Georgian Walnut Chicken
A single portion of Georgian cooking, ready in 23 minutes. About 850 kcal and 41 g protein.
Per portion
Calories from protein 20%, carbs 29%, fat 51%. Estimated from the ingredients.
Roughly £1.90 a portion.
Method
- 1
Cook the rice according to the packet instructions.
- 2
Season the chicken with ½ tsp salt and fry with the garlic in a splash of oil over medium-high heat for 6 minutes until browned. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 3
Stir in the ground coriander and chilli flakes for 30 seconds until fragrant, then add the ground walnuts (keep a few pieces back unground for the top) and stock and simmer for 6–7 minutes, stirring, until the chicken is cooked through with no pink inside and the sauce is thick and creamy.
- 4
Stir in the vinegar, taste and adjust the salt, then serve over the rice, scattered with the reserved walnuts, roughly chopped, and the coriander.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/georgian-walnut-chicken/
