Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
In the country of Georgia, chicken and fish often are served with a creamy walnut sauce. In our version, braised bone-in chicken thighs are accompanied by a walnut-cilantro puree that's lightly spiced and spiked with pomegranate molasses. If you like, scatter pomegranate seeds over the finished dish. You'll need an oven-safe 12-inch skillet for this recipe. Serve warmed flatbread alongside.
teaspoons ground coriander, divided
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT