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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

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

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	6			11959.2	21.4722	260.3844	1202.1714
peanut	6	ounces	shelled	964.467	27.4371	43.8858	83.7572
onion	1 1/2		chopped	96.0	22.416	2.64	0.24
garlic clove	4			-	-	-	-
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
cilantro	1/3	bunch		-	-	-	-
basil leaf	4			-	-	-	-
fennel	1/2	teaspoon	dried	0.2809	0.0662	0.0112	0.0018
savory	1/2	teaspoon		-	-	-	-
chicken broth	1 1/2	cups	reserved	117.18	2.835	16.7076	3.9312
white wine vinegar	1	splash		-	-	-	-
pomegranate juice	2	tablespoons		16.8075	4.0867	0.0467	0.0903
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.