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Georgian Chicken with Walnut Sauce
Baje
Tender pieces of chicken served in a rich and creamy sauce made from ground walnuts, garlic, spices, and herbs. A classic Georgian delicacy.
ð§ ææ
- 600 g Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 200 g Walnuts(finely ground)
- 4 cloves Garlic cloves(minced)
- 200 ml Chicken broth
- 1.5 tsp Coriander powder
- 1 tsp Utskho Suneli (blue fenugreek)
- 0.5 tsp Marigold petals (dried)(optional, for color and flavor)
- 0.25 tsp Red pepper flakes(or to taste)
- 1 tbsp White wine vinegar
- 30 g Fresh cilantro(chopped, for garnish)
- to taste Salt
- to taste Black pepper
- 2 tbsp Vegetable oil
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large skillet or pot over medium-high heat. Sear the chicken pieces until lightly browned on all sides. Remove chicken and set aside.
- 2
In a bowl, combine the finely ground walnuts, minced garlic, coriander powder, utskho suneli, dried marigold petals (if using), and red pepper flakes.
- 3
Gradually whisk in the chicken broth and white wine vinegar until a smooth, creamy sauce forms. Season with salt and black pepper.
- 4
Return the seared chicken to the skillet. Pour the walnut sauce over the chicken, ensuring it's well coated.
- 5
Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
- 6
Serve hot, garnished with fresh chopped cilantro.
ð¡ ããã®ã³ã
- âEnsure walnuts are ground very finely for a smooth sauce. A food processor or spice grinder works well.
- âDo not boil the sauce vigorously, as it can cause the walnuts to separate.
- âAdjust the consistency of the sauce by adding more chicken broth if it becomes too thick.
- âThis dish is excellent served with Georgian bread or rice.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Use turkey or firm tofu instead of chicken for a different protein.
- Add a pinch of ground cloves for a warmer spice profile.
- For a richer sauce, a tablespoon of heavy cream can be added at the end.