Chakhokhbili

The name comes from the Georgian word for pheasant, which was the original protein used in the dish before chicken became more widely available. Pheasant was historically the traditional bird used in the stew across Georgian households. Over time, chicken replaced pheasant as the standard ingredient, but the original name was retained.

Chakhokhbili is specifically a poultry stew braised in a tomato and herb sauce, whereas Chanakhi is a lamb and vegetable stew traditionally cooked in individual clay pots. Chakhokhbili typically uses chicken and features fresh herbs like cilantro and basil, while Chanakhi layers eggplant, potatoes, and tomatoes with lamb. The cooking techniques and flavor profiles are distinct, with Chakhokhbili leaning more acidic and herb-forward.

Common seasonings include fresh cilantro, basil, parsley, garlic, and the Georgian spice blend khmeli suneli, which contains coriander, fenugreek, and marigold petals. The dish also frequently incorporates bay leaves and ground red pepper for warmth. These herbs are typically added late in cooking to preserve their aromatic qualities.

Traditionally, little to no extra liquid is added, as the stew relies on the juices released by the chicken and tomatoes during the braising process. The chicken pieces are first seared, then simmered with the tomatoes and onions until a thick sauce forms. This technique concentrates the flavors and keeps the sauce rich rather than watery.