Ease of Preparation: Easy
Yield: 4
Ingredients:
Khmeli Suneli Spice:
- 2 teaspoons (10 ml) blue fenugreek
- ¼ teaspoon (1.25 ml) cinnamon
- ½ teaspoon (2.5 ml) celery salt
- ¼ teaspoon (1.25 ml) cayenne
- 2 tablespoons (30 ml) dried parsley
- 2 tablespoons (30 ml) dried basil
- 2 tablespoons (30 ml) dried dill
- 2 tablespoons (30 ml) savory
Georgian Chicken:
- 1 pound (454 g) chicken breast
- 5 ounces (142 g) walnut halves
- 5 cloves garlic
- Khmeli Suneli Spice
- Vegetable oil, for sautéing
- ½ onion, thinly sliced
- 2 ½ cups (590 ml) chicken stock
- 3 tablespoons (45 ml) honey
- Salt and pepper
Method:
For the Khmeli Suneli Spice:
In a bowl, combine the fenugreek, cinnamon, celery salt, cayenne, parsley, basil, dill, and savory. Mix until well combined and set aside until needed.
For the Georgian Chicken:
Preheat the grill to high
Grill the chicken until charred and fully cooked, roughly 5-6 minutes per side
Transfer chicken to a cutting board and allow to rest for 5 minutes.
Cut the grilled chicken into 1-inch (2.5 cm) cubes and reserve until needed.
In a food processor, combine the walnuts, garlic, and Khmeli Suneli Spice. Process into a paste and reserve.
In a high-sided skillet over medium high heat, add a drizzle of oil. Sauté the onion until lightly coloured, 4-5 minutes.
Scrape the walnut-garlic paste into the pan and cook until fragrant, 1-2 minutes.
Pour the chicken stock into the pan. Add the chopped chicken and bring the mixture to a simmer while stirring to combine. Allow the mixture to simmer until thickened, 10-15 minutes.
Drizzle in the honey, season with salt and pepper and stir to ensure nothing sticks to the bottom.
Serve immediately or allow the mixture to cool and serve at room temperature.