Kotmis Satsivi

Recipe Ingredients

		Roast chicken
3 lbs	1362g / 48oz	Chicken
1 teaspoon	5ml	Black pepper fresh ground
4 tablespoons	60ml	Butter melted
1 tablespoon	15ml	Vegetable oil
3/4 teaspoon	3.8ml	Salt - walnut sauce
1 cup	237ml	Walnuts - shelled, pulverized
		A paste
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Saffron
1		Bay leaf
1/8 teaspoon	0.6ml	Cinnamon ground
1/8 teaspoon	0.6ml	Cayenne flakes or Tabasco - sauce
1 tablespoon	15ml	Parsley freshly chopped fine
2 tablespoons	30ml	Butter
2		Garlic cloves minced
2 tablespoons	30ml	Onions chopped
1 tablespoon	15ml	Flour
1 1/2 cups	355ml	Chicken stock
2 tablespoons	30ml	Red wine vinegar or cider - vinegar
1/4 teaspoon	1.3ml	Cloves powdered

Recipe Instructions

Dry chicken inside and out. Melt the butter and oil together then brush chicken with this mixture until completely coated. Preheat oven to 475 degrees F. Place chicken on its side on a rack in a shallow baking pan.

Roast in oven for 10 minutes then turn onto its other side after brushing again with the butter-oil mixture and roast for another 10 minutes. Turn bird onto its back, reduce oven temp. to 400 degrees F., baste with the butter-oil mix, and roast for another 40 minutes.

Baste at least once with the butter-oil mixture during this time period. While the chicken is roasting you must make the walnut sauce.

Melt the butter in a large, heavy skillet over High heat, add the onions and garlic, lower heat to Medium, and cook while stirring for 4 minutes. Stir in the flour and mix into a paste. Stir in the chicken stock, bring to a boil over High heat, stirring constantly until the mixture thickens. Stir in the vinegar, cloves, salt, pepper, bay leaf, saffron, parsley, and walnuts paste. Lower heat to Low and simmer for 6 minutes. Quarter the chicken and pour the sauce over the quarters. Serve at once.

ORIGIN: Chef Marina Chekov, Hotel Otrar, Almaty, Kazakhstan

Source:
lynne nishihara

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