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Bulgarian Chicken with Sour Cherries and Walnuts
A delightful and slightly unusual Bulgarian dish featuring tender chicken pieces braised in a savory sauce infused with the tartness of sour cherries and the crunch of walnuts. This recipe offers a unique sweet and savory flavor profile, often found in regional Bulgarian cuisine.
🧂 Ingrédients
- 1 kg Chicken thighs, bone-in, skin-on
- 3 tbsp Vegetable oil
- 2 Large onions, finely chopped
- 4 Garlic cloves, minced
- 1 tbsp Sweet paprika
- 2 tbsp All-purpose flour
- 500 ml Chicken broth
- 200 g Sour cherries, pitted (fresh or frozen)
- 100 g Walnuts, roughly chopped
- 2 tbsp Fresh parsley, chopped
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
💡 Conseils de pro: Drying the chicken skin helps it crisp up better. - 2
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken pieces on all sides until golden brown. Remove the chicken from the pot and set aside.
💡 Conseils de pro: Don't overcrowd the pot; sear the chicken in batches if necessary. - 3
Reduce the heat to medium. Add the chopped onions to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
💡 Conseils de pro: Scrape up any browned bits from the bottom of the pot as the onions cook. - 4
Add the minced garlic and sweet paprika to the pot and cook for 1 minute until fragrant.
💡 Conseils de pro: Be careful not to burn the paprika. - 5
Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste. This will help thicken the sauce.
💡 Conseils de pro: Coating the vegetables with flour before adding liquid creates a smoother sauce. - 6
Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer, scraping the bottom of the pot.
💡 Conseils de pro: Adding the broth slowly prevents lumps from forming. - 7
Return the seared chicken thighs to the pot. Add the sour cherries. Bring back to a gentle simmer, then cover the pot.
💡 Conseils de pro: If using frozen cherries, no need to thaw them beforehand. - 8
Reduce the heat to low and simmer for 45-60 minutes, or until the chicken is cooked through and tender. Stir occasionally.
💡 Conseils de pro: Cooking on low heat ensures the chicken stays moist. - 9
Stir in the chopped walnuts and fresh parsley. Season with salt and pepper to taste.
💡 Conseils de pro: Add the walnuts towards the end to maintain their crunch. - 10
Serve hot, spooning the sauce and cherries over the chicken. This dish is excellent served with rice or mashed potatoes.
💡 Conseils de pro: A dollop of Bulgarian yogurt can add a nice creamy contrast.
💡 Conseils de pro
- ✓If sour cherries are not available, you can use regular cherries and add a splash of lemon juice or a teaspoon of vinegar to balance the sweetness.
- ✓For a richer flavor, you can add a bay leaf during the simmering process.
- ✓Adjust the amount of paprika to your preference for color and flavor.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a tablespoon of honey or a pinch of sugar if you prefer a sweeter sauce.
- Incorporate other dried fruits like prunes or apricots along with the cherries.
- For a spicier kick, add a pinch of red pepper flakes with the paprika.