If you learn this secret, you will cook chicken like this! Chkmeruli from Georgian jigit.

Georgian cuisine is very popular. poultryThe most common bird is the chicken.

My sister is fond of cooking all her life, and the profession of a cook for her is not just a job, but a vocation. Alina recently came from Georgia, where she was on a long internship. When my sister showed up on the doorstep, she found our whole family in a dull mood. It so happened that the relatives quarreled with each other the day before and did not talk all day.

In the evening, my sister prepared a new dish for us, the recipe of which she learned from a real Georgian jigit. A miracle happened: it was impossible to get angry after such a delicious meal! Everyone made up, and now it's our favorite family dish.

Georgian chicken Chkmeruli. GeorgianIt takes its name from its place of origin. And this food comes from the village of Chkmeri, which is located in the north of Georgia.

The most difficult thing about this recipe is to pronounce its name correctly the first time. But if you can handle it, the cooking process will definitely not give you any problems.

Editorial "Site" I suggest you cook this excellent dish of Georgian cuisine. Chkmeruli is a chicken that just melts in its mouth! Scent and taste cannot be expressed in words.





The ingredients

• 800g chicken
• 100ml cream
• 20g cilantro
• 50g butter
• 3 tbsp water
• 5 teeth. Garlic
• black pepper (ground) to taste
• salt
• hop-sunel
• lavasheet

Preparation

1. Wash the chicken well and cut along the breast. Plaster it and cover it with food film, then beat the meat with a hammer.
   
   
   
2. In a frying pan with a thick bottom, warm up the butter and put the chicken on it. Since the bird must roast under the press, put a fireproof plate on it, and a saucepan filled with water on top.
   
   
   
3. Roast the chicken for 15 minutes on one side and 10 more on the other. After that, roast for another 20 minutes also under the press, periodically turning over.
   
   
   
4. You can make the sauce at this time. Grind cilantro and garlic and mix them with spices, then salty and pepperchi. Then wipe all the ingredients in the mortar. Add some low-fat cream and water and mix it up.
   
   
   
5. Check the chicken for readiness, puncture it with a fork. If pink juice leaks, continue cooking until the transparent juice appears.
   
   
   
6. When the chicken is ready, pour it with sauce, cover and mascara for 15 minutes.
   
   
   

Editorial Board
For chicken in Georgian, it is better to choose well-fed carcasses with fleshy breasts of a beautiful rounded shape. Make sure that the chicken is not damaged and bruises, the skin of the carcass should be moist, but not wet (this indicates that the bird was defrosted).




This dish becomes even more appetizing if served on lavash sheets. It is very tasty to eat lavash (or white bread), dipping into a delicious sauce and snacking on a rosy chicken. Chkmeruli can feast both hot and cold. In a hot dish to taste It resembles tobacco chickenIt's like sativi in cold.

This recipe should not be kept secret, share it with your friends!