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Kotmis Satsivi



4 Servings
ROAST CHICKEN ==================
3 lb chicken
1 t black pepper,Fresh Ground
4 T butter,Melted
1 T vegetable oil
3/4 t salt
WALNUT SAUCE ===================
1 c walnuts,shelled,pulverized
-into a,paste
1/2 t salt
1/8 t saffron
1 bay leaf
1/8 t cinnamon,Ground
1/8 t cayenne flakes (or tabasco)
1 T parsley freshly fine,Chopped
2 T butter
2 garlic cloves,Minced
2 T onions,Chopped
1 T flour
1 1/2 c chicken stock
2 T red wine (or cider vinegar)
1/4 t cloves powdered


Dry chicken inside & 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 & 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, & walnut paste. Lower heat to low and simmer for 6 minutes. Quarter the chicken and pour the sauce over the quarters.
Serve at once.













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