👨‍🍳 作り方

1. 1

   Season the chicken pieces with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken pieces on all sides in batches, being careful not to overcrowd the pan. Remove the browned chicken and set aside.

   💡 プロのコツ: Browning the chicken in batches ensures a good sear and prevents it from steaming.
2. 2

   Add the chopped onion to the same skillet and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic, paprika, coriander, and cumin, and cook for another minute until fragrant.

3. 3

   In a food processor, combine the finely ground walnuts with the sautéed onion and garlic mixture. Gradually add the chicken broth while processing until a smooth, thick sauce forms.

   💡 プロのコツ: If you don't have a food processor, you can finely mince the walnuts and garlic and mix them with the sautéed onions and broth.
4. 4

   Return the browned chicken to the skillet with the walnut sauce. Stir to coat the chicken evenly. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 45-60 minutes, or until the chicken is tender and the sauce has thickened.

   💡 プロのコツ: Simmering gently allows the flavors to meld and the chicken to become very tender.
5. 5

   Adjust seasoning with salt and pepper to taste. Garnish with fresh chopped parsley before serving.

   💡 プロのコツ: Taste and adjust seasoning at the end, as the flavors will have intensified during cooking.