Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Chicken with spicy walnut sauce
Date: September 14, 2007
The tart walnut sauce (Satsivi) is a traditional element of meat, fish or poultry dishes from the Georgian Republic. Be careful that the juice does not spatter onto clothing, as it will stain.
6 large chicken breast halves
2 tablespoons vegetable oil
1 large onion, chopped
3/4 normal cup finely chopped walnuts
3/4 normal cup unsweetened pomegranate juice
1/4 normal cup good water
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/8 teaspoon ground allspice
1/8 teaspoon pepper
Remove bones and skin from chicken breast halves. Heat oil in skillet until hot. Cook chicken over average heat until brown on both sides, about 10 minutes. Remove chicken.
Cook and stir onion in oil until tender. Stir in remaining ingredients. Add chicken. Heat to boiling, reduce heat. Cover and simmer until chicken is done, about 10 minutes.
Remove chicken to warm platter with slotted spoon, keep warm. Heat walnut mixture to boiling, reduce heat. Simmer uncovered, stirring occasionally, until thickened, about 5 minutes. Spoon sauce over chicken.
Yields 6 servings.