In a bowl of a food processor or a blender combine walnuts, cilantro, chillies, garlic, lemon juice and 1/2 cup of chicken stock and process until you have a smooth paste. Set aside.

Heat a tablespoon of olive oil in a large pan and brown seasoned with salt and pepper chicken pieces on both sides over medium heat. Work in batches to avoid overcrowding. Remove browned chicken on a plate and set aside.

Discard all but 2 tablespoons of fat from the pan, then add chopped onion and cook for 5 minutes over low heat until tender but not coloured.

Add flour and stir, then add chicken stock gradually while stirring to combine and turn the heat up to bring to a boil, then turn it down, add the satsivi paste and stir to combine.

Return chicken to the pan with, bring the sauce to a boil, then turn heat down and simmer for 30 minutes uncovered until the sauce is the consistency of the sauce is thicker than heavy cream.