Mr BT and I have been busy in the garden planting artichokes, sugar snap peas, lavender, and sunflowers. I hope to show you the fruits of our labour in about six weeks. We also have a nice array of herbs growing: lemon thyme, rosemary, oregano, regular thyme, basil, purple basil, and zaatar. I really love cooking with herbs and we cook with them several times a week. Fresh herbs really add a special flavour to food that you can’t always get with dried herbs.
I decided to try another Georgian recipe for Shabbat. This time one of their famous chicken with walnut sauces. Since, Mr BT is half Hungarian and can’t live without a garlic dish, I decided to try Chkmeruli (pronounced ch’k-muh-roo’-lee) which is made with walnuts and 10 cloves of garlic. The sauce is so creamy that you may think there is cream in the recipe. Next time I want to try Satsiv, which is another chicken with walnut sauce that has cinnamon, clove, fenugreek, and coriander in the recipe.
- 1.5 kg 3lb chicken cut into pieces
- Salt for non-kosher chicken
- Freshly ground black pepper
- 3 tablespoons olive oil
- 10 garlic cloves peeled
- 1 cup of walnuts
- 1/4 cup finely chopped flat-leaf parsely
- 1 cup of water
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Season the chicken pieces with salt and pepper.
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In a large skillet, heat the oil. Brown the chicken over medium high heat for 10 minutes; turn and brown for 10 minutes more. Cover the pan and continue cooking over low heat for 20 to 25 minutes, until the chicken is done.
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Meanwhile, finely grind the garlic and walnuts.
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When the chicken is tender, transfer it to a plate and keep warm. Pour off all but 4 tablespoons of the pan drippings. Add the ground garlic and nuts mixture, water and the parsley to the pan. Add about 1/4 teaspoon of salt and simmer the sauce on medium heat for approximately 5 minutes. Place the chicken pieces back in the pan, turning them to coat them with the sauce. Heat thoroughly before serving.
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