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Georgian Chicken with Walnuts
Dominique Myburgh

Chicken with Georgian Plum and Walnut Sauce

5 from 1 vote
Chicken cooked in a creamy, yet dairy free, plum and walnut sauce. A meal bursting with flavour and full of health benefits.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 2 people
Course: Main Course
Ingredients Method

Ingredients
  

  • 600 g Chicken Breasts or whole pieces
  • 250 ml Chicken Stock
  • 1 tbsp Olive Oil or Ghee
  • 1 Large Onion Diced
  • 2 Cloves of Garlic Diced
  • ¼ tsp Ground Coriander Seeds
  • 80 g Walnuts Roughly chopped
  • 100 g Plums or Prunes
  • 1 pinch Ground Cloves
  • ½ tsp Cayenne Pepper
  • ½ tsp Ground Cinnamon
  • ½ Lemon Juiced
  • ½ tsp Fresh Coriander Chopped
  • ½ tsp Stevia or Honey Optional

Method
 

For the Sauce
  1. In a large frying pan gently cook the onions for 10 minutes. Stirring often.
  2. Add the garlic, coriander and walnuts and cook for 5 more minutes. Remove from the heat and set aside.
  3. Liquidise the onion mixture, stock, prunes, cayenne pepper, cinnamon, lemon juice, sweetener, fresh coriander.
For the Chicken
  1. In olive oil or a little water, fry/steam the chicken breast. Once cooked through remove from the heat.
  2. Add the sauce mixture to the large frying pan and add the chicken.
  3. Stir and cook gently for 10-15min.