Chakhokhbili with Chicken

1. 1 Tomatoes≈ $4.67 per kg 120 g
2. 2 Chicken thighspack 900 g ≈ $3.99 200 g
3. 3 Onions≈ $1.60 per kg 30 g
4. 4 Carrots≈ $1.50 per kg 11 g
5. 5 Bell peppers≈ $6.00 per kg 45 g
6. 6 Tomato pastepack 140 g ≈ $1.00 5 g
7. 7 Garlic≈ $10.00 per kg 5 g
8. 8 Khmeli-suneli 1 g
9. 9 Fresh basilpack 30 g ≈ $2.50 1 g
10. 10 Adjika 3 g
11. 11 Butterpack 180 g ≈ $1.58 10 g
12. 12 Ground black pepper 1 g
13. 13 Sunflower oil 10 ml
14. 14 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Score the tomatoes¹ crosswise, blanch in boiling water for 2 minutes, peel and dice.

2. Heat vegetable oil in a kazan, brown the chicken² thighs in pieces for 8 minutes until golden.

3. Add the sliced onion³ and fry for 5 minutes until translucent.

4. Add carrot⁴ cut into rounds and bell⁵ pepper in cubes, cook for 5 minutes.

5. Add tomatoes¹, tomato⁶ paste, adjika, khmeli-suneli, salt and black pepper, stir.

6. Add butter¹¹ and the whole head of garlic⁷, cover and simmer on low heat for 30 minutes, until the meat is tender.

7. Add chopped basil, warm through for 2 minutes and serve.

In short

• In the planner this dish is cooked for two days: reheat on day two.