Ingredients:
- Chicken / Guinea fowl / 8 quails
- 1 cup walnuts (pecans)
- 1 tablespoon wheat flour
- Vegetable oil
- 2 egg yolks
- 2 onions – turnip
- Carrots
- 2 garlic cloves
- Utsho-Suneli (blue fenugreek)
- Vinegar
- Salt
- Paprika
- Ground black pepper
- Black pepper
- Laurel leaf
Recipe:
Boil chicken (put into boiling water with 1 onion and 1 carrot, bay leaf, pepper) until tender. Salt – to taste.
After cooking, pull the chicken apart from bones.
Cut it into pieces to taste.
Sauce
Pound nuts in blender.
Add 2 egg yolks and mix together. Add a tablespoonful of ush-Suneli (if you like this spice, you can have more), half a teaspoonful of paprika, ground black pepper (to taste), a pinch of ground nutmeg.
In a pan, fry the flour until golden. Pour the ready flour from the frying pan into a small bowl.
Fry finely chopped onion and 2 cloves of garlic until golden.
Add 2 cups chicken stock.
Bring to the boil, add a tablespoon of wine vinegar.
Dilute the flour in a small amount of broth and add to the pan. After 2-3 minutes add nut and egg mixture.
Stir continuously.
Taste – add salt, spice, spice to taste.
Pour the hot sauce over the chicken, stir and leave in a cold place to solidify.
Let cool – garnish with pomegranate seeds, a sprig of coriander and ….. enjoy!
