Shkmeruli-Georgian cuisine
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Today I would like to introduce you to a traditional dish of Georgian cuisine - shkmeruli.
The first time I prepared such chicken was based on the recipe of a wonderful cook from Georgia - Nadezhda EnVe, for which I thank her very much! Since then, this dish has been a very frequent guest on my table. Preparing shkmeruli is simple, and the taste and aromas are simply amazing. In general, Georgians prepare very simple, tasty and nutritious dishes. Meat, vegetables, herbs, sauces and bread - this is what gives strength and gives pleasure.
The name “shkmeruli” comes from the name of the Georgian village of Shkmeri in highland Georgia, literally “from Shkmeri”. They say that the dish was born by accident when a certain peasant simply used what was on hand to cook chicken, namely milk and garlic. Whether this is true or not, now shkmeruli is a very popular dish, and not only in Georgia. And it’s true that once you try this chicken, you will forever add shkmeruli to your menu.
Ингредиенты
Chicken - 600 g
Milk - 100 ml
Water - 80 ml
Garlic - 1 head
Salt - to taste
Vegetable oil - 30 ml
Рецепт
1. Wash and dry the chicken, this is important. Next, the chicken (or its parts) needs to be salted and poured with vegetable oil, in exactly the same order so that the salt remains on the skin. Next - at your choice, either fry in a frying pan or fry in the oven. I prefer to cook chicken in the oven, so I placed the chicken pieces in a baking dish.
2. Place the chicken in the oven, preheated to 200 degrees, for 30-40 minutes. During the frying process, you need to pour the melted juice over the chicken 2-3 times for a delicious crispy crust. While the chicken is cooking, prepare the garlic for the sauce. My chicken weight was 600 g, so 4 cloves of garlic are enough (for a whole chicken, take a head of garlic). If you are confused by a large amount of garlic, do not be afraid, it will not be too spicy, the taste of garlic in milk becomes soft and does not burn. Grate the garlic or chop it in a way convenient for you.
3. When there are 5-10 minutes left until the chicken is ready, pour 80 ml of water, 100 ml of milk into a frying pan or saucepan and add chopped garlic, bring to a boil. You can add a little salt, but remember that the chicken is already salted. In Georgia, a clay frying pan called ketsi is used, which holds heat very well. We will have to be content with dishes with a thick bottom that will hold the heat well.
4. I would especially like to draw your attention to the fact that both the sauce and the chicken should be hot, so there is no need to prepare the sauce in advance. Meanwhile, the chicken was perfectly cooked.
5. If you cooked a whole chicken, carefully, so as not to burn yourself, divide it into pieces. Place the chicken pieces into the boiling sauce and immediately remove from the heat. The hot chicken absorbs the sauce, soaking up its taste and aroma.
6. Shkmeruli is ready! Since the aromas are excellent, you don’t have to specially invite anyone to the table. Serve shkmeruli with cilantro and vegetables, or you can just have bread, it’s so delicious to dip into the sauce. Enjoy the magnificent dishes of Georgia, this blessed country whose people know a lot about simple and tasty food. Crispy crust on top, tender meat on the bottom, and all this is soaked in a wonderful aromatic sauce!
7. Bon appetit! If you suddenly have a piece of shkmeruli left, the next day you will find it in a wonderful milk-garlic jelly!