Chicken Chakhokhbili (Chakhokhbili)

Chicken Chakhokhbili (Chakhokhbili)

Tender braised chicken simmers in a tomato stew with sweet peppers and fenugreek.

Total 1 hr 10 min Makes 4 servings Calories 420/serving

Dietary

Keto, Wheat free, Dairy free, Nut free

This Georgian stew braises chicken on the bone in its own juices alongside a mass of tomatoes, onions, and peppers until everything collapses into a thick, tangy sauce. Fresh herbs and a touch of dried fenugreek stirred in at the end give it the fragrant, slightly tart finish that defines the dish. Serve it with crusty bread or plain rice to soak up the sauce.

Ingredients

  • 2 1/2 pounds bone-in chicken thighs and drumsticks, skin removed
  • 2 tablespoons vegetable oil
  • 2 large yellow onions, diced
  • 2 red bell peppers, diced
  • 6 garlic cloves, minced
  • 2 pounds ripe tomatoes, diced, or canned crushed tomatoes
  • 3 tablespoons tomato paste
  • 1 cup dry white wine
  • 1 teaspoon dried fenugreek leaves (blue fenugreek), crushed
  • 1 teaspoon ground coriander
  • 1/2 teaspoon red pepper flakes
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh basil, chopped
  • 1 lemon, cut into wedges, for serving

Method

  1. Pat the chicken pieces dry and season lightly with salt and pepper.

  2. Heat the vegetable oil in a 6-quart saucepan or Dutch oven over medium-high heat. Brown the chicken pieces in batches, about 4 minutes per side, then transfer to a plate.

  3. Add the diced onions to the pot and cook, stirring occasionally, until softened and golden, about 8 minutes.

  4. Stir in the diced red bell peppers and garlic and cook until the peppers begin to soften, about 5 minutes.

  5. Add the diced tomatoes and tomato paste, stirring to combine and scraping up any browned bits from the bottom of the pot.

  6. Pour in the white wine and add the fenugreek, coriander, red pepper flakes, bay leaves, salt, and black pepper. Stir to combine.

  7. Return the browned chicken to the pot, nestling the pieces into the sauce. Bring to a simmer.

  8. Cover and simmer over low heat until the chicken is tender and the sauce has thickened, 40 to 45 minutes, stirring occasionally.

  9. Uncover and simmer an additional 10 minutes to reduce the sauce slightly, then remove the bay leaves.

  10. Stir in the chopped cilantro, parsley, and basil, reserving a pinch for garnish. Taste and adjust salt and pepper.

  11. Ladle into bowls, scatter with the remaining herbs, and serve hot with lemon wedges.

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    Chicken Chakhokhbili (Chakhokhbili)

    This Georgian stew braises chicken on the bone in its own juices alongside a mass of tomatoes, onions, and peppers until everything collapses into a thick, tangy sauce. Fresh herbs and a touch of dried fenugreek stirred in at the end give it the fragrant, slightly tart finish that defines the dish. Serve it with crusty bread or plain rice to soak up the sauce.

    1 hr 10 min 4 servings 420 cal

    Ingredients

    • 2 1/2 pounds bone-in chicken thighs and drumsticks, skin removed
    • 2 tablespoons vegetable oil
    • 2 large yellow onions, diced
    • 2 red bell peppers, diced
    • 6 garlic cloves, minced
    • 2 pounds ripe tomatoes, diced, or canned crushed tomatoes
    • 3 tablespoons tomato paste
    • 1 cup dry white wine
    • 1 teaspoon dried fenugreek leaves (blue fenugreek), crushed
    • 1 teaspoon ground coriander
    • 1/2 teaspoon red pepper flakes
    • 2 bay leaves
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 cup fresh cilantro, chopped
    • 1/4 cup fresh parsley, chopped
    • 2 tablespoons fresh basil, chopped
    • 1 lemon, cut into wedges, for serving

    Method

    1. 1

      Pat the chicken pieces dry and season lightly with salt and pepper.

    2. 2

      Heat the vegetable oil in a 6-quart saucepan or Dutch oven over medium-high heat. Brown the chicken pieces in batches, about 4 minutes per side, then transfer to a plate.

    3. 3

      Add the diced onions to the pot and cook, stirring occasionally, until softened and golden, about 8 minutes.

    4. 4

      Stir in the diced red bell peppers and garlic and cook until the peppers begin to soften, about 5 minutes.

    5. 5

      Add the diced tomatoes and tomato paste, stirring to combine and scraping up any browned bits from the bottom of the pot.

    6. 6

      Pour in the white wine and add the fenugreek, coriander, red pepper flakes, bay leaves, salt, and black pepper. Stir to combine.

    7. 7

      Return the browned chicken to the pot, nestling the pieces into the sauce. Bring to a simmer.

    8. 8

      Cover and simmer over low heat until the chicken is tender and the sauce has thickened, 40 to 45 minutes, stirring occasionally.

    9. 9

      Uncover and simmer an additional 10 minutes to reduce the sauce slightly, then remove the bay leaves.

    10. 10

      Stir in the chopped cilantro, parsley, and basil, reserving a pinch for garnish. Taste and adjust salt and pepper.

    11. 11

      Ladle into bowls, scatter with the remaining herbs, and serve hot with lemon wedges.