Chanakhi

Chinakhs with Chanakhi chicken are meat with vegetables in a wonderful sauce, which is cooked practically without water. Tasty, useful, beautiful and yet very simple dish. Traditionally, the chanakh is considered a dish of Georgian cuisine. However, in Ukrainian there is a similar - a liver, which is also prepared, with the difference that pork is used instead of lamb. In Kazakh cuisine there is also a very similar dish. As for the ingredients, I did not adhere to the Georgian classics: I do not eat fatty fat, and instead of lamb I have a chicken breast. By the way, it was in the Caucasus that I happened to eat chanakhi with chicken meat. It turns out very gently. You can cook with beef or veal, the essence does not change. Perhaps the most basic ingredient here is eggplant. That's without them chanakh will not work. What kind of cookware to cook, is also a matter of taste. There are two options. Serve in pots or in a large cauldron. In the oven and on an open fire. It is in the cauldron that the fire is cooked in Georgian villages. Potatoes, aubergines, onions and tomatoes cut very large. And they cook for two hours. I made chanakhs in pots and cut them accordingly not large. When the dish was baked, the fragrance stood all the way up. If you have not cooked a chanakh, try it, I guarantee a lot of fun.

Chinakhs with Chanakhi chicken are meat with vegetables in a wonderful sauce, which is cooked practically without water. Tasty, useful, beautiful and yet very simple dish. Traditionally, the chanakh is considered a dish of Georgian cuisine. However, in Ukrainian there is a similar - a liver, which is also prepared, with the difference that pork is used instead of lamb. In Kazakh cuisine there is also a very similar dish. As for the ingredients, I did not adhere to the Georgian classics: I do not eat fatty fat, and instead of lamb I have a chicken breast. By the way, it was in the Caucasus that I happened to eat chanakhi with chicken meat. It turns out very gently. You can cook with beef or veal, the essence does not change. Perhaps the most basic ingredient here is eggplant. That's without them chanakh will not work. What kind of cookware to cook, is also a matter of taste. There are two options. Serve in pots or in a large cauldron. In the oven and on an open fire. It is in the cauldron that the fire is cooked in Georgian villages. Potatoes, aubergines, onions and tomatoes cut very large. And they cook for two hours. I made chanakhs in pots and cut them accordingly not large. When the dish was baked, the fragrance stood all the way up. If you have not cooked a chanakh, try it, I guarantee a lot of fun.

Ingredients:

• Chicken fillet 400g
• Potatoes 4 pcs.
• Eggplant 2 pcs.
• Onion 2 pcs.
• Garlic 2 cloves
• Bay leaf 4 pcs.
• Tomatoes 2 pcs.
• Pepper red ground 1 teasp.
• Salt 1 tsp.
• Parsley fresh 10 g

Instructions

• Step 1 To prepare the chanaha you will need: meat (lamb, beef, pork, veal), I have chicken fillet. And also eggplant, potatoes, onion, garlic, 2 large tomatoes, bay leaf, salt and red ground pepper, fresh greens. You can also use the seasoning of hops-suneli, but it's to your taste.
• Step 2 Cut the vegetables and put them in the pots. On the photo there are products for one pot. Cut the onions.
• Step 3 Put it in the pot.
• Step 4 Then cut the meat.
• Step 5 Put it in the pot. Solim and pepper.
• Step 6 Then cut the potatoes into cubes.
• Step 7 Putting on the meat. Solim and pepper to taste.
• Step 8 Aubergines are also cut into cubes.
• Step 9 Put the potatoes in the pot.
• Step 10 2 large tomatoes to grind into tomato sauce and in each pot we put 2-3 st. l. Add 50-70 ml of water or broth. Close the lid and put in the oven. Bake 90 minutes at a temperature of 190-200 ° C. If you have lamb, beef or pork to cook in the oven should be at least 2 hours.
• Step 11 10 minutes before the end of the baking process, we take out the pots from the oven, put in each garlic and laurel leaf. We take the prepared dish from the oven and sprinkle with herbs.