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Kalia with Chicken Meat

Kalia with Chicken Meat

Recipe:

  • Raw chicken
  • Sunflower oil (for frying the chicken)
  • Butter
  • 2–3 onions
  • 3 cloves of garlic
  • 4–5 pomegranates (for about 300 ml of pomegranate juice)
  • Salt
  • Crushed red pepper to taste
  • 0.5 tsp smoked paprika
  • 0.5 tsp dried coriander
  • 0.5 tsp roasted chicken seasoning
  • Pomegranate seeds (for serving)
  • Fresh coriander (for serving)

Did you know?
Historically, Georgians learned to prepare this incredibly delicious dish from the Jews.
The traditional Jewish Kalia was made with duck meat.

See also

Deep Fried Chicken Necks

Deep Fried Chicken Necks

Dear Customers, this recipe is available in Georgian..

See Detail
Roasted Chicken in Pomegranate Walnut Sauce

Roasted Chicken in Pomegranate Walnut Sauce

Recipe

Ingredients:

  • 1.5 kg chicken
  • Salt
  • Pepper
  • Paprika

For the sauce:

  • 500 g walnuts
  • Fresh coriander
  • 3–4 garlic cloves
  • 800 g pomegranate seeds
  • 400 ml cold water
  • Dried coriander / blue fenugreek
  • Salt / red pepper

Preparation:

  1. Season the chicken with the spices, rub them in well, and roast in the oven at 200°C for 1 hour.
  2. Grind the walnuts, coriander, and garlic. Blend the pomegranate seeds with the water, then strain.
  3. Add salt, pepper, and spices to the walnut mixture. Pour in the pomegranate juice, mix, and blend until smooth — the sauce is ready.
  4. Pour the sauce onto a serving dish and place the roasted chicken pieces into it.

Enjoy your meal!

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Chicken-Filled Crepes

Chicken-Filled Crepes

You will need:

  • 1 kg chicken fillet
  • 1 onion
  • 3 carrots
  • Salt

For the crepes:

  • 1 liter water
  • 5 eggs
  • 450 g flour
  • 1 tbsp oil
  • Salt

Preparation:
Beat the eggs with salt until pale.
Add 1 liter of water and mix in the flour.
Pour in 1 tablespoon of oil and fry in a pan in thin layers.
You’ll get about 20–25 large crepes.

Enjoy your meal!

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