour the chicken with it. Sprinkle the dish with pomegranate seeds.

Chicken with vegetables

Carcase the bird cut into pieces, fry in a sauté pan on melted butter. Fill with clean cold water and let it come. At the end, salt and pepper. Add 200 grams of boiled onion, to taste - the greens of celery. Mix two medium aubergines into cubes. Salt and wait half an hour - must go bitter. Squeeze and add to the chicken. Before the end of cooking, put sliced tomatoes (3 pieces). A hot dish is served with broth instead of sauce, sprinkled with dill. If you do not want to mess with the extinguishing of the bird, stuff the fat chicken carcass with half a kilo of raisins. First it must be boiled until half cooked. And put the raisins in melted butter with a spoonful of honey. Fill the bird with minced meat, sew it with a thread and bake it in the oven until it turns brown.