Satsivi

Put the chicken into a big saucepan ( I had a 6-litre saucepan and home chicken), pour with water to cover chicken for 3 cm. Get it boiled on strong heat, then remove the foam carefully, slow down the heat and cook for one hour, sprinkle with salt 20 minutes before the end of cooking. Leave it to get cold in the broth (I cooked it one day before and the next day I was preparing satsivi). Take out butter from the fridge in advance to make it mild.

Take chicken out of the broth, grease with 2 table spoons of butter and put into the oven pre-heated until 190 degrees for 30 minutes. Put a pan with water on the lower level of the oven to avoid drying the chicken. But the boiled skin will get slightly golden.

Put the walnuts into a blender.

Blend them until the flat mass and put into a bowl.

Also blend leaves of cilantro in the blender and throw them to the walnuts.

Ground coriander, cloves and saffron in a mortal & pestle. Add walnuts with cilantro.

Press out the garlic there, add black fresh ground pepper, hot red pepper, cinnamon and 1 tea spoon of salt. Pour a ladle of broth and mix up all.

Chop the onion.

Fry the onion on the butter left on the lowest heat for 5-7 minutes until it gets mild and golden. Do not fry it.

Cut cold chicken into portion pieces: halve legs and cut wings and breast into 4-6 parts.

Add 800 ml broth (4 glasses) in a saucepan, get it boiled, slow down the heat until medium and add nuts in portions, mixing up thoroughly each of them to prevent sticking together in the broth. Again boil it, add onion and boil again.

Add chicken. After the sauce gets boiled, slow down the heat and add vinegar. Taste for salt and pungency. Cook for 10 minutes on slow heat and switch off. If the sauce seems thick, add more broth.

Serve satsivi both cold and hot. Bon appetite!