West Georgian Bazhe Sauce With Chicken Recipes

ROAST CHICKEN BAZHA (ROAST CHICKEN IN WALNUT SAUCE)

Steps:

• Heat the oven to 450 degrees.
• Wash and dry the chicken and stuff its cavity with the whole, peeled onion, the sprig of tarragon and parsley. Rub the skin with olive oil.
• Place the chicken in a roasting pan in the oven, then reduce the heat to 350 degrees. Roast the chicken for about 45 minutes, until it is tender.
• While the chicken is roasting, make the walnut sauce.
• Saute the chopped onion in one tablespoon of olive oil, until it is soft.
• In a large bowl, combine the onion with the walnuts, vinegar, garlic, coriander, red pepper, chicken stock, fenugreek and turmeric. Add enough turmeric to give the mixture a pleasing yellowish cast. Serve with the chicken.

WEST GEORGIAN BAZHE SAUCE WITH CHICKEN

Steps:

• Cook the chicken, cut into pieces. It will take about 1 hour of boiling to reach an internal temperature of 180 degrees Fahrenheit. (A pressure cooker could speed this up.).
• Grind the walnuts.
• Pound the garlic with the salt (or mix in food processor).
• Sprinkle the ground walnuts with saffron.
• Add the garlic mixture and squeeze the mass so that the excess oil comes out.
• Then dilute the mixture with chilled broth. The sauce should have a thick consistency but flow easily.
• Put the chicken in sauce in soup bowls and serve.