Text 9560, 75 rader
Skriven 2011-04-14 11:22:52 av Dave Drum (1:18/200.0)
Ärende: DP 250
==============
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Katami Nigozee Satsabeli (Chicken In Spiced Vinegar Walnu
 Categories: Chicken, Ethnic
      Yield: 1 servings
 
      1    (3-1/2 lbs)
           -
           -
      4 c  Water
      1 sm Onion
      1 lg Carrot, halved
      2    Sprigs
      1 ts Salt
      2 c  Walnut, shelled
    1/4 c  Fresh coriander, chopped
      4    Cloves garlic, put through
           -a press
      1    To 2  tsp(s)
           -
      3 tb Wine vinegar OR
    1/2 c  Fresh pomegranate juice
           -
           -
           -chicken, cut into 8
           -pieces, with loose skin
           -and  fat discarded
           -parsley
           -jalapeno chili, seeded and
           -minced
           -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.
  
  1.  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.
  
  2.  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.
  
  3:  Put the chicken on a serving platter and pour the sauce over.
  Garnish with pomegranate seeds when available.  Serve at room
  temperature. Serves 6 to 8.
  
  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-inch 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.
  
  [> Be Seeing You -- DPileggi
  
  From: David Pileggi
 
MMMMM

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