At first glance, this dish may look like many other baked egg dishes. You might think it’s a frittata or a Spanish tortilla española or even Japanese okonomiyaki. But it is a unique and delicious dish of the Mountain Jews of the Caucasus called khoyagusht.
This version includes chicken, but it is also made with beef or lamb or meatless with eggplant. Since the Caucasus mountains are home to thriving chestnut trees, you will find chestnuts added frequently to their dishes including khoyagusht. The slightly sweet flavor and the potato-like texture is a welcome addition to this savory and satisfying dish. Serve this with basmati rice or matzo or even wrapped in lavash. A fresh salad on the side would be the perfect finishing touch.
Learn more about What The Mountain Jews of Azerbaijan Cook and Eat
Ingredients
- 1 tablespoon olive oil
- 2 – 4 bone-in chicken pieces 14 ounces or 414 grams or about 7 ounces shredded and cooked chicken
- 1 large onion about 12 ounces or 356 grams, sliced into half circles, about 3 cups
- 1 teaspoon kosher salt divided
- 1 teaspoon fresh ground pepper divided
- 1 cup chicken broth
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 4 eggs
- ¼ cup chopped mixed herbs such as cilantro parsley, dill
- 4 - 5 ounces cooked and peeled chestnuts cut in half
- Juice of half of a small lemon optional
Nutritional Facts
Instructions
- Preheat a medium-sized sauté pan (that has a cover and is safe to put under the broiler) to medium heat. Add the oil, swirl it around, and then layer in the uncooked chicken surrounded by the sliced onions. Add ½ teaspoon salt and pepper. Let the onions and chicken cook and brown, uncovered, for 2 -3 minutes. Turn the chicken pieces over.
- Pour the chicken broth over the chicken and onions and cover the pan. Turn the heat down to medium low. Let simmer for about 20 minutes. Check at least once to be sure it’s on a very low simmer with an occasional bubble but not a hard boil.
- After 20 minutes, check with a thermometer that your chicken is cooked (165°F) and remove the chicken to a plate to cool down.
- Add the turmeric and paprika to the onions, mix and let it continue to cook down, covered, on low heat while you prep the eggs and shred the chicken.
- Prepare your eggs by mixing them with the fresh herbs and the rest of the salt and pepper.
- When your chicken has cooled enough to handle, remove the meat and shred it into bite-size pieces.
- Add the chestnuts and chicken into the onion mixture in the pan and mix well. Squeeze the juice of half a lemon in, if using. Cover and let the onion mixture cook for a few minutes just to marry the flavors.
- Pour the eggs over the top of the mixture. Use a spoon or spatula to help it get into the nooks and crannies of the chicken pieces. Cover and let cook on medium low heat for 6 minutes.
- While the eggs are cooking on the stove top, preheat the broiler. After 6 minutes on the stovetop, place the pan underneath the broiler on the middle rack and let it cook for about 2 more minutes. This will finish setting the eggs and create a nice brown top to the khoyagusht.
- Let it rest in the pan for 5 minutes. Then serve in wedges with rice or bread or matzah and a fresh salad.
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