The South Caucasus region has unveiled the remarkable possibilities of incorporating herbs and nuts into its culinary landscape. In the countries of armenia, Azerbaijan, and Georgia, vibrant and fragrant herbs are not just used as mere decorations but are integral to many dishes.Fresh bunches of basil, coriander, and tarragon often accompany grilled meats from spring through fall. Bulgur salads tend to be more herbaceous than grain-based; sorbets can be enhanced with basil infusions, while tarragon frequently flavors local sodas. Walnuts also hold a significant place in regional cuisine, featuring prominently in salads and desserts or transformed into decadent sauces.

Roasted Chicken with White wine Walnut Sauce

On my recent trip to a charming eatery in Dilijan, northern Armenia, I enjoyed a succulent roast chicken topped with a white wine walnut sauce that showcased distinct georgian influences. This dish pairs beautifully with a simple green salad or fresh slices of tomatoes or cucumbers tossed with herbs.

Readiness Time: 5 minutes
Cooking Time: 1 hour 30 minutes
Servings: 4

Ingredients:

• A whole free-range chicken (approximately 1½ kg), giblets removed
• The juice of half a lemon (keep the shell)
• 1 tablespoon olive oil
• 1½ teaspoons sea salt flakes
• Pepper to taste
• ½ teaspoon sweet paprika
• ½ teaspoon red pepper flakes

For the Sauce:

• 60g walnuts
  < li >< strong > 1 large garlic clove , peeled & chopped < / strong > < / li >
  < li >< strong > ½ tsp ground coriander < / strong > < / li >
  < li >< strong > ¼ tsp ground blue fenugreek​ < / strong > < / li >
  < li >< strong > ½ tsp ground cumin < / strong > < / li >
  < Li >< bold style="font-weight: bold;">Juice from half a lemon

  < Li >< Strong style = "font-weight: bold;" >100ml hot chicken stock

  < Li >< Strong style = "font-weight: bold;" >2 tbsp white wine

  Cooking Instructions:

  Zesty Citrus Walnut Salad

  

  5min
  cookingtimer:20min
  Servings:4(asaside)

  < LI >
  < STRONG >

  70g⁢ walnut halves
  < / STRONG >;
  < / LI >;

  < LI >;
  < STRONG >;
  One small orange.
  < / STRONG >;
  < / LI >;

  < LI >;
  < STRONGLY ; One firm⁣ green apple. < / STROGNGH ; / LI‍ ; <>
  Two celery sticks,choppedsmallandleavesreserved.
  Extra virgin olive oil – ⁤one tablespoon.
  Lemon juice – one tablespoon.
  Sea salt & black pepper to taste.

  Begin by roasting walnuts at180C(160Cfan)/350F/gas4forabout8minutes.Keepaneyeonthem;removeonce they emitaroasted aroma.Allowtocoolthenbreakintofinerpieces.

  peelorangecarefullyremovingwhite pith.Cutorangeinhalf,pullingoutseedsandslicingfruitintocrescents.Coreapplewithoutpeelingcuttinginto thin half-moons.In alargebowl,mixallsaladingredientswitholiveoilandlemonjuice.Seasonwell,toss,andserve.

  • This recipe is adapted from *Green Mountains* by Caroline ​Eden,published by Quadrille at £28.To orderacopy for£25.20 visitguardianbookshop.com
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