Satsivi

Ingredients

• 1.6 kg whole chicken
• 1 onion, halved, for the broth
• 1 onion, finely chopped, for the sauce
• 1 carrot, halved
• 2 bay leaves
• 400 g shelled walnuts
• 6 garlic cloves
• 1 1/2 tsp ground coriander
• 1 tsp blue fenugreek
• 1 tsp dried marigold petals
• 1/2 tsp ground cinnamon
• 3 cloves, ground to a powder
• 1/2 tsp cayenne pepper
• 2 tbsp white wine vinegar
• 2 tbsp sunflower oil
• 1 1/2 tsp salt

Before you cook

• Halve one onion and the carrot for the broth.
• Finely chop the second onion for the sauce.
• Peel the garlic cloves.
• Measure the coriander, blue fenugreek, marigold, cinnamon, ground cloves and cayenne into one small bowl.

Steps

1. Put the chicken in a deep pot with the halved onion, the carrot and the bay leaves, and cover it with cold water.
2. Bring the pot to a simmer and skim the foam from the surface.
3. Poach the chicken gently for 45 minutes, until the leg meat pulls easily away from the bone.
4. Lift the bird out to cool, then strain the broth and measure out 900 ml of it.
5. Heat the oven to 200C.
6. Joint the cooled chicken into eight pieces and roast them on a tray for 15 minutes to colour the skin.
7. Warm the oil in a wide pan and cook the chopped onion over low heat for 12 minutes, until completely soft but not browned.
8. Grind the walnuts with the garlic and salt to a fine oily paste, working in batches.
9. Stir the walnut paste into the softened onion and cook it for 2 minutes.
10. Add the whole bowl of spices and stir for 1 minute, until they smell warm and toasted.
11. Pour in the reserved broth a ladleful at a time, stirring smooth after each addition.
12. Simmer the sauce on the lowest heat for 20 minutes, stirring often, until orange walnut oil beads on the surface.
13. Stir in the vinegar and taste for salt and sourness.
14. Lay the chicken pieces in a deep dish and pour the hot sauce over them.
15. Cool the dish to room temperature, then chill it for at least 3 hours.
16. Serve the satsivi cold, with plenty of bread.