Shkmeruli
The dish is called shkmeruli, and is a Georgian garlic bomb! It has two heads of garlic, which might sound like a lot but it all mellows out in the milky sauce.
Ingredients
Directions
- 1
Spatchcock the chicken. For this dish, it’s common to cut from the breast side, which is actually a little bit easier. Place the chicken breast side up, and legs down, and use kitchen scissors to cut through the breast bone. Turn the chicken around and press down to flatten.
- 2
Generously salt the chicken, and evenly season with paprika powder. Rub olive oil evenly on both sides.
- 3
Heat a large frying pan to medium-low. Place the chicken, breast side up, into the pan and put a large weight on top (another heavy skillet will do.)
- 4
Cook for 15-20 minutes. You might want to check after 15 minutes to ensure it doesn’t burn. Adjust the temperature accordingly.
- 5
Flip the chicken and cook for another 15 minutes, under weights.
- 6
Once the chicken is golden brown, place it onto a cutting board.
- 7
While the chicken is cooking, peel 2 heads of garlic and crush in a mortar and pestle. You can use a food processor or a knife as well.
- 8
Melt the butter in the same pan, and add the garlic. Fry for 2-3 minutes, until some bits start turning golden.
- 9
Pour in the milk, and let cook for 3-5 minutes. Add in the thyme and season with salt.
- 10
Cut your chicken into pieces and add to the milk. Put on the lid and cook for another 2-3 minutes. Depending on the size of your chicken, you might have to cook it slightly longer to ensure it’s done.
- 11
Serve with potato puree and a fresh green salad!
