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Try our Chkmeruli Georgian garlic chicken, then try lemon and garlic chicken, chicken kiev traybake, or one-pot koji roast chicken with garlic and ginger rice.

Chkmeruli is a classic Georgian dish with a very specific cooking method, where the chicken is weighed down as it’s shallow-fried until golden brown, then simmered in a pungent garlic sauce. David Chelidze – executive chef at Kinkally in London – champions the dish on his exquisitely tasty menu. “Chkmeruli is one of the most beloved dishes of Georgian cuisine, found in every region,” he explains. “A classic chkmeruli includes chicken, garlic, coriander, Imeretian saffron and milk or cream.

In Kutaisi the sauce is spicier and different types of poultry, such as duck or turkey, are used. In mountainous areas, wild mushrooms are added, giving the dish a unique aroma. And in cities like Tbilisi wine is often incorporated, adding a special depth to the dish.” For David the key to making a good chkmeruli is quality ingredients – choosing a fresh, whole, free-range chicken cut into even pieces for uniform cooking.

He also recommends using young garlic which has a more intense flavour – crushing it with salt in a mortar to add texture. Chkmeruli is always served in the pot it’s cooked in with crusty bread, potatoes or rice for soaking up the sauce. However, at Kinkally, they do things a little differently. “In some regions of Georgia, instead of bread they serve chkmeruli with a corn porridge called gomi,” David tells me. “At the restaurant I serve it with elarji, which is another type of corn porridge that has more cheese – and to add a touch of exotic freshness I also include a bit of lemongrass.”

Chkmeruli Georgian garlic chicken recipe

  • 6 large chicken legs
  • 2 tsp paprika
  • olive oil
    for frying
  • 10 fat garlic cloves
  • 1 tsp ground cinnamon
  • 1 tsp sumac
  • 150ml soured cream
  • 1 lemon
    zested to make ½ tsp and juiced to make 3 tbsp
  • 1 tsp dried chilli flakes
  • 20g parsley
    finely chopped, plus extra to garnish
  • 20g coriander
    finely chopped, plus extra to garnish
  • cooked rice or warm crusty bread
    to serve

Nutrition: per serving (6)

  • kcal549
  • fat41g
  • saturates13g
  • carbs2g
  • sugars1g
  • fibre2g
  • protein41g
  • salt2.2g
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Method

  • step 1

    Pat the chicken legs with kitchen paper until completely dry all over. Season with 2 tsp of fine sea salt, then sprinkle over the paprika and leave for 10 mins.

  • step 2

    Heat 1cm depth of olive oil in a large pan or skillet over a medium heat. Put the chicken pieces into the pan, cover with a plate, then weigh down with a heavy weight. Fry the chicken for 18-20 mins or until golden brown, then flip over, weigh down again and cook for 16-18 mins on the other side. Remove the chicken from the pan and leave on a plate to rest. Leave the oil in the pan to cool slightly.

  • step 3

    Use a pestle and mortar to grind the garlic cloves with a pinch of salt into a coarse paste. Add the garlic to the oil in the pan and cook over a very low heat until it just takes on a little colour. Stir through the cinnamon and sumac, then add the soured cream and lemon juice, warming through for 2 mins. Add the chilli, zest, parsley and coriander, stirring continuously.

  • step 4

    Increase the heat and, just as the sauce starts to bubble, return the chicken pieces to the pan. Spoon the sauce over the chicken and simmer on a low heat for 10 mins. Garnish with more parsley and coriander, and enjoy with rice or warm crusty bread.

More ways with chicken legs.

A baking tray topped with chicken legs coated in a brown sauce

Authors

Gurdeep Loyal
Gurdeep Loyal
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