Title: Katami Chahohbili (Chicken in Onion & Tomato Sauce)
Categories: Jewish Russian Chicken Offal
Yield: 1 Servings

4		(1 lb) onions, chopped
2	tb	Fresh chicken fat or corn oil
1		(3-1/2 lbs) chicken, cut into 12 pieces w/loose skin & fat d
1/4	ts	Pepper
1	ts	Salt, or to taste
1/4	c	Fresh basil, chopped
1/4	c	Fresh coriander, chopped
2	lb	Ripe tomatoes, chopped fine OR
2	c	Canned tomatoes, chopped
VARIATION
1		(3-1/2 lbs) chicken, cut in 12 pcs, loose skin & fat discard
1/2	c	Water
4		(1 lb) onions, chopped fine
3		(1 lb) potatoes, peeled & cut into 1-in cubes
2	lb	Ripe tomatoes, chopped OR
2	c	Canned tomatoes, chopped
1	ts	Salt, or to taste
1/4	ts	Pepper
4		Cloves garlic, chopped fine
1	tb	Fresh coriander, chopped

The chahohbili in whatever variation, is a popular Georgian method of cooking meat & poultry. Also, cooking in a covered pan over low heat for a longer time means that all flavor is retained. Meat & poultry are very lean in in Georgia & so oil or chicken fat is often added to the cooking. However, since American meat is fat, very little additional oil need be added.

1. Put onions & fat or oil in a pan & stir-fry over moderate heat until onions are golden, abt 5 mins. Add chicken, pepper, salt, basil, coriander, & tomatoes. Mix well, cover pan, & cook over low for 1 hr, or until chicken is tender & sauce has formed & thickened. Serve hot. Serves 6 w/other dishes.

VARIATION: 1. Put chicken in a dry pan & stir-fry over low heat, adding 1 or 2 tb(s) water every now & then. Continue for 10 mins, using all water; cover pan.

2: Add onions & potatoes & cook over low heat for 10 mins more.

3: In a separate skillet, put tomatoes, salt, pepper, garlic, & coriander & cook, covered, over low heat for 15 mins, to reduce sauce to a thick melange. Add this to chicken, cover pan, & cook over low heat for 20 mins more. Should sauce evaporate too quickly, add 1/2 cup of water & cook 10 mins longer. Serve hot. Serves 6 w/other dishes.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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