Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 200 degrees Celsius and pat dry 1.5 kg of chicken pieces with paper towels.

2. 2

   In a large bowl, combine 3 tablespoons of tamarind paste, 1 tablespoon of honey, 2 teaspoons of Georgian spice blend, 1 teaspoon of smoked paprika, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 tablespoon of olive oil to create a marinade.

3. 3

   Coat the 1.5 kg chicken pieces thoroughly with the prepared tamarind glaze, ensuring each piece is well covered.

4. 4

   Arrange the glazed chicken pieces in a single layer on a roasting pan and roast for 45 minutes, turning once halfway through to ensure even cooking.

5. 5

   While the chicken roasts, heat 1 tablespoon of olive oil in a pan over medium heat, then sauté 2 medium diced onions until softened for 8 minutes, followed by adding 4 minced garlic cloves for another 1 minute.

6. 6

   Remove the roasted chicken from the oven and carefully add the sautéed onions and garlic to the roasting pan, returning it to the oven to roast for an additional 15 minutes until the chicken is cooked through and caramelized.

7. 7

   In a separate bowl, combine 0.5 cup of chopped fresh coriander, 0.25 cup of chopped fresh dill, 0.5 cup of chopped walnuts, and 0.25 cup of pomegranate seeds for the garnish.

8. 8

   Serve the Tamarind-Glazed Chakhokhbili Style Roast Chicken hot, garnished generously with the fresh herb and walnut mixture.