Prepare to astonish your taste buds with Chkmeruli, an exquisite chicken dish from Georgian cuisine. The name Chkmeruli originates from the village of Chkmeri (also spelled as Shkmeri on the internet), nestled in the mountainous region of Georgia. This phenomenal, golden-brown, succulent chicken is served with a tangy-creamy sauce directly in the skillet, accompanied by lavash bread for dipping. Immerse yourself in the renowned flavors of Georgian cuisine with this remarkable dish!
Hungry for culinary inspiration? Join us on Facebook for a mouthwatering adventure! Click here!
Ingredients:
- Chicken (whole) – 800 grams (about 1.76 lbs)
- Butter – 50 grams (about 3.5 tablespoons)
- Heavy cream (10%) – 100 ml (about 7 tablespoons)
- Water – 3 tablespoons
- Cilantro – 1 bunch
- Salt to taste
- Garlic – 5 cloves
- Hmeli-suneli or chicken seasoning
Instructions:
- Rinse the chicken under cold water. Cut it along the breastbone, lay it out, wrap it in plastic wrap to prevent splatters, and flatten it with a meat mallet.
- If you have a cast-iron skillet, it’s preferable. Fry the chicken in butter. It’s recommended to use a press or place a fireproof plate on top of the chicken, with a pot of water as a weight.
- Cook the chicken over medium heat for about 15 minutes under the press. Flip it to the other side and cook for an additional 10 minutes. Reduce the heat and cook for another 20 minutes under the press, occasionally flipping the chicken.
- While the chicken is cooking, prepare the sauce. Chop cilantro, and finely chop garlic with a knife. Mix garlic and cilantro, season with salt and pepper, crush in a mortar. Add water and cream, mix thoroughly, and the sauce is ready!
- Check the chicken for doneness to ensure no blood is released when pierced with a fork. If the juices are pink, continue cooking. Once the chicken forms a delectable crust, pour the sauce over it. Let it simmer for an additional 15 minutes under a lid.
- The dish is ready to be served! Before serving, garnish with fresh herbs.
Bon appétit!
