Kotmis Satsivi (Roast Chicken with Walnut Sauce)

Ingredients:

1 roasting chicken (abut 1.5kg)
4 tbsp butter, melted
1 tbsp vegetable oil
1/2 tsp salt
freshly-ground black pepper, to taste

For the Walnut Sauce:
2 tbsp butter
2 tbsp onions, finely chopped
3 tbsp garlic, finely chopped
1 tbsp flour
360ml chicken stock
2 tbsp red wine vinegar
1/8 tsp ground cloves
1/8 tsp ground cinnamon
1/8 tsp cayenne pepper
1 bay leaf
1/8 tsp saffron, powdered
1 tbsp fresh parsley, finely chopped
1/4 tsp salt
90g ground walnuts

Method:

Place the chicken in a roasting pan, baste with the melted butter and vegetable oil and season with salt and freshly-ground black pepper then transfer to an oven pre-heated to 180°C and roast for about 80 minutes, or until well browned and cooked through.

Whilst the chicken is roasting prepare the sauce. Melt the butter in a large frying pan over high heat. Add the onions and garlic then lower the heat and fry gently, uncovered for about 5 minutes, or until the onions are soft. Scatter the flour over the top and stir in to form a roux. Continue cooking for 1 minute, stirring constantly then add the chicken stock and whisk until smooth.

Bring the mixture to a boil over high heat, stirring constantly and continue cooking until the mixture thickens slightly. Now stir-in the vinegar and spices before seasoning with salt. Add the walnuts and stir to combine then lower the heat, add the parsley and simmer, uncovered, for about 5 minutes.

When the chicken is done carve into quarters, arrange on a serving dish and soon the walnut sauce over the top.