Description
A traditional Georgian dish featuring tender poached chicken coated in a rich, creamy walnut sauce infused with garlic and warm spices, traditionally served chilled for deep, developed flavor.
Ingredients
- 500 g boneless, skinless chicken breasts
- 1 tablespoon salt (for poaching water)
- 200 g walnut halves (about 2 cups)
- 4 cloves garlic, finely grated
- ½ teaspoon blue fenugreek
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon cayenne pepper
- ½ medium yellow onion, finely diced
- 1 tablespoon neutral oil
- 500 ml low-sodium chicken stock (2 cups)
Instructions
- Place chicken breasts in a saucepan, cover with cool water, and add salt. Bring to a boil.
- Turn off heat once boiling, flip chicken, cover, and let poach until internal temperature reaches 74°C (165°F), about 10 minutes. Remove and set aside.
- Finely grind walnuts until they resemble wet sand.
- Mix ground walnuts with garlic, blue fenugreek, cinnamon, and cayenne pepper.
- Heat oil in a skillet and sauté diced onion for about 5 minutes until softened.
- Add walnut mixture and cook briefly until fragrant.
- Gradually stir in chicken stock and simmer 5–10 minutes until thickened.
- Slice chicken and add to sauce, coating thoroughly.
- Cool to room temperature, then refrigerate at least 4 hours or overnight before serving cold. Alternatively, serve warm if preferred.
Notes
- Grind walnuts very finely for a creamy texture.
- Do not overheat when reheating to prevent sauce separation.
- Best flavor develops after chilling overnight.
- Add a splash of white wine vinegar for extra depth if desired.
- Store refrigerated up to 3 days; freezing is not recommended.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Georgian
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 38 g
- Saturated Fat: 5 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 90 mg
