Georgian Chicken with Walnut and Pomegranate Sauce
Narbei
A vibrant and flavorful Georgian dish featuring pan-seared chicken served with a rich, creamy sauce made from ground walnuts, pomegranate molasses, garlic, and aromatic spices. Narbei is a celebration of Georgian flavors, balancing richness with a tangy fruitiness.
🧂 Ingredients
- 800 g Chicken thighs, boneless and skinless
- 2 tbsp Olive oil
- 1 Large onion, finely chopped
- 4 Garlic cloves, minced
- 1 tsp Ground coriander
- 0.5 tsp Ground fenugreek (utskho suneli)
- 200 g Walnuts, finely ground
- 200 ml Chicken broth
- 3 tbsp Pomegranate molasses
- 0.5 cup Fresh cilantro, chopped
- to taste Salt
- to taste Black pepper
- 2 tbsp Pomegranate seeds, for garnish
👨🍳 Instructions
- 1
Cut the chicken thighs into bite-sized pieces. Season with salt and pepper.
💡 Tip: Cutting the chicken into smaller pieces ensures it cooks evenly and is easy to eat with the sauce. - 2
Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and sear until golden brown on all sides and cooked through. Remove chicken from the skillet and set aside.
💡 Tip: Don't overcrowd the pan; cook chicken in batches if necessary to achieve a good sear. - 3
In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, ground coriander, and ground fenugreek. Cook for 1 minute until fragrant.
💡 Tip: Sautéing the aromatics in the same skillet captures the chicken's flavorful drippings. - 4
Stir in the finely ground walnuts and cook for 1-2 minutes, stirring constantly, until lightly toasted.
💡 Tip: Toasting the walnuts enhances their nutty flavor. - 5
Gradually whisk in the chicken broth and pomegranate molasses until a smooth sauce forms. Bring to a gentle simmer.
💡 Tip: Add the broth slowly to avoid lumps when incorporating the walnuts and molasses. - 6
Return the cooked chicken to the skillet with the sauce. Stir to coat the chicken evenly. Cook for another 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
💡 Tip: Simmering the chicken in the sauce infuses it with flavor. - 7
Stir in most of the chopped cilantro. Season with salt and pepper to taste. Remove from heat.
💡 Tip: Adding fresh herbs at the end preserves their bright flavor. - 8
Serve the chicken with the walnut-pomegranate sauce. Garnish with fresh pomegranate seeds and the remaining cilantro.
💡 Tip: This dish is excellent served with rice, ghomi, or crusty bread.
💡 Pro Tips
- ✓Ensure your walnuts are ground very finely for a smooth sauce. A food processor works best.
- ✓Pomegranate molasses can vary in sweetness and tartness; adjust the amount to your preference.
- ✓If the sauce becomes too thick, add a little more chicken broth or water to reach the desired consistency.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of cayenne pepper for a subtle heat.
- For a richer sauce, you can add a tablespoon of butter at the end.
- Serve over a bed of Georgian rice pilaf or with a side of fresh greens.