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Georgian Chicken with Pomegranates and Walnuts
Narbei
A flavorful and aromatic Georgian dish featuring tender chicken pieces simmered in a rich sauce of ground walnuts, pomegranate molasses, and fragrant spices. This dish is often served during celebrations and special occasions.
ð§ ææ
- 800 g Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 200 g Walnuts(finely ground)
- 3 tbsp Pomegranate molasses
- 1 medium Onion(finely chopped)
- 4 cloves Garlic(minced)
- 1/2 cup Cilantro(fresh, chopped)
- 1/4 cup Parsley(fresh, chopped)
- 1 tsp Ground coriander
- 1/2 tsp Ground fenugreek
- 1/4 tsp Red pepper flakes(or to taste)
- 2 tbsp Vegetable oil
- 1 cup Water
- to taste Salt
- to taste Black pepper
- for garnish Pomegranate seeds
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
- 2
Add minced garlic, ground coriander, ground fenugreek, and red pepper flakes. Cook for another minute until fragrant.
- 3
Add the chicken pieces to the pot and brown them on all sides. Season with salt and black pepper.
- 4
In a separate bowl, combine the ground walnuts with pomegranate molasses and 1 cup of water. Mix well to form a paste.
- 5
Pour the walnut-pomegranate mixture over the chicken in the pot. Stir to coat the chicken evenly.
- 6
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the chicken is cooked through and the sauce has thickened.
- 7
Stir in the chopped cilantro and parsley just before serving.
- 8
Serve hot, garnished with fresh pomegranate seeds.
ð¡ ããã®ã³ã
- âEnsure walnuts are ground very finely for a smooth sauce.
- âAdjust the amount of red pepper flakes to your spice preference.
- âPomegranate molasses can vary in sweetness and tartness; taste and adjust if needed.
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- Add a pinch of cinnamon for a warmer spice profile.
- Substitute turkey for chicken for a different flavor.