Bezhi

Instructions

1. Cut the chicken thighs into pieces and pat them dry.
2. Fry the thinly sliced onions in the oil until translucent and lightly golden.
3. Add the chicken and brown it on all sides, about 8 minutes.
4. Blend the walnuts with the garlic, vinegar, spices and a little stock to make a creamy paste.
5. Add this paste to the pan, pour in the rest of the stock and simmer covered for 35 minutes over low heat.
6. Check the cooking: the meat should come away from the bone easily and the sauce should be smooth.
7. Sprinkle with chopped coriander and serve hot with bread.