Chicken Stew in Tkemali Sauce is a simple, delicious and homemade recipe that can be an alternative to regular goulash. Tkemali, a plum sauce, gives the meat a slight sourness and subtle garlic flavor. Step-by-step recipe with a photo. Video recipe.
Tkemali sauce is delicious on its own as an addition to meat dishes. But it is also suitable for preparing many different dishes. For example, you can marinate or stew meat in it. Then it will turn out to be especially juicy, tender, with a pleasant taste and aroma. A sure-fire option for a Sunday dinner and a festive table is stewed chicken in tkemali sauce. Thanks to the sauce, the chicken turns out with a golden brown crust, acquires an extraordinary taste and aroma. The meat is soft, tender, just melting in the mouth. The dish will not leave indifferent any of the most demanding gourmets!
Tkemali sauce can be used commercially or at home. You can find how to make it on the website in the conservation section for a detailed step-by-step recipe with a photo. Such a sauce in winter is a real find. According to the proposed recipe, you can cook not only chicken, but also other types of meat. And for stewing, you can use not only a frying pan with a stove, but also an oven or multicooker.
See also Cooking Apple Chicken Stew.
- Caloric content per 100 g - 298 kcal.
- Servings - 4
- Cooking time - 1 hour 45 minutes
Ingredients:
- Chicken (whole carcass or its individual parts) - 1 kg
- Onions - 1-2 pcs. depending on the size
- Vegetable oil - for frying
- Spices and herbs to taste
- Garlic - 2 cloves
- Ground black pepper - a pinch
- Salt - 1 tsp or to taste
- Tkemali sauce - 100 ml
Step by step cooking stewed chicken in tkemali sauce, recipe with photo:
1. For stewing, buy a carcass weighing 1-1.5 kg. Chicken can be broiler or homemade. The latter will take longer to stew, but the dish will turn out to be tastier.
So, wash the bird under running cold water, remove excess moisture with a paper towel or put the chicken in a colander to drain the liquid. Then chop it into medium sized pieces.
2. Peel the onions and garlic, wash and chop into thin strips.
3. Place the frying pan on the stove, add vegetable oil and heat. Send chicken pieces into it. They should be in one layer. If the chicken is piled up in a mountain, it will begin to stew in its own juice, which will begin to emit. Then the bird will not work with a golden crust, and the meat will be less juicy.
4. Fry the chicken over medium-high heat until golden brown on both sides and add the garlic and onion to the pan.
5. Continue to fry the meat and onions over moderate heat for about 10 minutes more.
6. Add Tkemali sauce to the pan, season with salt and pepper. Add any spices and herbs to taste.
7. Stir food and bring to a boil. Cover the skillet with a lid, reduce heat to low and continue simmering chicken in tkemali sauce for 45 minutes. To tell if the chicken is done, pierce it with a toothpick, fork, or knife. The meat should be soft and produce clear juice. Also check if the meat is cooked to taste. Pinch off a small piece and taste. If the meat is tender and easy to chew, then the chicken is ready. If the fibers are stiff and appear “rubbery,” continue cooking.
See also the video recipe on how to cook chicken fillet with plum sauce.
