31 Aug Chahohbili-Style Roasted Chicken
Have you ever struggled with a dilemma of what to cook to cater for everyone’s taste at the table? A dish that would equally win the hearts of the young and the old, traditionalists and daring innovators, dieters, and foodies? If yes, then you’d love to try Chahohbili-Style Roasted Chicken – an ultimate crowd-pleaser, in my humble opinion!
First of all, roasted chicken is a beloved comforting dish for numerous generations and cultures. Secondly, it’s cooked in the dutch oven – meaning it’s juicier, more aromatic, with irresistibly delicious skin. Lastly, this recipe is an interpretation of a traditional Georgian recipe that roots back to the times of the Argonauts! I hope you’re already excited to try my Chahohbili-Style Roasted Chicken.
‘Chahohbili’ was and still is a culinary favorite cherished throughout the ex-Soviet world. Its name comes from a Georgian word ‘hohobi’ – a pheasant, which is a national bird of the country. Since the old times, pheasants have been replaced with chickens without losing a bit of Chahohbili’s Caucasian charm. Traditionally, no frying in oil is used. Pieces of chicken are “dry-fried” in pans as they are, until the juice is released. Then, all other ingredients are added to simmer. Thus, we are going to reinvent the tradition and bring the ancient Chahohbili to the oven!
Beautifully roasted with ripe tomatoes, basil, garlic, and white wine, the chicken will be a delicious knockout. The aromatic presence in your kitchen will also feature a winning spice rub that turns a humble roast into a firework of flavors.
Most importantly, pick the best ingredients you can – fresh, locally produced, and high-quality, as they will be the key to your cooking triumph. Just as the Argonauts were on a quest for the Golden Fleece, set yourself out on this new kitchen adventure!
Chahohbili-Style Roasted Chicken
- 1/2 tablespoon kosher salt
- 1/4 teaspoon dried basil
- 1/4 teaspoon ground fenugreek
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 ground black pepper
- 1 whole chicken (3 1/2- to 4-pound)
- 2 tablespoons clarified butter or ghee
- 1 ½ pound ripe heirloom tomatoes sliced 1/2 inch thick
- 3 shallots halved
- 1 small bunch fresh basil
- 1 small bunch cilantro
- 3 cloves garlic unpeeled and smashed with the side of a knife
- 1/2 cup dry white wine
- In a small bowl, mix salt and all the spices for the rub. Pat dry the chicken and rub with a spice mix. Set aside at room temperature for 30 minutes.
- Preheat the oven to 350F.
- Meanwhile, melt the clarified butter in a large dutch oven. Add the shallot halves and cook them over medium-high heat, stirring occasionally, until slightly brown, about 4 minutes. Add the tomatoes, basil, colantro, garlic, and wine—season with a pinch of salt. Bring to a simmer and remove from the heat.
- Place the chicken in the dutch oven on top of the tomato mixture. Cover with the lid and roast for 1 hour 30 minutes. Then, remove the lid and bump the temperature to 500F, broil for 4 to 5 minutes, or until the skin is golden brown. Remove from the oven and let the chicken rest 10 minutes before slicing.