Georgian Chicken Stew with Satisfying Walnut Sauce
Georgian Stew
Warm chicken in a silky walnut-pomegranate sauce—comfort from Georgia's kitchen.
Nutrition (per serving)
This Georgian chicken stew—often called satsivi—is one of those recipes that feels like a hug from the inside. Tender chicken simmers in a rich, velvety walnut sauce brightened with a splash of vinegar and a touch of pomegranate, creating a comforting balance of savory, nutty, and subtly tart flavors.
It’s a dish I love to make when friends are coming over: the walnut sauce can be prepared ahead, the stew finishes quickly, and the garnishes (pomegranate seeds and toasted walnuts) add festive color and crunch. Serve with rice or crusty bread and watch everyone dig in.
Ingredients
- Bone-in, skin-on chicken thighs:2 lb
- Kosher salt:1 1/2 tsp
- Black pepper:1 tsp
- Vegetable oil:2 tbsp
- Yellow onion, thinly sliced:1 medium
- Garlic cloves:6 cloves
- Walnuts, finely ground:1 1/2 cups
- Stale white bread, torn (or breadcrumbs):1/4 cup
- Chicken stock:3 cups
- Red wine vinegar:2 tbsp
- Pomegranate molasses (optional but recommended):1 tbsp
- Ground coriander:1 tsp
- Dried fenugreek (or ground fenugreek):1 tsp
- Ground cumin:1/2 tsp
- Ground cinnamon:1/8 tsp
- Bay leaf:1 piece
- Butter:1 tbsp
- Fresh lemon juice:1 tbsp
- Fresh cilantro, chopped (for garnish):2 tbsp
- Pomegranate seeds (for garnish):2 tbsp
- Toasted walnut pieces (for garnish):2 tbsp
Instructions
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Pat the chicken thighs dry and season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
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Heat the oil and butter in a large Dutch oven over medium-high heat. Brown the chicken, skin-side down first, until golden (about 6–8 minutes per side). Transfer chicken to a plate and set aside.
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Lower the heat to medium and add the sliced onion to the pot. Sauté until soft and starting to caramelize, about 8 minutes. Add 2 cloves minced garlic and cook 30 seconds until fragrant.
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While the onion cooks, make the walnut paste: in a food processor, combine the ground walnuts, torn bread, remaining 4 cloves garlic, ground coriander, fenugreek, cumin, cinnamon, and 1/2 tsp kosher salt. Pulse to combine.
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With the processor running, add 1/2 cup warm chicken stock and the red wine vinegar, blending until a smooth, thick paste forms. Add more stock a tablespoon at a time if needed to reach a spreadable, creamy consistency.
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Stir the walnut paste into the pot with the onions. Add the remaining chicken stock and the bay leaf, scraping any browned bits from the bottom of the pot.
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Return the browned chicken thighs to the pot, skin-side up. Bring to a gentle simmer, cover partially, and cook until the chicken is cooked through and tender, about 25–30 minutes.
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Remove the chicken to a serving dish. If the sauce is too thin, simmer uncovered for a few minutes to reduce and thicken. Stir in the lemon juice and pomegranate molasses, then taste and adjust salt and vinegar as needed.
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Return the chicken to the sauce or spoon the sauce over the chicken. Garnish generously with pomegranate seeds, chopped cilantro, and toasted walnut pieces before serving.
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Serve warm with plain rice, boiled potatoes, or crusty bread to soak up the luxurious walnut sauce.
Tips & Notes
- Make the walnut sauce a day ahead—the flavors deepen and it will save time on the day you serve it.
- If you don't have a food processor, finely chop the walnuts and whisk them with warm stock to build the sauce, though the texture will be chunkier.
