VOLUME 1 - Kilimanjaro Foods

Kotmis Satsivi
4 Servings
ROAST CHICKEN ==================
3 lb chicken
1 t black pepper,Fresh Ground
4 T butter,Melted
1 T vegetable oil
3/4 t salt
WALNUT SAUCE ===================
1 c walnuts,shelled,pulverized
-into a,paste
1/2 t salt
1/8 t saffron
1 bay leaf
1/8 t cinnamon,Ground
1/8 t cayenne flakes (or tabasco)
1 T parsley freshly fine,Chopped
2 T butter
garlic cloves,Minced
T onions,Chopped
T flour
1/2 c chicken stock
T red wine (or cider vinegar)
1/4 t cloves powdered
Dry chicken inside & out. Melt the butter and oil together then
brush chicken with this mixture until completely coated. Preheat oven to
475 degrees F. Place chicken on its side on a rack in a shallow baking
pan. Roast in oven for 10 minutes then turn onto its other side after
brushing again with the butter-oil mixture and roast for another 10
minutes. Turn bird onto its back, reduce oven temp. to 400 degrees F.,
baste with the butter-oil mix, and roast for another 40 minutes. Baste at
least once with the butter-oil mixture during this time period. While the
chicken is roasting you must make the walnut sauce. Melt the butter in a
large, heavy skillet over high heat, add the onions &