Abkhazia is a small region in the south Caucasus, situated in the northwest of Georgia. Their food and culture falls within the larger spectrum of Caucuses cuisine, though they have some specialties of their own. They are particularly well known for their adjika pepper condiment.

For my quick sojourn into Abkhaz cuisine, this is the recipe I made:

Akuteicarsh

Abkhaz Chicken with Nuts

I'm afraid that I didn't finish writing up this recipe until a couple of years after I made it, which means I don't recall it at all. It sounds good, though.

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Abkhaz Chicken with Nuts Ingredients 4-5 lbs chicken parts 4 Tbsp butter 3 onions, chopped 2 Tbsp ajika 1 bunch cilantro leaves 4 garlic cloves, peeled and quartered or chopped salt to taste 12 oz chopped walnuts or pecans 2 tsp khmeli suneli spice mix splash of vinegar splash of pomegranate sauce or molasses Directions Place chicken parts in a large pot. Cover with water. Bring to a boil over medium-high heat, then reduce heat to low and simmer until the chicken is cooked through, 40 to 60 minutes depending on the parts. Remove chicken parts. Optionally, debone chicken and discard the skin. Reserve 3 cups of broth. Melt the butter over medium heat in a cast iron or another heavy pot. Add the chopped onion and cook until soft, about 5 minutes. Stir in the ajika and the chicken. Cook for 5 to 10 minutes. Meanwhile, place cilantro leaves, garlic cloves and salt in a large mortar or heavy bowl and muddle the ingredients together using a pestle. Mix in the chopped walnuts and the reserved chicken broth. Add nut sauce and the khmeli sunel to the cooking pot, mix well. Cover, reduce heat to low and simmer for 10-15 mi. Add a splash of vinegar and pomegranate juice or molasses, mix, taste, adjust seasoning and serve.

Adapted from a recipe at Discover Abkhazia

Other Caucasian cuisines: Abkhazia, Adjarian, Armenian, Azeri, Balkar, Chechen, Georgian, Georgian Jewish, Kabardian

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