In my recent trip to Tbilisi, I bought a clay baking dish (ketsi) from a subway vendor. We communicated animatedly via miming. Gesturing creatively, she urged me to make chicken in the ketsi (or, so I think!). I also picked up a melange of spices at a street market, from an equally warm vendor whose enthusiastic chatter was translated by her young daughter. This is my homage to the gorgeous Georgian ladies.
Dairy and meat is not a common duo, but inspired by the Tbilisi experience, I present a version of shkmeruli, albeit with some spices (the above street-market spices) and a light, fragrant broth. Enjoy!
- 3.5 lbs chicken (whole OR thighs on the bone) + salt and pepper to taste
- 1/2 cup beet greens, finely chopped, dry roasted, optionally, for about 4 minutes (measures 1/2 cup after processing)
- 2 cups whole milk
- Georgian spices: 1 tsp Utskho suneli (“foreign” spice or blue fenugreek powder) + 2 tsps kharcho (mixed spices)
- 10 sage leaves
- Topping (optional): Georgian Ajika, a chilli-garlic powder
Wipe the chicken pieces dry with kitchen towel and sprinkle salt and pepper on both sides. Brown both sides of chicken in a heavy bottomed pan. If using a claypot, line the claypot with the greens and place the browned chicken pieces on it. Deglaze the heavy bottomed pan with little water and pour on the chicken. If using an enamel iron pot (Le Cruset), add the greens directly and there is no need to explicitly deglaze.
Mix the Georgian spices in milk and pour gently over the chicken. Sprinkle the sage leaves all over the chicken.
Bake covered at 325 F for 1 hour. If not done, remove lid, baste and bake uncovered until interior temp to 165 F. Serve hot with topping (optional).
Notes, hints, tips:
- Just a couple of weeks before my travel to the Caucasus, I had experimented with a citrus-milk-chicken stew. In a Baader-Meinhof coincidence I ran into shkmeruli -chicken stewed in milk- at Sakhli, ostensibly one of the top Georgian restaurants in Tbilisi. My version here is slightly different from this classic Georgian dish and I present the citrus chicken below.
- If you don’t have Georgian spices, you can substitute with mix of garam masala and coriander powder.
- When using chicken thighs, I skin it to reduce the chicken fat in broth.
- Of course, any greens can be used instead of beet greens. make sure they are finely diced.
- Claypot is fun to use; but I find the LeCruset more convenient since I can brown and cook in the same pot.
- The milk in the stew curdles– providing little cheese curds and a tasty, light broth.
- Ajika is reminiscent of the Maharashtrian garlic powder (with chilli, coconut, sesame). Almost all cultures –East Asian to Indian to Mexican– seem to have a version of this lip-smacking hot, pungent topping.
- Citrus Chicken: Here is a floral chicken stewed in milk, that is equally gorgeous. Substitute the Georgian spices with:
Zest of 1 lemon, 2 oranges + 1 orange cut into pieces + 1 tsp ground cardamom + 1/2 tsp ground cinnamon + 9-10 garlic pods, skinned, smashed and softened in 2 tbsp oil
In fact adding the zest at the end gives a stronger citrus aroma to the dish.