Aromatic Georgian Garlic Chicken (Shkmeruli)
Experience a taste of the Caucasus with this Week 35 special: succulent chicken pan-seared and smothered in a rich, velvety garlic-infused cream sauce. It's an exciting departure from the everyday, balancing bold aromatics with crunchy walnuts and fresh herbs for a truly memorable meal.
Ingredients
- Chicken thighs, skin-on bone-in8 pcs
- Garlic cloves, minced8 pcs
- Heavy cream250 ml
- Chicken stock100 ml
- Walnuts, toasted and crushed50 g
- Fresh cilantro, chopped1 handful
- Pomegranate seeds2 tbsp
- Ground coriander1 tsp
- Butter20 g
- Sunflower oil1 tbsp
Instructions
Season the chicken thighs generously with salt and pepper. Heat oil in a large heavy-bottomed skillet over medium-high heat. Place chicken skin-side down and fry until the skin is golden and very crispy, about 10-12 minutes.
Flip the chicken pieces and cook for another 6-8 minutes until cooked through. Remove the chicken from the pan and set aside, leaving about 1 tablespoon of the rendered fat in the pan.
Lower the heat to medium. Add the butter and minced garlic to the pan. Sauté for about 1 minute until the garlic is fragrant and translucent, but be careful not to let it burn.
Pour in the heavy cream and chicken stock. Stir in the ground coriander. Let the sauce simmer gently for 3-4 minutes until it thickens slightly and the flavors meld together.
Place the chicken thighs back into the pan. Top with the toasted walnuts, fresh cilantro, and pomegranate seeds. Serve immediately, ideally with warm crusty bread to soak up the garlic cream.
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