Chakhokhbili shows how much recipes change over time. This tongue twister comes from the Georgian language and is rooted in the word khokhobi, which means pheasant. However, today one usually takes chicken for this stew.


  • 4 chicken thighs
  • 1 bunch of coriander
  • 1 bunch of purple basil
  • 2-3 stalks of parsley
  • 2 cloves of garlic
  • 2 tablespoons butter
  • 500 g of tomatoes
  • 1 onion
  • Chili pepper
  • 1 tablespoon of Chmeli-Suneli
  • 1 teaspoon of Imeretian saffron
  • Salt
  • Olive oil


Gone are the days when fathers went into the woods with their rifles to kill pheasants and other wild birds. Today, the tradition of past centuries can often only be found in exotic names such as Chakhokbili, which hides pheasants. Chicken today replaces the pheasant, whose taste and often tough consistency were an acquired taste anyway.

Traditionally, one takes chicken pieces with the skin for this dish. If you want to save calories, you can prepare chakhokbili with chicken breast or turkey breast. Tomatoes, onions, garlic, herbs and selected spices provide the hearty aroma of this stew. When cooking, make sure that the tomato sauce simmers long enough over a low flame. Onions and garlic should no longer be recognizable, but be completely absorbed by the sauce.

Chakhokhbili, detailed photo recipe

1 hour 10 minutes

1. Slice the onion into big rings.

2. Cut the tomatoes into equal sized pieces.

3. Roughly chop chili pepper and garlic cloves.

4. Finely chop the herbs.

5. Place the chicken with the skinside down into a hot pan without oil.

6. Fry for 4 minutes. Turn. Fry for 4 minutes longer.

7. Fry the chicken pieces on each side for 4 minutes.

8. Remove the chicken, add olive oil to the pan, fry the onions until soft.

9. Add garlic and chili pepper.

10. Add tomatoes.

11. Place the chicken on top of the vegetables.

12. Add the herbs.

13. Add saffron.

14. Season with Chmeli-Suneli.

15. Stir.

16. Lower the flame to medium heat.

17. Simmer for 40 minutes.

18. Turn off the fire, let it rest for 5-6 minutes.

19. Serve hot on a big plate.

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