Roast Chicken Bazha (Roast Chicken In Walnut Sauce)

By Marian Burros

Updated October 30, 2016

Total Time
1 hour
Rating
4(17)
Comments
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Marian Burros brought this recipe to The Times in 1989, after attending a Georgian feast in Tbilisi. Chicken bazha is served with one of Georgia's rich ground walnut sauces made with garlic, onions and fenugreek.

Featured in: FOOD; GEORGIA ON MY MIND

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Ingredients

Yield:Four servings

  • 1 4-pound chicken

  • 1 small onion

  • 1 sprig tarragon

  • 1 sprig parsley

  • Olive oil for brushing

  • 6 ½ ounces of walnut meats, finely ground

  • 6 tablespoons white vinegar

  • 1 medium onion, finely chopped

  • 1 tablespoon olive oil

  • ½ teaspoon minced garlic

  • ¼ cup chopped fresh coriander

  • ⅛ teaspoon hot Hungarian paprika

  • 2 cups chicken stock or broth

  • 1 ¼ teaspoon fenugreek

  • ¾ teaspoon ground coriander

  • ½ to 1 teaspoon turmeric

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

10 grams carbs; 373 milligrams cholesterol; 1223 calories; 40 grams monosaturated fat; 16 grams polyunsaturated fat; 23 grams saturated fat; 85 grams fat; 1 gram trans fat; 1 gram fiber; 530 milligrams sodium; 98 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 450 degrees.

  2. Step 2

    Wash and dry the chicken and stuff its cavity with the whole, peeled onion, the sprig of tarragon and parsley. Rub the skin with olive oil.

  3. Step 3

    Place the chicken in a roasting pan in the oven, then reduce the heat to 350 degrees. Roast the chicken for about 45 minutes, until it is tender.

  4. Step 4

    While the chicken is roasting, make the walnut sauce.

  5. Step 5

    Saute the chopped onion in one tablespoon of olive oil, until it is soft.

  6. Step 6

    In a large bowl, combine the onion with the walnuts, vinegar, garlic, coriander, red pepper, chicken stock, fenugreek and turmeric. Add enough turmeric to give the mixture a pleasing yellowish cast. Serve with the chicken.

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Ratings

4 out of 5
17 user ratings
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Comments

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mosaic

I had whole fenugreek and started there. I figured I could always add more. For my palate, the seed was perfect.

Rick

It might be useful to say ground fenugreek and ground turmeric. Fenugreek is used in regional cooking as a seed, powder and leaves. Turmeric is also seen frequently now as a raw product and a powder.

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