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Chicken with Georgian Plum and Walnut Sauce
Dominique Myburgh
Chicken cooked in a creamy, yet dairy free, plum and walnut sauce. A meal bursting with flavour and full of health benefits.
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Course
Main Course
Servings
2
people
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
Instructions
For the Sauce
In a large frying pan gently cook the onions for 10 minutes. Stirring often.
Add the garlic, coriander and walnuts and cook for 5 more minutes. Remove from the heat and set aside.
Liquidise the onion mixture, stock, prunes, cayenne pepper, cinnamon, lemon juice, sweetener, fresh coriander.
For the Chicken
In olive oil or a little water, fry/steam the chicken breast. Once cooked through remove from the heat.
Add the sauce mixture to the large frying pan and add the chicken.
Stir and cook gently for 10-15min.
Keyword
Chicken, Walnuts