Megrelian Kharcho
Kharcho is a Georgian dish that can either have the consistence of a soup or a stew. This version – chicken with a thick sauce – is from the province of Megrelia, where the dish is often accompanied by polenta infused with smoked cheese.
Ingredients
- 2 lbs chicken, in pieces
- Salt and pepper, to taste
- 4 large onions
- ½ cup vegetable oil
- 2 cups walnuts
- 3 garlic cloves
- 4 Tbsp tomato paste
- 3 Tbsp Khmeli Suneli, ground
- 1 tsp hot chilies, ground
- ½ cup cilantro, chopped
- Marigold petals, dried (opt.)
Method
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1
Remove any excess fat from the chicken. Salt and pepper the chicken.
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2
Roughly chop onions.
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3
Place the chicken fat in a large pan with oil and cook on medium until it melts.
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4
Add the onions, cook stirring often until wilted and barely golden (7-8 minutes).
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5
Set aside half the onions.
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6
Add the chicken to the pan and continue cooking until the pieces are cooked through.
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7
Pour enough water to cover the chicken. Simmer uncovered for twenty minutes, stirring occasionally.
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8
Meanwhile, grind half the nuts, garlic, tomato paste, Khmeli Suneli, chilies and set-aside onions. Reduce to a rustic paste. Add remaining nuts and continue to grind to a crumbly paste. Add half the cooking sauce from the chicken and mix well.
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9
Incorporate the paste into the pan to create a sauce that coats well. If necessary, add more water or thicken with finely ground walnuts.
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10
Let simmer on low heat for 5 minutes. Keep warm. Adjust the salt and pepper, if needed.
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11
Incorporate cilantro and garnish with Marigold petals, if desired.
