Satsivi (Georgian Chicken with Walnut Sauce)

Boil rice according to instructions on the package. Drain.

In the meantime, process walnuts using a food processor or an immersion blender until evenly ground. Add minced garlic, khmeli suneli, tarragon, turmeric, cloves, cinnamon, coriander, saffron, black pepper and a pinch of salt. Pour about 1/4 cup chicken broth, tahini paste (optional) and white wine vinegar and mix well.

In a pot, heat remaining chicken broth over medium heat. When the broth is warm, gradually add the walnut mixture, stirring constantly. Bring to a boil, add diced chicken breast and cook for about 10 minutes over medium-low heat, stirring occasionally.

In the meantime, roughly chop kale and sprinkle with 1-2 pinches of salt. Massage kale for a minute until soft and dark.

Serve satsivi over layers of kale and rice and season to taste. Enjoy!

Note: Adjust the consistency of the sauce by adding more chicken broth if it’s too thick or a bit of flour (start with 1 teaspoon) if it’s too liquid.