Chicken with spicy walnut sauce PDF Print E-mail

Chicken with Spicy Walnut Sauce (Satsivi ? Russia)

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 cup finely chopped walnuts
3/4 cup unsweetened pomegranate juice
1/4 cup 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 medium 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.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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