Chicken in nut sauce
6 servings
90 minutes
The recipe is taken from the book "Abkhazian cuisine" published by "Eksmo".
Calories907.8kcal
Proteins50.2grams
Fats70.1grams
Carbohydrates20grams
Chicken
1
pc
Nuts
350
g
Onion
3
head
Garlic
4
clove
Adjika
1
tbsp
Cilantro
1
bunch
Mixed dried herbs
1
tsp
Pomegranate juice
to taste
Salt
to taste
1
Cut the chicken into portions, place in a pot, cover with cold water, bring to a boil, add salt and simmer for 40-60 minutes until cooked. Skim off the foam from the broth as it cooks.
- Chicken: 1 piece
- Salt: to taste
2
Heat ghee in a cast-iron pot and add pieces of boiled chicken.
- Clarified butter (ghee): 70 g
3
Chop the onion, mix it with adjika and add to the chicken, simmer on low heat for 10 minutes.
- Onion: 3 heads
- Adjika: 1 tablespoon
4
Pass the nuts through a meat grinder twice. Crush the garlic with salt and herbs, mix with the nuts, and add 3 cups of warm chicken broth.
- Nuts: 350 g
- Garlic: 4 cloves
- Cilantro: 1 bunch
- Mixed dried herbs: 1 teaspoon
5
Pour the nut sauce into the pot with chicken, simmer for another 10 minutes. A couple of minutes before finishing, add pomegranate juice. Serve immediately.
- Pomegranate juice: to taste
