Georgian Chicken with Walnut-Cilantro Sauce
This chicken doused in rich, creamy walnut sauce is our shortcut version of satsivi, a decadent walnut chicken stew we were served in Georgia.
- Makes4 servings
- Cook Time40 minutes
- 2
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.
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.
Step 1
Heat 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.
Step 2
In a blender, combine the garlic, tomato paste, chilies, 2 tablespoons of the pomegranate molasses, the remaining 2 teaspoons coriander, ½ cup of the cilantro, ¾ cup of the walnuts, ¾ cup of the broth and 1 teaspoon salt. Puree until smooth, 30 to 45 seconds, scraping the sides of the blender as needed.
Step 3
In an oven-safe 12-inch skillet over medium-high, heat the oil until beginning to smoke. Add the chicken skin down in an even layer and cook undisturbed until crisp and golden brown, 5 to 7 minutes. Transfer the chicken, skin up, to a large plate. Pour off and discard any fat left in the pan.
Step 4
Return the skillet to medium-low and add the remaining ½ cup broth, scraping up any browned bits. Add the walnut puree and bring to a simmer over medium. Return the chicken, skin up, to the pan, nestling the pieces into the sauce without submerging the skin. Cook, uncovered, in the oven until the chicken reaches 175°F, 12 to 15 minutes.
Step 5
Transfer the chicken to a clean plate and let rest for 5 minutes. Set the skillet over medium and bring the sauce to a simmer. Stir in any accumulated juices from the chicken and cook until smooth and thick, about 1 minute. Taste and season with salt.
Step 6
Spoon the sauce onto a deep serving platter. Nestle the chicken, skin up, in the sauce. Drizzle with the remaining 1 tablespoon pomegranate molasses and sprinkle with the remaining ¼ cup walnuts and remaining ¼ cup cilantro.
