Chakhokhbili is a traditional Georgian one-pot stew made with chicken, onions, and tomatoes. Originally, the dish was made with pheasant ("khokhobi"). The stew is seasoned with the famous khemli suneli spice blend which contains coriander, mint, turmeric, savory, and fenugreek seeds and leaves (methi). If possible, we recommend serving the dish with Georgian cheese bread (khachapuri).
- 2 lb chicken  thighs or legs bone-in
- 1-2 red bell peppers diced (optional)
- 1 lb tomatoes chopped 
- 2-4 tbsp chopped fresh herbs 
- 1-3 cloves garlic pressed or grated (optional)
- 1-2 fresh chilies finely chopped (optional)
- olive oil
- salt & pepper
Chakhokhbili Culinary Spice Kit
- coriander, fenugreek, mint, paprika, black pepper, turmeric, methi, savory, basil, cinnamon, cloves
- any flat bread or Georgian khachapuri 
- cooked or steamed rice
- Season chicken with salt & pepper to taste.
- In a large POT, heat 2 tbsp oil over medium heat.
- Add chicken and fry until it turns brown on all sides. Scoop it out and set aside.
- In the same POT, add onions and optionally bell pepper.
- Fry over medium heat until the onions turn golden.
- Add tomatoes and Chakhokhbili spices. Mix well.
- Season with salt & pepper to taste. Return chicken. Mix well. Cover.
- Bring to a boil. Cook over medium heat for 30-60 minutes until the chicken falls apart. Stir occasionally.
Add to taste:
- fresh herbs, and
- optionally garlic and/or fresh chilies.
- Cook for another 5 minutes.
 Substitute: lamb chops or loin. Cook 90-120 minutes.  Substitute: 2 cups tomatoes (whole, chopped, or puree), unseasoned.  Your choice of: parsley, mint, basil, or cilantro.  Khachapuri recipe.