Abkhazia: Akuteitsarsh (Chicken in Peanut Sauce)

• 6 chicken thighs (the original recipe calls for a whole chicken)
• 6 ounces shelled peanuts
• 1 12 onions, chopped
• 4 garlic cloves
• 2 ounces butter
• 13 bunch cilantro
• 4 fresh basil leaves
• 12 teaspoon dried fennel
• 12 teaspoon savory
• 1 12 cups reserved chicken broth
• 1 splash white wine vinegar
• 2 tablespoons pomegranate juice
• salt

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

chicken, peanuts, onions, garlic, butter, cilantro, fresh basil, dried fennel, savory, chicken broth, white wine vinegar, pomegranate juice, salt

Taken from www.food.com/recipe/abkhazia-akuteitsarsh-chicken-in-peanut-sauce-463811 (may not work)