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Satsabeli Bazha (Poultry In Walnut Sauce)



POULTRY ========================
3 1/2 lb to 4 lbs chicken,turkey, or
- duck
4 c water
1 md onion,halved
1 carrots,halved lengthwise
2 sprigs flat-leaf italian
-parsley
2 t salt
SAUCE ==========================
3/4 c walnuts,shelled
5 cloves garlic,peeled &-sliced
1 t to 2 ts fresh red hot chili
-,Minced
2 t coriander,Ground
1/4 t turmeric,Ground
1/4 c fresh coriander,chopped
1/4 c pomegranate juice,or
2 T pomegranate concentrate
-dissolved,in
2 T water (or red wine vinegar)
2 T fresh pomegranate seeds,for garnis,h (opt)


1. Discard loose skin & fat of whatever poultry you decide to use. Disjoint chicken or duck into abt 8 pieces. Turkey should be cut into 3 to 4-inch pieces, w/breast & thighs most desirable parts.
2. Put poultry, water, onion, carrot, parsley, & salt into a pan, bring to a boil, reduce heat to low, & cook for abt 40 mins, or until tender. Remove poultry pieces, discard seasonings, and reserve 2 cups of broth.
3: For sauce, make a paste in a processor w/first walnuts, then adding garlic, chili, ground coriander, turmeric, fresh coriander, and pomegranate. Dilute this paste w/enough of reserved broth to provide a smooth but not too liquid dressing.
4: Put poultry pieces on a serving platter & pour sauce over all. Garnish w/pomegranate seeds, if desired.
Serve cold or at room temp as an appetizer, salad, or main summer dish. Serves 6 to 8 w/bread & other dishes.













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