3/4 c Finely chopped cilantro
1 1/3 c Homemade mayonnaise*
Black pepper to taste
*Note:
Store_bought may be substituted but it won't taste the same!
Place chicken breasts in a saucepan with enough water to cover. Bring to a boil, add 1/2 teaspoon salt, reduce heat & simmer until chicken is cooked through, about 15 minutes.
Drain the chicken and allow to cool.
Remove & discard skin. Remove chicken from bones then tear meat into shreds. Place in a salad bowl & set aside.
Heat oil in a medium-size skillet over med-high heat. Saute onions, stirring, until deep golden brown, about 20 minutes. Drain onions then add to chicken. Cool to room temperature.
Add walnuts, scallions, and cilantro to the chicken. Toss with mayonnaise & season with salt & pepper. Serve salad at room temperature.
ORIGIN: Dr. Maya Zuranadze, Yerevan-Armenia, circa 1997
Title: Patrijani - Stuffed Fried Eggplant
Categories: Vegetable, Ethnic, Georgian
Yield: 8 Servings
2 lb (8 small) Italian-type eggplants
2 1/2 ts Salt
3/4 c Onions chopped
3/4 c Walnuts shelled
3 ea Cloves garlic sliced
3 ts Ground coriander
1/2 ts Hot red chili flakes
3 tb Red_wine vinegar
1/4 c Corn oil
------------RECIPE VARIATION---------
2 lb Italian-type eggplants
6 c Water
1 ts Salt
8 ea Sprigs flat-leaf parsley
1 ea Recipe for walnut stuffing as in basic recipe
*NOTE:
Walnuts & garlic are combined w/many Georgian dishes. Where one is listed the other is sure to follow. These stuffed baby eggplant can be prepared several days in advance of a party & refrigerated since they are eaten cold. All ingredients in recipe are typical of Georgian cooking.
Cut each eggplant lengthwise almost into halves so that they can be opened like a book, w/two halves still connected. Sprinkle insides lightly w/2 ts salt, put them in large pan & cover. Allow to stand for 1 hr. then rinse w/cold water. Close each eggplant & shake them gently to remove excess liquid.
Open them again & dry on a kitchen towel.
Toss onions w/remaining 1/2 ts salt & allow to stand for 1/2 hr.
Put them in a kitchen towel & firmly squeeze out liquid.
STUFFING:
Put walnuts, onions, garlic, coriander, & red chili flakes in a processor & process to a smooth paste. Add vinegar & process for 10 secs. more to mix well then set aside.
Heat oil in a skillet then place eggplants in it skin_side up. Fry over med_heat, covered, for 5 mins. Turn them over & fry for another 2 mins. to brown skin side. Remove & allow to cool. Do not separate eggplant halves.
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