Greek cuisine · Meat & Kebab

Epirus Chicken with Walnuts

Epirus-style chicken pieces in tomato sauce, bound velvety and nutty with ground walnuts.

Ingredients · for 4 servings

• 1 chicken, cut into pieces
• 150 g walnut kernels
• 2 onions
• 3 garlic cloves
• 400 g chopped tomatoes
• 1 tbsp tomato paste
• 150 ml white wine
• 1 tsp cinnamon
• 1/2 bunch parsley
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Pat the chicken pieces dry, salt and pepper them; toast the walnut kernels in a dry pan 3 min. until fragrant, then let cool and grind finely.
2. Heat olive oil in a braising pot and brown the chicken pieces skin side first 8 min. until golden, then remove.
3. Sauté the finely diced onions in the fat 6 min. until soft, fry the chopped garlic and tomato paste 1 min. and deglaze with the white wine.
4. Add the chopped tomatoes, cinnamon and 200 ml water, return the meat, cover and braise over low heat 35 min., until it comes away easily from the bone.
5. Stir in two-thirds of the ground walnuts and simmer uncovered 8–10 min., until the sauce noticeably thickens and turns velvety.
6. Season with salt and pepper, scatter with the remaining walnuts and chopped parsley and serve with rice or bread.