Chanakhi in a slow cooker
- Nutrition Facts
- Calories: 129
- Protein: 9.3
- Fats: 7.8
- Carbohydrates: 4.5
Hungarian goulash, Russian roast with vegetables and, of course, Georgian chanakhi - all these dishes combine quite similar ingredients. However, each of them has its own unique taste. As for the culinary specialists of a small Caucasian country, known throughout the world for their gastronomic masterpieces, they endowed their meat stew under the melodious name "chanakhi" with special notes of mountain herbs and the spicy sharpness of two types of pepper, symbolizing their emotional character.
History of the dish
Researchers of the unique cuisine of the Caucasus claim that one of the popular dishes of this region, lamb chanakhi, appeared in the 16th century, when local merchants first brought potatoes here. This exotic root crop won the hearts of the demanding chefs of the local nobility, and they were not slow to create a new dish. The basis of the first recipe for this meat snack was lamb, onions, potatoes and numerous herbs. Later, eggplant, tomatoes and, of course, red bell pepper were added to the stew.
Over time, the rich and surprisingly satisfying chanakhi became so popular that it took its rightful place in the daily menu of the most senior representatives of Georgia, among whom was Stalin himself. Today we propose to cook a traditional Caucasian dish using a modern multicooker, which will make it even more tender and fragrant. And in order to figure out how to cook chanakhi, first of all, we will collect all the necessary products. So, how to cook chanakhi in a slow cooker? Let's try to do it together with hozOboz.
Ingredients:
- lamb - 300 g
- bow - 1 pc.
- vegetable oil
- potatoes - 2 pcs.
- small eggplant - 1 pc.
- salt - to taste
- pepper - 1 pc.
- tomatoes - 2 pcs.
- hops-suneli
- black and red pepper
- water - 150 ml
- garlic - 4 cloves
- parsley
Step by step recipe
- Cut the meat into pieces (it is recommended to choose medium-fat lamb), which is desirable to marinate 12 hours before the start of the cooking process, using salt, onion and red pepper.
Cut the meat into pieces (it is recommended to choose medium-fat lamb), which is desirable to marinate 12 hours before the start of the cooking process, using salt, onion and red pepper.
- Turn on the multicooker, set the required mode "Frying", add a little oil and evenly place the meat pieces in the bowl.
Turn on the multicooker, set the required mode "Frying", add a little oil and evenly place the meat pieces in the bowl.
- Next, cut the peeled onion and blanched tomatoes into cubes.
Next, cut the peeled onion and blanched tomatoes into cubes.
- Then we send the vegetables to the meat, not forgetting to add salt, both types of pepper and traditional Georgian spices - suneli hops.
Then we send the vegetables to the meat, not forgetting to add salt, both types of pepper and traditional Georgian spices - suneli hops.
- While the components of the future chanakhi are fried, cut the red pepper into strips, and the washed eggplant into small cubes. Moreover, we leave the skin of the latter, and so that it does not taste bitter, you can pre-salt the vegetable and sprinkle a little with apple cider vinegar.
While the components of the future chanakhi are fried, cut the red pepper into strips, and the washed eggplant into small cubes. Moreover, we leave the skin of the latter, and so that it does not taste bitter, you can pre-salt the vegetable and sprinkle a little with apple cider vinegar.
- Now we move the pepper and eggplant into the multicooker bowl.
Now we move the pepper and eggplant into the multicooker bowl.
- It remains to peel the potatoes and cut them into medium pieces, grate the garlic and finely chop the parsley.
It remains to peel the potatoes and cut them into medium pieces, grate the garlic and finely chop the parsley.
- We send the last products for frying.
We send the last products for frying.
- Then carefully, but as carefully as possible, mix the vats in the multicooker, pour 150 ml of water into the bowl and close the lid.
Then carefully, but as carefully as possible, mix the vats in the multicooker, pour 150 ml of water into the bowl and close the lid.
- Switching the mode to "Extinguishing", leave it to cook for a short 30 minutes. It is recommended to serve a luxurious Georgian dish after it has partially cooled down, garnished with parsley leaves and complemented with a traditional khachapuri tortilla.
Switching the mode to "Extinguishing", leave it to cook for a short 30 minutes. It is recommended to serve a luxurious Georgian dish after it has partially cooled down, garnished with parsley leaves and complemented with a traditional khachapuri tortilla.
Cooking options
Not so long ago, among housewives, the recipe for a chanakhi in a pot was considered the most common. Moreover, in addition to the usual ingredients, they used other products, thereby bringing unusual flavors to the snack. So, some cooks added low-fat sour cream and a few bay leaves instead of water. Others preferred to use black peppercorns and finely chopped chili instead of their dry counterparts. In addition, lovers of bold experiments replaced lamb with rabbit meat or even frog legs. But at major folk celebrations, this dish has always been cooked exclusively on a fire and in large cast-iron cauldrons. However, cooking chanakhi at home provides the hostess with the opportunity to βplay a trickβ and change the recipe for chanakhi in a slow cooker in her own way. There are three most popular options:
- Chanakhi, a recipe with pork, which includes pork meat, potatoes, fresh or smoked tomatoes, eggplant, onions, sour cream, garlic and oriental spices, including bay leaf.
- Chanakhi, a recipe with beef, which uses products such as beef meat, beans, potatoes, fresh tomatoes, onions, artesian water, garlic and indispensable suneli hops.
- Chanakhi, a recipe with chicken, where, in addition to white poultry meat, wild mushrooms, garlic, potatoes, onions, tomatoes and your favorite spices are added.
In addition, you can cook other types of chanakhi, recipes with photos of which can be found on the pages of numerous culinary publications.
The benefits of the dish
Considering that the key to the success of a delicious lamb chanakhi in a slow cooker lies in the equality of the weight of meat to the weight of all vegetables used, the benefits of this dish are distributed among their useful elements. On the one hand, thanks to lamb, this meat snack is high in animal protein, as well as iron, magnesium and vitamin B12, which, in turn, prevents disorders of the stressed nervous system, helps regulate sugar levels and enriches the blood with essential hemoglobin. On the other hand, the irreplaceable substances with which vegetables are so saturated help a person to cope with the difficult environmental situation in which he is constantly located. So, eggplants contain fiber and vitamin PP, potatoes - starch and vegetable protein, tomatoes - potassium and vitamin C, onions - essential oils and vitamins A and C, and garlic - the most useful allicin.
