Albania Gjell Me Arra Chicken with Walnuts
Discover the rich and rustic flavors of Albania with Gjell Me Arra, a traditional chicken and walnut stew that’s brimming with comfort and heritage. This hearty dish combines tender chicken, slow-simmered in a fragrant blend of garlic, onions, and paprika, with the creamy nuttiness of finely ground walnuts that thicken the stew to perfection. A splash of tomato paste adds depth, while fresh parsley brings a bright finishing touch. Simple yet sophisticated, this one-pot recipe is easy to prepare and satisfies on every level. Serve it with warm crusty bread, fluffy rice, or creamy polenta to soak up the velvety sauce, and let this Balkan classic transport your kitchen to a world of bold, earthy flavors. Perfect for family gatherings and cozy dinners, this authentic Albanian delight is a must-try for food lovers exploring global cuisines. Keywords: Albania chicken and walnut stew, Gjell Me Arra, traditional Balkan recipes, easy one-pot chicken recipe, comforting stew recipes.
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Recipe Information
Ingredients
- 1 kg Chicken (whole or thighs/drumsticks)
- 1 large Onion, finely chopped
- 3 Garlic cloves, minced
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Butter
- 200 grams Walnuts, finely ground
- 500 ml Chicken stock
- 1 tablespoon Tomato paste
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Prepare the chicken by rinsing it and patting it dry with paper towels. If using a whole chicken, cut it into serving pieces.
In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Once hot, add the chicken pieces and brown them on all sides. This step should take about 6-8 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion and sauté until softened and slightly golden, approximately 5-7 minutes. Add the minced garlic and cook for another minute.
Stir in the tomato paste and paprika, cooking for 1-2 minutes to deepen the flavor.
Return the browned chicken to the pot. Pour in the chicken stock, ensuring the chicken is mostly submerged. Add the salt and black pepper. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 45 minutes.
Meanwhile, finely grind the walnuts using a food processor or mortar and pestle until they have a powdery consistency.
After 45 minutes, uncover the pot and stir in the ground walnuts. Simmer for another 20-30 minutes, uncovered, to allow the sauce to thicken. Stir occasionally to prevent sticking.
Taste and adjust the seasoning with more salt or pepper if needed.
Once the sauce has thickened to your desired consistency, remove the pot from the heat.
Serve the chicken hot, garnished with fresh parsley. It pairs beautifully with crusty bread, rice, or polenta.
Nutrition Facts
Calories |
1023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 748 mg | 33% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 4.0 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 115 mg | 9% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 855 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
