Skillet Chicken with Tomatoes and Cilantro (Georgian-Style)

1. 1 Chicken thighspack 900 g ≈ $3.81 210 g
2. 2 Tomatoes≈ $4.67 per kg 180 g
3. 3 Onions≈ $1.60 per kg 80 g
4. 4 Garlic≈ $10.00 per kg 6 g
5. 5 Cilantropack 50 g ≈ $1.20 10 g
6. 6 Khmeli-suneli 2 g
7. 7 Chili flakes 1 g
8. 8 Sunflower oil 8 ml
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g

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

Method

1. Cut chicken¹ thighs into chunks, slice onion³ into half-moons, and finely chop tomatoes².

2. Heat oil in a skillet and sear chicken¹ 6–7 minutes until golden-brown.

3. Add onion³ and cook 5 minutes until soft.

4. Stir in tomatoes², garlic⁴, *khmiss-su-neeli*, chili flakes, salt, and pepper.

5. Cover and simmer 12–15 minutes until chicken¹ is fully cooked.

6. Add cilantro⁵ and warm through 1 minute; sauce should be thick but not watery.