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Katami Sokoti: Georgian Style Chicken and Mushrooms
Katami Sokoti: Georgian Style Chicken and Mushrooms

Katami Sokoti: Georgian Style Chicken and Mushrooms

with Herby Bulgur, Pomegranate and Yoghurt

Mimi Morley
Mimi MorleyPublished on October 01, 2024

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.

Tags:
Calorie Smart
High Protein
New
Allergens:
Cereals containing gluten
Milk

The quantities provided above are averages only.

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.

Total45 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

240 grams

Diced British Chicken Breast

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

Energy (kJ)2497 kJ
Energy (kcal)597 kcal
Fat9.1 g
of which saturates3.7 g
Carbohydrate85.7 g
of which sugars34.2 g
Dietary Fibre13.2 g
Protein45.9 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Lid
Large Saucepan
Large Frying Pan
Bowl
Garlic Press

Cooking Instructions and Tips

Get Roasting
1

Preheat your oven to 220°C/200°C fan/gas mark 7. 

Halve, peel and thinly slice the onions.

Pop the diced 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, 12-15 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.

Bring on the Bulgur
2

Meanwhile, 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 onions, 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. 

Prep Time
3

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.

Shred the Chicken
4

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.

Meanwhile, 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.

Simmer your Katami Sokoti
5

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.

Finish and Serve
6

When everything's ready, fluff up the bulgur wheat with a fork and stir through half the 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!

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