|Katmis Satsivi - Chicken with Walnut Sauce|
There seems to be a yogurt theme in my house the last couple of weeks. My two boys just discovered Greek yogurt and love it. I have always eaten Greek yogurt for breakfast and my kids never touched it. However, recently they have fallen in love with the type of yogurt. While I prefer my plain yogurt with honey or as part of a smoothie, my two boys will eat it plain. The only problem now is keeping my yogurt from being eaten. Another food that my boys will steal off my plate is chicken. No matter how it is prepared they love it. This week I tried a new recipe for Katmis Satsivi - Chicken with Walnut Sauce from Number 155 of Saveur magazine.
This recipe has 17 ingredients. It takes 1 hour of total time, all of which is active and make 6-8 servings. I did make a few modifications to this recipe. First when I was making the walnut sauce I found that I had to add 1 1/2 cups of stock in order for the sauce to fully liquefy in my blender. Fenugreek isn't available in my area, so I left it out of the recipe. The recipe didn't state how to serve the dish, but I chose to serve the chicken over basmati rice. As always I made my own chicken stock which I do not salt, but instead I salt the finished dish. I topped the servings with cilantro and not the chopped walnuts.
My husband and I really enjoyed this recipe. The flavors were great and the sauce was creamy, thick and delicious. The nice thing about this dish is that it makes plenty of leftovers, more than enough for lunch the next day and an additional dinner for my family of 4. Overall, a flavorful dish that is tender and great over rice or served as is.
For the recipe go to Chicken with Walnut Sauce.