Prep 15 mins
Cook 1 hr
I got this recipe from the Russian book in the Time Life Foods of the World series.
- 3 -3 1⁄2 lbs chicken or 3 -3 1⁄2 lbs turkey
- 4 tablespoons butter, melted
- 1 tablespoon vegetable oil or 1 tablespoon olive oil
- 3⁄4 teaspoon salt
- 1 teaspoon pepper, freshly ground
- 2 tablespoons butter
- 2 tablespoons onions, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon flour
- 1 1⁄2 cups chicken stock
- 2 tablespoons red wine vinegar or 2 tablespoons cider vinegar
- 1⁄4 teaspoon clove (ground)
- 1⁄8 teaspoon cinnamon (ground)
- 1⁄8 teaspoon cayenne pepper
- 1 bay leaf
- 1⁄8 teaspoon saffron (ground)
- 1 tablespoon parsley, finely chopped
- 1⁄2 teaspoon salt
- 1 cup shelled walnuts, pulverized into a paste (about 3 oz)
- Pat chicken dry inside and out with paper towels, then truss it securely with white kitchen cord.
- Mix the butter and oil together, then brush chicken with this mixture until thoroughly and completely coated.
- Preheat oven to 475°F.
- Place chicken on its side on a rack in a shallow baking pan just large enough to hold the chicken.
- Roast in the center of the oven for 10 minutes, then turn over onto other side, brush again with the butter-oil mixture, and roast for another 10 minutes.
- Turn bird onto its back, reduce temperature to 400F, baste with the butter-oil mix, sprinkle with salt and pepper, and roast for another 40 minutes (basting every 10 minutes with the butter-oil mixture and/or the juices in the pan).
- To test for doneness, pierce the thigh with a sharp knife, if the juice that trickles out is pink, roast for another 5-10 minutes.
- To make the walnut sauce: in a heavy 10-12" skillet, melt the butter over High heat, add the onions& garlic, lower heat to Medium, and, stirring occasionally, cook uncovered for 3 to 5 minutes, or until the onions are soft but not brown.
- Stir in the flour and mix into a paste, then pour in the chicken stock, bring to a boil over High heat, stirring constantly until the mixture thickens.
- Stir in the vinegar, cloves, salt, pepper, bay leaf, saffron, parsley,& walnuts.
- Lower heat and simmer uncovered for about 5-6 minutes, then taste for seasoning.
- Quarter the chicken, pour the sauce over the quarters, and serve.
It's Katmis, not Kotmis and it does not include cinnamon or cayenne pepper. But it does include Fenugreek - its the most important part together with the coriander seeds.