Lighter Shkmeruli (Georgian Garlic Milk Chicken)

This Georgian classic traditionally rich in heavy cream is lightened up using oven-roasted chicken thighs and low-fat milk for a high-protein, flavorful feast.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1000 g (2.2 lbs) boneless skinless chicken thighs · 1440 kcal in the whole recipe
• 300 g (1 1/4 cups) low-fat milk · 135 kcal in the whole recipe
• 14 g (1 tbsp) butter · 100 kcal in the whole recipe
• 13 g (1 tbsp) olive oil · 115 kcal in the whole recipe
• 32 g (8 cloves) garlic, crushed · 48 kcal in the whole recipe
• 15 g fresh cilantro, finely chopped · 4 kcal in the whole recipe
• Salt, black pepper, and paprika to taste

Method

1. Coat chicken thighs with olive oil, salt, black pepper, and paprika, then roast in a preheated oven at 200°C (400°F) for 25-30 minutes until golden brown.

   

2. Melt butter in a skillet over medium heat and gently sauté crushed garlic for 1-2 minutes until fragrant.

   

3. Pour low-fat milk into the skillet with garlic and simmer gently on low heat for 3-4 minutes to infuse garlic flavor without boiling.

   

4. Place roasted chicken thighs into a serving dish, pour garlic milk sauce over them, garnish with fresh cilantro, and serve warm.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.