Chicken with Satsivi (Georgian Walnut Sauce)

By KDHarmon

Ingredients

• The Satsivi:
• The Satsivi:
• The Satsivi:
• 150 150g 150g Walnuts
• 150 150g 150g Walnuts
• 150 150g 150g Walnuts
• 10 10 10 cloves garlic,
• 10 10 10 cloves garlic,
• 10 10 10 cloves garlic,
• 1 1 1 tbsp fresh lemon juice
• 1 1 1 tbsp fresh lemon juice
• 1 1 1 tbsp fresh lemon juice
• 1 1 1 large green chilli, seeds removed
• 1 1 1 large green chilli, seeds removed
• 1 1 1 large green chilli, seeds removed
• 1 1 1 tbsp Khmeli Suneli
• 1 1 1 tbsp Khmeli Suneli
• 1 1 1 tbsp Khmeli Suneli
• 1/4 1/4 10g) cup tightly packed cilantro leaves (about 10g)
• 1/4 1/4 10g) cup tightly packed cilantro leaves (about 10g)
• 1/4 1/4 10g) cup tightly packed cilantro leaves (about 10g)
• For the Chicken:
• For the Chicken:
• For the Chicken:
• 8 8 8 chicken thighs
• 8 8 8 chicken thighs
• 8 8 8 chicken thighs
• generous dash generous dash olive oil
• generous dash generous dash olive oil
• generous dash generous dash olive oil
• 1 1 1 large brown onion, coarsely chopped
• 1 1 1 large brown onion, coarsely chopped
• 1 1 1 large brown onion, coarsely chopped
• 3 3 3 celery stalks, chopped
• 3 3 3 celery stalks, chopped
• 3 3 3 celery stalks, chopped
• 2 2 2 tbsp plain flour
• 2 2 2 tbsp plain flour
• 2 2 2 tbsp plain flour
• 700 700ml 700ml chicken stock
• 700 700ml 700ml chicken stock
• 700 700ml 700ml chicken stock
• to and pepper to taste
• to and pepper to taste
• to and pepper to taste
• to tarragon leaves, to serve (optional)
• to tarragon leaves, to serve (optional)
• to tarragon leaves, to serve (optional)
• to flatbreads, to serve (optional)
• to flatbreads, to serve (optional)
• to flatbreads, to serve (optional)

Details

Servings 4
Adapted from thymetomango.com

Preparation

Step 1

For the Satsivi:
1.Place the Satsivi ingredients plus 1/3 cup of water into your food processor or blender, and process until a thick and smooth paste is formed, adding more water if necessary.

For the Chicken:
1.Heat the olive oil in a large pan or skillet over medium-high heat. Add the chicken thighs and cook for a few minutes on each side, or until lightly browned. Remove the chicken from the pan and set aside.

2.Add the chopped onions to the pan and, stirring frequently, cook until soft. Add the celery and cook for another minute. Add the flour to the pan and stir until the onions and celery are evenly coated. Add the chicken stock to the pan. Bring to the boil.

3.Reduce to a gentle simmer and slowly stir in the satsivi until combined. Return the chicken pieces to the pan and simmer, uncovered, for 20 to 30 minutes or until the sauce has reduced and thickened and the chicken is cooked through. Serve.

Makes 4-8 servings.