While the chicken is roasting prepare the sauce. In a heavy 10 to 12-inch skillet, melt 2 tablespoons of butter over high heat. Add chopped onions and garlic, lower the heat and, stirring occasionally, cook uncovered for 3 to 5 minutes, or until the onions are soft but not brown. Stir in the flour, mix to a paste, then pour in the chicken stock. Bring to a boil over high heat, stirring constantly until the sauce thickens lightly. Stir in the vinegar, cloves, cinnamon, cayenne, bay leaf, saffron, parsley, salt and walnuts. Lower the heat and simmer uncovered for about five minutes. Taste for seasoning. Carve the chicken into quarters and arrange them attractively on a deep serving platter.


  • 3 to 3 1/2-pound chicken
  • 4 tablespoons of melted butter
  • 1 tablespoon of vegetable oil
  • 1/2 teaspoon of salt
  • Freshly ground black pepper
  • Walnut Sauce
  • 2 tablespoons of butter
  • 2 tablespoons of finely chopped onions
  • 3 teaspoons of finely chopped garlic
  • 1 tablespoon of flour
  • 1 1/ 2 cups of chicken stock, fresh or canned
  • 2 tablespoons of red wine vinegar
  • 1/8 teaspoon of cloves, powdered
  • 1/8 teaspoon of cinnamon
  • 1/8 teaspoon of cayenne
  • 1 bay leaf
  • 1/8 teaspoon of powdered saffron
  • 1 tablespoon of finely chopped parsley
  • 1/4 teaspoon of salt
  • 3 ounces of shelled walnuts, pulverized