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Nutrition Facts
Serving Size 1 (396g) Recipe makes 4 servings
Calories 1109
Calories from Fat 819		(73%)
Amount Per Serving		%DV
	Total Fat 91.1g	140%
	Saturated Fat 18.7g	93%
	Monounsaturated Fat 27.4g
	Polyunsaturated Fat 39.0g
	Trans Fat 0.0g
Cholesterol 243mg		81%
Sodium 228mg		9%
Potassium 927mg		26%
Total Carbohydrate 9.3g		3%
	Dietary Fiber 4.0g	16%
	Sugars 1.6g
Protein 66.4g		132%
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West Georgian Bazhe Sauce With Chicken

Recipe #368002 | 1¼ hours | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: KateL
Apr 26, 2009

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.

SERVES 4 -6 (change servings and units)

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

Directions

1
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.).
2
Grind the walnuts.
3
Pound the garlic with the salt (or mix in food processor).
4
Sprinkle the ground walnuts with saffron.
5
Add the garlic mixture and squeeze the mass so that the excess oil comes out.
6
Then dilute the mixture with chilled broth. The sauce should have a thick consistency but flow easily.
7
Put the chicken in sauce in soup bowls and serve.