Kyckling Satsivi (Kyckling i Valnötssås)

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1. 1
   Place the chicken in a large pot and cover with water by 3 inches. Season the water generously with several pinches of salt. Bring the water to a boil. Reduce the heat and simmer until the chicken is cooked through and an instant-read thermometer inserted in the meatiest part of the thigh registers at least 180°F, 35 to 45 minutes. Strain the chicken and reserve the broth separately. Place the chicken on a cutting board.
2. 2
   Set a broiler rack 6 inches below the heat source and set the broiler to high. Cut the cooled chicken into 8 pieces (unless it is already cut up) and arrange the pieces skin side up on a baking sheet. Sprinkle all over with salt. Broil until browned, 8 to 10 minutes. Remove from the heat and set aside.
3. 3
   Meanwhile, to prepare the walnut sauce, melt the butter in a skillet over medium heat. Add the onions and a couple of pinches of salt and cook, stirring, until translucent and softened, about 8 minutes. Remove from the heat and set aside.
4. 4
   Process the walnuts in a food processor until very finely chopped. Transfer the nuts to a large bowl. Add the blue fenugreek, cloves, cinnamon, coriander, saffron, garlic, cayenne, and 1 teaspoon salt. Use your hands to knead and rub the walnuts until they are very oily and stick firmly together when pressed between your fingers; this will take about 20 minutes.
5. 5
   Add the sautéed onions and about 1 cup (240 ml) of the reserved broth to the walnuts and stir until the mixture takes on the consistency of sour cream; the color will lighten considerably. Add more broth as necessary to loosen the walnuts.
6. 6
   Whisk enough broth into the walnut mixture to make it pourable, and pour it into the large pot. Bring to a boil and simmer for 10 minutes. Add the pieces of chicken. Return to a boil, then reduce the heat and simmer if necessary to reheat the chicken. Remove from the heat.
7. 7
   Serve hot, and pass the adjika and tkemali sauce, if using, separately at the table.