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| Shkmeruli |
"Shkmeruli Is a Georgian Chicken dish in a sauce of garlic and cream from the Racha region in Georgia. I had the opportunity to try this in a restaurant in Batumi, Georgia and truly loved it. I have given the recipe a twist by adding red chilli powder, turmeric and some parsley, but you can omit these and stick to the traditional recipe."
Serves 4
Ingredients
2 whole young chickens
2 tsp red chilli powder (optional)
1 tsp turmeric powder (optional)
100 grams of garlic
200 ml of cooking cream (160 grams of sour cream if you prefer)
160 ml of water (100 ml if you are using sour cream instead of cream),
60 ml of oil Handful of chopped parsley (optional)
Salt to taste
Directions
Wash the chickens and pat dry with a kitchen towel. Cut the chickens length ways from breast but do not separate into two halves. Rub oil, chilli powder and salt on to both sides of the chicken. Flatten the chickens out and add one chicken to a pan of hot oil and press it down.Use a pestle or any suitable heavy object to keep the chicken flat so that it cooks evenly. Fry both sides of the chicken. When the chicken is cooked, turn off the heat and remove the chicken from the pan. Repeat the same process for the other chicken. Remove and let it cool down a bit. You can keep it whole or cut into pieces. Do not discard the oil as it will be used to fry the garlic. Crush the garlic. Add the crushed garlic to the oil in the pan that was used to cook the chicken. Use a wooden spoon to mix the garlic and oil. Add 160 ml of water (200 ml if you are using sour cream instead of cream) and heat on a medium heat, stirring continuously. Add 200 ml of milk (or 160 grams of sour cream). Taste and add a little salt if needed. Stir until the mixture boils and then turn off the heat. Add the chicken pieces to an oven proof dish (traditionally a Georgian clay ketsi dish is used).Pour the cream (or sour cream) and garlic mixture onto the chicken pieces and add the ketsi to a hot oven for 3-5 minutes. Serve hot.
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