I’ve made this chicken dish from Georgia (Europe) before for a lunch invitation and it really is delicious. If you haven’t as yet checked out Georgia About, it’s a wonderful cultural site with scrumptious recipes. I’ve posted it this time with a French title to lure in my French followers 🙂
This is a picture of our backyard today with 10-18 inches on the way and a threat of a blizzard. We’re so excited 🙂 My husband is standing next to the dog run line enrobed in snow. Good day for staying inside, cooking, eating and having a glass or two.
I only had 2 capsules of saffron threads left. I like the capsule “doses” because unlike the loose threads, they seldom spill. I haven’t seen the capsules so I’ll just order the loose threads from Amazon 😦
The 2 capsules were not quite enough for 4 whole chicken legs. I prefer to make this recipe with thighs but the Kosher people didn’t have any but said they could get them if I submitted a special order. I separated the thighs from the drumsticks to make eight pieces.
These mushrooms look like cremini, I guess they are called baby bellas as in portobello?
Lovely! Savory vegetables, aromatics and chicken. Comfort food for a cold day. My husband hovered impatiently as I took the pictures.
Georgian Chicken Tajine
4 whole chicken legs, cut into drumstick and thigh
Salt and pepper
3-4 capsules saffron
2 tbsp olive oil
3 tbsp butter
4 garlic cloves, slivered
2 medium leeks, white and green, sliced
2 onions, halved and sliced
1 tsp red peppercorns
3/4 lb mushrooms, sliced
1 red bell pepper, coarsely diced
2 bay leaves
3 tbsp white vinegar
Sprinkle the chicken pieces with the saffron, then, in an Emile Henry tajine or stove top to oven casserole, brown them in the olive oil and 2 tablespoons of the butter. Remove and set aside.
Add the remaining 1 tbsp of butter to the tajine and the garlic, leeks, onions and peppercorns. Cook with cover on for 15 minutes on a low flame. Cover off, add the mushrooms and bell pepper, stir frying until the mushrooms release their water.
Stir in the bay leaves and vinegar. Stir in the chicken pieces then turn the pieces skin side up and roast in an 400 F oven for 20 minutes with top on. Take off the top and continue to roast an additional 10 minutes.
Serve with steamed rice or mashed potatoes.