Georgian Chicken in Cold Walnut and Garlic Sauce

What you need

• 1.2 kg (2 1/2 lb) bone-in chicken thighs and drumsticks, skin on
• 1 tsp salt, for poaching
• 1 large onion, finely diced
• 2 tbsp sunflower oil
• 300 g (3 cups) shelled walnuts, fresh, not bitter
• 5 cloves garlic
• 1 tsp ground coriander
• 1 tsp dried blue fenugreek, utskho suneli; khmeli suneli blend can stand in
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric, stands in for Georgian marigold; a pinch of saffron steeped in hot water is better
• 1/4 tsp cayenne pepper, adjust to taste
• 1 tsp salt, for the sauce, plus more to taste
• 3 tbsp white wine vinegar
• 3 tbsp pomegranate seeds, for serving
• 1 handful fresh cilantro, leaves, for serving

Method

Restated from the original video

1. 1

   Put the chicken in a large pot with 1 tsp salt and cover with about 1.5 l (6 cups) of cold water. Bring to a boil and skim off the foam.

2. 2

   Lower the heat so the water barely trembles, partly cover, and cook for 30-35 min, until the chicken is cooked through and reads 74 °C (165 °F) at the thickest part.

3. 3

   While the chicken cooks, soften the onion in the oil in a wide pan over medium-low heat, stirring, until pale gold and tender, 8-10 min. Do not let it brown or crisp.

4. 4

   Grind the walnuts in a food processor with the garlic, coriander, fenugreek, cinnamon, turmeric, cayenne and 1 tsp salt to a fine, slightly oily crumb, about 1 min.

5. 5

   Lift the chicken out onto a plate. Strain the broth and measure out 450 ml (2 cups) of it, hot.

6. 6

   Add 200 ml of the hot broth to the walnut mixture and blend to a smooth paste.

7. 7

   Scrape the paste into the pan with the onion and stir over low heat for 2 min.

8. 8

   Add the remaining hot broth in three portions, stirring after each. Simmer very gently, 10 min, until the sauce is the thickness of thin porridge. Do not let it boil hard or the oil will separate.

9. 9

   Stir in the vinegar. Taste and adjust the salt, sharpness and heat, as the sauce will taste milder once cold.

10. 10

    Arrange the chicken in a deep dish and pour the warm sauce over and between the pieces. Cool to room temperature within 2 h, then cover and chill for at least 3 h or overnight.

11. 11

    Take the dish out of the fridge 30 min before serving. Spoon sauce over any dry spots and scatter with the pomegranate seeds and cilantro.

Imported from finecooking.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.