Satsivi

Method

Place the whole chicken in a large pot with half the sliced onions, half the garlic, salt and water. Bring to the boil, then simmer for 45 minutes until cooked through. Remove the chicken, cool slightly, then shred the meat into bite-sized pieces, reserving 500ml of the cooking liquid. Toast the coriander and fenugreek seeds in a dry pan for 1 minute, then grind with the cloves and black pepper. Finely grind the walnuts with the remaining garlic and onions to a paste, stir in the ground spices, vinegar and chilli powder. Gradually add the reserved cooking liquid and chicken stock to create a smooth sauce. Return the shredded chicken to the pan with the walnut sauce and simmer gently for 10 minutes, stirring occasionally. Serve warm or at room temperature, scattered with pomegranate seeds and fresh coriander.