Chicken chakhokhbili
Ingredients
- vegetable oil — for frying
- chicken thighs, drumsticks and wings — 1.5 kg
- onions — 2
- tomato paste — 2 tbsp
- peppers — 2
- tinned tomatoes (polpa) — 1 l
- garlic — 5 cloves
- herbs
- spices: salt, sugar, black pepper, paprika, khmeli-suneli
Method
- Slice the onion into half-rings and the pepper into strips. Chop the garlic and herbs.
- First fry the chicken lightly in a pan. Add a little salt and khmeli-suneli.
- Take the chicken out, add the onion to the pan and cook it to a caramel colour.
- Add the tomato paste and a little water so that it loosens. Add salt, sugar, black pepper and paprika.
- Return the chicken, scatter the sliced pepper over it and pour in the tomatoes. A little more water can be added. Adjust the spices to taste.
- Simmer, covered, for 40 minutes. Then add the garlic and herbs and cook for another 10 minutes.
- Serve with lavash — it is perfect for mopping up the sauce.