bohemianwanderer – The South Caucasus region showcases a rich tradition of using fresh herbs and nuts in cooking. In Armenia, Azerbaijan, and Georgia, herbs like basil, coriander, and tarragon appear generously with grilled and roasted meats throughout the warmer months. Walnuts, a staple ingredient, enrich many dishes from salads to sauces, adding depth and texture. One standout dish from northern Armenia perfectly illustrates this heritage: roast chicken served with a white wine and walnut sauce.
Read More : Redmi Turbo 5 Launch Expected Early 2026, Specs Leaked
To prepare, start by preheating the oven to 200°C (180°C fan)/400°F. Trim any fat from the cavity of a whole free-range chicken, about 1.5 kg. Drizzle the bird inside and out with lemon juice and olive oil, then season with sea salt, black pepper, sweet paprika, and red pepper flakes. Place the squeezed lemon half inside the cavity to infuse flavor during roasting.
Roast the chicken breast side down for one hour, or until juices run clear when pierced and no pink remains. Cover the bird and let it rest in a warm place.
For the sauce, toast 60g of walnuts in a dry pan until fragrant. Blend the walnuts with garlic, ground coriander, blue fenugreek, cumin, and lemon juice until the mixture reaches a wet sand texture. Transfer to a saucepan, add 100ml of hot chicken stock and the resting chicken’s juices, and simmer for 10 minutes. Stir in 2 tablespoons of white wine and cook for a few more minutes until the sauce thickens to a hummus-like consistency. Let it cool to room temperature and adjust seasoning if needed.
Serve the roast chicken hot or cold with this rich walnut sauce alongside a simple green salad or sliced tomatoes. This dish highlights the Georgian-inspired flavors and fresh ingredients typical of the region’s cooking.
Vibrant Citrus and Walnut Salad
Accompany the roast chicken with a refreshing citrus and walnut salad, inspired by Armenian traditions that balance sweet, savory, and tangy notes. This salad works well as a meze-style side or alongside grilled meats and fish. Begin by toasting 70g of walnut halves in a preheated 180°C (160°C fan)/350°F oven for about eight minutes. Watch closely and remove when the nuts smell roasted. Let them cool, then break into smaller pieces.
Peel a small orange carefully to remove all white pith. Slice it in half, remove seeds, and cut into thin crescent shapes. Core a small green apple, leaving the skin on, and slice it into thin half-moons. Chop two celery sticks finely, reserving some leaves for garnish. In a large bowl, combine the walnuts, orange slices, apple, chopped celery, olive oil, and lemon juice. Season with sea salt and black pepper. Toss everything well to combine the fresh, sweet, and tangy flavors.
This salad showcases the versatility of walnuts and herbs in the South Caucasus, reflecting the region’s love for bright, fragrant, and balanced dishes. Its crisp texture and citrusy notes provide a perfect contrast to the hearty walnut sauce on the roast chicken.
Read More : Delicious Twists on Empanadas and Stuffed Piquillos Peppers
Together, the roast chicken with walnut sauce and citrus walnut salad offer a vibrant taste of South Caucasus cuisine, emphasizing natural ingredients, fragrant herbs, and traditional flavor combinations. These recipes invite home cooks to explore the rich culinary heritage of Armenia, Georgia, and Azerbaijan through simple yet sophisticated dishes.
