Chicken in walnut sauce is a very traditional thing in Georgian cuisine. Just because I was at the farm this morning and got tons of ripe cherry tomatoes, I decided to incorporate them in the dish. First I cooked the cherry tomatoes because I was going to save them for later for pasta or some other purpose. The sauce was so sweet and flavorful, I had to include it in the dish. Ah, that made the sauce amazing! If you don’t have cherry tomatoes from your local farm, use regular, but juicy and ripe tomatoes. You can either precook them with olive oil and garlic or use fresh, they will end up cooking anyway.
- 6 chicken thighs (bone in and skin on)
- 1 cup walnuts
- 2 garlic cloves
- Handful cilantro, roughly chopped
- 2 cups cherry tomatoes or 2 medium tomatoes, roughly chopped
- salt, black pepper
- Heat the skillet on medium high heat. Pat dry the chicken pieces, season with salt and pepper and place with the skin side down. Cook for about 7-8 minutes until the skin is golden brown, flip them over and fry from the other side.
- in a food processor, place walnuts, garlic, tomatoes, cilantro and puree well, add about a cup water to thin the sauce and pour over the fried chicken, cover and cook for 10 minutes or so on a low heat. Taste and adjust the seasonings. Serve with rice or pasta or with a piece of bread.