Chicken with Walnut Sauce (Katmis Satsivi)

  • Serves

    serves 6-8


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 12 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
  • 14 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
  • 12 tsp. ground cinnamon
  • 2 egg yolks
  • 2 tbsp. red wine vinegar


Step 1

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.

Step 2

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.

Step 3

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.

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