Title: Satsabeli Bazha (Poultry in Walnut Sauce)
Categories: Poultry Israel Jewish Georgian
Yield: 1 Servings

POULTRY
3 1/2	lb	To 4 lbs chicken, turkey, or duck
4	c	Water
1	md	Onion, halved
1		Carrots, halved lengthwise
2		Sprigs flat-leaf Italian parsley
2	ts	Salt
SAUCE
3/4	c	Walnuts, shelled
5		Cloves garlic, peeled & sliced
1	ts	To 2 ts fresh red hot chili, minced
2	ts	Ground coriander
1/4	ts	Ground turmeric
1/4	c	Fresh coriander, chopped
1/4	c	Pomegranate juice, OR
2	tb	Pomegranate concentrate, dissolved IN
2	tb	Water or red wine vinegar
2	tb	Fresh pomegranate seeds, for garnish (opt)

This is one of beat known & most flavorful Georgian dishes, combining characteristic flavorings of cuisine to make a traditional sauce. Walnuts are paramount to dish & slightly acid fruit fruit of pomegranate juice is basis of dressing. A unique dish that displays Georgian genius for adventurous dining.

1. Discard loose skin & fat of whatever poultry you decide to use. Disjoint chicken or duck into abt 8 pieces. Turkey should be cut into 3 to 4-inch pieces, w/breast & thighs most desirable parts.

2. Put poultry, water, onion, carrot, parsley, & salt into a pan, bring to a boil, reduce heat to low, & cook for abt 40 mins, or until tender. Remove poultry pieces, discard seasonings, and reserve 2 cups of broth.

3: For sauce, make a paste in a processor w/first walnuts, then adding garlic, chili, ground coriander, turmeric, fresh coriander, and pomegranate. Dilute this paste w/enough of reserved broth to provide a smooth but not too liquid dressing.

4: Put poultry pieces on a serving platter & pour sauce over all. Garnish w/pomegranate seeds, if desired.

Serve cold or at room temp as an appetizer, salad, or main summer dish. Serves 6 to 8 w/bread & other dishes.

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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