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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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. Second coating

   Flip the pieces again, add any remaining sauce, and cook for another 1 minute.

   Time: PT1M

   Temperature: Medium heat

9. 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

10. 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

11. 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