Georgian Chicken Satsivi

Cook 1.5 kg chicken in water until tender, then remove the meat from the bones. Reserve 700 g chicken broth. Coat the chicken with 20 g olive oil, some khmeli suneli, 5 g grated garlic, and salt, then roast at 200°C until browned.

Blend 300 g walnuts with the saffron and 50 g broth. Separately sauté 200 g finely diced onion, then combine it with the walnut mixture, the remaining garlic, khmeli suneli, and 200–300 g broth. Blend until smooth, combine with the chicken, and refrigerate for at least 2 hours. Serve chilled or at room temperature.