Title: Katami Nigozee Satsabeli (Chicken in Spiced V
Categories: Poultry Jewish Sephardic Georgian Pileggi
Yield: 1 Servings

1		(3-1/2 lbs) chicken, cut into 8 pieces, w/loose skin & fat d
4	c	Water
1	sm	Onion
1	lg	Carrot, halved
2		Sprigs parsley
1	ts	Salt
2	c	Walnut, shelled
1/4	c	Fresh coriander, chopped
4		Cloves garlic, put through a press
1	ts	To 2 ts jalapeno chili, seeded & minced
3	tb	Wine vinegar OR
1/2	c	Fresh pomegranate juice
		Pomegranate seeds, for garnish (opt)

KATAMI NIGOZEE SATSABELI (Chicken In Spiced Vinegar Walnut Sauce)

Satsabeli is a salad spiced w/hot chili in a walnut paste, intensified w/wine vinegar & 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 & corn originated in the Valley of Mexico & were taken to Europe by Spanish in sixteenth century.

Georgians only use wine vinegar, which is usually made at home since almost everyone grows grapes for wine.

1. Cook chicken in water w/onion, carrot, parsley, & salt over low heat for 30 mins, or until tender. Remove chicken, strain broth, & reserve 1 c.

2. Grind walnuts to paste, using some of broth to facilitate grinding. Put paste a large mixing bowl w/coriander, garlic, chili, & vinegar or pomegranate juice & enough of broth to create a salad dressing. Mix well.

3: Put chicken on a serving platter & pour sauce over. Garnish w/pomegranate seeds when available. Serve at room temp. Serves 6 to 8.

VARIATION: The satsabeli can be made w/2 whole boneless chicken

breasts. Follow same direction as for whole chicken. Cook whole breasts until tender, cut into 2-inch cubes & pour 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. D. Pileggi

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