Chicken with Garlic & Walnut Sauce (Kotmis Garo)
(serves 4)
Rinse and pat dry:
1 fryer chicken, quartered
 
Rub the chicken with salt and pepper, then marinate overnight, refrigerated, in:
1/4 c olive oil
1/2 c fresh lemon juice
3 cloves garlic, mashed
a few fresh tarragon sprigs, bruised to release the flavor
 
Broil or charcoal grill the chicken, basting with the marinade.  Serve with a sauce made by combining:
3/4 c walnut pieces, ground finely
3 cloves garlic, minced
1/4 c fresh cilantro, minced
2 T fresh lemon juice
1/2 c chicken stock, warm (not hot)
1/4 t ground coriander
1/4 t ground fenugreek
1/4 t turmeric
salt and cayenne pepper, to taste
 
Prepare the sauce a couple of hours in advance and let sit out, covered, until ready to serve.
Notes & Variations:
  1. This recipe was adapted from Please To the Table, by Anya von Bremsen and John Welchman (Workman Publishing, 1990).
  2. Dried tarragon works in the marinade if fresh is not available.