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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
Ingredients
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4
teaspoons ground coriander, divided
-
Kosher salt
Directions
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01Heat the oven to 450°F with a rack in the middle position. In a small bowl, stir together 2 teaspoons of the coriander and 1½ teaspoons salt. Season the chicken on both sides with this mixture; set aside.
Reviews
January 31, 2023
It's delicious.
I've made this several times. I need a main course for a casual dinner party for 7 people, I'm doing Georgian Chicken. It's easily scalable to 7 people, and I won't be stuck in the kitchen when my guests arrive. I can pan sear the chicken and make the sauce 1/2 hour before they come. I'll add a sprinkle of pomegranate seeds on the serving platter. Making extra sauce is a good idea if you have leftovers..
I’m allergic to walnuts. I’m thinking cashews would be a good replacement. Do you suggest anything different?
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I have made this several times now and everyone always raves about it. It’s a keeper.