West Georgian Bazhe Sauce With Chicken Food

WEST GEORGIAN BAZHE SAUCE WITH CHICKEN

West Georgian Bazhe Sauce With Chicken image

Entered for safe-keeping for ZWT. From Besiki Sisauri's website on Georgian Cuisine. This is a very quick sauce to serve over hot cooked chicken. Reserve chicken broth (and chill it) to thin sauce slightly. A food processor or grinder can be used on the walnuts and garlic.

Provided by KateL

Categories Sauces

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 whole chicken, cut in pieces and boiled until 180 degrees F internal temperature (about 1 hour)
2 cups walnuts, ground
5 -6 garlic cloves, pulverized
salt, to taste
saffron, to taste

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.

Nutrition Facts : Calories 1109.6, Fat 91.1, SaturatedFat 18.7, Cholesterol 243.8, Sodium 228.9, Carbohydrate 9.3, Fiber 4, Sugar 1.6, Protein 66.4

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