Chicken Stew | Georgian Chakhokhbili with Tomatoes and Hazelnuts

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is often less expensive.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder flavor, while white vinegar is budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are convenient and longer-lasting.

Toast hazelnuts to remove skins and grind with garlic and a little water to make a paste.

Cut chicken breasts into portion slices.

Heat about 2 tablespoons of olive oil in a skillet until sizzling.

Brown chicken breasts in batches, ensuring not to overcrowd the skillet.

Add butter, then onions to the browned chicken and cook until onions are tender and slightly golden, about 8-10 minutes.

Sprinkle coriander over the chicken and onions and mix well.

Add diced tomatoes and red bell pepper, then cover and bring to a boil.

Reduce heat to medium-low and cook for 10 minutes.

Stir in hazelnut paste and let simmer to thicken the sauce.

Add cilantro and purple basil, adjusting salt to taste.

Let sit for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary