Guruli

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Chicken thighs frying in the butter

A buttery chicken recipe from Georgia in the Caucasus.

Ingredients

• 1 kg boneless chicken pieces, chopped into smallish chunks
• 60 g melted butter
• Freshly ground black pepper
• 1 teaspoon powdered ginger
• 1 teaspoon paprika
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 6 cloves
• 2 tablespoons parsley, finely chopped
• 2 tablespoons walnuts, crushed
• 120 ml white wine vinegar

Method

1. Heat the butter in a deep frying pan, add a good grind of black pepper then add the chicken.
2. Fry for about 10 minutes or until the chicken is golden.
3. Remove from the pan and reserve.
4. In the same pan. fry the onions until soft.
5. Return the chicken to the pan with the spices, salt, nuts and vinegar.
6. Mix well, cover and simmer for 20-30 minutes.
7. Add hot water if necessary.
8. Add the chopped parsley and serve

Serving suggestions

Serve with vegetables

Variations

Making this for two people (with left-overs) I modified the recipe, below, to suit our tastes. The result was very nice recipe, despite not having garlic or chillies!

• 8 Chicken thighs on the bone, skin removed and deep slashes cut into the flesh to shorten cooking time and absorb more flavours
• Only 4 cloves
• 1/2 teaspoon of salt
• 1/2 teaspoon of cinnamon
• 3 teaspoons of paprika powder

I added about 120 ml of chicken stock as I though it would be too dry. In the event it would have been fine without.

Chef's notes

You can use a whole chicken for the meat, so long as you have the correct quantity of chicken pieces to make the recipe.

See also

• Get chicken pieces the economical way, joint the chicken yourself