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* 1 teaspoon [[Salt|salt]] | * 1 teaspoon [[Salt|salt]] | ||
* 6 [[Cloves|cloves]] | * 6 [[Cloves|cloves]] | ||
| − | * 2 | + | * 2 tablespoon [[Parsley|parsley]], finely chopped |
| − | * 2 | + | * 2 tablespoon [[Walnuts|walnuts]], crushed |
* 120 ml [[White wine vinegar|white wine vinegar]] | * 120 ml [[White wine vinegar|white wine vinegar]] | ||
===Method=== | ===Method=== | ||
Revision as of 16:14, 14 August 2010
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Guruli - about this recipe
A chicken recipe from Georgia in the Caucasus.
Servings
Serves 4
Ingredients
- 1 kg boneless chicken pieces, chopped into smallish chunks
- 60 g melted butter
- 1 teaspoon powdered ginger
- 1 teaspoon paprika
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 6 cloves
- 2 tablespoon parsley, finely chopped
- 2 tablespoon walnuts, crushed
- 120 ml white wine vinegar
Method
- Heat the butter in a deep frying pan and add the chicken.
- Fry for about 10 minutes or until the chicken is golden.
- Remove from the pan and reserve.
- In the same pan. fry the onions until soft.
- Return the chicken to the pan with the spices, salt, parsley nuts and vinegar.
- Mix well, cover and simmer for 20-30 minutes.
- Add hot water if necessary.
Serving suggestions
Serve with vegetables
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.
