Chicken Zatsiva

A Russian Favorite
1 medium chicken 300 gram walnuts
3 tablespoons fresh cilantro
5 onions, finely chopped
3 cloves garlic
1/2 teaspoon cinnamon 1/2 teaspoon clove
1 tablespoon vinegar 1 teaspoon marigold HUH?
1 teaspoon fenugreek
1 teaspoon seeds of coriander
Group red hot pepper to taste Salt

Boil the chicken until half ready, take it out of the pot, put it into the oven and fry, until browned. Stew finely chopped onions in the fat taken off the chicken broth. Add the broth to the onions gradually, stirring them frequently to avoid burning. Mince shelled walnuts together with garlic. Add all the spices (except fenugreek), salt and pepper to the walnut mixture.

Pour the chicken broth (6 cups) into it. When the onions are well stewed, add the walnut mixture to them and simmer for 15 minutes. Crush fresh cilantro in the mortar together with salt, squeeze the juice (out of it) and add it together with fenugreek to the walnut mixture. Simmer it for 5 minutes. Cut the fried chicken into pieces and put it into the hot walnut sauce. Cool before serving.

ADD this simple beet dish while you are at it.

1 kg. beets
1 cup shelled walnuts
3 cloves garlic
3 onions, finely chopped
2 or 3 tablespoons vinegar
5 tablespoons cilantro, finely chopped
1 teaspoon seeds of coriander, ground
1 teaspoon fenugreek
Ground red pepper, to taste Salt

Boil the beets, cool, peel and grate them. Grind the walnuts, garlic and cilantro. Add the spices, finely chopped onions, vinegar, salt and mix all these thoroughly with the grated beets.

“Excercise: droop therapy”

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