dinner · dairy-free
Chicken chakhokhbili with fresh herbs
A Georgian-inspired chicken stew braised in tomato and onion, with fresh cilantro and tarragon stirred in at the end for a bright finish.
- Time
- 40min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Cut the chicken into big pieces and salt it. Slice the onion and mince the garlic.
-
2
Warm the oil in a skillet and brown the chicken, then move it to a clean plate. Cook the onion in the same pan for about 7 minutes until soft, then stir in the garlic for 30 seconds.
-
3
Pour in the tomatoes, scrape up the browned bits, and return the chicken to the pan. Simmer gently until the sauce is thick and the biggest chicken piece reaches 74°C (165°F).
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4
Chop the cilantro and tarragon. Remove the pan from the heat and stir in the herbs right before serving.
