Hi all.
Today we have another version of the chicken «in some way milk and with garlic.» In spirit, it is very similar to Georgian Shkmeruli, but sour cream is used here.
Despite the fact that Gedlibe is the national dish of Adyghe, Kabardian and Circassian kitchens, many peoples have similar recipes, which is not surprising, since the standard set of products for many countries is used — chicken, sour cream, garlic and sometimes onions.
As a side dish, today we have a simplified version of adjapsandal, so the result will turn out to be truly international).
Product set:
For Gedlibzh
-
Chicken hips, fillet, 360 gr.
-
Sour cream 20%, 100 gr.
-
Dry Ajika, 1 tsp.
For adjapsandal
-
Eggplant, 1 pc.
-
Bulgarian pepper, 1 pc.
-
Onion, 1 pc.
-
Tomato paste, 30 gr.
-
Sugar, 1 tsp.
-
Kisyz 15 gr.
General
- Garlic, 3-4 teeth
- Home-Sunels, 1 tsp.
- Black pepper, vegetable oil, salt
We cut the chicken in large pieces, pepper and eggplant with a cube, smaller onions, garlic and cilantro together with the stems (leaving a couple of leaves for feed), we chop finely.
We heat a little butter in a pan, fry the chicken over high heat for two minutes on each side.
Add half the garlic, half the hop-sunels, dry adjika, mix, fry for a minute.
Add sour cream, mix, bring to a boil, salt, pepper to taste, cover with a lid and cook for medium heat for twenty minutes.
For Ajapsandal, heat the stewpan, fry on a large fire on a bow, pepper, remaining garlic and eggplant for five minutes.
Add 200 ml of water, tomato paste, sugar, the remaining hop-sunels, salt, pepper to taste, prepare under the lid over medium heat until the pepper is soft (15-20 minutes).
Add the cilantro, mix, remove from heat.
We serve Gedlibe and Ajapsandal with greens and sour cream sauce from the pan.
Bon appetit!
