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Abkhazia: Akuteitsarsh (Chicken in Peanut Sauce)

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“This recipe is from week one of my food blog, "Travel by Stove." I am attempting to cook one meal from every country in the world, starting with Abkhazia. This is a tasty dish that is pretty simple to prepare, but looks a bit odd. For the complete Abkhazian experience, serve with Walnut Lobio. (Note: This recipe also calls for two teaspoons of adjika, which in its infinite wisdom Food.com would not let me add to the ingredient list, I guess because it isn't ketchup and therefore is not a real ingredient. I've posted the recipe for adjika elsewhere on Food.com ... don't leave it out! It's an important part of the flavor in this dish and is easy to make.)”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the chicken thighs in a pot and cover them with cold water. Bring the water and thighs to a boil, then reduce heat and simmer until thighs are nearly done.
  2. Mash the peanuts, garlic, salt and herbs in a mortar and pestle, then add the reserved chicken stock. (Alternately, you can just put the peanuts, garlic, salt and herbs into a food processor with the chicken stock).
  3. Meanwhile, transfer the chicken to a skillet with the butter, onion and adjika. Sauté until chicken is cooked through (use a meat thermometer to be sure).
  4. When the chicken is done cooking, pour the peanut sauce over it and bring everything up to serving temperature.

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