Green Ajika: Georgian Condiment
When I was last in Philadelphia, Niki and i went to a local place by her house that served Georgian food. One of the food items was Ajika which I learned can be made as a red or green version and is a blended mixture of bell peppers and herbs. Served on crackers or bread it is delicious. I also learned that it can be mixed with other things for main courses-for example with chicken and mushrooms. I made this last night for Ivan and Elena. Yum.
Green Ajika
In a blender or food processor combine:
2 Green Bell Peppers
3 Large Jalapeno Peppers
½ cup chopped fresh cilantro
½ cup fresh parsley
4 cloves garlic
2 teaspoons dried dill
2 teaspoons coriander
2 teaspoons fenugreek seeds (you can grind them but if you leave them hole, they give a bit of crunch)
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
Want to make the chicken and mushroom version?
Chicken and Mushrooms with Green Ajika
Sautee 2 cups of sliced mushrooms with 2 tablespoons of butter until browned (about 5 minutes). Remove from pan. Add 8 chicken thighs or breasts or combo to the pan, adding an additional 2 tablespoons of butter. Brown on both sides. Place the chicken in a roasting pan, add one cup of chicken broth and one full recipe of green ajika to the pan. Cook covered for 30 minutes at 350 degrees. Uncover, add cooked mushrooms and return to the oven for another 10 minutes uncovered. Serve with couscous, quinoa or rice.
