Georgian Guruli Chicken Delicacy

Tender, appetizing, piquant, for gourmets. Guruli, a Georgian chicken dish, can rival the most exquisite dishes in taste. The chicken turns out juicy and amazingly tasty. Serve guruli hot with pita bread and fresh vegetables. You can decorate the dish with herbs and pomegranate seeds.
cook time: 2h
Ava Prescott
Georgian Guruli Chicken Delicacy

Nutrition Facts (per serving)

219
Calories
17g
Fat
3g
Carbs
13g
Protein

Ingredients (6 portions)

Basic:

Onion 2 pc
Cinnamon (ground) 1 tsp
Salt 1 tsp
Butter 50 g
Walnuts 0.5 cup
Parsley 50 g
Red wine (or white, dry) 1 cup
Dill 50 g
Chicken (any fatty chicken parts) 1.3 kg
Carnation 4 pc
Ground red pepper 0.5 tsp
Ginger powder 1 tsp

Recipe instructions

Step 1

Step 1
How to make guruli — a Georgian chicken dish? Prepare all the necessary ingredients. For guruli, it is better to choose fatty pieces, so if you have a whole chicken, it is better not to use the breast. I took the chicken leg. If the chicken is frozen, defrost the chicken in advance. It is better to remove the packaging and place the chicken in a container on the bottom shelf of the refrigerator a day before cooking. Take any dry wine. If you have unshelled walnuts, take 6-8 pieces.

Step 2

Step 2
Rinse the chicken under running water, remove all entrails and feathers, if any. Cut the chicken into pieces. I cut the leg into 3 parts. Dry the resulting pieces with a paper towel to remove moisture and reduce splattering when frying.

Step 3

Step 3
Peel the onion, rinse and cut into half rings. To prevent the onion from stinging your eyes when slicing, rinse it and the knife with cold water.

Step 4

Step 4
Take a frying pan with a thick bottom and a tight lid. For this amount of chicken meat, a frying pan with a diameter of 20 cm is enough. Melt the butter in it. To do this, heat a dry frying pan over low heat. Cut the butter into several small pieces and place them in the pan. Tilt and rotate the pan until the butter is completely melted. Stir it with a spatula.

Step 5

Step 5
Place the chopped chicken in the pan. To brown the chicken faster, increase the heat to above medium. Brown the pieces on both sides.

Step 6

Step 6
Wash the greens, dry them and remove any hard stems. You can add cilantro to parsley and dill. It also goes very well with chicken. Set aside some greens to garnish the finished dish. Chop the rest with a knife.

Step 7

Step 7
Peel the walnuts from shells and partitions and chop them. This can be done with a knife or, covered with paper, rolled on top with a rolling pin. There is no need to grind the nuts into dust. If small pieces remain, itʼs okay.

Step 8

Step 8
When the chicken is browned on both sides, add the chopped onion. Reduce heat to medium. Add a little salt.

Step 9

Step 9
Cook the chicken and onions for about 5 minutes, stirring occasionally, until the onions are soft and yellow.

Step 10

Step 10
Add chopped herbs and walnuts to the pan.

Step 11

Step 11
Salt the chicken and season with spices. If you donʼt like it too spicy, add less red pepper. Mix everything well. Pour wine over chicken.

Step 12

Step 12
Turn down the heat. Cover the pan with a lid to ensure the chicken cooks well and the wine reduces to a thick sauce. Simmer for about an hour over low heat. Bon appetit!

Additional rubrics

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