Georgian food is quite different from Central Asian food; if I had to describe it simply, it’s like a fusion of Russian and Turkish cuisine. I’ve only had Georgian food in restaurants here in NYC, but loved what I’ve tried. Some foods, like the famous khachapuri cheese bread, are rich and hearty, reminiscent of Eastern European cuisine; others, like khinkali dumplings or tolma stuffed grape leaves show the influence of Central Asia or the Middle East.
Chakhokhbili is a Georgian dish of stewed chicken made with a special mix of herbs and spices called khmeli-suneli. Reading the label, khmeli-suneli has: marjoram, dill, thyme, basil, celery, mint, parsley, coriander, safflower, summer savory, red pepper, hyssop, black pepper, fenugreek, and bay leaves. I found it in Kalustyan’s. If you can’t find it, just use your favorite herbs. Probably just marjoram and thyme would be a decent substitute.
This recipe is from BigGeorgeHighlander, watch his Youtube recipe here (in Russian).
Chicken, chopped into medium sized pieces – 1lb
Onion, diced – 1 medium sized onion
Garlic, finely diced – 4-5 cloves
Basil, roughly chopped
Cilantro, roughly chopped
Diced tomatoes – 1 can or a few tomatoes
Khmeli-suneli spice mix
Red chili pepper, finely diced