Georgian Chicken with Pomegranates and Herbs (Narbei)
A vibrant and flavorful Georgian dish featuring tender chicken simmered in a rich sauce of pomegranate juice, walnuts, and a generous blend of fresh herbs. This recipe offers a delightful balance of sweet, tart, and savory notes.
🧂 Ingredients
- 800 g Chicken thighs(bone-in, skin-on)
- 2 medium Onions(thinly sliced)
- 4 cloves Garlic(minced)
- 4 tbsp Pomegranate molasses
- 100 g Walnuts(finely ground)
- 1 cup Cilantro(chopped)
- 1 cup Parsley(chopped)
- 0.5 cup Dill(chopped)
- 1 tsp Ground coriander
- 0.5 tsp Red pepper flakes(or to taste)
- 2 tbsp Vegetable oil
- Salt(to taste)
- Black pepper(to taste)
- 0.5 cup Pomegranate seeds(for garnish)
👨🍳 Instructions
- 1
Pat the chicken thighs dry and season generously with salt and pepper.
💡 Tip: Ensuring the chicken is dry helps achieve a better sear. - 2
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken thighs, skin-side down, until golden brown and crispy, about 5-7 minutes per side. Remove chicken and set aside.
⏱️ 10-14 minutes💡 Tip: Don't overcrowd the pan; sear in batches if necessary. - 3
Add the sliced onions to the same pot and sauté until softened and lightly browned, about 8-10 minutes.
⏱️ 10 minutes💡 Tip: Scrape up any browned bits from the bottom of the pot. - 4
Stir in the minced garlic and ground coriander, cooking for another minute until fragrant.
⏱️ 1 minute - 5
Return the chicken to the pot. Add the pomegranate molasses, ground walnuts, and red pepper flakes. Pour in enough water to come halfway up the chicken.
💡 Tip: Adjust red pepper flakes to your spice preference. - 6
Bring the liquid to a simmer, then reduce heat to low, cover, and cook for 30-35 minutes, or until the chicken is tender and cooked through.
⏱️ 35 minutes💡 Tip: The sauce should thicken slightly. - 7
Stir in most of the chopped cilantro, parsley, and dill, reserving some for garnish. Season with additional salt and pepper to taste.
💡 Tip: Adding herbs towards the end preserves their fresh flavor. - 8
Serve the chicken hot, spooning the sauce over it. Garnish with fresh pomegranate seeds and the remaining herbs.
💡 Pro Tips
- ✓Pomegranate molasses can be found in Middle Eastern or specialty food stores.
- ✓For a richer flavor, you can use chicken broth instead of water.
- ✓This dish pairs well with rice, bulgur, or Georgian bread (shotis puri).
🔄 Variations
- Add a tablespoon of tomato paste for a deeper color and flavor.
- Incorporate a pinch of cinnamon for a hint of warmth.
- Use a mix of chicken parts, like drumsticks and wings.