Cook: 1 hour 15 minutes

Serves: 4

At a restaurant in Dilijan we ate roast chicken that had, to me, a distinctly Georgian flavour given the wine and walnut sauce. To serve with it, I suggest keeping it simple with a green salad, a plate of sliced tomatoes or a cucumber and herb salad.

(Editor’s note: Caroline uses blue fenugreek in her ingredients. You can find it online and in some Continental grocers but if you do not have it you can substitute with fenugreek leaves or a smaller amount of regular fenugreek — a couple of seeds only.)

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Ingredients

Name: Georgian-style roasted chicken with white wine and walnut sauce
Prep time: 15 min
Cook time: 1 min
Yield: 4
Ingredients: 1 whole free-range chicken without giblets (about 1.5kg/3lb 5oz); Juice of ½ lemon; 1 tbsp olive oil; 1 ½ tsp sea salt flakes; Freshly ground black pepper; ½ tsp sweet paprika; ½ tsp red pepper flakes; For the sauce:; 60g/21⁄4oz walnuts; 1 large garlic clove, roughly chopped; ½ tsp ground coriander; ¼ tsp ground blue fenugreek; ½ tsp ground cumin; Juice of ½ lemon; 100ml/scant ½ cup hot chicken stock; 2 tbsp white wine; Sea salt and freshly ground black pepper

1 whole free-range chicken without giblets (about 1.5kg/3lb 5oz)
Juice of ½ lemon
1 tbsp olive oil
1 ½ tsp sea salt flakes
Freshly ground black pepper
½ tsp sweet paprika
½ tsp red pepper flakes
For the sauce:
60g/21⁄4oz walnuts
1 large garlic clove, roughly chopped
½ tsp ground coriander
¼ tsp ground blue fenugreek
½ tsp ground cumin
Juice of ½ lemon
100ml/scant ½ cup hot chicken stock
2 tbsp white wine
Sea salt and freshly ground black pepper