Chkmeruli (Shkmeruli)

Category: Meat dishes
Kitchen: georgian
Chkmeruli (Shkmeruli)

Ingredients

A hen 1 PC.
Garlic 1 goal
Adjika Georgian 1-2 tsp
Salt and pepper to taste
Room temperature butter 1 sec. l.
Milk 150 gr.
Parsley

Cooking method

  • Cut the chicken into pieces.
  • Make a marinade.
  • In a bowl, mix, adjika, salt (I have Svan), black pepper, butter, garlic. Stir and brush the chicken pieces. Left to marinate for 2 hours.
  • Grease a ceramic pan (any) with vegetable oil. I laid out the pieces of chicken (I didn't add water, the chicken gave its juice). Place in a well-heated oven (200-210 C) for about 1 hour. Sprinkle with fat periodically.
  • Make milk and garlic sauce.
  • A few cloves of garlic, chicken juice, a pinch of Imeritin saffron, a pinch of sunelia, milk (I don't have heavy cream) - mix everything. Drizzle over the chicken. Put the pan in the oven for a few more minutes (7-10).
  • Served with tkemali.
  • Svan salt(I saw the recipe on Ukrainian television)
  • Coarse table salt 2 packs * utskho-suneli (fenugreek) - 1 glass
  • * cilantro seeds 1 cup
  • * dill seeds ¼ glass
  • * Imeretian saffron 1/4 cup
  • * hot hot pepper (dry) 2 kg
  • * wild (mountain) cumin (which grows in Svaneti)
  • Dry garlic 0.5 kg
  • Walnut - 1 glass
  • All this is frayed for a long time and thoroughly (in a meat grinder 2 times), packed in glass containers and stored under a tightly closed lid.
  • Adjika. Abkhazian
  • Chkmeruli (Shkmeruli)
  • Ingredients:
  • 1 kg red chili (mine is dry)
  • 2 medium heads of garlic
  • hops-suneli
  • basil
  • cilantro (green bunches are taken for fresh adjika)
  • dill
  • regan
  • dill grains
  • some recipes add walnuts
  • 1. Peel red pepper (soak dry for an hour with warm water) twist through a meat grinder to get a homogeneous mass
  • 2. Add 2 medium heads of garlic
  • 3. Add hop-suneli herb, about 1 teaspoon.
  • 4. Add ground cilantro, about 1 teaspoon.
  • 5. Add dill grains, about 1 teaspoon.
  • 6. Add or rosemary, about 1 teaspoon each.
  • 7. Add basil, about 1 teaspoon.
  • 8. Add coarse salt (to taste).
  • 9. Twist this composition through a meat grinder a second time. 10. Twist the same mass for the third time, but through the finer grate of the meat grinder.
  • Tkemali
  • Chkmeruli (Shkmeruli)
  • Recipe.
  • bitter red pepper, (added dry adjika) to taste
  • plum (yellow, otherwise red) - 5 kg
  • dill 1 bunch
  • water - 1 glass
  • sugar - to taste
  • fresh mint - 0.5 bunch
  • fresh cilantro - 2 bunches
  • garlic - to taste large salt - to taste
  • Wash the plum, remove the seeds, put it in a cauldron, fill it with water, and put it on gas to cook. When the berry is boiled, take away the excess liquid (if you need to add it to the sauce, no - use it on the compote).
  • Put chopped dill, cilantro, mint, garlic, hot pepper and salt in the sauce.
  • Next, cook the mass for 15 minutes. over low heat.
  • Pour the sauce into sterilized jars, add a drop of sunflower oil on top, tighten the lids (also sterile) if you store for a long time. Store in a cool, dry, dark place.

The dish is designed for

4-6 people

Time for preparing:

3-4 hours

kirch
Nice recipe. I will cook, of course, adapt to the existing products. There is no such abundance of Georgian spices and sauces.
TATbRHA
It seems to me that with such an abundance of Georgian spices and sauces, and with the participation of a head of garlic, there will be no chicken smell, only the smell of Georgian spices and sauces ... And our poor parsley was lost somewhere ...
m_o_l_g_a
Tkemali is sold in a supermarket. I made from my plum this summer. Elementary.
Everything else can be done very simply. Seasonings are also sold. I like to "chew") I buy each spice separately in the online store. Then I mix.
I'll correct it now. The pepper is dry, the pods are soaked for 1 hour in hot water.
m_o_l_g_a
"It seems to me that with such an abundance of Georgian spices and sauces, and with the participation of a head of garlic, no chicken smell will remain."

Why do I need the smell of store chicken?
Besides, the dish of "Georgian cuisine" is the specificity of their cuisine. Spicy and aromatic!)
And they also consider parsley theirs)
Shahzoda
m_o_l_g_a
Thank you!!!!!!!!!
Omela
m_o_l_g_a, delicious!!! We have been preparing this for a long time: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=309777.0
Gael
How I love this!
Robin bobin
oh, I was just thinking what to do with a chicken)
Julia V
You need to lay out Tkemali with a separate recipe, otherwise it will be lost
m_o_l_g_a
Thank you so much!
Delicious dish. My men "dared" everything very quickly)
I'll post Tkemali in a separate post.
m_o_l_g_a
Quote: Omela

m_o_l_g_a, delicious!!! We have been preparing this for a long time: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=309777.0
Interesting! I have just discovered this dish for myself. Delicious
Elenka
Quote: m_o_l_g_a


Interesting! I just discovered this dish for myself. Delicious
And your version is interesting ... but before posting a new recipe, it is advisable to use the site search. For seven years we have not re-cooked anything here!
By the way, there is also a recipe for tkemali.
m_o_l_g_a
Yes, I've already seen. In the section sauces. Thank you!
MariV
Quote: TATbRHA

It seems to me that with such an abundance of Georgian spices and sauces, and with the participation of a head of garlic, there will be no chicken smell, only the smell of Georgian spices and sauces ... And our poor parsley was lost somewhere ...


Usually, when it seems, you know what to do ...

And to fully appreciate the taste, you just need to cook.

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