Boil the chicken in salted water (for shops broiler as little as 30 minutes).
Take the meat out of the water, cool, remove the meat from the bones and finely chop (or Peremel grinder).
Peel and chop the onion into cubes.
Heat the oil over medium heat in a frying pan and fry the onion, stirring frequently, until soft and golden brown.
Add to the onions tomato paste, sugar, salt, pepper, mix well.
Add the onion to the frying meat, mix, add salt, if necessary, additionally, for softness add a couple tablespoons of broth.
Sift the flour into a large bowl, add the flour, salt, baking soda, sugar, eggs, sunflower oil and yogurt.
Knead a small ball of soft dough.
Sprinkle the table with flour, place the dough on top and briefly knead it.
Roll out the dough into a thin round layer with a wooden rolling pin.
Put the stuffing in the center of the circle and collect the dough over the filling edge, securing them together well.
Turn the cake "seams" hands down and push it to the flat.
Little roll cake with filling using a rolling pin.
Preheat oven to 180 gr.S.
Take the pan or wide frying pan without plastic handles, brush generously with oil and place on your cake pan.
Khachapuri Bake the meat in the oven on the middle rack for 15-20 minutes.
An alternative is to grilling in a pan over medium-low heat, covered for 7 minutes on each side.
Get your product out of the oven, place on a large flat plate, brush the top with a piece of butter, cool down for 5 minutes and cut into wedges.
Khachapuri Serve with meat hot or warm as a supplement to the first dishes, or as an independent snack to a light wine or beer.