Satsivi

Cover the chicken with cold water, add one whole onion and salt; bring to a boil, skim off the foam and simmer over low heat for 45 minutes until cooked through.

Remove the chicken from the pot and strain the stock (you'll need about 700 ml); let the meat cool, then remove the skin and bones and cut into medium chunks.

Pass the walnuts through a meat grinder twice, or blitz in a blender, until you get a thick, smooth paste.

Finely chop the remaining onion and sauté in sunflower oil for 7-8 minutes until soft, without browning.

Combine the walnut paste with the sautéed onion, crushed garlic, khmeli-suneli, ground coriander, turmeric, ground hot pepper and cinnamon; mix thoroughly until smooth.

Pour the warm stock into the walnut mixture in a thin stream, stirring constantly, until it reaches the consistency of thin sour cream.

Transfer the sauce to a pot, bring to a gentle boil, simmer for 5 minutes over low heat, then stir in the white wine vinegar.

Add the chicken pieces to the sauce, stir gently and remove from the heat.

Sprinkle with chopped cilantro, let cool to room temperature, then chill in the refrigerator for at least 3-4 hours. Serve chilled.