Category: Georgian

Shkmeruli (შქმერული) is a chicken dish from Georgia’s Racha region. A young chicken is usually used for this recipe and is cooked in milk and garlic. Sour cream can be used instead of milk.

Ingredients (1-2 servings):

• 1 whole young chicken
• 1 head of garlic,
• 300 ml of milk
• 100 ml of water
• a few tablespoons of oil
• salt to taste

Preparation method:

1. Cut the chicken lengthwise but do not separate into two halves, flattening it down on its back.
2. Rub oil and salt on to both sides of the chicken.
3. Add to a pan a few tablespoons of oil, add the flattened chicken and press it down with a pestle or a bit heavier ceramic pot, to keep the chicken flat on the bottom of the frying pan and fries nicely and even.
4. Fry both sides of the chicken, about 5 minutes each side until nicely golden.
5. Meanwhile, crush the garlic in a mortar or using a heavy knife against the chopping block.
6. When the chicken is done, remove it from the pan and let it rest for 5 minutes.
7. Cut into 6-8 pieces.
8. Add the crushed garlic to the pan with the remaining fats from the chicken frying.
9. Fry over low heat for about 2 minutes, then add the water and continue to simmer for 2 more minutes.
10. Add the milk and chicken pieces and simmer for 5-7 minutes over medium heat. Adjust salt to taste. (This final cooking in milk is traditionally done in a clay pot called in Georgian – ketsi – but I preferred the speedier version over the stove.)
11. Serve while hot with bread. If you have Georgian bread, it’s a great plus! 😊