Georgian Chakhokhbili – chicken with tomatoes
03 April, 2014
Chakhokhbili is a traditional Georgian dish of stewed chicken with fresh herbs. Its name comes from the Georgian word "khokhobi" which means "pheasant," indicating its true origins, from which the dish was initially made of.


1.5kg chicken

1-1.5kg tomatoes

2 onions

1 table spoon of butter

1 table spoon of dried spices (khmeli suneli)

½ tsp dried ground cori

2 garlic cloves

Salt and pepper

Basil, coriander, parsley


Cut the chicken into pieces, and fry it in oil for a bit (but not fully). Slice the onions, sprinkle them on top and let the chicken stew.
Peel the skin from tomatoes and mash them. (Alternatively, cut them in two halves and grate them, starting with the cut side. The skin will remain on the grater.) Add the tomato paste to the chicken, sprinkle the mix with dried spices and ground coriander, stir and let boil for 20-25 minutes.
If you wish, you can add 1 egg after the dish has boiled sufficiently, but make sure to stir it in quickly to ensure an even spread. After the egg coagulates, add thinly sliced greens, garlic, salt and pepper (if you wish).

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