One of the best dishes of Georgian cuisine.

Pheasant, Georgian «jojoba», previously widespread in Georgia bird. So «Jojoba» and gave the name of a favorite of many dishes Chakhokhbili. In fact, this stew of poultry meat, which feature is, without the addition of frying fat and then stewing in its own juice and tomato with spices and nuts until tender. Here is one version of this recipe.

Preparation time: 50 minutes
Servings: 6


1-1,3 kg chicken
1 onion
1 can of tomatoes in their own juice or fresh tomatoes 600g
50-70ml dry white wine
2 tbsp finely chopped walnuts
50 g butter
1 bunch cilantro
1 bunch of parsley
2 to 3 cloves of garlic
2 tsp ground coriander
red pepper


1. Chicken wash, cut into pieces, lay in a thick well-heated pan and lightly fry.
2. Add the butter, diced onions, fry the onion until transparent, add the wine and a little put out.
3. Add the tomatoes, coriander, salt and pepper, if a little liquid, pour a little boiling water and simmer on low heat for 25-30 minutes under the lid closed.
4. At this time, chop the nuts, finely chopped garlic, chopped fresh herbs.
5. Add the garlic and nuts in the meat, put out 3-5 minutes.
6. Sprinkle with herbs, stir, remove from heat and leave for five minutes.

Bon Appetit!


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