Chicken with Walnut Sauce- Satsivi

Serves 6
Ingredients for preparing the chicken:

1 (2 to 3 lb.) whole chicken, rinsed and cut in half

1 medium onion, cut into quarters
2 medium carrots, cut into chunks
2 stalks of celery, cut into large pieces
One small bunch of parsley – leaves and stems
4 peppercorns, lightly crushed
Salt to taste
Water (about 3 to 4 cups)

Sauce ingredients:

2 slices whole wheat bread, crusts removed

1 cup of the chicken broth (from above procedure)
1 ½ to 2 cups walnut pieces, toasted
2 cloves garlic, minced
1 Tbsp. ground coriander
2 tsp. paprika
2 Tbsp. lemon juice
1 Tbsp. vegetable oil
Salt and pepper to taste

Directions for chicken:

1. Place rinsed chicken in a large pot with the onions, carrots, celery, parsley, peppercorns, salt,
and enough water to cover the chicken. Bring to a boil, reduce heat, cover, and cook over medium
heat for about 45 to 50 minutes, or until chicken is cooked through. Add water during the cooking
process, if necessary. Remove any foamy scum that rises to the surface.

2. When chicken is cooked, remove it from the broth; allow to cool a bit, then remove the meat,
discarding the skin and bones. Cut chicken into bite-sized chunks. Set meat aside, keeping it
warm.

3. Strain broth through a sieve. Discard the vegetables, peppercorns and any unwanted particles.
Set aside strained broth separately from the chicken. Measure out one cup of broth. Place
remaining broth in a bowl with a tight-fitting lid; refrigerate and save for another use.

Directions for Walnut Sauce:

1. Toast the walnuts in a dry, non-stick skillet, until their fragrance fills the air; do not burn. Cool
slightly.

2. In the meantime, soak the slices of bread in the 1 cup of the reserved chicken broth, about 5
minutes. Squeeze out the excess liquid; place bread in the bowl of a food processor.

3. Add the walnuts; blend until it resembles a paste. Add the garlic, coriander, paprika, lemon juice,
oil, salt and pepper. Blend until the mixture has thickened slightly.
To serve:

Place chicken chunks in a serving bowl. Pour walnut sauce over the chicken. Cover and refrigerate
for several hours. Serve cold.

NOTE: Traditionally, this dish is served cold, but it may also be eaten immediately after preparing.