Kotmis Satsivi

KOTMIS SATSIVI

4 Preparation Time :

Categories : Russian Poultry

Main Dish

Amount Measure Ingredient -- Preparation Method -- -- --

ROAST CHICKEN

3 lb Chicken

1 t 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

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 - - - - - - - - - - - - - - - - - -