Chicken fillets with Zucchini

Ingredients:                

Chicken legs         2 pcs;             

Garlic         10 gr;             

Thyme         8 gr;             

Bay leaf         5 gr;             

Sunflower oil         450 ml;             

Olive oil         50 ml;             

Carrot         120 gr;             

Radish         120 gr;             

Onion         120 gr;             

Asparagus         120 gr;             

Chicken broth powder         15 gr;             

Salt         10 gr.       

Preparation: Process chicken legs, place in brine and wait for at least 20 minutes. Heat the oven up to 170 degrees Celsius. Place the processed legs in a deep, thermo-resistant dish, put crushed garlic, bay leaf, thyme, pour olive and sunflower oil, cover with foil paper, make little holes with a knife here and there and bake in the preheated oven for 2 hours. Cut the vegetables into the desired, one-size forms, and mix them with olive oil, thyme, salt and pepper. Lay oil-paper on a baking sheet, place vegetables on top and bake at 140 degrees Celsius for 30 minutes. After cooking, transfer the chicken legs and vegetables onto desired dish and enjoy.

Ingredients (6 servings): 

1 kg chicken liver, 

3 large onions, 

5-6 tablespoons chicken fat (or butter), 

1 teaspoon liquid honey, 

100 ml of a Portwine or other fortified wines, 

Pinch of Grated nutmeg grains, 

Salt, 

Black and white pepper. 

Toast or baguette to serve.

Preparation (Start13 hours before serving): Remove connective tissue from liver, (one that connects the two parts). Dry them on kitchen paper. Clean and chop onions. Melt half the fat on pan and cook the onion at low heat, For about 15 minutes. (until slightly golden) Heat the remaining oil in a thick bottom pot and fry liver in small batches, so that each side is slightly brown.(from inside liver must remain uncooked). When all batches of livers are cooked, return whole amount with juices in your pot add the Portwine and cook for 2 minutes. Add onions, honey, nutmeg, salt and pepper, and cook for 3-4 minutes on low heat toss well. Turn off the fire, allow the dish for 30 minutes, to cool in pot. Blend pate in blender to your desired consistency Place pate in container and place in refrigerator for 12 hours. Serve with toast or baguette.

Recipe is available in Georgian Language.