Georgian Roast Chicken With Bazhe Sauce | First Attempt | Umami

Ingredients

• One 3–4 lb. chicken
• Kosher salt and freshly ground black pepper
• 2 tbsp. vegetable oil
• 1 large onion, thinly sliced (3 cups)
• 2½ cups (10 oz.) walnuts, lightly toasted
• 1 tbsp. plus 2 tsp. fresh pomegranate juice
• 1 tbsp. plus 2 tsp. white wine vinegar, plus more as needed
• 1 medium garlic clove, peeled
• 1½ tsp. ground coriander seed, preferably Georgian
• ¾ tsp. ground fenugreek, preferably Georgian blue fenugreek
• ¾ tsp. ground dried marigold petals (aka Georgian “saffron”), or ¼ tsp. ground turmeric
• ¾ tsp. Aleppo pepper or crushed red chile flakes
• Walnut oil, for garnish (optional)