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
Ingredients
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1.5 pounds
chicken, with skin on
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2 tablespoons
olive oil
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2 tablespoons
butter
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2
medium onions, sliced
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4
cloves of garlic, sliced
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12
plum tomatoes, quartered
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1 teaspoon
red pepper flakes
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2 tablespoons
red wine vinegar
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2 tablespoons
balsamic vinegar
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2 tablespoons
tamarind concentrate
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1 cup
fresh dill, chopped
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1/2 cup
fresh parsley, chopped
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salt & pepper
Directions
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Salt and pepper the chicken pieces on all sides.
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Heat a large saute pan (that has a lid) over medium high heat. Melt the butter with the oil.
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Add the chicken and brown on all sides, though do not cook through.
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Remove the chicken and place in bowl.
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Reduce heat to medium and add the onions. Saute for 5 minutes and then add the garlic. Saute for an additional 2 minutes.
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Add the tomatoes, red peppers, vinegars, tamarind and stir. Add a bit more salt and pepper. Saute the tomatoes for 5 minutes.
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Add the chicken and any juices back to the saute pan and reduce the heat to low.
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Cover the saute pan and cook for 30 minutes.
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Add the fresh herbs to the saute pan, and saute for 2 minutes till the herbs are wilted and integrated.
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