Chicken with Walnut Sauce (Katmis Satsivi)

Name: Chicken with Walnut Sauce (Katmis Satsivi)
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 3 cups toasted walnuts, plus 1/2 cup roughly chopped; 5 cups chicken stock; 1 1 ⁄ 2 cups roughly chopped cilantro; 10 cloves garlic, finely chopped; 1 large yellow onion, finely chopped; 1 red Holland chile, stemmed, seeded, and finely chopped; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 4 cup olive oil; 2 lb. boneless, skinless chicken thighs, cut into 1 1/2" pieces; 3 tsp. sweet paprika; 1 tsp. hot paprika; 1 tsp. ground coriander; 1 tsp. ground fenugreek; 1 ⁄ 2 tsp. ground cinnamon; 2 egg yolks; 2 tbsp. red wine vinegar

Serves
serves 6-8

LANDON NORDEMAN

A thick, aromatic walnut sauce adds luscious body and earthy flavor to this Georgian spiced chicken dish.

Ingredients

3 cups toasted walnuts, plus 1/2 cup roughly chopped
5 cups chicken stock
1 ¹⁄₂ cups roughly chopped cilantro
10 cloves garlic, finely chopped
1 large yellow onion, finely chopped
1 red Holland chile, stemmed, seeded, and finely chopped
Kosher salt and freshly ground black pepper, to taste
¹⁄₄ cup olive oil
2 lb. boneless, skinless chicken thighs, cut into 1 1/2" pieces
3 tsp. sweet paprika
1 tsp. hot paprika
1 tsp. ground coriander
1 tsp. ground fenugreek
¹⁄₂ tsp. ground cinnamon
2 egg yolks
2 tbsp. red wine vinegar

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Instructions

Step 1

Place 3 cups walnuts and 1⁄2 cup stock in a food processor; puree until very smooth. Add half each of the cilantro, garlic, and onions, plus chiles, salt, and pepper; puree until very smooth and set sauce aside.

Step 2

Heat oil in a 6-qt. saucepan over medium-high heat. Season chicken with salt and pepper and add to pan; cook, turning as needed, until browned, about 8 minutes. Add remaining garlic and onions; cook, stirring occasionally, until golden, about 4 minutes. Add paprikas, coriander, fenugreek, and cinnamon; cook until fragrant, 1 minute. Add reserved walnut sauce and remaining stock; bring to a boil. Reduce heat to medium; cook, stirring occasionally, until chicken is tender and sauce is reduced by a third, 30-35 minutes.

Step 3

Place yolks in a bowl; whisk in 1 ladle of sauce from stew; return sauce to the stew and cook 5 minutes more. Stir in vinegar, salt, and pepper; ladle into serving bowls and garnish with chopped walnuts and remaining cilantro.

Place 3 cups walnuts and 1⁄2 cup stock in a food processor; puree until very smooth. Add half each of the cilantro, garlic, and onions, plus chiles, salt, and pepper; puree until very smooth and set sauce aside.
Heat oil in a 6-qt. saucepan over medium-high heat. Season chicken with salt and pepper and add to pan; cook, turning as needed, until browned, about 8 minutes. Add remaining garlic and onions; cook, stirring occasionally, until golden, about 4 minutes. Add paprikas, coriander, fenugreek, and cinnamon; cook until fragrant, 1 minute. Add reserved walnut sauce and remaining stock; bring to a boil. Reduce heat to medium; cook, stirring occasionally, until chicken is tender and sauce is reduced by a third, 30-35 minutes.
Place yolks in a bowl; whisk in 1 ladle of sauce from stew; return sauce to the stew and cook 5 minutes more. Stir in vinegar, salt, and pepper; ladle into serving bowls and garnish with chopped walnuts and remaining cilantro.