Kotmis Satsivi

Ingredients

• Whole chicken, cut into serving pieces -- 1 (2 1/2 to 3-pounds)
• Onions, chopped -- 2
• Walnuts -- 1 1/2 cups
• Garlic -- 4 to 6 cloves
• Coriander -- 1 teaspoon
• Cinnamon -- 1/2 teaspoon
• Saffron (optional) -- big pinch
• Vinegar -- 2 tablespoons
• Salt and pepper -- to taste

Method

1. Add the chicken and onions to a large pot and add water to just to cover. Bring to a boil over medium-high heat, and then reduce heat to medium-low and simmer until chicken is cooked through, about 30 to 40 minutes.
2. Remove the chicken from the pot and set aside to keep warm. Remove the onions from the saucepan with a slotted spoon and add them to the bowl of a food processor or a blender, along with the walnuts and all the remaining ingredients.
3. Blend, adding as much of the chicken broth as needed to form a smooth puree with a saucelike consistency. Save the remaining chicken broth for another use.
4. Add the walnut sauce to a saucepan and simmer over medium-low heat for 8 to 10 minutes. Adjust seasoning to taste.
5. Place the chicken pieces on a serving platter and pour the sauce over the chicken to cover it completely. Serve warm, chilled or at room temperature.

Satsivi Variations

• Satsivi walnut sauce can accompany a variety of dishes apart from chicken. Roast turkey is commonly served smothered in the creamy sauce, as are sturgeon and even sauteed eggplant.
• Add a touch of cayenne pepper to give the sauce a little heat.
• Some recipes call for roasting the chicken instead of poaching it. Use a prepared chicken broth for the sauce in that case.
• Garnish with fresh pomegranate seeds (arils) for a festive holiday dish.