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Chicken with Sour Plum and Walnut Sauce
Baje-Inspired
Tender chicken pieces simmered in a rich, aromatic sauce made from ground walnuts, garlic, and a hint of sour plum. This dish offers a complex flavor profile characteristic of Georgian cuisine.
ð§ ææ
- 800 g Chicken thighs(boneless, skinless, cut into 1.5-inch pieces)
- 2 medium Onions(finely chopped)
- 4 cloves Garlic(minced)
- 200 g Walnuts(finely ground)
- 3 tbs Tkemali sauce (sour plum sauce)
- 1/2 cup Cilantro(fresh, chopped)
- 1 tsp Ground coriander
- 1/2 tsp Blue fenugreek
- a pinch Saffron threads
- 2 tbs Vegetable oil
- 1 cup Water or chicken broth
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.
- 2
Add the chicken pieces to the pot and brown them on all sides. Season with salt and pepper.
- 3
Stir in the minced garlic, ground coriander, blue fenugreek, and saffron threads. Cook for 1 minute until fragrant.
- 4
In a separate bowl, combine the finely ground walnuts with the tkemali sauce, chopped cilantro, and water or chicken broth. Mix well to form a smooth sauce.
- 5
Pour the walnut sauce over the chicken in the pot. Stir to combine. Bring the mixture to a gentle simmer.
- 6
Cover the pot and reduce the heat to low. Simmer for 30-40 minutes, or until the chicken is cooked through and tender. Stir occasionally.
- 7
Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with extra cilantro if desired.
ð¡ ããã®ã³ã
- âEnsure walnuts are ground very finely for a smooth sauce.
- âTkemali sauce can be substituted with a mix of plum jam and lemon juice if unavailable.
- âThis dish is excellent served with rice or Georgian bread.
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- Can be made with chicken breast, but cook time will be shorter.
- Add a pinch of red pepper flakes for a spicier version.