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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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01On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil and garlic, then cook, stirring, until golden brown, about 4 minutes. Add the onion, fennel seeds and 2 teaspoons salt. Cook, stirring often, until the onion begins to soften, another 4 minutes. Stir in the tomatoes, wine, mustard and coriander, then bring to a simmer. Cook, stirring occasionally, until the liquid has thickened and the tomatoes begin to stick to the bottom, about 8 minutes. Nestle the chicken in an even layer, slightly overlapping the pieces, if needed.
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June 14, 2022
khmeli-suneli
I have made this recipe as laid out here and like it very much but now have access to khmeli-suneli. I am ASSUMING (dangerous, I know) that it can fully substitute for the fennel seed, dry mustard, and coriander and can be added to recipe when I'd previously added the coriander. I'll try it and report back. Given the availability of many exotic blends by mail (or at ethnic markets in big cities) it's always nice to know what to do with the real thing. (Not that I don't appreciate the attempt to find equivalent but readily available substitutes.)
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What exactly is a pint of tomatoes? How much is that in cups/oz/grams?