Satsivi (Georgian Chicken with Walnut Sauce)

• 10 ounces, weight Brown Or Wild Rice
• 1 cup Walnuts
• 3 cloves Garlic, Minced
• 1 teaspoon Khmeli Suneli Seasoning (see The Recipe On My Blog)
• 1 teaspoon Dried Tarragon, Or 1 Tablespoon Freshly Chopped
• 1 teaspoon Turmeric Powder, Or 1 Tablespoon Freshly Ground
• 3 Cloves, Ground
• 1/2 teaspoons Cinnamon
• 1/2 teaspoons Ground Coriander
• 4 Threads Saffron
• 1/2 teaspoons Black Pepper
• Salt
• 1 cup Chicken Broth, Divided
• 2 teaspoons Tahini Paste (optional)
• 1 Tablespoon White Wine Vinegar
• 3 Chicken Breasts, Boiled And Diced
• 10 ounces, weight Kale

1. Boil rice according to instructions on the package.
2. Drain.
3. In the meantime, process walnuts using a food processor or an immersion blender until evenly ground.
4. Add minced garlic, khmeli suneli, tarragon, turmeric, cloves, cinnamon, coriander, saffron, black pepper and a pinch of salt.
5. Pour about 1/4 cup chicken broth, tahini paste (optional) and white wine vinegar and mix well.
6. In a pot, heat remaining chicken broth over medium heat.
7. When the broth is warm, gradually add the walnut mixture, stirring constantly.
8. Bring to a boil, add diced chicken breast and cook for about 10 minutes over medium-low heat, stirring occasionally.
9. In the meantime, roughly chop kale and sprinkle with 1-2 pinches of salt.
10. Massage kale for a minute until soft and dark.
11. Serve satsivi over layers of kale and rice and season to taste.
12. Enjoy!
13. Note: Adjust the consistency of the sauce by adding more chicken broth if its too thick or a bit of flour (start with 1 teaspoon) if its too liquid.

weight brown, walnuts, garlic, suneli seasoning, tarragon, turmeric, cinnamon, ground coriander, saffron, black pepper, salt, chicken broth, tahini, white wine vinegar, chicken breasts

Taken from tastykitchen.com/recipes/main-courses/satsivi-georgian-chicken-with-walnut-sauce/ (may not work)