Chahohbili-Style Roasted Chicken

Roasted to perfection with ripe tomatoes, basil, garlic, and a splash of white wine, this chicken dish is nothing short of spectacular. As it cooks, your kitchen will fill with the enchanting aromas of a winning spice rub that transforms a simple roast into an explosion of flavors. This recipe draws inspiration from the traditional Georgian dish known as Chahohbili, a beloved culinary staple across the former Soviet Union. The name "Chahohbili" originates from the Georgian word 'hohobi,' referring to the pheasant, which is Georgia’s national bird. Historically made with pheasant, today’s Chahohbili typically uses chicken, maintaining its unique Caucasian allure without frying in oil. Traditionally, the chicken pieces are "dry-fried" until they release their juices, after which the other ingredients are added to simmer. Here, we’re taking a creative twist by bringing this ancient dish into the oven, reinventing tradition with each flavorful bite.

Serves 4

INGREDIENTS

For the Spice Rub:

• 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 teaspoon ground black pepper

For the Chicken:

• 1 whole chicken (3 1/2 to 4 pounds)

• 2 tablespoons clarified butter or ghee

• 1 1/2 pounds 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

• 1/2 cup dry white wine

• Salt, to taste

INSTRUCTIONS

In a small bowl, mix the kosher salt, dried basil, ground fenugreek, ground cumin, cayenne pepper, and black pepper. Pat the chicken dry with paper towels. Rub the entire surface, including inside the cavity, with the spice mix. Let sit at room temperature for 30 minutes to marinate.

Heat your oven to 350°F (175°C).

Melt the clarified butter in a large Dutch oven over medium-high heat. Add the shallots and cook until slightly browned, about 4 minutes. Add the tomatoes, basil, cilantro, and garlic. Pour in the white wine and season with a pinch of salt. Bring to a simmer, then remove from the heat.

Place the chicken on top of the simmered vegetable base in the Dutch oven. Cover with the lid and place in the preheated oven. Roast for 1 hour and 30 minutes.

Remove the lid from the Dutch oven. Increase the oven temperature to 500°F (260°C). Return the Dutch oven to the oven, uncovered, and broil for 4 to 5 minutes until the chicken skin is golden brown and crispy. Remove the Dutch oven from the oven and let the chicken rest for 10 minutes before carving. Serve warm with the vegetables and cooking juices.