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Chicken in Walnut Sauce - meat

Posted by : Ruth Heiges

This Georgian-Jewish (former USSR republic) recipe was 
published in Ha'aretz Magazine, July 9, 1999, by Daniel Rogov.


Chicken in Walnut Sauce 
1 chicken, about 1-1/2 to 2 kilos (3-4 pounds)
1 small onion
1 sprig each tarragon and parsley
olive oil as required
400 gr. [14 oz.] walnuts, shelled and ground finely
6 Tablespoons white vinegar
1 medium onion, chopped finely
2 cloves garlic, chopped finely
1/4 cup coriander, chopped
hot paprika or several dashes of Tabasco, to taste
2 cups chicken stock
1/4 tsp. fenugreek
1/4 tsp. each turmeric and coriander

Wash the chicken under cold running water and then dry well. In the cavity of
the bird place the whole onion, tarragon and parsley and then brush the skin
with olive oil. Place the chicken in a roasting pan and place in an oven that
has been preheated to very hot.

Immediately reduce oven temperature to medium and roast the bird until tender
(40-45 minutes).

In a skillet, heat about 1 tbsp. of olive oil and saute the chopped onion until
it is translucent. Remove from the flame and add the remaining ingredients,
mixing well. Serve this spice mixture in a sauceboat. (Serves 4).

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