Ingredients

The following ingredients have 4 Servings
  • 1 cup /125g walnuts
  • 20 g cilantro
  • 1-2 chillies
  • 2-3 cloves garlic
  • 1 lemon (juice of)
  • 1 tbs olive oil
  • 2 lbs /900g chicken pieces
  • Salt
  • Pepper
  • 1 medium onion
  • 2 tbsp flour
  • 2 cups /950 ml chicken stock
  • 1-2 tbsp tarragon (chopped)
  • 1-2 tbsp cilantro (chopped)

Instruction

  • In a bowl of a food processor or a blender combine walnuts, cilantro, chillies, garlic, lemon juice and 1/2 cup of chicken stock and process until you have a smooth paste. Set aside.
  • Heat a tablespoon of olive oil in a large pan and brown seasoned with salt and pepper chicken pieces on both sides over medium heat. Work in batches to avoid overcrowding. Remove browned chicken on a plate and set aside.
  • Discard all but 2 tablespoons of fat from the pan, then add chopped onion and cook for 5 minutes over low heat until tender but not coloured.
  • Add flour and stir, then add chicken stock gradually while stirring to combine and turn the heat up to bring to a boil, then turn it down, add the satsivi paste and stir to combine.
  • Return chicken to the pan with, bring the sauce to a boil, then turn heat down and simmer for 30 minutes uncovered until the sauce is the consistency of the sauce is thicker than heavy cream.
  • Sprinkle with chopped cilantro and tarragon before serving. Serve with rice and flat bread.