What can be cooked from squid: fast and tasty

The traditional Georgian stew chanakhi turns out great in a slow cooker. The option of lamb on the bone requires more cooking time - up to two hours, and for the option of fillet pieces, 1-1.5 hours of stewing is enough. Take any vegetables for lamb that are available, but it is very desirable that among them are fresh onions, fresh or frozen eggplant and sweet peppers. Potatoes give more satiety to the dish, but can be skipped or replaced, for example, with green beans.

As spices, a ready-made mixture of suneli hops and garlic is usually used, as well as ready-made Svan salt, which already contains dried garlic. I like to add exactly Svan salt, and in two or three passes: while stewing lamb, after adding vegetables and at the end of cooking or in a ready-made dish, i.e. in portions - to the taste of every eater.

To prepare chanakhi in a slow cooker, prepare the ingredients according to the list for the recipe.

Place the lamb on the bones in the multicooker bowl, pour in a little (up to 1 cup) of water, add spices and set the "Stew 2 hours" mode. If it is Svan salt, then you do not need to add additional salt.

After an hour, add vegetables to the meat in a fragrant rich broth.

Pieces of carrots, coarsely chopped onions.

Large cubes of potatoes.

Eggplant, sliced ​​​​in circles or semicircles, slices of sweet pepper and tomatoes. Add spices again and continue simmering.

After the beep of the multicooker, the chanakhi is ready.

Rich bone lamb broth combined with vegetable juices and fragrant Georgian spices... It's very tasty!

Serve chanakhi prepared in a slow cooker either on a common deep plate or in portions.

Time: 60 min.

Servings: 8-10

Difficulty: 3 out of 5

Appetizing chanakhi with green beans in a slow cooker

A dish originally from beautiful Georgia will appeal to spicy lovers, as well as people who do not like to mess around in the kitchen for a long time. The recipe for chanakhi in a slow cooker with green beans is quite simple and does not require any special technology in the preparation or cutting of ingredients for the dish.

Certainly, classic recipe involves languishing meat and vegetables in a pot, but with us it will be successfully replaced by a kitchen assistant - a slow cooker. This absolutely magical pot is a real find for housewives, and with its help the recipe is simplified to the maximum.

From the specified amount of products you will get 8-10 servings of a hearty meal.

The energy value per 100 grams of cooked food will be 110 calories.

Proteins, carbohydrates and fats are distributed as follows: 8:6:8.

As you can see, quite a hearty meal for the whole family!

Photo-recipe of cooking

Step 1

Pre-marinate the meat. Cut the washed lamb into portioned pieces (do not grind!), put in a deep bowl. We put finely chopped onions to the meat, salt to taste, add a mixture of black and red pepper.

We mix the meat with spices with our hands, cover with a lid, and send it to the refrigerator for at least 2-3 hours, and preferably 12 hours if you have time.

On a note: not everyone likes the specific taste of lamb, so you can change the recipe a little and take beef instead - it will turn out no worse.

Step 2

We activate the "Frying" or "Baking" function on the magic pot display, add a little vegetable oil, and put our already marinated pieces into the multicooker bowl.

While the meat is frying, let's take care of the vegetables.

We cut the onion and tomatoes into small cubes (this recipe does not recommend removing the peel from tomatoes - it adds spicy astringency to chanakhi in a slow cooker).

We send them to the slow cooker to the meat, not forgetting to add salt to taste, and add pepper and suneli hops.

We mix the meat and vegetable mass, and proceed to the next step of the photo recipe.

Step 3

My potato tubers, peel, cut into large cubes.

Bulgarian pepper is also subjected to washing and removal of seeds. Cut into cubes with a sharp knife.

We send vegetables to the bowl of the multicooker, mix again. I remind you that this is all we continue to fry.

On a note: if you don't like any of the vegetables the recipe recommends, you can substitute whatever you like, as long as they pair well.

Step 4

Lastly, put the green beans in the slow cooker (if you use frozen vegetables, you do not need to defrost them first).

Crush the garlic with the flat side of a knife blade on a cutting board - this way it will give more juice, and finely chop.

Rinse the greens, lightly dry on a paper towel so that drops of moisture drain, and finely chop.

We add the ingredients to the magic pot, carefully, so as not to damage the pieces of vegetables in the slow cooker, mix everything with a spatula, pour 150 milliliters of hot boiled water, close the lid.

We switch to the “Stew” function, the cooking time for chanakhi in a slow cooker with beans will be only 30 minutes.

Secrets of delicious chanakhi

1. Fresh food. This is especially true for meat - lamb should be elastic to the touch, light red in color. The fat should be white, firm, and slightly springy. The smell of fresh meat is pleasant, without putrefactive notes.
2. Lamb for cooking should be with fat.
3. The best cuts of meat for chanakhi are shoulder or brisket.
4. Before sending the meat to cook in the slow cooker, wait a bit - let the bowl warm up well.

Here is such a simple but very tasty photo recipe we have prepared for you. Bon appetit!

See another version of this dish in the video below:

Chanakhi is perhaps the most famous dish of Georgian cuisine, which does not require the constant presence of the hostess, so to speak, from the category of “set and forget”. Traditionally, it is lamb stewed in a clay pot with vegetables laid in layers (potatoes, eggplants, tomatoes, onions). You can cook both in the oven and in the slow cooker.

Chanakhi in a slow cooker

This recipe was used to make chanakhi in a Redmond slow cooker, but I think it is quite applicable for other models.

Ingredients:

• lamb or beef - 500 g;
• tomato - 3 pcs.;
• onion - 1 pc.;
• potatoes - 3 - 4 pcs.;
• eggplant - 1 pc.;
• bell pepper- 1 PC.;
• garlic - 4 cloves;
• salt, pepper - to taste;
• parsley, dill, basil, cilantro - to taste.

Cooking

Cut the meat into cubes, spread on the bottom of the pan. Pour boiling water over the tomatoes and remove the skin from them, cut one tomato and add to the meat, put the rest aside for now. Salt and pepper the meat with tomato, add spices to your taste, close, turn on the “Stew” mode for one hour.

My potatoes, peel and cut coarsely, cut the eggplant into large slices, cut the onion and pepper also coarsely. After the timer signal, add the chopped vegetables to the meat in layers in this order: potatoes, onions, peppers, eggplant. Salt and pepper. We turn on the “Extinguishing” mode again, set the timer for one hour. 10 minutes before readiness, lay the remaining chopped and peeled tomatoes, and chopped garlic. When the chanakhi are ready, pour finely chopped greens into the pan (adjust the quantity and composition to your liking) and mix well. If you want a spicier dish, try replacing some of the tomatoes with adjika. Chanakhs are more spicy and fragrant.

True connoisseurs of Georgian cuisine will also like it, which can be prepared quickly according to simple recipes.

Let's cook tasty dish Georgian cuisine, it is very satisfying, and you will remember its unsurpassed taste for a long time. Traditional chanakhs are made with lamb, which is replaced by pork in our recipe. And of course, we will stew meat and vegetables not in a traditional pot, but in our favorite slow cooker. It should also be said that the ingredients are designed for a 2.5 liter bowl, so owners of large multicookers can safely multiply the ingredients by two. But enough talk, let's get started.

Step-by-step recipe for chenakhi in a slow cooker:

Required Ingredients:

1. Half a kilogram of pork;
2. One bulb;
3. Small eggplant;
4. Garlic - 4 cloves;
5. Three tomatoes;
6. Potato - 400 grams;
7. Bulgarian pepper - 1 piece;
8. Butter 25 grams;
9. Greens to taste;
10. Salt, pepper, seasonings to taste.

Meal preparation:

• We wash the meat, cut off the lived, and cut it into large pieces, it needs to be salted and sprinkled with seasoning.

• We remove the skin from the tomato, to make it easier, pre-pour boiling water over them.
• One tomato, we will need to cut, and load it into a bowl with meat, we cut the rest and leave it alone for a while. We close the bowl of the multicooker, and set the "extinguishing" mode for 60 minutes.
• Now we will need to prepare the stuffing in the eggplant, chop the herbs and garlic into small pieces, chop the onion finely, put it all in a bowl, season with salt, pepper and add the chopped butter, mix it all thoroughly.
• Let's take our eggplant and cut it into two parts across, and cut it, but not to the very end, along and into these cuts we place our stuffing.

• Next, we should chop the onion and pepper, into strips and coarsely, respectively.

• As soon as the “stewing” program has ended on the multicooker, you need to introduce vegetables to it, one by one. First, add the potatoes cut into large slices.

• The next layer will be: onions and peppers, if you have some sauce left that you made for the eggplant filling, you can add it to this layer.
• We add the tomatoes cut into 4 parts on top, we also load the eggplant. Salt and pepper.

• On the slow cooker, set the "quenching" mode for one hour.
• At the end of the program, open the lid of the multicooker and look at the consistency, the dish may be watery, if you are satisfied with this appearance, mix and sprinkle greens on top, pour into plates and eat, if you want, more “dry” chinakhi in the multicooker, then set it on the multicooker the “baking” mode for twenty minutes, and cook with the lid open.

How can you cook chinakhi by using multicookers not at all difficult, even much easier than doing it in a pot. Try to cook it at home, and you will definitely like it, we wish you bon appetit, all the best and see you again on our website -