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Author Notes: Long ago, I bought a Georgian cookbook to see what they had to offer. There were a couple great recipes in the cookbook that I've kept and slightly modified over the years. This is my version of a common Georgian braised chicken, tomatoes and herbs dish. Since Tkemali is not always available, I add a sweet and sour element through the balsamic and tamarind. —Andy House
- 1.5 pounds chicken, with skin on
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 medium onions, sliced
- 4 cloves of garlic, sliced
- 12 plum tomatoes, quartered
- 1 teaspoon red pepper flakes
- 2 tablespoons red wine vinegar
- 2 tablespoons balsamic vinegar
- 2 tablespoons tamarind concentrate
- 1 cup fresh dill, chopped
- 1/2 cup fresh parsley, chopped
- salt & pepper
- Salt and pepper the chicken pieces on all sides.
- Heat a large saute pan (that has a lid) over medium high heat. Melt the butter with the oil.
- Add the chicken and brown on all sides, though do not cook through.
- Remove the chicken and place in bowl.
- Reduce heat to medium and add the onions. Saute for 5 minutes and then add the garlic. Saute for an additional 2 minutes.
- Add the tomatoes, red peppers, vinegars, tamarind and stir. Add a bit more salt and pepper. Saute the tomatoes for 5 minutes.
- Add the chicken and any juices back to the saute pan and reduce the heat to low.
- Cover the saute pan and cook for 30 minutes.
- Add the fresh herbs to the saute pan, and saute for 2 minutes till the herbs are wilted and integrated.