ãã®ã¬ã·ããããªãã®èšèªã«ç¿»èš³ããŠããŸã...ããŒãžã¯èªåçã«æŽæ°ãããŸãã
Georgian Chicken with Sour Plum Sauce
Tkemali
Tender chicken pieces simmered in a flavorful sauce made with sour plum (tkemali), onions, garlic, and a blend of Georgian spices. This dish offers a unique sweet and tart profile, characteristic of Georgian cuisine.
ð§ ææ
- 1 kg Chicken(cut into serving pieces (thighs and drumsticks recommended))
- 2 medium Onions(thinly sliced)
- 6 cloves Garlic(minced)
- 200 ml Sour plum sauce (Tkemali)(store-bought or homemade)
- 1 bunch Cilantro(chopped, plus more for garnish)
- 0.5 bunch Parsley(chopped)
- 0.5 bunch Fresh dill(chopped)
- 1 tsp Coriander powder
- 0.5 tsp Red pepper flakes(or to taste)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 2 tbsp Vegetable oil
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides until golden. Remove chicken and set aside.
- 2
Add sliced onions to the same pot and sauté until softened and lightly browned.
- 3
Add minced garlic, coriander powder, and red pepper flakes. Cook for another minute until fragrant.
- 4
Return the chicken to the pot. Pour in the sour plum sauce (tkemali). Add salt and black pepper.
- 5
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the chicken is cooked through and tender.
- 6
Stir in the chopped cilantro, parsley, and dill. Cook for another 2-3 minutes until the herbs are wilted.
- 7
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.
ð¡ ããã®ã³ã
- âThis dish is excellent served with Georgian bread (puri) or rice.
- âIf tkemali sauce is too tart, you can balance it with a pinch of sugar.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
ãã®ã¬ã·ããç¬èªã«ã¢ã¬ã³ãžããããã®ãã³ã
- Add chopped tomatoes along with the onions for a richer sauce.
- A touch of adjika (Georgian chili paste) can be added for extra heat.