Aromatic chicken and toms stew for 3 (Chakhokhbili)

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Another recipe from Karina's grandmother's kitchen!

Slowly cooked chicken on the bone with tomatoes and red wine with plenty of fresh coriander. The recipe is based on the Georgian dish called Chakhokhbili.

Perfect with some plain rice or  - the way Karina likes it for lunch - with just a slice of Borodinsky bread. 

A box contains 3 portions (2 pieces of chicken each).

How to warm up: you use re-heat in the same foil, in which you receive the dish. Just take off the lid and cover with foil. Put in the pre-heated oven at 180C (or 160C fan assisted) for 20-25 mins until pipping hot.

How to store: transfer into a clean container with a lid and store for up to 3 days. Do not freeze.

Ingredients: skinless chicken on the bone (legs and thighs), onions, fresh tomatoes, red wine, tomato paste, plain flour, coriander leaves, salt, pepper.

Allergens: 2 (for allergen descriptions please see our policy).