Satsivi

// Ingredients

• Chicken or turkey — 1.5 kg
• Walnuts — 400 g
• Onions — 3
• Garlic — 5 cloves
• Ground coriander — 1 tbsp
• Imeretian saffron (marigold) — 1 tsp
• Khmeli-suneli — 1 tsp
• Cinnamon and cloves — a pinch
• Wine vinegar — 1–2 tbsp
• Salt, red pepper

// Method

1. 01Simmer the bird in salted water for 50–60 minutes, then brown it in the oven. Keep the broth.
2. 02Soften the finely chopped onions in a couple of spoonfuls of fat from the broth.
3. 03Mince the walnuts with the garlic twice so that they release their oil.
4. 04Mix the walnut paste with the spices and gradually loosen with warm broth until it is like thin cream.
5. 05Add the onions, vinegar and salt and warm for 5 minutes without boiling.
6. 06Joint the bird, pour over the sauce and chill. Satsivi is served cold, best the next day.