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Milk Street Recipe

Georgian Chicken with Walnut-Cilantro Sauce

40 minutes

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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.

4

Servings

Tip

Don't fully submerge the chicken thighs in the sauce when returning them to the pan after browning. Keeping the skin dry and exposed helps it crisp and brown in the oven. Don't forget the skillet handle will be hot after it is removed from the oven, so be sure to use a pot holder.

40 minutes

Reviews
Amy J.

I have made this several times now and everyone always raves about it. It’s a keeper.

Jacqueline B.

I just made this twice this week. Such a sweet yet savory dish. I upped the cilantro and thinned it out with a little more broth later after the braising. This recipe is a gem!

Diana L.

This was a tasty dish. This recipe is called Satsivi (Сациви) in Georgia. It was easy to make it and my family gave 5 out of 5. I watched how Georgians make it on youtube, its a little different but I think this recipe probably close enough to the original in terms of taste.

Julio A.

I’m allergic to walnuts. I’m thinking cashews would be a good replacement. Do you suggest anything different?

Lynn C.

Hi Julio -

If pecans are also off the table due to allergies then, yes, cashews would work fine. But, pecans would probably be our next choice after walnuts.

Best,
The Milk Street Team

Julio A.

Pecans, for me, are even worse :-). So cashews it is!!

Julio A.

Pecans, for me, are even worse :-). So cashews it is!!


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