Georgian chicken with walnut sauce and hot grated beetroot from A Change of Appetite: Where Healthy Meets Delicious by Diana Henry

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Notes about this recipe

  • jammydodger on December 01, 2014

    Delicious. This made a perfect (and slightly unusual) Sunday lunch. We left out the Marigold flowers, and served it with couscous and steamed spinach. It was very simple, but probably not a recipe I would attempt without a multiple bowl food processor, as there's a lot of stuff to be whizzed up (the sauce for the beetroots), ground (the walnut sauce) and grated (the cooked beetroot). Three separate processes, three separate processor bowls, so no washing up. But then, I'm lazy.

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