Chakokhbili Over an Open Fire

1. 1 Tomatoes≈ $4.67 per kg 120 g
2. 2 Chicken thighspack 900 g ≈ $3.81 110 g
3. 3 Onions≈ $1.60 per kg 13 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 ≈ $1.60 20 g
12. 12 Ground black pepper 1 g
13. 13 Sunflower oil 10 ml

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

Method

1. Score the tomatoes¹, blanch in boiling water for a few minutes, then peel off the skins

2. Add water to the clay pot, bring to a boil, remove from heat, add the tomatoes¹, and steep for a few minutes

3. Return the pot to the fire, heat through, add oil, and sear the chicken² thighs until golden brown

4. Add finely chopped onion³ and cook until translucent

5. Add thinly sliced carrot⁴

6. Add diced bell⁵ pepper

7. Add diced tomatoes¹ and tomato⁶ paste, then half-bury a whole garlic⁷ head in the mixture

In short

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