Satsivi (Chicken in Walnut Sauce) recipe

Ingredients

• 1 whole chicken, about 1.6 kg
• 400 g walnuts
• 6 cloves garlic
• 2 onions, finely chopped
• 1 tsp blue fenugreek (utskho suneli)
• 1 tsp ground coriander
• 1/2 tsp ground marigold or a pinch of saffron
• 1/2 tsp chili flakes
• 2 tbsp white wine vinegar
• Salt

Method

1. Cover the chicken with water, bring to a boil, skim and simmer for about 50 minutes. Keep the broth.
2. Roast the chicken at 220°C (425°F) for 15 minutes for a golden skin, then cut it into pieces.
3. Grind the walnuts and garlic twice, until oily. Mix in the spices and salt.
4. Soften the onions in a little chicken fat. Add the walnut paste and stir in warm broth bit by bit until the sauce is like heavy cream.
5. Simmer the sauce on the lowest heat for 10 minutes without boiling, then add the vinegar.
6. Pour the sauce over the chicken and chill for at least 2 hours. Serve cold.

Tamara's tip: never let the walnut sauce boil. It splits, and no amount of stirring brings it back.