Satsabeli Bazha (Poultry in Walnut Sauce) is a traditional Georgian recipe for a classic dish of boiled, jointed, poultry served in a walnut sauce made with pomegranate juice. The full recipe is presented here and I hope you enjoy this classic Georgian version of: Poultry in Walnut Sauce (Satsabeli Bazha).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
For the Poultry:
1.5 to 1.8kg chicken, turkey, or duck
1l water
1 medium onion, halved
1 carrot, halved lengthwise
2 sprigs flat-leaf parsley
2 tsp salt
For the Walnut Sauce:
105g walnuts, shelled
5 garlic cloves, sliced
2 tsp fresh hot red chilli, minced
2 tsp ground coriander
1/4 tsp ground turmeric
2 tbsp fresh coriander leaves, chopped
60ml pomegranate juice, or 2 tbsp pomegranate concentrate, dissolved in 2 tbsp water (or red wine vinegar)
2 tbsp fresh pomegranate seeds, to garnish (optional)
Method:
Discard any loose skin and fat from the poultry then disjoint the bird into eight serving pieces. (If you are using a turkey then cut this up into 10cm pieces).
Combine the bird pieces, water, onion, carrot, parsley and salt in a pan and bring to a boil. Reduce to a simmer then cover and cook for about 40 minutes, or until the bird is tender. Remove the poultry pieces and discard the seasonings (reserve 500ml of the stock).
To make the sauce place the 105g walnuts in a food processor and render to a paste. before adding the garlic, chilli, ground coriander, ground turmeric, coriander leaves and pomegranate juice. Dilute the resultant paste with enough of the reserved stock to provide a smooth but not too liquid dressing.
Transfer the poultry pieces to a serving plate and pour the sauce over the top. Garnish with the pomegranate seeds and serve either chilled or at room temperature. This can be served as a starter, salad or a main brunch dish in summer.
)
Click on the image, above to submit to Pinterest.