Chakhokhbili

Chakhokhbili is a richly spiced Georgian chicken braise whose name derives from the word for pheasant (khokhobi) — the dish was originally made with game birds before chicken became standard. What sets it apart from other braised chicken dishes is its base of fresh tomatoes cooked down into a sauce without added water, and the generous final addition of fresh herbs. It is a centrepiece dish of the Georgian feast, or supra.

Serves: 4

Ingredients

• 1.4 kg (3 lb) bone-in chicken pieces
• 2 tbsp sunflower oil
• 2 large onions, roughly chopped
• 6 ripe tomatoes (about 700g / 1.5 lb), roughly chopped
• 4 garlic cloves, minced
• 1 tsp ground coriander
• 1 tsp ground fenugreek (utskho suneli)
• ½ tsp ground turmeric
• ½ tsp chilli flakes
• 1 tsp fine salt, plus more to taste
• Large bunch fresh coriander (cilantro), roughly chopped
• Large bunch flat-leaf parsley, roughly chopped
• 1 tbsp white wine vinegar

Instructions

1. Heat a wide, heavy pot over high heat. Add oil and brown the chicken pieces in batches, about 4 minutes per side, until deep golden. Remove and set aside.
2. Reduce heat to medium. Add onions to the same pot and cook, stirring, for 10 minutes until golden and softened.
3. Add tomatoes, garlic, ground coriander, fenugreek, turmeric, chilli, and salt. Stir well and cook 5 minutes until the tomatoes begin to break down.
4. Return the chicken to the pot, nestling it into the tomato mixture. There is no added liquid — the chicken and tomatoes will release their own juices. Cover tightly and cook on low heat for 35–40 minutes, turning the chicken once halfway through, until fully cooked through and tender.
5. Remove the lid, increase heat to medium-high, and cook a further 5 minutes to reduce the sauce slightly.
6. Stir in the vinegar, fresh coriander, and parsley. Taste and adjust salt. Serve immediately with crusty bread or mchadi (Georgian cornbread) to catch the sauce.

Cook's Notes: Utskho suneli (blue fenugreek) is milder and more aromatic than regular fenugreek — look for it in Georgian or Armenian grocery shops. Regular ground fenugreek works but use only half the quantity.