From The Georgian Feast
During the sweltering summer months Georgians prepare this quick variation of the class dish satsivi, fish or fowl cooked in a walnut sauce. Here the sauce is simply poured over the roast meat at serving time.
- 1-1/2 cups walnuts
- 5 garlic cloves, peeled and roughly chopped
- 3/4 cup boiling water
- 2 tsp. red wine vinegar
- 1/2 tsp. salt
- 1 tsp. ground marigold (if available)
- 3/4 tsp. ground coriander seeds
- 1/4 tsp. paprika
- Dash cayenne
- One 4- to 5-lb. roasting chicken
- Butter or olive oil
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 1 1/2 hours before serving time, rinse the chicken and wipe it dry. Rub the skin with a little butter or olive oil. Place on a rack in a shallow pan at roast at 375°F for 1 to 1 1/4 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.