Chakhokhbili Turkey In Georgian - A Step By Step Recipe With A Photo

2023 Author: Kimberly Farrell | [email protected]. Last modified: 2023-05-24 11:15

Chakhokhbili in Georgian is a spicy dish made from poultry meat. Previously, it was prepared mainly from pheasant meat, but now I want to suggest replacing it with turkey. The dish turns out to be just great!

Cooking description:

The dish turns out to be quite spicy, so adjust the taste for yourself. If there is no dry adjika, then you can replace it with a ready-made one, but adjust the proportions to taste. Any part of the turkey can be taken. The most suitable herbs are parsley, basil, cilantro and dill. It all depends on your desire. Chakhokhbili can be served with rice, boiled potatoes and lots of greens.

Purpose: For lunch / For dinner

Main ingredient: Poultry / Turkey

Dish: Hot dishes / Chakhokhbili Cuisine

geography: Georgian / Caucasian

Ingredients:

• Turkey - 800 Grams
• Onions - 2 Pieces
• Butter - 20 grams
• Tomatoes - 3 Pieces (large)
• Water - 100 Milliliters
• Lemon - 1 Slice
• Adjika - 1 Teaspoon (dry, without a slide)
• Salt - To taste
• Greens - 1 Bunch
• Vegetable oil - 2 tbsp. spoons
• Hops-suneli - 0.5 Teaspoons

Servings: 3

How to cook "Chakhokhbili from turkey in Georgian"

Prepare all the necessary ingredients for making chakhokhbili in Georgian. Wash and dry the turkey (I have wings), cut into pieces. Pour vegetable oil into a frying pan and heat over high heat. Arrange the turkey chunks and fry on all sides until golden brown. Cut the onion into half rings and add to the pan. Reduce heat to medium and add onion. Fry for 10 minutes until the onions are transparent. Add butter. Wash the tomatoes and cut into cubes. Add them to the turkey and onion skillet. Finely chop a slice of lemon and add to the pan. Pour in adjika, salt and pour in water. Cover and simmer over low heat for 20-35 minutes, until the meat is tender.