КАК ВКУСНО приготовить Мясо , просто ,быстро и суп
КАК ВКУСНО приготовить Мясо , просто ,быстро и суп is a easy Georgian recipe that serves 2. 350 calories per serving. Recipe by Женские Будни Доярочки on YouTube.
Prep: 5 min | Cook: 13 min | Total: 28 min
Cost: $19.68 total, $9.84 per serving
Ingredients
- 500 g Chicken Breast or Thighs (cut into bite‑size pieces; can use whole boiled chicken, breast, thigh or drumsticks)
- 1 tablespoon Salt (for boiling water and seasoning)
- 2 liters Water (enough to fully cover chicken in pot)
- 2 tablespoons Vegetable Oil (high‑smoke‑point oil such as sunflower or canola)
- 1/2 cup All‑Purpose Flour (for light dredging; sifted)
- 3 tablespoons Tkemali Sauce (store‑bought Georgian plum sauce; if unavailable, see homemade substitute below)
- 2 tablespoons Fresh Parsley (chopped, for garnish)
- 1/4 teaspoon Black Pepper (freshly ground, optional)
Instructions
Boil the chicken
Place the chicken pieces in a pot, cover with water, add 1 tablespoon salt, and bring to a boil. Cook for about 5 minutes until just cooked through.
Time: PT5M
Temperature: Boiling
Drain and dry
Drain the chicken in a colander and spread the pieces on paper towels. Let them sit for 2 minutes to dry slightly so the coating adheres better.
Time: PT2M
Heat the pan
Add 2 tablespoons vegetable oil to a large frying pan and heat over high heat until the oil shimmers.
Time: PT1M
Temperature: High heat
Dredge the chicken
Place the flour in a shallow dish. Toss each chicken piece in the flour, shaking off excess. Set aside on a plate.
Time: PT2M
First side fry
Add the flour‑coated chicken pieces to the hot pan in a single layer. Fry for 2 minutes without moving them, until the underside turns golden brown.
Time: PT2M
Temperature: High heat
Flip and fry other side
Using tongs, flip the pieces and fry the other side for another 2 minutes until golden.
Time: PT2M
Temperature: High heat
Add tkemali sauce
Reduce heat to medium. Spoon 3 tablespoons of tkemali sauce over the chicken, turning each piece to coat evenly. Cook for 1 minute so the sauce caramelizes slightly.
Time: PT1M
Temperature: Medium heat
Second coating
Flip the pieces again, add any remaining sauce, and cook for another 1 minute.
Time: PT1M
Temperature: Medium heat
Rest in pan
Turn off the burner, cover the pan with a lid and let the chicken rest for 2 minutes so the flavors meld.
Time: PT2M
Garnish and serve
Sprinkle chopped fresh parsley over the chicken and serve immediately with your choice of side (e.g., boiled potatoes or a simple salad).
Time: PT0M
Homemade Tkemali Substitute (optional)
If store‑bought tkemali is unavailable, mix 2 tbsp plum jam (or raspberry/ apricot jam), a pinch of salt, a pinch of sugar (optional), 1 tsp hot chili flakes, 2 tsp soy sauce, and 2 tbsp mild ketchup (or tomato paste). Stir until smooth and use in place of the sauce.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 30g
- Carbohydrates
- 15g
- Fat
- 15g
- Fiber
- 2g
Dietary info: Contains meat, Contains gluten
Allergens: None
Ingredient Substitutions
- Instead of Chicken Breast or Thighs: Turkey breast, Pork tenderloin
- Instead of Salt: Kosher salt, Sea salt
- Instead of Vegetable Oil: Unsalted butter, Olive oil (refined)
- Instead of All‑Purpose Flour: Rice flour (gluten‑free), Cornstarch
- Instead of Tkemali Sauce: Plum jam mixed with soy sauce, ketchup and pepper (see instructions)
- Instead of Fresh Parsley: Cilantro, Fresh dill
- Instead of Black Pepper: White pepper
Equipment Needed
- Pot
- Colander
- Cutting Board
- Chef's Knife
- Paper Towels (optional)
- Frying Pan
- Tongs or Spatula
- Small Bowl (optional)
Critical Steps — Do Not Skip
- Boiling the chicken until just cooked
- Drying the chicken pieces before flour coating
- High‑heat frying to achieve a golden crust
- Applying tkemali sauce and allowing it to caramelize
Chef Tips from the Video
- Dry the chicken pieces on paper towels for a crispier crust
- Do not stir the chicken while it’s frying; let it develop a crust before turning
- Use a splash of water in the pan after adding sauce to prevent burning if the heat is too high
Troubleshooting
Coating becomes soggy
Make sure the chicken is thoroughly dried before dredging and keep the pan very hot.
Sauce is too sweet
Add a pinch more salt or a dash of lemon juice to balance the sweetness.
Chicken is undercooked
Increase the final resting time in the covered pan or finish with a quick 1‑minute sear on each side.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Can be frozen for up to 1 month; thaw in refrigerator before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Boil and dry the chicken pieces a few hours ahead; keep refrigerated and reheat in the pan before finishing with sauce
- Prepare the homemade tkemali substitute and store in a small jar for up to 1 week
Frequently Asked Questions
What is the cultural significance and history of chicken in tkemali sauce in Georgian cuisine?
Tkemali sauce is a traditional Georgian plum sauce that dates back centuries and is used to brighten meat dishes with its sweet‑sour flavor. Pairing chicken with tkemali reflects the Georgian love for balancing rich proteins with tangy fruit sauces, often served at family gatherings and festive meals.
What are the traditional regional variations of chicken with tkemali sauce in Georgian cuisine?
In western Georgia, tkemali is made with sour plums and often includes garlic and coriander, while eastern regions may add walnuts or pomegranate molasses for extra depth. Some families also add a hint of hot pepper for a subtle kick.
How is chicken in tkemali sauce traditionally served in Georgia?
It is typically served hot, garnished with fresh herbs like parsley or cilantro, alongside boiled potatoes, rice, or a simple cucumber‑tomato salad. The dish is often enjoyed with a glass of Georgian white wine such as Rkatsiteli.
What occasions or celebrations is chicken in tkemali sauce associated with in Georgian culture?
The dish appears at everyday family meals but is also popular during holidays like New Year’s Eve (Sakartvelos Gagrdzele) and wedding feasts, where its bright flavor complements richer meat spreads.
What makes chicken in tkemali sauce special or unique in Georgian cuisine?
The combination of a lightly fried chicken crust with the tangy‑sweet plum sauce creates a contrast of textures and flavors that epitomizes Georgian culinary philosophy of balancing richness with acidity.
What are the most common mistakes to avoid when making chicken in tkemali sauce at home?
Common errors include not drying the chicken before flouring, using low heat which prevents a golden crust, and adding the sauce too early, which can make the coating soggy. Follow the high‑heat steps and let the sauce caramelize briefly.
Why does this recipe use a quick 5‑minute boil for the chicken instead of cooking it fully before frying?
Boiling the chicken briefly ensures it is cooked through while keeping it moist. The subsequent high‑heat fry adds flavor and texture without overcooking the interior, resulting in a juicy interior and crisp exterior.
Can I make chicken in tkemali sauce ahead of time and how should I store it?
Yes, you can boil and dry the chicken pieces earlier, store them refrigerated, and finish the frying and sauce step just before serving. Leftovers keep in the fridge for up to three days; reheat gently in a pan.
What texture and appearance should I look for when frying the chicken for this recipe?
The chicken should develop a light golden crust on each side, with the flour coating looking dry and slightly crisp. After adding the sauce, the pieces should be glossy and the sauce should cling without pooling.
How do I know when the chicken in tkemali sauce is done cooking?
The chicken is done when it reaches an internal temperature of 75°C (165°F), the crust is golden brown, and the sauce has thickened to a glaze that coats the meat.
What does the YouTube channel Женские Будни Доярочки specialize in?
The YouTube channel Женские Будни Доярочки focuses on practical, home‑cooked meals for everyday life, often sharing quick, budget‑friendly recipes and kitchen hacks that suit busy families.
How does the YouTube channel Женские Будни Доярочки's approach to Georgian cooking differ from other cooking channels?
Женские Будни Доярочки blends traditional Georgian flavors like tkemali with straightforward, no‑fuss techniques, emphasizing speed and using ingredients most viewers already have, unlike many channels that focus on elaborate presentations.
Last updated: August 20, 2026
