Oast Chicken Bazha (Roast Chicken In Walnut Sauce)

• 1 4-pound chicken
• 1 small onion
• 1 sprig tarragon
• 1 sprig parsley
• Olive oil for brushing
• 6 1/2 ounces of walnut meats, finely ground
• 6 tablespoons white vinegar
• 1 medium onion, finely chopped
• 1 tablespoon olive oil
• 1/2 teaspoon minced garlic
• 1/4 cup chopped fresh coriander
• 18 teaspoon hot Hungarian paprika
• 2 cups chicken stock or broth
• 1 1/4 teaspoon fenugreek
• 3/4 teaspoon ground coriander
• 1/2 to 1 teaspoon turmeric

1. Heat the oven to 450 degrees.
2. Wash and dry the chicken and stuff its cavity with the whole, peeled onion, the sprig of tarragon and parsley.
3. Rub the skin with olive oil.
4. Place the chicken in a roasting pan in the oven, then reduce the heat to 350 degrees.
5. Roast the chicken for about 45 minutes, until it is tender.
6. While the chicken is roasting, make the walnut sauce.
7. Saute the chopped onion in one tablespoon of olive oil, until it is soft.
8. In a large bowl, combine the onion with the walnuts, vinegar, garlic, coriander, red pepper, chicken stock, fenugreek and turmeric.
9. Add enough turmeric to give the mixture a pleasing yellowish cast.
10. Serve with the chicken.

chicken, onion, tarragon, parsley, olive oil, walnut meats, white vinegar, onion, olive oil, garlic, fresh coriander, paprika, chicken, fenugreek, ground coriander, turmeric

Taken from cooking.nytimes.com/recipes/4670 (may not work)