This is a modern take on the classical Georgian chicken dish, Katmis Satsivi. I served this with an unfiltered Georgian wine Pheasant's Tears from planetwine.co.nz
|8||Skinned and boned chicken thighs (Main)|
|¼ cup||Olive oil|
|¼ cup||Fresh lemon juice|
|3 cloves||Garlic, crushed|
|1 tsp||Dried tarragon|
|1 ½ cups||Freshly toasted walnuts (Main)|
|1 cup||Chicken stock|
|¾ cup||Chopped coriander|
|4||Garlic cloves, chopped|
|1 Tbsp||Ground paprika|
|½ tsp||Fenugreek seeds|
|½ tsp||Ground cinnamon|
|1 pinch||Salt and pepper, to taste|
|2 Tbsp||White balsamic vinegar|
- Trim the chicken if required. To make the marinade, combine the olive oil, lemon juice, garlic and tarragon. Marinate the chicken — covered— for at least 3 hours or overnight in the refrigerator. Turn occasionally.
- To make the Walnut Sauce, place the walnuts and stock in a food processor and mix until very smooth. Add all the remaining ingredients — except the vinegar or lemon juice. Bring to a simmer over low heat or in the microwave. Cook for 4-5 minutes. Add extrra stock or water if too thick. Add the white balsamic vinegar or lemon juice. Prepare ahead and reheat if preferred.
- Heat a large non-stick frying pan on high. Pan-fry the chicken in batches until golden on both sides. Place in a large roasting pan. This can be done up to 2 hours before final cooking. Keep chilled.
- Preheat the oven to 190°C. Bake the chicken for 5 minutes each side, until cooked.
- Great served on well-seasoned polenta. Top with the warmed sauce and extra coriander leaves or microgreens.