Recipe - Kotmis Satsivi

ROAST CHICKEN
3 pound Chicken
1 teaspoon Black pepper fresh ground
4 tablespoon Butter melted
1 tablespoon Vegetable oil
Three fourths teaspoon Salt
WALNUT SAUCE
1 cup Walnuts, shelled,pulverized
into a paste
One half teaspoon Salt
1/8 teaspoon Saffron
1 Bay leaf
1/8 teaspoon Cinnamon ground
1/8 teaspoon Cayenne flakes or Tabasco
sauce
1 tablespoon Parsley freshly chopped fine
2 tablespoon Butter
2 Garlic cloves minced
2 tablespoon Onions chopped
1 tablespoon Flour
1 One half cup Chicken stock
2 tablespoon Red wine vinegar or cider
vinegar
One fourth teaspoon 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 ina shallow baking pan.
Roast in oven for 10 minutes then turn onto its other side afetr brushing
agian with the butteroil mixture and roast for another 10 minutes. Turn
bird onto its back, reduce oven temp. to 400 degrees F., baste with the
butteroil mix, and roast for another 40 minutes. Baste at least once with
the butteroil mixture during this time period. While the chicken is
roasting you must make the walnut suace. Melt the butter in a large, heavy
skillet over High heat, add the onions & garlic, lower heat to to Medium,
and cook while stirring for 4 minutes. Stir in the flour and mix into
apaste. Stir in the chicken stock,m bring to aboil over High heat, stirring
constantly until the mixture thickens. Stir in the vinegar, cloves, salt,
pepper, bay leaf, saffron, parsley, & walnuts paste. Lower heat to Low ansd
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini