Katami Sokoti: Georgian Style Chicken and Mushrooms
with Herby Bulgur, Pomegranate and Yoghurt
Mushrooms have a meaty flavour and were traditionally added to Georgian food to add bulk when meat was in short supply. As with a lot of Georgian dishes, the key is in the cooking - the ingredients are cooked for a long time to get the maximum amount of flavour out of them! HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
British Chicken Breasts
2 unit(s)
Onion
15 grams
Chicken Stock Paste
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
180 grams
Sliced Mushrooms
3 unit(s)
Garlic Clove
1 bunch(es)
Mint
1 unit(s)
Pomegranate
1 sachet(s)
Roasted Spice and Herb Blend
1 sachet(s)
Dried Basil
15 grams
Honey
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
100 milliliter(s)
Water for the Chicken
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Lay the chicken onto a large baking tray, drizzle with oil and season with salt and pepper.
When the oven is hot, roast on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, halve, peel and thinly slice the onion.
Heat a drizzle of oil and a knob of butter (if you have any) in a large frying pan on medium-high heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 10-12 mins.
Meanwhile, pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in the chicken stock paste and bring to the boil. Stir in the bulgur, bring back up to the boil and simmer for 1 min.
Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
In the meantime, finely chop the sliced mushrooms. Peel and grate the garlic (or use a garlic press). Pick the mint leaves from their stalks and roughly chop (discard the stalks).
Halve the pomegranate. Remove the seeds from the white pith and pop the seeds into a bowl (discard the pith). TIP: Firmly pat the outside of the pomegranate with the back of the spoon to help release the seeds.
When the onions are soft, add the mushrooms to the pan and season with salt and pepper. Stir together and cook until the mushrooms have softened and the liquid has evaporated, 5-6 mins.
Once cooked, transfer the chicken to a plate or board. Use two forks to shred the meat as finely as you can.
Add the shredded chicken, roasted herb and spice blend, dried basil and garlic to the cooked mushrooms and onions. Stir and cook for 1 min.
Pour in the water for the chicken (see pantry for amount). Stir together and cook until the liquid has nearly evaporated, 4-5 mins.
Stir through the honey and cook for 1 min more. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Add a splash of water if it's a little dry. Taste and season with salt and pepper if needed.
When everything's ready, fluff up the bulgur wheat with a fork and stir through half mint.
Share the herby bulgur between your serving bowls and top with your katami sokoti.
Drizzle over the yoghurt, then sprinkle over the pomegranate seeds and remaining mint to finish.
Enjoy!
