Similar to Satsivi but simpler and usually eaten in the summer months.
1 1/2 cups of walnuts
5 garlic cloves, peeled and roughly chopped
3/ 4 cup of boiling water
2 teaspoons of red wine vinegar
1/2 teaspoons of salt
1 teaspoon of ground marigold
3/ 4 teaspoon of coriander seed, ground
1/ 4 teaspoon of paprika
Dash of cayenne
One 4 to 5 pound roaster chicken
Butter and olive oil
In a food processor, grind the nuts coarsely. Add the garlic and continue to grind to a paste. Transfer to a bowl and beat in the boiling water, stirring constantly until smooth. Stir in the vinegar and spices. Allow to sit for several hours to meld.
About 1 1/2 hours before serving, rinse the chicken an wipe it dry. Rub the skin with little butter or live oil. Place on a rack in a shallow pan and roast at 375°F for 1 to 1 1/4 hours, basting occasionally. Remove the chicken from the oven and allow sitting for 10 minutes before carving.
Serve the bazhe sauce over slices of hot roast chicken.
Recipe from Darra Goldstein