Chicken with Pomegranate Juice

Katami Brotseulit ქათამი ბროწეულით

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in
Tasting Georgia: A Food and Wine Journey in the Caucasus

By Carla Capalbo

Published 2017

  • About

“My mother used to make this without browning the chicken first, but I prefer the rich flavour you get from the chicken’s browning juices,” says Meriko. “Georgian pomegranates are both sweet and sour, and have good tannic structure and acidity, so if yours taste too sweet, add a firm squeeze of lemon to the dish to bring back its zest. The origins of this dish are Jewish, and it’s very easy to make.”