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3-4
almost a whole guinea fowl (wings, legs, 1 fillet); 1 onion; 2-4 canned tomatoes; 1 cup tomato juice; 1 pod of hot pepper; 3-4 cloves of garlic; 1 tsp. coriander; 1 bay leaf; bunch of cilantro; 2 tsp. salt; 8 black peppercorns
Chakhokhbili (ჩახოხბილი)
Wash the guinea fowl, pat dry, cut at joints. Trim off fat and chop it finely. Melt the fat on low heat, fry the pieces of guinea fowl in melted fat until golden brown, add finely chopped onion, cook until soft over medium heat. Add mashed tomatoes, add salt (if needed, add a pinch of sugar), stir 3-5 minutes, pour tomato juice, bring to boil, cook over low heat for about an hour. Meanwhile, in a mortar grind spices, pepper and coriander with coarse salt. Add to chakhokhbili, stir and bring to boil, remove from the heat and let stand, covered for 10 minutes. Serve with fresh pita bread.
