West Georgian Bazhe Sauce With Chicken

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.

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Nutrient	Quantity
Total fats	436 g
Energy	3854.24 kCal
Fatty acids, total saturated 18:3 undifferentiated	45.344 g
Fatty acids, total saturated 20:1	1.744 g
Fatty acids, total saturated 16:1 undifferentiated	0.436 g
Total lipid (fat)	436 g
Fatty acids, total saturated 16:0	30.52 g
Choline, total	1.744 mg
Fatty acids, total saturated 18:0	8.72 g
Fatty acids, total saturated 18:1 undifferentiated	96.792 g
Fatty acids, total saturated 18:2 undifferentiated	230.644 g
Fatty acids, total polyunsaturated	275.988 g
Phytosterols	767.36 mg
Vitamin K (phylloquinone)	65.4 g
Fatty acids, total saturated	39.676 g
Fatty acids, total monounsaturated	99.408 g
Vitamin E (alpha-tocopherol)	1.744 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Chicken	1	0	0	0
Saffron	0	0	0	0
Garlic Clove	5	0	0	0
walnut	2 cups	3854.24	0	436