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Chakhokhbili

Batumi

Chicken slow-stewed with tomatoes, onions, and a bouquet of fresh herbs — cilantro, parsley, basil — until the sauce reduces into something glossy and almost jam-like. The name comes from khokhobi, "pheasant" in Georgian: the original royal recipe used the wild bird before chicken became the everyday substitute. Bright, herby, and surprisingly light for a stew.