Chicken in BlackBerry Sauce - Katami Makvlis Soushi
Pair pan-fried or roasted chicken with fresh blackberries turned into a fantastic sauce- thick, smooth, aromatic- and enjoy new and delicious savor that Georgian cuisine offers.
This dish comes from beautiful, highland Racha, which is surrounded by the Greater Caucasus mountains and wild woods where lot of berries grow. Many restaurants in Tbilisi have this dish on their menu, and it may be served for a romantic tete-a-tete or a congenial evening with colleagues.
Blackberries are the key ingredient, lending richness and a lovely sour-and-sweet edge. Not to diminish the rich flavor of the berries, I use only small amounts of cilantro and hot red ground pepper.
Blackberry sauce serves as a condiment on the Georgian table to accompany a roast chicken or meats. There are two ways of making the sauce: raw and cooked. Either way, it can be prepared in advance and refrigerated for future use.
Ingredients for Chicken in Blackberry Sauce (Katami Makvlis Soushi)
Serves 4 to 6
1 whole young chicken (about 4 pounds), cut into pieces
Coarse salt
1/2 teaspoon hot red ground pepper or cayenne
2 tablespoons olive oil
2 tablespoons unsalted butter
Blackberry Sauce
24 to 30 ounces blackberries (about 4-5 cups)
4 medium garlic cloves, peeled and minced
1/2 teaspoon hot red ground pepper or cayenne
1/2 cup chopped cilantro
Fine salt
Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.
Georgian cuisine is unique. Fresh herbs – cilantro, tarragon, mint, summer savory, celery – will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.
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Chicken in Blackberry Sauce from Scents and Flavors: A Syrian Cookbook
From Charles Perry's translation of the 13th-century Arabic cookbook Kitab al-Wuslah ila l-Habib, published as Scents and Flavors: A Syrian Cookbook by the Library of Arabic Literature, now available in paperback. The recipe is below.
Chicken in Blackberry Sauce (Tut Shami)
12 ounces blackberries (or black mulberries, if available)
3 tablespoons sugar
1 tablespoon minced mint leaves
½ teaspoon cinnamon
Dash clove, dash nutmeg
Salt
1 ½ pounds chicken, whole or parts, cooked by roasting or grilling
Puree the blackberries and strain the juice. Transfer the juice to a frying pan, add the sugar and cook over medium-low heat, stirring often with a spatula, until it has the consistency of thick cream, 15 to 17 minutes.
When the sauce is done, let it cool and stir in the mint leaves, cinnamon, clove, nutmeg and salt to taste. Serve the chicken hot or cold with this sauce on top, or dip the chicken pieces in it as if it were barbecue or Buffalo wing sauce.
Serves three or four.
Fresh Blackberry BBQ Sauce - Spicy Sweet Version
Recipe Link-
Experience the joy of farm-to-table goodness with this homemade Blackberry BBQ Sauce—a perfect blend of sweet blackberries, spicy sriracha, and tangy apple cider vinegar.
Slather this sauce on everything from smoked pulled pork to baked chicken wings to dipping smashed potatoes and saucing up holiday meatballs!
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