A thick, aromatic walnut sauce adds luscious body and earthy flavor to this Georgian spiced chicken dish.
- 3 cups toasted walnuts, plus 1/2 cup roughly chopped
- 5 cups chicken stock
- 1 1⁄2 cups roughly chopped cilantro
- 10 cloves garlic, finely chopped
- 1 large yellow onion, finely chopped
- 1 red Holland chile, stemmed, seeded, and finely chopped
- Kosher salt and freshly ground black pepper, to taste
- 1⁄4 cup olive oil
- 2 lb. boneless, skinless chicken thighs, cut into 1 1/2″ pieces
- 3 tsp. sweet paprika
- 1 tsp. hot paprika
- 1 tsp. ground coriander
- 1 tsp. ground fenugreek
- 1⁄2 tsp. ground cinnamon
- 2 egg yolks
- 2 tbsp. red wine vinegar
- Place 3 cups walnuts and 1⁄2 cup stock in a food processor; puree until very smooth. Add half each of the cilantro, garlic, and onions, plus chiles, salt, and pepper; puree until very smooth and set sauce aside.
- Heat oil in a 6-qt. saucepan over medium-high heat. Season chicken with salt and pepper and add to pan; cook, turning as needed, until browned, about 8 minutes. Add remaining garlic and onions; cook, stirring occasionally, until golden, about 4 minutes. Add paprikas, coriander, fenugreek, and cinnamon; cook until fragrant, 1 minute. Add reserved walnut sauce and remaining stock; bring to a boil. Reduce heat to medium; cook, stirring occasionally, until chicken is tender and sauce is reduced by a third, 30-35 minutes.
- Place yolks in a bowl; whisk in 1 ladle of sauce from stew; return sauce to the stew and cook 5 minutes more. Stir in vinegar, salt, and pepper; ladle into serving bowls and garnish with chopped walnuts and remaining cilantro.