ReceptnaptárRecipes › Middle East & Caucasus › Dinner
Chakhokhbili (tomato and herb chicken stew)
Chakhokhbili was originally made with pheasant ('khokhobi' means pheasant), today it's almost always chicken. Plenty of tomato, onion and fresh herbs give it its flavour.
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Method
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- Fry the chicken pieces in a dry, hot pot, without any fat, skin-side down, for 8-10 minutes, until their fat renders out and they brown.
- Add the butter and onion, and sweat for 8 minutes until soft.
- Add the tomato, chilli and spices, season with salt and pepper, and simmer covered over low heat for 35 minutes.
- Finely chop the herbs, and scatter them over the dish together with the garlic.
- Turn off the heat, and let stand covered for 5 minutes.
- Serve with bread or rice.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Best in summer with ripe, meaty tomatoes.
- Add the herbs only at the end, to keep them fresh.
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