From The Georgian Feast (substitutions are mine)
Serves 6
Ingredients
1 1/2 cups walnuts
3/4 cup boiling water
2 teaspoons red wine vinegar
1/2 teaspoon salt
1 teaspoon ground marigold (you might use turmeric)
3/4 teaspoon ground coriander seeds
1/4 teaspoon paprika
dash cayenne pepper
1 4- to 5-pound roasting chicken
butter or olive oil
Directions
In a food processor, grind the nuts coarsely. Add the garlic
and continue to grind to a paste. Transfer to a bowl and beat in the boiling
water, stirring constantly until smooth. Stir in the vinegar and spices. Allow
to sit for several hours to meld.
About 1 1/2 hours before serving time, rinse the chicken and wipe it dry.
Rub the skin with a little butter or olive oil. Place on a rack in a shallow
pan and roast at 375 degrees (F) for 1 to 1 1/4 hours, basting occasionally.
Remove the chicken from the oven and allow to sit for 10 minutes before carving.
Serve the bazhe sauce over slices of hot roasted chicken.
