RECIPE : Walnut Suneli Spiced Natural Chicken Breast

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Walnut Suneli Spiced Natural Chicken Breast, Chef Bernard Guillas, French Cooking, Recipe, slide

Recipe Courtesy of French Master Chef, Chef Bernard Guillas

Flying Pans Two Chefs, One World

If you’d like to listen to the full interview on my Hand to Mouth Podcast where Chef Bernard Guillas of The Marine Room mentions the below recipe, listen here on iTunes or SoundCloud and subscribe so you do’t miss any other great chats I have with fascinating guests who stop in to talk food.

Walnut Suneli Spiced Natural Chicken Breast, Chef Bernard Guillas, French Cooking, Recipe, slide“The careful balance of spices and herbs in Georgian dishes make them a poem,” said Alexander Pushkin.

At the central market in the heart of Tblisi, my friend Koko and I visited the “spice girls.” Stall after stall of smiling women displayed stacks of pungent, colorful spices in small clay vats. With the focus of a chemist, the spice lady blended powdered marigold petals with other herbs and spices gathered from throughout the Middle East for the traditional Khmeli Suneli spices. We grabbed the bag and returned to the house where Koko’s mom Lali roasted a whole piglet, a leg of lamb, and a chicken seasoned with the aromatic blend.  Her stuffed eggplant was Koko’s father’s favorite dish. Bernard

Republic of Georgia

Walnut Suneli Spiced Natural Chicken Breast

Telavi Eggplant, White Wine Raisin Jus

Serves 8 family style

Walnut Suneli

1/4 pound         walnut halves

1/2 teaspoon     marigold or cumin powder

1 tablespoon      dried dill

1/2 tablespoon   sea salt

1/4 cup             dried parsley

1 teaspoon        dried mint leaves

1 teaspoon        ground coriander

Heat oven to 350°F. Spread walnuts in single layer on baking sheet. Toast until golden brown. While hot, transfer to food processor. Add remaining ingredients. Grind to coarse meal. Spread on cookie sheet to cool.


2 1-pound         eggplants

1 cup                diced seeded red bell pepper

1/2 cup             diced red onion

6 cloves             garlic, slivered

1                      hot chile pepper, seeded, sliced

2 cups              diced vine ripened tomato

1 cup                sliced stemmed oyster mushrooms

1                      lemon, zested, juiced

1/2 cup             julienned basil leaves

to taste              sea salt and freshly ground black pepper

1/4 cup             extra virgin olive oil

Heat oven to 350°F. Cut eggplants in half lengthwise. Hollow center of each half by scooping out flesh. Chop flesh. Transfer to mixing bowl. Combine with remaining ingredients. Place eggplant halves in large oven-proof dish. Pack mixture into each eggplant. Tent with foil. Bake 30 minutes. Remove foil. Bake until eggplant is tender, about 20 minutes more.


2 large              egg whites

1 cup                whole grain kasha (buckwheat grouts)

2 cups              chicken stock

1 tablespoon      olive oil

1 tablespoon      walnut oil

to taste              sea salt and freshly ground black pepper

Beat egg whites in mixing bowl until frothy. Stir in kasha. Refrigerate 1 hour. Bring chicken stock to simmer in saucepan. Keep hot. Add oil to large non-stick skillet over medium heat. Add kasha. Cook 3 minutes, stirring constantly. Stir in stock. Bring to simmer. Cook 10 minutes or until liquid is absorbed. Fluff with fork. Fold in walnut oil, sea salt and pepper. Spread evenly in bottom of ovenproof serving dish, large enough to hold the chicken.


2 tablespoons    olive oil

1 4-pound         chicken, quartered

to taste              sea salt and freshly ground black pepper

1/3 cup             walnut suneli

1 tablespoon      unsalted butter

1/4 cup             chopped shallots

1/3 cup             dark raisins

1/2 cup             syrah wine

2 cups              chicken stock

1 bouquet         sage sprigs

Preheat oven to 350°F. Add oil to oven-proof skillet over medium high heat. Season chicken with salt and pepper. Cook, skin side down, 5 minutes or until golden brown. Turn over.  Sear 2 minutes. Arrange chicken skin side up on top of kasha. Sprinkle chicken generously with walnut suneli. Bake 10 minutes or until chicken is fully cooked. Meanwhile, return skillet to medium heat. Add butter, shallots and raisins. Cook 1 minute. Add wine. Reduce by half. Add stock. Reduce to sauce consistency. Season with salt and pepper. Spoon sauce around chicken. Garnish with sage sprigs.

If you’d like to try another wonderful recipe from Chef Bernard try his hibiscus lemon bars