Chashushuli with Quinoa

Rinse quinoa under cold water. In a medium pot, combine quinoa with 400 ml (1.6 cups) water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender and water is absorbed. Fluff with a fork.

In a large Dutch oven or heavy pot, heat 1 tbsp olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

Add chicken pieces to the pot. Cook, stirring occasionally, until lightly browned on all sides, about 5 minutes.

Stir in tomato paste, Georgian spice blend, turmeric, cayenne (if using), salt, and pepper. Cook for 2 minutes, stirring constantly to coat the chicken.

Pour in the chicken broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 20 minutes until chicken is cooked through and tender.

Uncover and stir in the ground walnuts. Continue simmering uncovered for 10 minutes, stirring occasionally, until the sauce thickens and becomes glossy.

Fold in most of the fresh coriander, reserving a little for garnish. Stir briefly, then remove from heat.

Spoon the chashushuli over a bed of fluffy quinoa. Drizzle with pomegranate molasses if desired, and garnish with remaining coriander and pomegranate seeds.