Chiecken Plov

Dear customer, this recipe is available in Georgian.

Ingredients (4-6 Servings): 

Ranch Dressing,​                                

Chicken fillet   200gr,         

Egg   2,       

Panko   400gr,         

Sunflower oil   50ml,       

Mustard   20gr,       

Flour   400gr,         

Lemon   8ml,       

Salt   8gr,         

Sour cream   30gr,       

Pepper   6gr,         

Dill   10gr,       

Paprika   10gr,         

Salt   6gr,      

Garlic Powder   8gr,         

Garlic powder   6gr,       

Sunflower oil   500ml,               

Preparation: Cut chicken fillet into small cubes. Prepare three bowls, put one egg in one of them (4 gr salt, 3 gr pepper, 5 gr paprika, 4 gr garlic powder), put panko in the second bowl and flour into the third bowl (mix the remaining spices with the flour). Dip each chicken fillet cubes in sequence (flour, eggs, flour, eggs, panko). Pour the oil into the pan, heat it up to 160 degrees Celsius and put the prepared chicken popcorn for 6-7 minutes. After cooking, before serving, place the chicken popcorn on a paper towel to remove excess oil.Ranch Dressing Whip egg yolks with 3 gr of salt, mustard and lemon juice. Transfer the mass to a deep bowl and, while stirring quickly with a blender, slowly add the oil until well thickened. Transfer the mass to a bowl, mix with sour cream, garlic powder and chopped dill. Place the sauce and chicken popcorn in the 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.