Recipe for cooking chicken with spicy walnut sauce

Recipes from Russia and the Ukraine :: Russian and Ukrainian Main Dish Meats

The tart walnut sauce (Satsivi) is a traditional element of meat, fish or poultry dishes from the Georgian Republic. Be careful that the juice does not spatter onto clothing, as it will stain.

6 large chicken breast halves
2 Tbsp. canola (or other vegetable) oil
1 large onion, chopped
3/4 c. finely chopped walnuts
3/4 c. unsweetened pomegranate juice
1/4 c. water
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground coriander
1/8 tsp. ground allspice
1/8 tsp. pepper

Remove bones and skin from chicken breast halves. Heat oil in skillet until hot. Cook chicken over med. heat until brown on both sides, about 10 mins. Remove chicken.

Cook and stir onion in oil until tender. Stir in remaining ingredients. Add chicken. Heat to boiling; reduce heat. Cover and simmer until chicken is done, about 10 mins.

Remove chicken to warm platter with slotted spoon; keep warm. Heat walnut mixture to boiling; reduce heat. Simmer uncovered or without a lid, stirring occasionally, until thickened, about 5 mins. Spoon sauce over chicken.

Yields 6 servings.