Chicken Bazhe (Chicken in Walnut Sauce) - NINO SUKHISHVILI, GEORGIAN STATE DANCERS
Serving size: Serves 6
Cuisine type: RussianCooking time: More than 1 hour
Course: Main
Similar to Satsivi but simpler and usually eaten in the summer months.
INGREDIENTS
1½ cups of walnuts
5 garlic cloves, peeled and roughly chopped
¾ cup of boiling water
2 teaspoons of red wine vinegar
½ teaspoon of salt
1 teaspoon of ground marigold or saffron powder
3 teaspoons of ground coriander seed
¼ teaspoon of paprika
dash of cayenne
1 x 4 - 5 pound roaster chicken
butter and olive oil
METHOD
In a food processor, grind the nuts coarsely. Add the garlic and continue to grind to a paste. Transfer to a bowl and beat in the boiling water, stirring constantly until smooth. Stir in the vinegar and spices. Allow to sit for several hours to meld.
About 1½ hours before serving, rinse the chicken and wipe it dry. Rub the skin with little butter or olive oil. Place on a rack in a shallow pan and roast at 190°C or 170°C for fan forced for 1 to 1¼ hours, basting occasionally. Remove the chicken from the oven and allow to sit for 10 minutes before carving.
Serve the bazhe sauce over slices of hot roast chicken.
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