Georgian Chicken With Cranberry & Walnut Sauce

Boil a kettle

Place your hand flat onto the chicken breast[s]

Slice in half as if you were cutting a burger bun, so you are left with two thinner pieces

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the sliced chicken breast and cook for 4-5 min on each side or until cooked through

Meanwhile, chop the potatoes (skins on) roughly into bite-sized pieces

Add the potatoes to a pot of boiled water with a large pinch of salt and cook over a high heat for 10 min or until almost cooked

Re-boil a kettle

Meanwhile, grind the walnuts in a pestle and mortar to form a smooth paste

Tip: if you don't have a pestle and mortar, chop the walnuts very finely

Peel and finely slice the shallot[s]

Dissolve 1/2 [1] chicken stock cube in 200ml [350ml] boiled water

Once the chicken is cooked, transfer it to a plate & return the pan & oil (if there's none left, add a splash more!) to a medium heat

Once hot, add the sliced shallot, fenugreek, ground coriander & paprika & cook for 2-3 min or until fragrant

Once fragrant, add 1 tbsp [2 tbsp] flour and stir with a wooden spoon for 1 min or until a sandy paste forms – this is your roux 

Add the cranberries and gradually stir in the chicken stock and cook for 3-4 min or until it starts to thicken 

Once thickened, add the clotted cream, most of the crushed walnuts (save some for garnish) and season with a pinch of black pepper 

If the sauce is looking a little dry, add a splash of water 

Return the chicken to the pan for 1-2 min or until warmed through

Meanwhile, once the potatoes are almost cooked, add the green beans and cook for 2-3 min further or until the potatoes are fork-tender and the green beans have a slight bite 

Drain the potatoes & beans and add a knob of butter to the pot