Chicken in Walnut Sauce

by Daniel Rogov

1 chicken (about 1 1/2-2 kgs.)
1 small onion
1 sprig each tarragon and parsley
olive oil as required
400 gr. walnuts, shelled and finely ground
6 Tbsp. white vinegar
1 medium onion, chopped finely
2 cloves garlic, chopped finely
1/4 cup coriander, chopped
hot paprika or several dashes of Tabasco, to taste
2 cups chicken stock
1/4 tsp. fenugreek
1/4 tsp. each turmeric and coriander

Wash the chicken under cold running water and then dry well. Place the whole onion, tarragon and parsley in the cavity of the bird, and then brush the skin with olive oil.

Place the chicken in a roasting pan and put in an oven that has been preheated to very hot. Immediately reduce the oven temperature to medium and roast the bird until it is tender (40 - 45 minutes).

Heat about 1 Tbsp. of olive oil in a skillet and saute the chopped onion until it is translucent. Remove from the heat and add the remaining ingredients, mixing well. Serve this spice mixture in a sauceboat. Serves 4.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.