Georgian Chicken Walnut Satsivi

fx

Wed, 13 Apr 2016 21:14:22 GMT

Thanks and good luck!

Rajesh Rao

Tue, 12 Apr 2016 19:57:55 GMT

I will give this a go this weekend.

And by the way, the classic, one-for-the-history-books-line: "Chicken to sink, sink to towel, towel to hand, hand to dessert, dessert to guests, guest to hospital - cook on the hook - game over" :)

fx

Wed, 6 Apr 2016 20:40:58 GMT

Yes Laura Marie persian fesenjan is an upcoming article, photos ready! I think they are distant cousins with one common ancestor (the crushed walnuts) but very different in taste.

Laura Marie

Wed, 6 Apr 2016 17:16:53 GMT

So nice to have you back!

Is this dish related to fesenjan, an Iranian chicken dish that has a walnut and pomengranate sauce? I think of the latter as being somehow sticky (that"s not the right word exactly, sorry) and rather sweet. It looks quite similar, but fesenjan sauce is darker. Have you ever tried it?

fx

Wed, 30 Mar 2016 06:26:56 GMT

Angelo, I think that with roasted almonds you should obtain a different but really interesting dish. Let me know if you try.

Angelo

Wed, 30 Mar 2016 05:15:05 GMT

I don"t like walnuts, can I substitute almonds or cashews?

fx

Sat, 26 Mar 2016 16:16:39 GMT

Thanks this is a great tip, I never thought of roasting nut in a microwave! But I don"t have one anymore unfortunately. I"ll try at my Dad"s

Ashleigh Haze

Sat, 26 Mar 2016 09:35:15 GMT

What a mangificent recipe, FX. You"ll have to forgive me for following trends but Georgian wine has become an obsession of mine recently, and I can"t think of a finer accompaniment than this.

On the subject of nut roasting, I now tend to roast in the more even heat of the microwave (my spouse insists: for me,it must earn it"s keep for the inordinate amount of counter space it takes up) for far shorter times. My chances of burning has been greatly reduced even if I must roast in batches and I find it gives much the same result. Have you tried it?

fx

Fri, 25 Mar 2016 08:04:22 GMT

Yes risen he hath, and today one vegetarian recipe for Good Friday!

Stephen

Thu, 24 Mar 2016 15:42:37 GMT

How appropriate that FXCuisine has risen again during this Easter season! Thrilled to have you back :-)

fx

Thu, 24 Mar 2016 09:48:56 GMT

Great to hear Rick! I got your picture with the blowtorch, very convincing. It is actually better than putting them in the wood fired oven as the blowtorch only applies the heat where it is needed - on the skin.

fx

Thu, 24 Mar 2016 09:45:17 GMT

Thanks a lot Frank, yes I have been cooking and researching food and testing recipes the whole time so now I"m a better cook and lots of things to show and explain. Very proud to hear that you found some of my articles good enough to show your grandsons.

fx

Thu, 24 Mar 2016 09:40:29 GMT

Cynthia, imagine no more and start cooking!

fx

Thu, 24 Mar 2016 09:40:09 GMT

Thanks a lot Laura!

Laura

Thu, 24 Mar 2016 04:35:45 GMT

I"m so, so happy you"re back with your stunning photographs and delicious recipes, Fran�ois. I missed you a lot, and I almost forgot how beautiful your pictures are.

Thanks for returning to us!

Cynthia

Thu, 24 Mar 2016 04:08:10 GMT

Francois, I can only image how wonderfully spiced and nutty that sauce must taste. Yum!

Frank

Thu, 24 Mar 2016 03:56:52 GMT

Francois, It"s about time you"ve come back!! I do hope your time has been good to you and yours. I hope your endeavours have been enjoyable. I still, after all these many years show my grandsons your posts. Good to see you here and hope we can get more of your beautiful photography and recipes!

Sincerely,

Frank - Illinois, U.S.

Rick Oppegaard

Wed, 23 Mar 2016 23:31:02 GMT

The walnuts are toasted and ground, the spices are blitzed in the coffee grinder, I have the chicken going in the clay pot so now I just need to find my torch under the pile of tools in my shop! I"m making Khachapuri to accompany this dish....

fx

Wed, 23 Mar 2016 20:02:22 GMT

Thanks a lot Art! More about the Pacojet some time... a worthy investment but unreasonably expensive.

Art

Wed, 23 Mar 2016 13:37:10 GMT

So glad to see you back posting again Francois! Yours was always my favorite food blog. Now I must start saving for a Pacojet!

fx

Wed, 23 Mar 2016 09:13:54 GMT

Thanks, there are over 250 old articles if you want to dig! Use the keywords to retrieve filtered view.

fx

Wed, 23 Mar 2016 09:13:27 GMT

Ah well, my email list, my RSS feed or Twitter are three ways.

Charulie

Wed, 23 Mar 2016 08:59:16 GMT

Never mind...I realized I had already signed up. So excited to look around at other recipes!

Charulie

Wed, 23 Mar 2016 08:54:44 GMT

Wow! How do I sign up to get regular updates and recipes? This recipe sounds like my kind of dish. Thank you!

fx

Wed, 23 Mar 2016 05:38:26 GMT

Thanks! FXcuisine is reborn

fx

Wed, 23 Mar 2016 05:37:11 GMT

Ah thanks but there are now 4 new articles and counting!

fx

Wed, 23 Mar 2016 05:36:28 GMT

Mia, thanks for your devotion!

fx

Wed, 23 Mar 2016 05:35:49 GMT

Thanks! No I"ve never been less dead actually, and my cardiologist retired saying that in 40 years of practice he had never seen such a well-fed and healthy individual! I am growing lots of chili peppers from seed so they will eventually end up in the plate do not worry.

dnaclock

Wed, 23 Mar 2016 02:00:52 GMT

I thought you were dead, I remember you mentioned once something about your cardiologist not being happy with your eating habits and after you were gone for a solid year I could"ve sworn you were dead and gone, I am so happy to see you back and hoping for more and more recipes, and hoping one of those recipes holds VERY spicy ingredients! Cheers!

Mia

Wed, 23 Mar 2016 00:28:28 GMT

You"re back!!!!! Hooray! Yours was the first food blog I ever fell in love with. Might even be planning a trip to Switzerland in the next couple years based purely on some of your cheese posts.

T

Tue, 22 Mar 2016 23:14:08 GMT

FX when was that saffron post? Its been years no? I am SO GLAD you"re back! You have the most interesting, high-quality, and diverse blog! I am so happy to lay my eyes on a new post again. Welcome back!!!

Marla

Tue, 22 Mar 2016 22:50:07 GMT

Let me join the Hallelujah chorus in welcoming your exceptional blogging back to life.
I did a double take when I saw your post in my mailbox. Let the journey begin anew.

fx

Tue, 22 Mar 2016 20:57:52 GMT

Thanks a lot! Glad you remembered me!

Louise

Tue, 22 Mar 2016 20:53:36 GMT

Oh my gosh, Francois, I am so pleased to see you again! You sure have been missed:) And just look at what you"re preparing for us, a delicious looking Georgian Chicken meal. It looks fantabulous! Thank you so much for sharing, FX, looking forward to your next post of deliciousness!

fx

Tue, 22 Mar 2016 20:22:26 GMT

Yes, that I am, between other things!

fx

Tue, 22 Mar 2016 20:22:05 GMT

Indeed I am, and more articles are on the way!

Karima

Tue, 22 Mar 2016 19:36:59 GMT

OMG, you are back!! Hooray :-)

HazelStone

Tue, 22 Mar 2016 18:21:01 GMT

So pleased to have you back, you old nut roaster!

fx

Tue, 22 Mar 2016 18:13:45 GMT

Thanks Rick!

fx

Tue, 22 Mar 2016 18:13:34 GMT

Very kind words Beatrice, thanks!

fx

Tue, 22 Mar 2016 18:13:01 GMT

No scam no spam but genuine, unadulterated quality vintage FXcuisine!

fx

Tue, 22 Mar 2016 18:12:13 GMT

Thanks Paul, I thought about you today with the chicken drumsticks you cooked once up there you know where! Hope you are well. Regards to the kids formerly known as M. and T. (they go by their initials these days)

Paul Beckwith

Tue, 22 Mar 2016 17:56:26 GMT

Dear Francois - how wonderful to have you back blogging. As always your writing brings a huge smile to my face and some big chuckles. I have sent your post on to Meriwether and Tasman who will enjoy it just as much as me.

Paul B

celso

Tue, 22 Mar 2016 17:53:13 GMT

Fran�ois! So glad to see you back! I saw a e-mail from fx-cuisine and even found that it was a scam... so happy to see again one of the finest food experiences of the whole of the internet!

Beatrice

Tue, 22 Mar 2016 16:32:45 GMT

Francois, we have missed you sorely. There is no site with such interesting and varied tastes and experiences. I look forward to seeing you continue to entertain, to tempt, and to educate.

Cheers,
Beatrice

fx

Tue, 22 Mar 2016 16:19:17 GMT

I have tried a number of ways, the pomegranate is a bit less sour. Yes Armenian cuisine very attractive too! Last week end I did pork khorovats on hot embers.

fx

Tue, 22 Mar 2016 16:18:07 GMT

Thanks a lot Siri!

fx

Tue, 22 Mar 2016 16:17:36 GMT

Ah but Tom there can be only one - the indomitable Swiss Pacojet. Please check with your cardiologist before you look it up as the price is out of this world, I had to sell a kidney. As for blue fenugreek in German it"s actually called Schabzigerklee! By eating this cheese you might "mourir moins b�te" but altogether sooner!

fx

Tue, 22 Mar 2016 16:15:02 GMT

Well Anna this is entirely my pleasure!

fx

Tue, 22 Mar 2016 16:14:44 GMT

David thanks a lot! I am most interested in any information you might have about lesser known or just very tasty Georgian specialties!