Georgian chicken with walnut sauce from Samarkand: Recipes & Stories from Central Asia & The Caucasus (page 103) by Caroline Eden and Eleanor Ford

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Clog on November 13, 2022

    Worked very well with chicken thighs in an air fryer. Beautifully crisp and juicy.

  • valbe on May 12, 2022

    Agree wholeheartedly with Frogcake. Cooking from this book is like taking a trip to Central Asia. The sauce is interesting (although I used parsley) and would certainly complement fish like halibut and vegetables. I will make this recipe again.

  • Frogcake on May 04, 2017

    Another great and unique recipe in this book! I used chicken breasts rather than a whole chicken, allowing the spice olive oil rub and fresh lemon to marinate the breasts for about two hours at room temperature. The sauce is a lovely, tasty pesto (loved the fenugreek -note to self: absolutely do not omit!) with a bit of nip added from the freshly ground pepper. I might toast the walnuts next time for some extra flavour but In my view it's a perfect recipe as it is. Will make this again. I'm sure the walnut sauce can be used in other delicious ways too!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.