Megrelian Chicken Kharcho with Walnuts

1. 1

   Cut the chicken into pieces and wash. Finely chop the onion, crush the garlic, finely chop the cilantro, and grate the walnuts through a sieve.

   25 min

2. 2

   Place the chicken in a pot, add the fat, and pour in water. Boil until half-cooked.

   30 min

3. 3

   Drain the broth and set aside. Return the fat to the pot, add the onion, and sauté.

   10 min

4. 4

   When the onion is browned, add saffron and tomato paste and continue to sauté. Add the chicken broth.

   5 min

5. 5

   Add salt, utskho suneli, dried coriander, garlic, finely chopped fresh cilantro, Megrelian meat spice mix, salt, and pepper to the grated walnuts to taste.

   5 min

6. 6

   Add the seasoned walnuts, divided into balls, to the boiling broth and stir well to dissolve. Wait for it to boil and then remove from heat to prevent it from turning black.

   5 min

7. 7

   Serve hot with ghomi.

1 serving ≈ 475 g

Nutrition values are estimates. - means data is unavailable.