Kotmis satsivi

Yield: 4 Servings R

Ingredients:

3 lb Chicken
1 ts Black pepper fresh ground
4 tb Butter melted
1 tb Vegetable oil
3/4 ts Salt -WALNUT SAUCE
1 c Walnuts shelled pulverized -into a paste
1/2 ts Salt
1/8 ts Saffron
1 ea Bay leaf
1/8 ts Cinnamon ground
1/8 ts Cayenne flakes or Tabasco -sauce
1 tb Parsley freshly chopped fine
2 tb Butter
2 ea Garlic cloves minced
2 tb Onions chopped
1 tb Flour
1 1/2 c Chicken stock
2 tb Red wine vinegar or cider -vinegar
1/4 ts Cloves powdered

Instructions:

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 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 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