Chicken in walnut sauce

Ingredients for 6 servings:

• 1 chicken, ready to cook
• salt and pepper
• 100 g butter
• 300 g onion(s) (vegetable onion)
• 650 g walnuts, peeled
• 1 tbsp Flour (corn flour or wheat flour)
• 1 egg yolk
• 3 cloves garlic
• ½ tsp cloves and cinnamon, ground
• 100 ml pomegranate juice, alternatively – good red wine vinegar
• 1 tsp sweet paprika powder
• 1 tsp spice mix (Georgian herb mix Khmeli Suneli)
• 1 bunch fresh herbs, chopped
• 1 pinch(s) of saffron
• 1 ½ tsp salt
• 500 ml broth, chicken or vegetable broth
• Pepper, as desired
• Fat, for frying

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Sazivi, Georgian specialty

First, a few notes on herbs and spices. Fresh herbs include coriander, dill, parsley, celery, etc. Coriander is a must and should make up about half or more of the herbs. Use less celery. You can mix the Georgian spice mix Khmeli Suneli yourself; basic mix: 1 part coriander, 1 part dill tips, 1 part basil, 1 part bay leaf, 1 part marjoram or tarragon, 1 part red chili, 2% of the total mass, 1 trace of saffron. You can add: 1 part celery, 1 part parsley, 1 part thyme, 1 part mint or lemon balm, 1 part hyssop, 1 part fenugreek (fenugreek), all dried, ground, or crushed. The chicken is boiled in water until half-cooked and then cooked in the oven or pan like a “normal” chicken, seasoned lightly with salt and pepper, but should not be crispy. Place the cut-up bird in a warm sauce for at least 15-30 minutes. This can also be prepared the day before and reheated the next day. The sauce: Sauté finely chopped onions in butter, add flour, and sauté. Gradually add the warm broth and simmer until thickened. Remove from the heat. Crush the walnuts with the garlic (you can also do this in a meat grinder), add the herbs, spices, egg yolk, and vinegar/pomegranate juice, and stir until smooth. Slowly add the mixture to the warm sauce, stirring continuously. Place on the stovetop and heat gently (do not boil!). Serve with flatbread or a light bread.