Chicken Gedlibzhe with Millet Pasta is a hearty and flavorful dish that originates from the Caucasus region. This recipe features tender chicken thighs fillet stewed in a rich, creamy sauce made with sour cream, butter, and garlic, served alongside homemade millet-based pasta. The pasta, cooked with semolina, offers a unique texture and is shaped and sliced into portions after cooling. This dish is perfect for a cozy family dinner, combining a creamy chicken sauce with a wholesome grain-based side. The spices and fresh parsley give it a subtle warmth and brightness, making it a perfect meal for both casual and festive occasions.

Full Recipe:

Ingredients:

For the Chicken Gedlibzhe:

Chicken thighs fillet – 800 g

Bulb onion – 400 g, sliced into half-rings
Butter – 100 g
Vegetable oil – 2 tablespoons

Sour cream – 250 g
Wheat flour – 2 tablespoons
Garlic – 4 cloves, minced

Salt – To taste
Black pepper – To taste
Water for sauce – 300 ml

Chopped parsley – 1 tablespoon, for garnish

For the Millet Pasta:

Millet grain – 1.5 glasses (about 300g)

Semolina – 2 tablespoons
Water – 4.5 glasses (about 900 ml)
Salt – 2 teaspoons

Red chili flakes – ½ teaspoon (optional, for added heat)

Kitchen Equipment Needed:

Saucepan
Frying pan with a lid

Carving board
Deep bowl
Knife

Spatula
Wooden spoon

Step-by-Step Instructions:

Step 1: Prepare the Millet Pasta

Wash the Millet: Place 1.5 glasses of millet in a fine mesh strainer and rinse it thoroughly under cold running water. This helps remove any bitterness from the grain.
Cook the Millet: In a saucepan, combine the washed millet with 4.5 glasses of water and 2 teaspoons of salt. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and simmer for about 25 minutes, stirring occasionally, until all the water is absorbed and the millet is tender.
Add Semolina: Once the millet has absorbed the water, stir in 2 tablespoons of semolina. Continue to cook the mixture over low heat for an additional 5 minutes, stirring constantly to avoid burning.

Shape the Pasta: Once the millet and semolina are fully cooked, transfer the mixture to a deep plate. Use a spoon dipped in cold water to flatten and smooth the surface of the millet. Allow the pasta to cool completely, so it sets into a firm consistency.
Portion the Pasta: After the pasta has cooled, carefully turn it out onto a cutting board and slice it into portions, creating small squares or rectangles.

Step 2: Prepare the Chicken Gedlibzhe

Marinate the Chicken: Wash the chicken thighs fillet thoroughly, then pat them dry with paper towels. Place the chicken fillet in a deep bowl and season with salt and pepper to taste. Stir well, ensuring the chicken is evenly coated with the seasoning. Let the chicken marinate for about 15 minutes.
Fry the Chicken: In a frying pan, heat 2 tablespoons of vegetable oil over medium-high heat. Add the chicken fillets and fry for 3-4 minutes on each side, or until they are golden brown. Once browned, remove the chicken from the pan and set aside.
Cook the Onions and Garlic: In the same pan, add 100g of butter. Once the butter has melted, add the sliced onions and cook over medium heat for about 5 minutes, stirring occasionally until the onions become translucent and soft. Add the minced garlic and cook for an additional minute, stirring constantly.

Add the Flour: Sprinkle 2 tablespoons of wheat flour into the onion and garlic mixture. Stir continuously to avoid lumps, and cook for 1 minute over low heat until the flour is lightly toasted.
Make the Creamy Sauce: Gradually pour 300 ml of water into the pan, stirring constantly to create a smooth sauce. Once the sauce begins to thicken, add 250g of sour cream and stir until fully incorporated. Season the sauce with salt and pepper to taste.
Simmer the Chicken in the Sauce: Return the browned chicken fillets to the pan, submerging them in the creamy sauce. Cover the pan with a lid and simmer over low heat for about 10 minutes, or until the chicken is fully cooked and tender.

Step 3: Serve the Dish

Garnish: Once the chicken is done, sprinkle the dish with 1 tablespoon of freshly chopped parsley.
Plate the Dish: Lay the portioned millet pasta onto plates and serve the chicken fillet on top or alongside the pasta. Spoon the creamy sauce over the chicken and pasta for extra flavor.

Enjoy: Serve the Chicken Gedlibzhe with Millet Pasta hot, and enjoy the delightful combination of tender chicken, creamy sauce, and hearty millet pasta.

Cooking Tips:

Millet Pasta Consistency: Be sure to stir the millet and semolina constantly during the final cooking stage to avoid burning the pasta and ensure a smooth texture.
Crispier Chicken: If you prefer a crispier texture, you can fry the chicken for a bit longer on high heat before adding it to the sauce.

Add Heat: For those who enjoy a bit of spice, you can increase the amount of red chili flakes in the millet pasta or add a pinch of cayenne pepper to the sauce.
Herb Substitutes: If you don’t have parsley, you can use other herbs like cilantro or dill to garnish the dish.

Storage:

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the dish on the stovetop or in the microwave.

Freezing: You can freeze the chicken and sauce separately from the millet pasta for up to 2 months. Thaw in the refrigerator overnight before reheating.

Nutritional Facts (Per Serving, Based on 4 Servings):

Calories: 550-600 kcal
Protein: 28-30 g

Fat: 35-40 g
Carbohydrates: 40-45 g
Fiber: 3-5 g

Sodium: 800-1000 mg

This dish is rich in protein from the chicken, and the millet pasta provides a good source of carbohydrates and fiber. The creamy sauce contributes to the fat content, making this a hearty, filling meal.

Frequently Asked Questions (FAQs):

1. Can I use a different grain for the pasta? Yes, if you don’t have millet, you can substitute it with couscous, bulgur, or even rice for a different texture and flavor.

2. Can I make this dish dairy-free? Absolutely! Substitute the butter with olive oil or another plant-based oil, and use a dairy-free sour cream alternative.

3. Is there a gluten-free option for the sauce? Yes, you can substitute wheat flour with cornstarch or gluten-free flour to thicken the sauce.

4. Can I use chicken breast instead of chicken thighs? Yes, chicken breast can be used, but be mindful that it may cook faster and could dry out if overcooked. Adjust the cooking time accordingly.

5. How do I keep the pasta from sticking? Stir the millet frequently while cooking, and once you lay the pasta out to cool, you can lightly oil the surface to prevent sticking.

Conclusion:

Chicken Gedlibzhe with Millet Pasta is a comforting and satisfying dish, combining the richness of a creamy chicken sauce with the wholesome texture of millet pasta. This recipe is easy to follow and provides a unique take on both pasta and chicken dishes. The millet pasta is not only a nutritious alternative to traditional pasta but also adds a delightful texture that complements the chicken and sauce beautifully. Whether you’re preparing a family meal or looking to try something new, this recipe will leave you feeling satisfied and nourished. Enjoy the savory, creamy flavors with the warmth of spices and the freshness of herbs!