Akutekarsh (Chicken with Nut Sauce) is a traditional Abkhazian recipe for a classic dish of chicken in a walnut and coriander sauce flavoured with khmeli suneli and acidified with pomegranate juice. The full recipe is presented here and I hope you enjoy this classic Abkhazian version of: Chicken with Nut Sauce (Akutekarsh).
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Ingredients:
1 chicken
350g shelled nuts (walnuts would be typical)
2-3 onions, chopped
4 garlic cloves
1 tbsp adjika
70g butter, melted
1 bunch coriander
750ml meat stock
1 tsp khmeli suneli spice mix
pomegranate juice and salt, to taste
Method:
Joint the chicken then cut into serving-sized pieces, then transfer to a saucepan. cover with cold water, bring to a simmer and cook for about 90 minutes until the chicken is tender, skimming off any scum as it rises to the surface.
Remove the chicken, transfer to a cast iron casserole (Dutch oven) then add the butter, onions and adjika. Bring to a simmer and cook for 5-10 minutes.
Pass the nuts 2-3 times through a mincing machine then pound the garlic, salt and coriander in a mortar to a paste. Mix this paste with the minced nuts and blend with 750ml warm stock and the khmeli suneli spice mix.
Pour this mixture over the meat, and boil for 10-15 minutes.
Season to taste then blend in the pomegranate juice to acidify to taste and serve.
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