West Georgian Bazhe Sauce With Chicken Recipes
WEST GEORGIAN BAZHE SAUCE WITH CHICKEN
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.
Provided by KateL
Categories Sauces
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- 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.).
- Grind the walnuts.
- Pound the garlic with the salt (or mix in food processor).
- Sprinkle the ground walnuts with saffron.
- Add the garlic mixture and squeeze the mass so that the excess oil comes out.
- Then dilute the mixture with chilled broth. The sauce should have a thick consistency but flow easily.
- Put the chicken in sauce in soup bowls and serve.
Nutrition Facts : Calories 1109.6, Fat 91.1, SaturatedFat 18.7, Cholesterol 243.8, Sodium 228.9, Carbohydrate 9.3, Fiber 4, Sugar 1.6, Protein 66.4
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