clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Georgian Garlic Chicken (Chkmeruli or Shkmeruli) - paleo, dairy-free, Whole30

Paleo Georgian Garlic Chicken (Chkmeruli)

  • Author: Irena Macri | Eat Drink Paleo
  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Yield: 4-6 1x
  • Category: Main


  • 4 chicken marylands (whole legs with thighs and drumsticks)
  • 6 chicken wings
  • 1 + 1/2 teaspoons salt
  • 1/2 teaspoon black pepper

For the sauce

  • 250ml / 1 cup almond milk
  • 90100 g / 3 oz. of skinless/blanched almonds or cashew nuts
  • Handful of fresh coriander leaves (cilantro)
  • 6 cloves of garlic (grated)
  • 1 teaspoon coriander seeds, ground up with mortar and pestle or crashed with a knife/rolling pin
  • 1/2 teaspoon turmeric powder (optional)
  • 1/2 teaspoon cumin powder
  • Garnish: chopped coriander/cilantro


  1. Season the chicken pieces with salt and pepper on both side. Heat a little bit of coconut oil or olive oil over medium-high heat and add the chicken pieces, skin side down. Cook for 10 minutes on each side, until golden and crispy.
  2. At the same time (or 10 minutes in), preheat the oven to 200 C/400 F.
  3. While the chicken is frying, prepare the sauce.
  4. Add the almond milk, nuts and fresh coriander to a blender or a food processor and puree until smooth and thick. Set aside.
  5. Once the chicken finishes frying, transfer the pieces to a large baking dish. Reserve the cooking fat/juices from the chicken in the pan.
  6. Place the baking dish with the chicken in the hot oven and roast for 15 minutes, middle shelf. Then turn off the oven and let the chicken rest for 5 minutes.
  7. Now back to finishing our sauce. Add the garlic, coriander seeds, turmeric and cumin to the pan with the chicken fat/juices and place over medium heat. Stir through for a minute or two, until the garlic gets a little golden, and then pour in the blended almond milk mixture.
  8. Stir the sauce in the pan, over medium heat, incorporating all the spices, garlic and almond mix into a nice, thick sauce. Add about ½ teaspoon of salt and juice of 1/2 lemon, plus a pinch of pepper. Stir for another 30 seconds to a minute, and set aside.
  9. Once the chicken is done, transfer it to a platter and add the almond garlic sauce to the oven dish with all the cooking chicken juice. Stir through and pour the sauce over the chicken pieces on a platter. Top with chopped coriander over the top.
  10. Serve over cauliflower rice or other veggies and a nice big salad.

Share via
Copy link
Powered by Social Snap