Georgian garlic chicken (Chkmeruli) from The Washington Post

  • chicken pieces
  • store-cupboard ingredients
  • Show all ingredients...

  • EYB Comments

    Can substitute habanero chiles for jalapeño chiles.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Recipe Notes

    Can substitute habanero chiles for jalapeño chiles.

  • mfto on May 07, 2015

    This was a delicious dish in spite of some problems I had. I am a white meat lover so decided to get breasts with skin and bones for extra flavor. For some reason those are not easy to find in my market. Everything is skinless/boneless. Finally I did find a package; however when I started cooking, I found that one breast was huge which I cut in half but still resulted in uneven cooking. I used the butter and oil for sautéing but next time would use only enough oil to keep butter from burning. No wait. Next time I will follow some of the other reviewers and use boneless/skinless breasts or thighs and braise the chicken. Another problem was following the directions to purée the sauce ingredients in the FP. Guess my FP is too large to make a smooth sauce so had to transfer sauce to the blender. But no matter my problems, the dish was still delicious. I will do better next time

  • chawkins on May 06, 2015

    This is good and simple enough for a weeknight. I used a large jalapeno with the seeds, so it was quite spicy, but you could always use a seeded pepper for less heat. I also wiped off all the chicken grease before adding the sauce. Next time, I'll finish off cooking on the stove top, especially in the summer when you don't want to turn the oven on.

  • TrishaCP on April 29, 2015

    Another rave here. I subbed boneless skinless chicken thighs, and braised the chicken in the pan rather than roasting it in the oven (out of necessity rather than design- my oven wasn't working). My sauce was more green than the picture because I used such a large jalapeño, but it was delicious nonetheless.

  • stockholm28 on April 13, 2015

    If you like garlic, this is terrific. The only change I made was to pour off most of the fat after browning the chicken but before adding the sauce. This is a simple recipe...very doable for a weeknight.

  • Thredbende on April 07, 2015

    Instead of roasting the chicken after covering it with the sauce, I covered it and braised, later removing the cover to thicken the sauce. It is delicious.

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