My love for cilantro is legendary among my friends. I eat it raw when I cook with it; I garnish many dishes with it; my colleague once brought me cilantro from her father’s garden. So when I happened on a Georgian recipe for chicken stew with tamarind, tomatoes, and much cilantro in Claudia Roden’s book, I pounced: here indeed was a recipe I absolutely had to make. But, on a whim, I also decided to add a very different ingredient – ginger. The result tasted somewhat different from the nutty, rich food I had eaten in Georgian restaurants in New York and Israel – it was almost Thai. Delicious, though, with the fine dance of cilantro. In many ways, I had made an authentic-inauthentic recipe.
The ingredients, though, are all indeed common in Georgia’s delicious and incredibly rich cuisine. The Caucasus country – which has been home to Jews for 2,500 years – has been well known for its rich spice combinations, succulent cheese, incredible love for all forms of tree nuts, and hearty food since ancient times; in the Soviet era, Georgian food swept across the socialist empire and outpaced that of the Russian overlords. The food recalls both the tart and sweet tastes of Eastern Europe and the sour, earthy tastes of nearby Iran and Anatolia. The wine, too, is spectacular – and, after all, Georgia is likely the first place where wine was produced. The Jewish cuisine of Georgia is no less rich, and merits much attention.
This dish is based on a Georgian one called Aliyah, from the Hebrew word for migration to Israel – and “to rise up.” Indeed, the cilantro and sweet-sourness does make one feel that a culinary ascent is occurring. I served the recipe with gomi – a simple cornmeal porridge common in Georgia. Like in Italy, Romania, and Southern Africa, corn became a hit crop when it was introduced in the Caucasus from the New World in the 17th century via Spanish and Ottoman trading networks. Today, it is so common so as to be local – but belies the very global traditions of Georgian cuisine.
Georgian-Style Chicken with Cornmeal Porridge (Aliyah da Gomi)
Based on the recipe by Claudia Roden
2 tbsp olive oil
1 lb/500 grams onions, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, minced (or ¼ tsp powdered ginger)
2 lbs/1 kg chicken meat, chopped or cubed into 1-inch pieces
1 lb/500 grams tomatoes, diced
1.5 tbsp salt
1.5 tsp black pepper
1 tbsp tamarind paste (substitute: 1 tbsp lime juice mixed with 1 tbsp brown sugar)
1 tsp apple cider vinegar
¼ cup water
¾ cup fresh cilantro, chopped, plus more for garnish
1 tbsp dried basil
Gomi (Corn Porridge)
8 cups water
2 cups cornmeal
¼ tsp salt
1 tbsp olive oil
- Heat the oil in a deep skillet or pan. Add the onions, garlic, and ginger and sauté for two minutes, or until the onions begin to wilt.
- Add the chicken, tomatoes, salt, pepper, tamarind, vinegar, and water. Bring to a boil, then simmer for 30 to 40 minutes, or until the chicken is tender and the sauce has reduced. Stir occasionally.
- In the meanwhile, bring the water for the gomi to a boil in a separate pot. When the water is boiling, add the cornmeal and salt and cook, stirring regularly, for ten minutes or until all the water is absorbed.
- Turn off the heat for the gomi and add the olive oil. Let sit, covered, until ready to serve.
- When the chicken is soft and tender, and the sauce has reduced to be somewhat thick but still soupy, turn off the heat. Add the cilantro and dried basil and mix in thoroughly with the stew.
- Serve the stew hot with the gomi, which should have thickened. Add some fresh cilantro for garnish.
Thank you to Jay Stanton, Daniel Moscoe, and Alex Cooke for participating in User Acceptance Testing for this recipe.