Georgian chicken with walnut-cilantro sauce from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 13) by Christopher Kimball

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Notes about this recipe

  • Buttercups on March 06, 2026

    Not the same old chicken! I used boneless/skinless thighs as that’s what i had. After getting the sauce made it all came together quick and easy with delicious results. A bit tangy, a little creamy. Very flavorful. Would be delightful over rice.

  • Ishie1013 on December 19, 2023

    Made with bone in skin on, and about a pound of extra chicken so the sauce would be used up and we'd have more leftovers, and was very glad for it. Substituted cubanelles as one member of my family has no real spice tolerance. Really enjoyed the meal. It was hearty, different, the blended walnut gave the sauce a very cream consistency. Came together in well under an hour to make for a great weeknight dish without complicated ingredients.

  • stef on January 17, 2023

    Used skinless boneless chicken thighs. My pepper was Jalapeño. Didn't brown the thighs. Was ready in18 minutes. We loved the sauce and the pomegranate molasses gives it a nice citrus flavor. This will be repeated.

  • hillsboroks on November 15, 2021

    This is a wonderful recipe to get you out of a boring chicken dish rut. I used a pound of chicken thighs for two of us and made 1/3 of the sauce. My thighs were bone-in, skin-on and cooked perfectly following the recipe times. The combination of flavors were amazing considering how easy this was to make. My husband loved this and wants me to make it again.

  • kari500 on July 05, 2020

    This was so good. I also had to use skinless chicken (Covid cooking), so I skipped the browning part. Also out of fresh chilies, so I used red pepper flakes. And still, this was so delicious. Cooked for more like 20 minutes at a lower temp. Served with rice and a salad, and it was a very different, wonderful meal. The family raved.

  • peaceoutdesign on April 09, 2020

    Very flavorful and straightforward. I used skinless chicken and the recipe would definitely be better with the skin on.

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