Recipes › Garlic › Georgian Garlic Chicken with Walnut Sauce
Georgian Garlic Chicken with Walnut Sauce
This is a simplified take on the classic Georgian dish satsivi — poached chicken blanketed in a rich, aromatic walnut and garlic sauce that is thick enough to eat with a spoon. A whole head of fresh garlic goes into the sauce, giving it a mellow, rounded depth that you simply cannot fake with less. Serve at room temperature with flatbreads or over plain rice to catch every drop of the sauce.
Garlic is usually ready June to July. More garlic recipes, or see what to sow this month where you are.
Ingredients
- 8 bone-in chicken thighs, skin removedor use a whole chicken jointed into pieces
- 12 cloves fresh garlic, peeled
- 200 g walnut halves
- 1 onion, roughly chopped
- 700 ml chicken stock
- 2 tbsp sunflower oil
- 2 tsp ground coriander
- 1 tsp ground fenugreek
- ½ tsp ground turmeric
- ½ tsp dried chilli flakes
- 1 tbsp white wine vinegaror use cider vinegar
- 1½ tsp fine salt
- 15 g fresh coriander, roughly chopped (optional)
- 40 pomegranate seeds (optional)
Contains: nuts, sulphites.
Method
- Place the chicken thighs and roughly chopped onion in a large saucepan. Pour over the chicken stock and bring to a gentle simmer over medium heat. Skim off any foam that rises in the first few minutes, then partially cover and cook for 25 minutes until the chicken is cooked through and tender.About 28 min
- Lift the chicken thighs out with tongs and set aside in a bowl. Strain the poaching stock through a sieve into a jug, discarding the onion. You need 400ml of stock for the sauce — measure it out and set aside. Reserve any remainder for another use.About 3 min
- While the chicken cooks, place the walnuts and all 12 garlic cloves in a food processor and blitz until the mixture resembles coarse, damp breadcrumbs — about 30 seconds. You want it finely ground but not a paste. Tip into a bowl and set aside.About 3 min
- Heat the sunflower oil in a wide saucepan over medium-low heat. Add the ground coriander, fenugreek, turmeric and chilli flakes and fry for 60 seconds, stirring constantly, until fragrant. Do not let them burn.About 2 min
- Tip the walnut and garlic mixture into the spiced oil and stir well to combine. Slowly pour in the 400ml of reserved chicken stock, a ladleful at a time, stirring constantly to create a smooth, thick sauce. Add the white wine vinegar and salt, stir, and simmer gently for 5 minutes until the sauce is the consistency of double cream and no longer tastes raw.About 7 min
- Add the poached chicken thighs to the walnut sauce, turning them gently to coat. Simmer together on low heat for 3 minutes so the chicken absorbs some of the sauce. Taste for seasoning and adjust salt or vinegar as needed.About 3 min
- Transfer to a serving dish and leave to cool for at least 10 minutes before serving — this dish is best served warm or at room temperature, not piping hot. Scatter over fresh coriander and pomegranate seeds if using, and serve with flatbreads or rice.
Tips
- Fresh June or July garlic is milder and juicier than dried stored garlic — you will taste the difference in the sauce. Do not be tempted to use less; all 12 cloves are needed for the sauce to taste properly of itself.
- The sauce thickens considerably as it cools. If reheating, add a splash of stock or water and stir over a low heat to loosen it back to a coating consistency.
- Grinding the walnuts with the garlic rather than separately helps the two flavours integrate fully into the sauce rather than sitting side by side.
Ring the changes
- For a vegetarian version, replace the chicken with 600g of firm cauliflower florets, roasted at 200°C for 25 minutes until golden, and use vegetable stock in the sauce.
- If you cannot find ground fenugreek, a pinch of celery salt and an extra half teaspoon of ground coriander gives a reasonable approximation of the earthy, slightly bitter note it provides.
Keeping it
Store in a sealed container in the fridge for up to 3 days. The flavour deepens overnight. Reheat gently on the hob with a splash of water or stock, or serve cold as part of a spread.
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