Georgian Roast Chicken With Bazhe Sauce | First Attempt | Umami

Name: 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)

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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)