Georgian Garlic Chicken (Chkmeruli) 4.000

Deb Lindsey for The Washington Post

Mar 4, 2015

Serve this addictively spicy chicken with grits, bread or potatoes: You'll want some carbs to soak up the gloriously garlicky liquid in which the meat is cooked. If you have sauce left over, don't throw it away; try stir-frying vegetables or poaching shrimp in it to serve over rice the next day.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • One 3 1/2-pound chicken, cut into 8 pieces
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons canola oil or grapeseed oil
  • 2 tablespoons unsalted butter
  • 10 cloves garlic
  • 1 medium jalapeño pepper or habanero pepper (stem removed), coarsely chopped
  • 1/2 cup water
  • 1/4 cup whole milk

Directions

Preheat the oven to 400 degrees. Season the chicken generously with salt and pepper.

Heat the oil and butter in a large oven-safe skillet, preferably cast-iron, over medium heat. Once the butter is foamy, add the chicken, skin side down, with pieces not touching one another. (You will probably need to use two pans or work in batches.) Cook until browned, about 10 minutes on the first side, 5 minutes on the second side. The chicken will not be cooked through. Transfer to a plate.

Combine the garlic, jalapeño or habanero pepper, water, milk and a small pinch of salt in a food processor; puree to form a smooth, loose sauce.

Nestle the chicken pieces into the skillet(s); it's okay if the pieces overlap a bit. Pour the sauce over them. Roast for 10 to 15 minutes or until a thermometer inserted into the thickest part of the meat (away from the bone) registers 165 on an instant-read thermometer.

Let the chicken rest for 5 minutes, then transfer to a platter, with pan juices spooned over.

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Recipe Source

Adapted from Jenny Holm, who blogs at GeorgianTable.com.

Tested by Nilar Andrea Chit Tun.

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