Meats & Fish
12 pieces Chicken thighs, boneless
2 Tbs Olive oil
Salt and pepper.
.
1 Onion, large, diced
3/4 cup Walnuts, finely chopped
3/4 cup Unsweetened pomegranate juice
1/4 cup Water
1 tsp Cinnamon
1/2 tsp Salt
1/4 tsp Ground coriander
1/8 tsp Ground allspice
1/8 tsp Pepper
From www.recipegoldmine.com/worldrussian/russian33.html, 5/07. 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 splatter onto clothing, as it will stain.
Heat oil in skillet until hot. Season chicken on both sides with salt and pepper. Cook chicken over medium heat until brown on both sides, about 5 minutes each side. Remove chicken.
Dice the onion into small pieces. Cook and stir onion in oil until tender.
Grind the walnuts in a coffee grinder.
Stir in remaining ingredients.
Add chicken. Heat to boiling; reduce heat. Cover and simmer until chicken is done, about 10 minutes.
Remove chicken to warm platter with slotted spoon; keep warm.
Heat walnut mixture to boiling; reduce heat. Simmer uncovered, stirring occasionally, until thickened, about 5 minutes.
Spoon sauce over chicken.