Rice Noodles with Chicken, Tkemali Sauce, and Caramelized Carrots
Main Dishes | Georgian cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
13
🍽️ Servings
6
Description
Rice noodles with chicken, tkemali sauce, and caramelized carrots
Ingredients
- Skin-On Chicken Breasts - 3 pieces
- Tkemali (plum sauce) - 3 tablespoons
- Mustard Greens - 1 tablespoon
- Garlic - 4 cloves
- Rice Noodles - 7.1 oz
- Turnips - 4 pieces
- Sugar - 4 tablespoons
- Clarified Butter - 4 tablespoons
- Ground Cinnamon - to taste
- Water - 3 tablespoons
- Parsley - ½ bunch
- Vegetable Oil - 10 tablespoons
- Soy Sauce - 5 tablespoons
Step by Step guide
Step 1
Cut the chicken fillet into small thin strips (approximately 3 cm by 1 cm), add tkemali sauce, mustard, and 2 tablespoons of vegetable oil, mix and refrigerate for an hour (optional).
Step 2
Peel the carrots, then cut them into thin strips using a vegetable peeler or grater. Melt the clarified butter in a container and set it aside for later use.
Step 3
Finely chop the garlic, place it in a frying pan, and add a little vegetable oil. Once it starts to turn yellow, add the chicken and fry until cooked through.
Step 4
Prepare the noodles according to the package instructions (I soaked them in boiling water for 6 minutes). Drain in a colander and rinse with cold water. Shake off the excess water and place in the frying pan, add 5 tablespoons of vegetable oil and 5 tablespoons of soy sauce, and sauté over medium heat for 2-3 minutes.
Step 5
Caramelizing the carrots: It's best to have the carrots, sugar, and butter ready at the same time. Place the sugar in the frying pan, heat over medium heat until it turns into caramel. Quickly add the carrot strips, clarified butter, and 1-2 tablespoons of boiling water, and mix. Cook for 2-3 minutes, then transfer to a plate and sprinkle with cinnamon.
Step 6
On a plate, place the noodles, then the carrots and chicken, and garnish with parsley on top.
Step 7
Enjoy!
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