Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 600 grams of boneless, skinless chicken thighs into 1-inch pieces and season them evenly with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

2. 2

   In a medium bowl, thoroughly whisk together 0.25 cup of tahini, 0.5 cup of finely ground walnuts, 1 cup of chicken broth, and 2 tablespoons of white wine vinegar until the sauce is smooth and fully combined.

3. 3

   Heat 2 tablespoons of olive oil in a large wok or deep skillet over high heat until it shimmers and just begins to smoke.

4. 4

   Add the seasoned chicken pieces to the hot wok and stir-fry them for 5 to 7 minutes until they are beautifully browned and cooked through, then remove the chicken from the wok and set it aside.

5. 5

   Add 1 large thinly sliced onion and 2 sliced bell peppers (one red, one green) to the same wok and stir-fry for 4 to 5 minutes until the vegetables are tender-crisp; next, add 4 cloves of minced garlic, 1 teaspoon of ground coriander, 0.5 teaspoon of Imeretian saffron, and 0.25 teaspoon of fenugreek powder, continuing to stir-fry for 1 more minute until the spices are fragrant.

6. 6

   Return the cooked chicken to the wok with the vegetables and pour in the prepared tahini-walnut sauce, stirring continuously for 2 to 3 minutes until the sauce has thickened and evenly coats all the chicken and vegetables.

7. 7

   Garnish the dish with 0.25 cup of fresh chopped cilantro and serve it immediately with a side of rice or traditional Georgian bread.