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Chanakhi in pots in the oven
To immerse yourself in the spicy flavors of Georgia, it is not necessary to visit expensive restaurants or buy a plane ticket. You can prepare the most famous dishes by yourself, especially since their recipes are quite simple. For example, Chanakhi in pots in the oven can be prepared in just an hour and a half. The whole secret lies in a specific set of spices that give that very spicy taste and in the right technique for preparing the vegetables.
Ingredients
Show ingredients
- 300 g of meat;
- 300 g of eggplants;
- 300 g of tomatoes;
- 200 g of sweet pepper;
- 300 g of potatoes;
- 100 g of onion;
- 2 cloves of garlic;
- 1 tsp of seasoning khmeli-suneli;
- ½ tsp of ground chili pepper;
- 2 tsp of salt;
- 20 g of butter;
- 6 black peppercorns.
Preparation
- For preparing Chanakhi in pots in the oven, traditionally beef or lamb is used, but of course, you can take any other meat. We wash the meat, dry it with a paper towel, and cut it into medium cubes.
- Cut the eggplant into medium or large wedges, depending on the size of the vegetable. Bitter eggplants can be soaked in salted water for 30 minutes.
- Similarly, cut the peeled potatoes. Try not to cut the potatoes too small so that they do not turn into mush. Also chop the tomato into medium cubes.
- From the red pepper, we remove the stem, seeds, and inner partitions. Cut the pepper into cubes the same size as the other vegetables. And we chop the onion into half rings of medium thickness.
- Before starting to assemble the pot, it is important to fry all the vegetables separately from each other, except for the tomato. Heat the pan with oil and add the eggplants to it. Fry them for 2-3 minutes on each side until a crust forms. Transfer the partially cooked eggplants to a dry dish.
- Cook the remaining vegetables in the same oil, adding new oil as needed. Fry the sweet pepper for 1-2 minutes on each side.
- Then fry the potatoes until semi-cooked. Over high heat, achieve a bright crust, which takes about 3-4 minutes on each side.
- Over medium heat, quickly sauté the onion for about 2-3 minutes. It should just become soft, so it is important not to burn it.
- Lastly, fry the meat. Cook it over high heat on both sides for 5-6 minutes, achieving a crust.
- Place the meat at the bottom of the pot, add a little salt, chopped garlic, and pour in 20-30 ml of water in which the spices are dissolved. It is not necessary to add a lot of liquid, the tomato will give plenty of juice, which is enough to form a good broth. Layer the vegetables: eggplants, potatoes, onions, peppers, and fresh tomatoes. Between the layers, you can place small slices of butter for a pleasant taste. Cover the pots with a lid or foil and place them in a preheated oven at 180 degrees for 60 minutes.
- After the time is up, take the Chanakhi in pots out of the oven, let the contents of the pots combine their flavors and cool slightly for 10-15 minutes. Before serving, mix the vegetable layers with the meat and serve warm. Look at how beautiful and, most importantly, delicious the dish turned out!
