- 2 chickens (2½ pounds each), quartered, well rinsed, and patted dry
- Salt and freshly ground black pepper, to taste
- ½ cup olive oil
- ¾ cup fresh lemon juice
- 3 cloves garlic, minced
- 8 sprigs fresh tarragon, stems crushed with the back of a knife
- 1½ cups walnut pieces
- 5 cloves garlic, peeled
- ½ cup chopped fresh cilantro
- 1 cup chicken stock or canned broth, warm (not hot)
- 3 to 4 tablespoons fresh lemon juice
- Salt, to taste
- ¼ teaspoon ground coriander
- ¼ teaspoon ground fenugreek
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground turmeric
- Rub the chicken pieces thoroughly with salt and pepper. Combine the olive oil, lemon juice, garlic, tarragon, and additional salt and pepper in a shallow dish. Add the chicken and turn to coat with the marinade. Cover and refrigerate for at least 6 hours, turning occasionally.
- In a food processor, combine the walnuts, garlic, and ¼ cup of the cilantro. Process until the walnuts are finely ground. Transfer to a bowl and stir in the stock, lemon juice to taste, salt, coriander, fenugreek, cayenne, turmeric, and the remaining cilantro. Let the sauce stand at room temperature, covered, for at least 2 hours before serving. Makes about 2 cups.
- Prepare the coals for grilling until coated with white ash, or preheat the broiler. Oil the grill or broiler rack.
- Remove the chicken from the marinade and, without drying, grill or broil it 3 to 4 inches from the heat, turning a few times and basting with the marinade. The chicken is ready when the juices run clear when the thickest part of the thing is pricked with a skewer, after about 30 minutes.
- Serve the chicken with the sauce in a sauceboat.