Chicken with walnut sauce

This is a modern take on the classical Georgian chicken dish, Katmis Satsivi. I served this with an unfiltered Georgian wine Pheasant's Tears from planetwine.co.nz

Chicken

8	Skinned and boned chicken thighs (Main)
¼ cup	Olive oil
¼ cup	Fresh lemon juice
3 cloves	Garlic, crushed
1 tsp	Dried tarragon

Walnut sauce

1 ½ cups	Freshly toasted walnuts (Main)
1 cup	Chicken stock
¾ cup	Chopped coriander
4	Garlic cloves, chopped
1	Small onion
1	Chilli, deseeded
1 Tbsp	Ground paprika
½ tsp	Fenugreek seeds
½ tsp	Ground cinnamon
1 pinch	Salt and pepper, to taste
2 Tbsp	White balsamic vinegar

Directions

1. Trim the chicken if required. To make the marinade, combine the olive oil, lemon juice, garlic and tarragon. Marinate the chicken — covered— for at least 3 hours or overnight in the refrigerator. Turn occasionally.
2. To make the Walnut Sauce, place the walnuts and stock in a food processor and mix until very smooth. Add all the remaining ingredients — except the vinegar or lemon juice. Bring to a simmer over low heat or in the microwave. Cook for 4-5 minutes. Add extrra stock or water if too thick. Add the white balsamic vinegar or lemon juice. Prepare ahead and reheat if preferred.
3. Heat a large non-stick frying pan on high. Pan-fry the chicken in batches until golden on both sides. Place in a large roasting pan. This can be done up to 2 hours before final cooking. Keep chilled.
4. Preheat the oven to 190°C. Bake the chicken for 5 minutes each side, until cooked.
5. Great served on well-seasoned polenta. Top with the warmed sauce and extra coriander leaves or microgreens.