Back to recipe

Chef critique

Georgian Tomato Chicken with Zucchini

This is an appetizing Georgian-inspired recipe with a good balance of aromatics, vegetables, and acid. However, it requires major adjustments to the salt quantities to properly season the components, and a change in the simmering method to preserve the crispy chicken skin promised in the description.

Score: 6/10

Suggested fixes

  • Increase the total salt in the ingredient list to 7 1/2 tsp Diamond Crystal kosher salt (or 3 3/4 tsp Morton kosher salt).
  • In Step 2, increase the salt for the chicken to 3 1/2 tsp Diamond Crystal (or 1 3/4 tsp Morton).
  • In Step 3, increase the salt for the zucchini and onions to 2 tsp Diamond Crystal (or 1 tsp Morton).
  • In Step 5, increase the salt for the tomatoes and water to 2 tsp Diamond Crystal (or 1 tsp Morton).
  • In Step 5, change the instruction to simmer the chicken 'uncovered' or 'partially covered' to preserve the crispness of the skin, slightly increasing the water or monitoring the liquid level if necessary.
  • In Step 6, suggest temporarily transferring the chicken to a plate to make it easier to stir the vinegar and cilantro into the sauce.

Issues

  • high / flavor: The recipe is significantly underseasoned based on standard culinary ratios (1.5% by weight for bone-in meat, 1% for vegetables). The 1 1/2 lbs (680g) of bone-in chicken requires about 3.5 tsp Diamond Crystal (DC) salt (or 1 3/4 tsp Morton). The 20 oz of onion and zucchini requires about 2 tsp DC salt (or 1 tsp Morton). The 1 lb tomatoes and 1/2 cup water requires about 2 tsp DC salt (or 1 tsp Morton).
  • high / cookability: The description promises 'crisp-skinned chicken', but Step 5 instructs the cook to cover the skillet while simmering for 20-22 minutes. Covering traps steam, which will make the seared chicken skin soggy.
  • low / clarity: In Step 6, stirring the vinegar and 6 tbsp of cilantro into the sauce 'without wetting the chicken skin' is unnecessarily awkward. It would be easier to briefly remove the chicken to a plate, stir in the finishing ingredients, and then return the chicken to the skillet or plate directly.

Strengths

  • Excellent, comprehensive preparation instructions before active cooking begins.
  • Precise accounting of all ingredient quantities within the instruction steps.
  • Good use of a finishing acid (red wine vinegar) and fresh herbs to brighten the final dish.
  • Accurate cook time estimate encompassing prep, active cooking, and resting.