|per 100 g||Total Recipe|
|Gross weight||100 g||2023 g|
|Energy||764 kJ / 183 kcal||15456 kJ / 3697 kcal|
|Sat. fat||5 g||90 g|
|Unsat. fat||6 g||102 g|
|Fibre||1 g||9 g|
|Salt||113 mg||2275 mg|
1.5 kgWhole Chicken
90 gRed Onion
10 gCoriander leaves
10 gAdjika (Georgian Chili paste)
2 kgTotal recipe weight
Place the chicken on a plastic cutting board back down and cut it open across the breast bone. (use a chefs knife or meat scissors). Open the chicken up so it's flat.
Turn the chicken over and carefully hammer the chicken all over with the meat tenderizer. Careful not to strike too hard, the purpose is to tenderize, not to pulp the chicken.
Now take some salt and sprinkle it over the chicken. next apply the khmeli suneli spice mix generously. Rub the salt and the spices into the chicken.
Turn the chicken over and repeat the process. If you like your chicken spicy, you can also rub it with Adjika.
Place the chicken in a suitable container with a lid and a heavy weight weighing it down. marinate in the fridge for at least 30 minutes.
If you haven't already made the Adjika, you can prepare it now following the Adjika recipe.
Find something heavy and heat resistant that you can use to press down the chicken during the frying process.
Once the chicken is marinated, take it from the fridge and put the frying pan on a medium heat and add the butter.
Once the butter is melted and browning, place the chicken in the pan place a lid over it with a heavy weight on top so the chicken is firmly pressed down while frying.
Fry for 10-15 minutes before turning over and frying the other side for another 10-15 minutes.
In the mean time, cut your onions and tomatoes into slices and spoon the pomegranate seeds from the shell.
Mix the ingredients as a salad. (keeps some pomegranate seeds for garnishing the chicken.) season with khmeli suneli and some vegetable oil.
Once the chicken is done, place it on a large plate, garnish it with the salad, sprinkle some pomegranate seeds over the top and place a large spoon of Adjika to the side.
This dish goes well with Georgian bread (lavash) or a khatchapuri cheese bread. an excellent sauce to serve with this dish is Satzebeli.