Steps to Prepare Jamie Oliver Chakhokbili (ჩახოხბილი) Georgian Poultry Stew

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, chakhokbili (ჩახოხბილი) georgian poultry stew. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Chakhokbili (ჩახოხბილი) Georgian Poultry Stew is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Chakhokbili (ჩახოხბილი) Georgian Poultry Stew is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook chakhokbili (ჩახოხბილი) georgian poultry stew using 14 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Chakhokbili (ჩახოხბილი) Georgian Poultry Stew:

1. Make ready 4 tbsp butter or bacon lard
2. Take 1 onion, finely chopped
3. Prepare 4 cloves garlic, minced
4. Prepare 1/2 kg chicken meat
5. Take 1 tsp ground coriander
6. Take 1 tsp ground cumin
7. Prepare 1 tsp ground turmeric
8. Take 1 tsp dried basil
9. Make ready 1/2 lemon, juice of
10. Make ready 2 fresh green chillies (jalapeños, but I use siling haba)
11. Prepare 1 (400 g) can diced tomatoes
12. Make ready 1 cup white wine or chicken stock
13. Get to taste salt and pepper
14. Take fresh minced basil, dill, cilantro, tarragon (optional)

Steps to make Chakhokbili (ჩახოხბილი) Georgian Poultry Stew:

1. Melt butter or lard in a medium saucepan or Dutch oven. Sauté onions and garlic under medium heat until the onions are slightly transparent, about five minutes
2. Add chicken and let it cook until done, about ten minutes
3. Add dry spices, salt/pepper to taste, stir well and cook for 2–3 minutes.
4. Add tomatoes, green chillies, stock/wine, and lemon juice. Bring to a boil, reduce heat to low, then simmer for 15–20 minutes.
5. Add half the chopped fresh herbs, stir well and cook for ten more minutes.
6. Top with the other half of the fresh herbs and serve hot with flat bread, couscous, or steamed rice.

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