Chicken in Walnut Sauce
A savory dish with a subtle flavor you're sure to love!
Daria ☼
Recipe author
Chicken in Walnut Sauce
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 41 %
14 g
Fats 56 %
19 g
Carbohydrates 3 %
1 g
230 kcal
GI:
100
/
0
/
0
- I learned to make chicken in walnut sauce from a friend of mine who's married to an Abkhazian — she learned it from her mother-in-law. It slipped easily into our regular menu, straight out of Abkhazian cooking. Start by rinsing the chicken and cutting it into several pieces; you can pound them a bit on both sides and rub them all over with salt and spices. Pour sunflower oil into a skillet, heat it, then turn the burner down to low. Lay the chicken skin-side up and weigh it down with something heavy — a pot filled with water works well. Fry for about 15-20 minutes until golden, then flip it and leave it under the weight for another 15-20 minutes. Divide the cooked chicken among plates; it makes about 6 servings. Now the sauce: finely chop the peeled garlic, grind the walnuts, and combine them with the garlic and water. Simmer for 2-3 minutes. Pour the sauce over the chicken just before serving. The whole thing takes about 45-60 minutes. Give this one a try — I think you'll be glad you did.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
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