Bozartma chicken

Bozartma is a very aromatic and thick soup of Georgian cuisine that can be prepared with lamb, turkey or chicken. Bozartma soup is called because of the thick sauce made from onions, tomatoes, chicken broth and pomegranate juice with the addition of spices and aromatic herbs. I highly recommend cooking! This is delicious.

Ingredients

• chicken 1.4 kg
• onions 5 pcs.
• tomatoes 4 pcs.
• garlic (clove) 6 pcs.
• grenades 2 pcs.
• chicken broth 0.5 l
• butter 50 g
• Imeretian saffron 2 pinches
• ground black pepper 0.3 tsp
• hot red pepper 1 pc.
• fresh cilantro to taste g
• parsley to taste g
• dill to taste g
• salt to taste g

Directions

1. Products necessary for cooking.
2. You will need pomegranate juice to prepare this dish. Better for this to take two pomegranates and squeeze natural juice out of them. From two pomegranates, on average, one glass of juice is obtained.
3. Process the chicken, remove excess moisture with napkins and cut into medium-sized pieces.
4. In a cauldron or saucepan with a thick bottom, heat the butter and fry the chicken pieces until light golden brown.
5. Then add finely chopped onions to the chicken in the pan.
6. Stir and simmer for 15 minutes.
7. Scald ripe tomatoes with boiling water, peel off, cut into small cubes and add to a saucepan with chicken and onions along with black pepper, Imeretian saffron, chopped garlic and a whole hot pepper pod. Continue simmering for another 10 minutes.
8. Then pour a glass of pomegranate juice into a saucepan, bring to a boil. Use chicken broth (or boiling water) to adjust the thickness of the soup. Pour in greens (I have cilantro, parsley and dill), salt to taste and cook for no more than 10 minutes. Cover the soup with a lid and let it brew for about 20 minutes.
9. Serve bozartma hot with fresh bread. Help yourself!