*  Exported from  MasterCook  *
                               KOTMIS SATSIVI
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Russian                          Poultry
                 Main Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ROAST CHICKEN
    3       lb           Chicken
    1       t            Black pepper fresh ground
    4       tb           Butter melted
    1       tb           Vegetable oil
      3/4   ts           Salt
                         -WALNUT SAUCE
    1       c            Walnuts, shelled,pulverized
                         -into a paste
      1/2   ts           Salt
      1/8   ts           Saffron
    1       ea           Bay leaf
      1/8   ts           Cinnamon ground
      1/8   ts           Cayenne flakes or Tabasco
    1       tb           Parsley freshly chopped fine
    2       tb           Butter
    2       ea           Garlic cloves minced
    2       tb           Onions chopped
    1       tb           Flour
    1 1/2   c            Chicken stock
    2       tb           Red wine vinegar or cider
      1/4   ts           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 ina shallow baking
   pan. Roast in oven for 10 minutes then turn onto its
   other side afetr brushing agian 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 suace. Melt the
   butter in a large, heavy skillet over High heat, add
   the onions & garlic, lower heat to to Medium, and cook
   while stirring for 4 minutes. Stir in the flour and
   mix into apaste. Stir in the chicken stock,m bring to
   aboil over High heat, stirring constantly until the
   mixture thickens. Stir in the vinegar, cloves, salt,
   pepper, bay leaf, saffron, parsley, & walnuts paste.
   Lower heat to Low ansd simmer for 6 minutes. Quarter
   the chicken and pour the sauce over the quarters.
   Serve at once. ORIGIN: Chef Marina Chekov, Hotel
   Otrar, Almaty, Kazakhstan
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