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One-Pan Dinner Week: Chakhokhbili with Tomato and Bean Salad
Part 2 of a one-pan dinner series featuring aromatic Georgian Chakhokhbili (quick version) paired with a simple tomato and bean salad. This flavorful dish combines tender chicken thighs with traditional Georgian spices and fresh herbs for an easy weeknight meal.
Ingredients
- 600.000 g Chicken thigh fillets
- 1.000 Onion
- 1.000 Sweet red bell pepper
- 2.500 cloves Garlic
- Fresh cilantro
- 200.000 ml Crushed tomatoes
- Salt
- Black pepper
- 1.000 tsp Khmeli-suneli
- 0.500 tsp Sugar
- 0.500 tsp Georgian adjika
- Clarified butter
- 150.000 g Red canned beans
- 2.000 Tomatoes
- Red onion
- 1.000 clove Garlic
- Couscous
- Boiling water
Instructions
- Fry chicken thighs in a pan with clarified butter over high heat until golden brown on all sides. Season with salt and pepper to taste.
- Add onion in half-rings and fry over medium heat until softened.
- Add crushed tomatoes, adjika, salt, sugar, khmeli-suneli spice, and bell pepper strips.
- Cook covered on low heat for approximately 25-30 minutes.
- Add minced garlic and fresh cilantro, cook covered for another 5 minutes.
- For couscous: Pour boiling water over couscous in a 1:2 ratio, salt, stir, and let sit covered for 10 minutes.
- For the salad: Combine canned red beans, tomatoes, fresh cilantro, red onion, and garlic. Season with salt and black pepper to taste.
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