Chakhokhbili (Georgian Chicken Stew)
A fragrant tomato‑based chicken stew spiced with fresh herbs and Georgian coriander, perfect for a cosy weeknight dinner.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 5
Heat the oil in a large pot over medium heat and brown the chicken pieces until golden, about 5 minutes; remove and set aside.
-
Step 2 of 5
Add the onion to the same pot and sauté until translucent, then stir in the garlic and carrot and cook for another 2 minutes.
-
Step 3 of 5
Return the chicken to the pot, sprinkle with coriander, paprika and a pinch of salt, and stir to coat the meat.
-
Step 4 of 5
Pour in the tomatoes, wine and broth, bring to a gentle boil, then reduce to a low simmer, cover and cook for 30–35 minutes until the chicken is tender and the sauce has thickened.
-
Step 5 of 5
Stir in the fresh parsley and cilantro, adjust seasoning, and let the stew rest off the heat for 5 minutes before serving.
Notes from the kitchen
If fresh marigold petals are unavailable, a pinch of saffron or a dash of turmeric gives a similar colour and subtle earthiness. Leftovers taste better the next day; reheat gently on the stove.
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