A great Georgian classic served cold or at room temperature: tender poultry coated in a silky sauce of walnuts, garlic, cilantro, and warm spices. Rich, fragrant, and deeply comforting, it is perfect to prepare ahead of time.
Ingredients
- 4 pieces free-range chicken thighs
- 1.2 l water
- 1 piece yellow onion
- 1 leaf bay leaf
- 300 g walnuts
- 3 cloves garlic cloves
- 0.5 bunches fresh cilantro
- 2 tbsp white wine vinegar
- 2 tbsp sunflower oil
- 2 tsp ground coriander
- 1 tsp ground fenugreek
- 1 tsp sweet paprika
- 1 pinch cayenne pepper
- 1 pinch ground cinnamon
- to taste fine salt
- to taste ground black pepper
- 3 tbsp pomegranate seeds
Method
- Place the chicken thighs in a pot with the water, peeled onion, bay leaf, and salt. Bring gently to a simmer, skim, then cook until the meat pulls away from the bone easily and the broth smells of roasted chicken and sweet onion.
- Remove the chicken, strain the broth, and let it cool slightly. Remove the skin and bones, then shred the meat into generous pieces while it is still pliable.
- Sweat the cooked, finely chopped onion in the oil until it becomes meltingly soft and lightly golden, without browning. Add the spices and stir briefly, just enough for them to release their fragrance.
- Blend the walnuts with the garlic, spiced onion mixture, vinegar, salt, and pepper. Gradually pour in warm broth until you have a smooth, thick but pourable cream, similar to a velvety sauce.
- Transfer the sauce to a saucepan and heat over low heat, stirring without boiling. It should thicken slightly, become glossy, and smell distinctly of toasted walnuts and sweet garlic.
- Add the shredded chicken to the sauce and coat gently. Simmer very gently until the meat is heated through and the sauce coats each piece well.
- Taste and adjust with salt, pepper, vinegar, or chili according to the desired balance. The sauce should be rich, tangy right at the finish, and never pasty.
- Pour into a deep ceramic dish, let cool, then chill in the refrigerator so the flavors round out and the sauce firms up slightly.
- Serve chilled or at room temperature, sprinkled with fresh cilantro and pomegranate seeds, with bread, lavash, or plain rice.
Nutrition
Per serving
- Energy
- 628 kcal
- Protein
- 16.65 g
- Carbohydrate
- 14.45 g
- Fat
- 60.12 g
- Fibre
- 6.34 g
- Calcium
- 31.41 mg
- Iron
- 1.42 mg
- Magnesium
- 16.54 mg
