This Georgian recipe makes a gorgeous, dark brown, succulent chicken. It can be served with a plain garlic butter instead of the walnut sauce, if preferred.
You will need to cook each chicken separately in its own skillet. Weighting the bird makes it cook evenly and crisply.
Serve with green beans and sautéed potatoes.
- 2 broiling chickens, about 3 pounds each
- 2 cloves garlic, crushed
- Salt and freshly ground pepper
- Pinch paprika
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- 1 cup walnuts, toasted and chopped
- 1 tablespoon chopped garlic
- ½ cup chopped fresh coriander
- ½ teaspoon ground coriander
- Pinch cayenne
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- ½ cup chicken stock
- Boston lettuce
- Thinly sliced red onion
- Cut chicken down on either side of backbone and remove backbone.
- Turn over and remove breastbone.
- Rub skin with garlic, salt, pepper and paprika.
- Cover with wax paper and flatten with the back of a pot until even thickness.
- Divide the butter and oil in half, and heat in separate skillets over a medium heat.
- Add chicken, skin side down, and place a plate over it that fits inside the skillet.
- Place some cans on the plate to weight it down.
- Reduce heat to medium low and cook for 20 minutes.
- Carefully pour off some fat, turn chicken over on to bones (do not cover!) and cook another 10 to 15 minutes, or until cooked through and juices run clear.
- Combine walnuts, garlic, coriander, cayenne, oil, stock and lemon juice in food processor (or chop by hand).
- Process until chunky. The mixture should have some texture.
- Season with salt and pepper.
- Cut chicken into pieces and place on lettuce-lined platter.
- Garnish with radishes and onion rings.
- Serve sauce separately