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Georgian Chicken with Walnut-Cilantro Sauce
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
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