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Kotmis Satsivi

main dish, nuts, poultry, russian

----ROAST CHICKEN----
3 lb chicken
1 teaspoon black pepper fresh ground
4 tablespoon butter melted
1 tablespoon vegetable oil
3/4 teaspoon salt
----WALNUT SAUCE----
1 cup walnuts, shelled,pulverized into a; paste
1/2 teaspoon salt
1/8 teaspoon saffron
1 bay leaf
1/8 teaspoon cinnamon ground
1/8 teaspoon cayenne flakes or tabasco
1 tablespoon parsley freshly chopped fine
2 tablespoon butter
2 garlic cloves minced
2 tablespoon onions chopped
1 tablespoon flour
1 1/2 cup chicken stock
2 tablespoon red wine or cider vinegar
1/4 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 in a shallow baking pan. Roast in oven for 10 minutes then turn onto its other side after brushing again 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 sauce. Melt the butter in a large, heavy skillet over high heat, add the onions & garlic, lower heat to medium, and cook while stirring for 4 minutes. Stir in the flour and mix into a paste. Stir in the chicken stock, bring to a boil over high heat, stirring constantly until the mixture thickens. Stir in the vinegar, cloves, salt, pepper, bay leaf, saffron, parsley, & walnut paste. Lower heat to low and 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: Home Cooking From: Ian Hoare Date: 01 Jan 97 National Cooking Echo Ä

Yield: 4 servings




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