Matzvnis with a Twist: A Fusion of Georgian and Australasian Flavors

Ingredients

This Pacific-inspired Matzvnis recipe differs from the traditional Georgian version by incorporating Australasian flavors and ingredients. The original Matzvnis typically features a marinade of vinegar, garlic, and spices, while this adaptation introduces ginger, lemongrass, and chili for a Pacific twist. Additionally, the use of coconut milk adds a creamy and tropical element to the dish, enhancing its flavor profile. We alse have the original recipe for Matzvnis, so you can check it out.

• 4 chicken breasts, boneless and skinless 4 chicken breasts, boneless and skinless
• 2 tablespoons ginger, grated 2 tablespoons ginger, grated
• 2 tablespoons lemongrass, finely chopped 2 tablespoons lemongrass, finely chopped
• 1 red chili, finely chopped 1 red chili, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 cup coconut milk 1 cup coconut milk
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh coriander, for garnish Fresh coriander, for garnish
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish
• Jasmine rice, cooked, to serve Jasmine rice, cooked, to serve

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 6g, 3g
• Protein: 34g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the grated ginger, lemongrass, red chili, minced garlic, soy sauce, fish sauce, brown sugar, coconut milk, salt, and pepper.
2. 2.
   Place the chicken breasts in a shallow dish and pour the marinade over them. Ensure the chicken is well coated. Cover the dish and refrigerate for at least 2 hours, allowing the flavors to infuse.
3. 3.
   Preheat the grill or barbecue to medium-high heat.
4. 4.
   Remove the chicken from the marinade, shaking off any excess, and place it on the grill. Cook for approximately 6-8 minutes per side, or until the chicken is cooked through and nicely charred.
5. 5.
   Once cooked, remove the chicken from the grill and let it rest for a few minutes. Slice the chicken breasts into thin strips.
6. 6.
   Serve the Pacific-inspired Matzvnis over a bed of jasmine rice. Garnish with fresh coriander and mint leaves.

Treat your ingredients with care...

• Ginger — To easily grate ginger, use a microplane or the fine side of a box grater.
• Lemongrass — Remove the tough outer layers of the lemongrass stalk before finely chopping the tender inner part.
• Coconut milk — Shake the can of coconut milk before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For an extra burst of flavor, squeeze fresh lime juice over the cooked chicken before serving.
• If you prefer a spicier kick, add more red chili to the marinade.
• If you don't have access to a grill or barbecue, you can also cook the chicken in a skillet or oven.
• Experiment with different herbs for garnish, such as Thai basil or Vietnamese mint, to add an additional layer of freshness.
• Serve the Matzvnis with a side of pickled vegetables for a tangy contrast.

Serving advice

Serve the Pacific-inspired Matzvnis over a bed of fragrant jasmine rice, allowing the flavors to meld together. Garnish with fresh coriander and mint leaves for a pop of color and freshness. Accompany the dish with a side of pickled vegetables or a crisp green salad to balance the flavors.

Presentation advice

Arrange the sliced chicken strips on top of the jasmine rice, creating an enticing visual contrast. Drizzle a little of the marinade over the chicken for added moisture and flavor. Sprinkle the dish with fresh herbs and serve it on a vibrant plate to enhance its visual appeal.