Viewed that we still are at the initial stage of cooking, if something is missing, I think, than to replace, and maybe to the store to escape. The chicken should be chopped in pieces (though I am a metrologist, but their size is not measured) as you like (I did primeiro 4*5 cm). Spices in very great patrotic. Advice - if you or your friends/acquaintances go to "resorts of the Krasnodar territory", be sure to order yourself this as a souvenir, no shell or bandana with the inscription "Sochi 2014" not even close. The same goes for adzhika (small jar), but it is advisable to take to the neighboring country (or, in the extreme case, when buying to clarify - I need the Abkhaz), there's only tomatoes and peppers and spices. Tomato paste is the most common, with no additives. Onions, like when a lot of onions and garlic for flavor and prevention of any bird, pig and even goat flu...

In the pan where you poured a little vegetable oil (no one forbids butter and margarine put), put the paste and fry until it starts to change color (and it will, believe me).

While the pasta is squared away, cut onion half rings, chop the garlic (leave a couple of cloves on the chicken). Put it all into a paste and add a glass and a half of water, simmer. And at this stage add the spices (I most of the set, love the mix of adzhika or for satsivi) and adjika (a bit, it is very spicy, but extremely flavorful). In parallel with this, dancing under the suffering of Rafik which was sent to all Fig, strongly thick-walled, heat a second frying pan and on it place the chicken and remaining garlic (pre-chopped, too). At this moment have chicken, which I must remember to peremeshivaete, and the sauce in which stewed onions and garlic.

When we see that the onion is almost ready, and next start to appear those who would rather IT try to connect these two related to each other together, stir and simmer for another 5-10 minutes.

Spread in a deep dish, and took from the store a bottle of wine and enjoy the memories of summer. And next time, maybe khachapuri a-La Nartaa to this wypieku.