Chakhokhbili

Chakhokhbili is a Georgian braised chicken dish named for the pheasant (khokhobi) it was originally made with. Long before tomatoes arrived in the Caucasus, it was simmered with sour plums or pomegranate juice; today ripe tomatoes provide the acidity. What makes chakhokhbili distinctly Georgian is the combination of blue fenugreek (utskho suneli), the fresh herb abundance — coriander, basil, parsley — and the technique of dry-roasting the chicken with no added fat before the braise. The result is an aromatic, deeply savory stew that is simultaneously light and rich.

Serves: 4

Ingredients

• 1.2 kg (2½ lb) bone-in chicken pieces (thighs and drumsticks)
• 500g (1 lb 2 oz) ripe tomatoes, roughly chopped (or one 400g tin)
• 2 large onions, finely sliced
• 5 garlic cloves, minced
• 2 tbsp butter
• 1 tsp dried blue fenugreek (utskho suneli)
• 1 tsp ground coriander
• 1 tsp sweet paprika
• ½ tsp ground black pepper
• ½ tsp red pepper flakes
• 1 tsp salt
• Large bunch of fresh coriander, roughly chopped
• Small bunch of fresh basil, torn
• Small bunch of flat-leaf parsley, chopped

Instructions

1. Heat a wide heavy pot or Dutch oven over high heat — no oil. Add the chicken pieces skin-side down and dry-roast for 5–6 minutes until the skin renders and browns. Turn and cook 3 more minutes. Remove and set aside.
2. In the same pot, melt the butter over medium heat. Add the onions and cook for 10–12 minutes until soft and golden.
3. Add the garlic, blue fenugreek, ground coriander, paprika, and pepper flakes. Stir for 1 minute.
4. Add the tomatoes and stir to combine. Return the chicken pieces, pressing them into the sauce. Cover and braise over low heat for 40–45 minutes until the chicken is very tender and the sauce has thickened.
5. In the final 5 minutes, stir in the fresh coriander, basil, and parsley. Season with salt and pepper.
6. Serve directly from the pot with Georgian shoti bread or crusty country bread.

Cook's Notes: Blue fenugreek (utskho suneli) is the irreplaceable Georgian spice here — available online or at Eastern European grocery stores. Do not substitute yellow fenugreek; the flavor is quite different. The dry-roasting step is essential for color and a deeper braised flavor.