MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Katami Nigozee Satsabeli (Chicken In Spiced Vinegar Walnut Sauce)
 Categories: Chicken, Ethnic, Russian
      Yield: 8 Servings
 
  3 1/2 lb Chicken; cut into 8 pcs
           - with loose skin and
           - fat discarded
      4 c  Water
      1 sm Onion
      1 lg Carrot; halved
      2    Parsley sprigs
      1 ts Salt
      2 c  Walnut; shelled
    1/4 c  Fresh coriander; chopped
      4 cl Garlic; put through a
           - press
      1 ts Jalapeno chili; up to 2,
           - seeded & minced
      3 tb Wine vinegar -OR-
    1/2 c  Fresh pomegranate juice
           Pomegranate seeds; for
           -garnish (optional)
 
  Satsabeli is a salad spiced with hot chili in a walnut paste,
  intensified with wine vinegar and garlic, standbys in Georgian
  cookery. The salad is traditionally eaten Cornmeal Mush (Romee --
  see GEORGIAN.049) or Cornbread (Mchadi -- see GEORGIAN.050). Both
  hot chili and corn originated in the Valley of Mexico and were
  taken to Europe by the Spanish in the sixteenth century.
  
  Georgians only use wine vinegar, which is usually made at home
  since almost everyone grows grapes for wine.
  
  Cook the chicken in the water with the onion, carrot, parsley, and
  salt over low heat for 30 minutes, or until tender. Remove the
  chicken, strain the broth, and reserve 1 cup.
  
  Grind the walnuts to a paste, using some of the broth to facilitate
  the grinding. Put the paste a large mixing bowl with the coriander,
  garlic, chili, and vinegar or pomegranate juice and enough of the
  broth to create a salad dressing. Mix well.
  
  Put the chicken on a serving platter and pour the sauce over.
  Garnish with pomegranate seeds when available. Serve at room
  temperature.
  
  Variation:

  The satsabeli can be made with 2 whole boneless chicken breasts.
  Follow the same direction as for the whole chicken. Cook the whole
  breasts until tender, cut into 2" cubes and pour the sauce over the
  chicken.
  
  Recipe: Sephardic Cooking by Copeland Mark -- 600 Recipes Created
  in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
  Published by Donald I. Fine, Inc., New York, N.Y.
  
  From: David Pileggi
 
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