Abkhazia: Akuteitsarsh (Chicken in Peanut Sauce) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe is from week one of my food blog, Travel by Stove. I am attempting to cook one meal from every country in the world, starting with Abkhazia. This is a tasty dish that is pretty simple to prepare, but looks a bit odd. For the complete Abkhazian experience, serve with Walnut Lobio. (Note: This recipe also calls for two teaspoons of adjika, which in its infinite wisdom would not let me add to the ingredient list, I guess because it isn't ketchup and therefore is not a real ingredient. don't leave it out. It's an important part of the flavor in this dish and is easy to make. Ingredients:
6 chicken thighs (the original recipe calls for a whole chicken) |
6 ounces shelled peanuts |
1 1/2 onions, chopped |
4 garlic cloves |
2 ounces butter |
1/3 bunch cilantro |
4 fresh basil leaves |
1/2 teaspoon dried fennel |
1/2 teaspoon savory |
1 1/2 cups reserved chicken broth |
1 splash white wine vinegar |
2 tablespoons pomegranate juice |
salt |
Directions:
1. Put the chicken thighs in a pot and cover them with cold water. Bring the water and thighs to a boil, then reduce heat and simmer until thighs are nearly done.
2. Mash the peanuts, garlic, salt and herbs in a mortar and pestle, then add the reserved chicken stock. (Alternately, you can just put the peanuts, garlic, salt and herbs into a food processor with the chicken stock).
3. Meanwhile, transfer the chicken to a skillet with the butter, onion and adjika. Sauté until chicken is cooked through (use a meat thermometer to be sure).
4. When the chicken is done cooking, pour the peanut sauce over it and bring everything up to serving temperature.
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