West Georgian Bazhe Sauce With Chicken

Entered for safe-keeping for ZWT. From Besiki Sisauri's website on Georgian Cuisine. This is a very quick sauce to serve over hot cooked chicken. Reserve chicken broth (and chill it) to thin sauce slightly. A food processor or grinder can be used on the walnuts and garlic.

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 1  whole chicken, cut in pieces and boiled until 180 degrees F internal temperature (about 1 hour)
• 2  cups walnuts, ground
• 5 -6  garlic cloves, pulverized
•  salt, to taste
•  saffron, to taste

Directions

1. Cook the chicken, cut into pieces. It will take about 1 hour of boiling to reach an internal temperature of 180 degrees Fahrenheit. (A pressure cooker could speed this up.).
2. Grind the walnuts.
3. Pound the garlic with the salt (or mix in food processor).
4. Sprinkle the ground walnuts with saffron.
5. Add the garlic mixture and squeeze the mass so that the excess oil comes out.
6. Then dilute the mixture with chilled broth. The sauce should have a thick consistency but flow easily.
7. Put the chicken in sauce in soup bowls and serve.