This dish comes to us from the ruggedly beautiful Racha region of Georgia, in the high foothills of the Caucasus Mountains. There, it’s traditionally served with roast chicken for special occasions, and though it’s relatively straightforward and fast to prepare, the rachuli sauce is its own cause for celebration when made using fragrant Oregon blackberries. The dish becomes an elegant main course with Cornish hens, but a chicken is more traditional — just plan on one hen (or half a chicken) per person; there will be plenty of sauce. For an easy meal, serve with rice, salad and bread.
Recipe by Heather Arndt Anderson from the Voodoo and Sauce Blog