Chicken in Bazhe Sauce

1. 1

   Place the chicken in a pot, add bay leaves and half of the fresh cilantro. Cover with water and boil over medium heat until the chicken is cooked. Add salt shortly before it's fully cooked.

   45 min

2. 2

   Sauté the cornmeal in a pan with oil over low heat until the raw smell disappears. Add a little water and continue to sauté.

   5 min

3. 3

   Grind the walnuts in a meat grinder with a fine mesh.

   10 min

4. 4

   Finely chop the onion and carrot and sauté in a pan with oil until softened.

   10 min

5. 5

   Mix the ground walnuts, garlic, blue fenugreek, coriander seeds, saffron, and salt well. If oil separates, drain it.

   5 min

6. 6

   Place the walnut mixture, sautéed carrots and onions in a blender. Add the sautéed cornmeal, remaining cilantro, and red pepper flakes. Pour in the cooled chicken broth and blend until smooth.

   5 min

7. 7

   Adjust the consistency of the Bazhe to your desired thickness. Add more broth if needed.

8. 8

   Cut the cooked chicken into pieces and place them in the Bazhe sauce. The dish is ready to serve.

   2 min

1 serving ≈ 400 g

Nutrition values are estimates. - means data is unavailable.