SATSIVI (Chicken with Walnut sauce) (Derived from a recipe in Sunset Magazine) Serves 8
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OK, the color of this Georgian dish may not look appetizing, but it is typical of cooking from the region, the middle east and India. When you look at the ingredients, you'll see it can't possibly be any other color! The flavor is wonderful. This is a dish that requires experimentation: some will prefer milder flavors, others will like it more intense. Don't leave out the fenugreek if you can possibly find it. 2 lbs bone-in chicken breasts 2 lbs chicken thighs 8 cups chicken broth Combine the chicken and broth in a large soup pot. Bring to boil and skim off foam as it rises to the top. Reduce heat and simmer, covered, until chicken is cooked, about 45 minutes. Strain our the chicken and set aside to cool. Strain the broth and reserve for later use. When the chicken is cool enough to handle, remove the skin and discard. Remove the chicken from the bones and shred the meat into medium-sized pieces. Set aside. 3 1/2 cups walnut pieces 10 large cloves garlic, coarsely chopped. 1 large bunch cilantro, stems removed. (save a few sprigs for garnish) 4 Tbsp virgin olive oil 1 small dried red chile, chopped 1 Tsp coarse salt Combine all ingredients in food processor and grind to a fine paste. (Process in batches if necessary.) 3 large onions, finely chopped 2 Tbsp unsalted butter 2 Tbsp all-purpose flour 6 cups of reserved chicken broth Walnut mixture Melt butter in large saute pan over medium heat. Meanwhile, reheat the chicken broth. Add onions and saute until they begin to color, about 10 minutes. Stir in the flour and cook, stirring, about 1 minute. Gradually stir in the reserved chicken broth. Simmer 5 minutes without boiling. Turn the heat down to low and gradually add the walnut mixture, stirring with a wooden spoon. Simmer about 4 minutes. 3 egg yolks, whisked 3/4 tsp sweet Hungarian paprika 1/4 tsp cayenne pepper 1/2 tsp ground fenugreek 3/4 tsp ground coriander Dash ground cinnamon 3/4 tsp ground turmeric 1/2 tsp dried tarragon Salt to taste Pepper to taste 3 Tbsp white vinegar Stir in a ladle of simmering onion sauce mixture into the egg yolks. Whisk yolks into the sauce. Add the seasonings. Simmer about 10 minutes without boiling. Remove from heat and stir in the vinegar. Reserved chicken Add reserved chicken to sauce and stir to coat. Simmer until the satsivi is hot. Serve over rice.