Xinjiang-style Walnut Chicken

Ingredients

In this Xinjiang-style adaptation, the traditional Georgian Satsivi is transformed by incorporating the unique flavors and ingredients of Xinjiang cuisine. The original dish typically uses a variety of spices like coriander, fenugreek, and turmeric, whereas the Xinjiang version incorporates spices such as cumin, chili powder, and Sichuan peppercorns to give it a distinct flavor profile. Additionally, the use of walnuts as the base for the sauce adds a nutty richness that is characteristic of Xinjiang cuisine. We alse have the original recipe for Satsivi, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 150g (1 cup) walnuts, toasted 150g (1 cup) walnuts, toasted
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon vinegar 1 tablespoon vinegar
• 1 cup chicken broth 1 cup chicken broth
• Salt, to taste Salt, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 2g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a blender or food processor, grind the toasted walnuts into a fine powder.
2. 2.
   Heat vegetable oil in a large pan over medium heat. Add the chopped onions and minced garlic, and sauté until golden brown.
3. 3.
   Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
4. 4.
   In a small bowl, mix together the cumin powder, chili powder, crushed Sichuan peppercorns, soy sauce, vinegar, and salt.
5. 5.
   Pour the spice mixture over the chicken and stir well to coat the chicken evenly.
6. 6.
   Add the ground walnuts to the pan and mix well.
7. 7.
   Gradually pour in the chicken broth, stirring continuously to combine all the ingredients.
8. 8.
   Reduce the heat to low and simmer for about 20 minutes, or until the chicken is cooked through and the sauce has thickened.
9. 9.
   Taste and adjust the seasoning if needed.
10. 10.
    Garnish with fresh cilantro or parsley before serving.

Treat your ingredients with care...

• Walnuts — Toasting the walnuts before grinding them enhances their flavor and adds a pleasant crunch to the dish. Make sure to keep an eye on them while toasting to prevent burning.

Tips & Tricks

• For a spicier version, add a pinch of red pepper flakes or chopped fresh chili peppers.
• If you prefer a smoother sauce, you can strain the walnut sauce before adding it to the chicken.
• Serve Xinjiang-style Walnut Chicken with steamed rice or naan bread for a complete meal.
• To make the dish more aromatic, sprinkle some toasted cumin seeds on top before serving.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve Xinjiang-style Walnut Chicken hot, garnished with fresh cilantro or parsley. Accompany it with steamed rice or naan bread to soak up the delicious sauce.

Presentation advice

Present Xinjiang-style Walnut Chicken in a vibrant and colorful manner. Arrange the chicken pieces on a serving platter, drizzle the walnut sauce over them, and sprinkle with fresh herbs. Serve with a side of steamed rice or naan bread to create an appealing visual contrast.