Skillet Chicken with Tomatoes and Cilantro (Georgian-Style)
A quick weeknight skillet version of *khachapuri*-inspired chicken. Tender chicken thighs simmer in fresh tomatoes with cilantro, garlic, and *khmiss-su-neeli* spice blend.
- Time
- 30 min
- Serving
- 551 kcal
- Ingredients
- ≈ $2.20
- Protein
- 40 g
Ingredients
- 1 Chicken thighspack 900 g ≈ $3.99 210 g
- 2 Tomatoes≈ $4.67 per kg 180 g
- 3 Onions≈ $1.60 per kg 80 g
- 4 Garlic≈ $10.00 per kg 6 g
- 5 Cilantropack 50 g ≈ $1.20 10 g
- 6 Khmeli-suneli 2 g
- 7 Chili flakes 1 g
- 8 Sunflower oil 8 ml
- 9 Salt 2 g
- 10 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut chicken1 thighs into chunks, slice onion3 into half-moons, and finely chop tomatoes2.
Heat oil in a skillet and sear chicken1 6–7 minutes until golden-brown.
Add onion3 and cook 5 minutes until soft.
Stir in tomatoes2, garlic4, *khmiss-su-neeli*, chili flakes, salt, and pepper.
Cover and simmer 12–15 minutes until chicken1 is fully cooked.
Add cilantro5 and warm through 1 minute; sauce should be thick but not watery.
Tips
- Why it works
- Fry the chicken separately so it doesn't release its juices into the sauce and stays juicy. If you fry it together with the onion, the meat will be dry.
- Substitutions
- Instead of khmeli-suneli, use a mix of 1 tsp dried coriander and ½ tsp paprika. If you have no fresh tomatoes, use 150 g tomato paste.
- Common mistakes
- If the sauce is watery before the end of stewing, the tomatoes were too soft or the lid wasn't closed tightly.
- Storing and reheating
- Keeps for 3 days in the fridge. Reheat in a pan for 5 minutes under a lid with 1 tbsp water so the sauce doesn't burn.
- Serve with
- Serve with lavash or buckwheat to mop up the sauce. Goes well with a simple cucumber and sour cream salad.
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