Chicken
with Garlic & Walnut Sauce (Kotmis Garo)
(serves
4)
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Rinse and pat dry: |
| 1 |
fryer |
chicken, quartered |
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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 |
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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 |
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salt and cayenne pepper, to taste |
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Prepare the sauce a couple of hours in
advance and let sit out, covered, until ready to serve. |
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Notes &
Variations:
-
This recipe was adapted from Please To
the Table, by Anya von Bremsen and John Welchman (Workman Publishing,
1990).
-
Dried tarragon works in the marinade if fresh
is not available.
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