Katmis Satsivi (Georgian Chicken in Walnut Sauce)

If you are at all interested in learning international foods but don't really know where to start, I highly recommend Saveur. Whether in print or on their website, they feature authentic recipes and photos from places all over the world. I have altered this recipe slightly to use easier to find ingredients and I have left my chicken thighs intact. This was a dish that I have been wanting to try since ordering it at a favorite London restaurant, Little Georgia in Inslington. 

This recipe for Georgian chicken showcases the country's proximity to the Middle East and the influence it has had on its cuisine. It is much like a curry in it's preparation with the blending of the spices with a creamy nut based sauce. It also uses the technique of tempering eggs which I used in the last recipe, Greek (also a close neighbor) Avgolemono. 

As the sauce reduces, it will turn a deep rust color and the taste profile will change completely. This is a luxurious dish! To be honest, I don't know that the eggs add very much to the dish. If you wanted to omit them, it would still be delicious! 

Katmis Satsivi (Georgian Chicken in Walnut Sauce)

Serves 4




3 cups toasted walnuts, plus 1⁄2 cup roughly chopped
3 1/2 cups chicken stock
1 1⁄2 cups roughly chopped cilantro
10 cloves garlic, finely chopped
1 large yellow onion, finely chopped
1 red bell pepper, 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 smoked paprika
1 tsp. ground coriander
1 tsp. curry powder
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 thick bottomed 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, curry, 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 over brown rice and garnish with chopped walnuts and remaining cilantro.