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Milk Street Recipe
Georgian-Style Chicken Stew with Tomatoes and Herbs
This flavorful braised chicken is based on the Georgian dish chakhokbili, an aromatic stew that combines garlic, fresh tomatoes and a spice blend called khmeli-suneli, which includes blue fenugreek and coriander. We approximated the flavor of blue fenugreek by pairing dry ground mustard with fennel seeds. Though not a flawless imitation, the stew still tastes full and rich. To keep the herb flavors fresh and bright, we add the cilantro and dill at the end, after cooking is complete. To be efficient, prep the herbs while the chicken cooks. Serve the stew with rice, mashed potatoes or hunks of crusty bread.
4
Servings
Tip
Don't let the garlic brown too much. Caramelization adds deep, nutty flavor, but overcooked garlic will give the dish harsh, bitter notes. When the garlic is golden brown, add the onion and fennel seeds to help cool the pot, then stir often until the wine and tomatoes are added.
FAST: 1¼ hours
Slow: 4½ to 5½ hours
30 minutes active
Ingredients
-
2
tablespoons extra-virgin olive oil
-
8
medium garlic cloves, chopped
Directions
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