Chicken in nut sauce
4 servings
60 minutes
Chicken in walnut sauce is a gem of Georgian cuisine, infused with the aromas of spices and the rich flavor of walnuts. This dish has ancient roots and is closely tied to the traditions of feasting, symbolizing comfort and hospitality. Tender chicken meat soaked in a spicy sauce made from walnuts, khmeli-suneli, and garlic reveals a rich palette of flavors: from the light sweetness of paprika to the spicy note of cardamom. Cilantro adds freshness while garlic enhances the depth of aroma. The dish pairs perfectly with rice or mashed potatoes, allowing one to fully enjoy its velvety texture. It is not just food but a true gastronomic journey into the heart of Georgian culinary art where every detail is crafted to perfection.
1
Prepare the ingredients.
2
Cut the chicken into medium-sized pieces.
- Chicken: 1.5 kg
3
Pour boiling water over the chicken and boil for 40 minutes (if it's a home chicken, then 1 hour). The cooked meat should easily come off the bone.
- Boiling water: 1 l
4
Chop the walnuts in a blender.
- Walnuts: 0.5 glass
5
Chop the onion finely and fry until golden brown.
- Onion: 2 heads
6
Add crushed nuts to the onion.
- Walnuts: 0.5 glass
7
Add spices.
- Khmeli-suneli: 1 teaspoon
- Paprika: 1 teaspoon
- Cardamom: 0.5 teaspoon
- Salt: to taste
8
Roast the nut mixture over medium heat for 3-5 minutes, stirring.
9
Pour 3-4 ladles of the broth in which the chicken was cooked into the pan. Simmer for 5-7 minutes.
- Boiling water: 1 l
10
Separate the chicken meat from the skin and bones and tear it into small pieces by hand.
11
Add chicken meat to the nut sauce.
- Chicken: 1.5 kg
12
Sprinkle finely chopped cilantro and garlic. Mix well.
- Coriander: 1 bunch
- Garlic: 3 cloves
13
The dish can be served with any side, such as rice or mashed potatoes.