Chicken in Walnut Sauce (Badrijani Style)
Roasted chicken thighs with a rich walnut sauce infused with garlic and Georgian spices—a quick, homemade take on *satsivi* flavor.
- Time
- 50 min
- Serving
- 772 kcal
- Ingredients
- ≈ $2.24
- Protein
- 45 g
Ingredients
- 1 Chicken thighspack 900 g ≈ $3.99 220 g
- 2 Walnutspack 150 g ≈ $4.00 45 g
- 3 Garlic≈ $10.00 per kg 6 g
- 4 Ground coriander 2 g
- 5 Khmeli-suneli 2 g
- 6 Vinegar 9% 8 ml
- 7 Bouillon cubes to taste
- 8 Sunflower oil 5 ml
- 9 Salt 2 g
- 10 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Season chicken1 thighs with salt, black pepper, and coat with oil. Place in a baking dish.
Roast at 375°F (190°C) for 35–40 minutes until golden and juices run clear when pierced.
Dissolve ¼ bouillon cube in 140 ml hot water.
Blend walnuts2, garlic3, coriander, khmeli suneli, vinegar, and bouillon until thick and smooth.
Taste for salt; thin with 1–2 tbsp hot water if needed.
Drizzle walnut2 sauce over chicken1 and serve warm or chilled.
Tips
- Why it works
- Bake the chicken at 190 °C until the juices run clear. This keeps the meat from drying out and lets the sauce soak in well.
- Substitutions
- Replace the walnuts with pine nuts (45 g) or hazelnuts (50 g). Instead of a bouillon cube, dissolve 1 tsp chicken bouillon powder in water.
- Common mistakes
- If the sauce is too thick and doesn't spread, add water right away. It's hard to fix after baking.
- Storing and reheating
- Keep in the fridge for 3 days. Reheat in the microwave for 2–3 minutes, covering the plate. Don't freeze, the sauce will separate.
- Serve with
- Serve with lavash or boiled potatoes when you want a quick dinner without a salad.
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