RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Chicken in Walnut Sauce - meat
This Georgian-Jewish (former USSR republic) recipe was published in Ha'aretz Magazine, July 9, 1999, by Daniel Rogov. Ruth 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).
