Georgian chicken with walnut sauce and hot grated beetroot recipe

Ingredients

• 400 g beetroots
• 1 1/2 tbsp olive oil
• 1 pinch salt and pepper
• 3 garlic cloves, crushed
• 1/2 tsp ground coriander
• 15 g flat-leaf parsley, stalks removed, leaves roughly chopped
• 2 tsp red wine vinegar
• 1/2 tbsp extra virgin olive oil
• 1.8 kg chicken
• 1 tsp cayenne pepper
• 2 tbsp olive oil
• 1 lemon, halved
• 1 onion, very finely chopped
• 75 g walnut pieces
• 2 garlic cloves, crushed
• 1/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1/4 tsp paprika
• 1 good pinch of ground fenugreek
• 1/2 tsp dried marigold flowers, plus more to serve
• 1/2 tbsp red wine vinegar
• 235 ml chicken stock
• 2 tbsp chopped coriander leaves