1. Wash the chicken thoroughly and place it in large saucepan. It is advisable to cook it whole, but if you do not have a suitable pan, you can chop it into several parts (only then it is better to strain the broth so that there are no small bones). Cover the chicken with water. Place a peeled onion, one clove, peppercorns and a teaspoon of salt in a saucepan. Cook until the meat is completely cooked. Fifteen minutes before the end of cooking, place the bay leaves in the pan. When the chicken is ready, cool it and break it into pieces. Meanwhile, grind twice in a meat grinder walnuts.
2.Combine a quarter teaspoon of salt, one clove, two cloves of garlic and two teaspoons of saffron (Imereti) in a mortar. Grind all ingredients into fine powder.
3.Add suneli hops to the ground spices, ground cinnamon and chili pepper.
4.Pour white wine vinegar into the ground spices, as well as chicken bouillon(two to three tablespoons). Mix everything well.
5.Combine the chopped nuts with the broth, pouring it in small portions and stirring everything each time.
6.Add broth until the consistency of the nut mixture becomes like sour cream.
7.Add spices to the nut mixture and stir. The finished sauce should not be too thick, as over time it will thicken even more (when it sits). Therefore, monitor the consistency of the sauce by adjusting its density with broth.
8.Put a deep frying pan on the fire and put oil in it. Peel and finely chop the onion, saute until transparent. Chop the garlic and also add to the pan. Next, add the chicken and cook over low heat for fifteen minutes. At the same time, the onions and meat should not be fried.Georgian cuisine has given gourmets many unique dishes that they want to cook again and again. One of them is Georgian chicken satsivi. No other cuisine in the world has analogues to this cold snack, which in Georgia is served on major holidays, most often Christmas. Of course, you will have to tinker with the preparation of real satsivi, but it’s worth it: tender poultry meat under nut sauce With herbs will not leave anyone indifferent.
Cooking features
In different parts of Georgia, satsivi is prepared differently; moreover, each housewife has her own preferences that make her dish different from others. Nevertheless general rules Georgian chicken satsivi preparations exist.
- Initially, satsivi was most often made from turkey, but today chicken has taken over the palm. It is cheaper and more accessible, and if you choose a successful copy, then the snack from it will turn out no worse, and even more tender. Suitable for satsivi in Georgian can be considered a fairly large and fatty chicken, weighing more than one and a half kilograms, fed on corn or other natural products. In other words, preference should be given to poultry raised by oneself or by farmers, rather than in large poultry farms.
- The second equally important part of the dish is the sauce, which is also called satsivi. Its main part consists of finely ground kernels walnuts. Ideally, the sauce is prepared in chicken broth with the addition of a certain set of spices. The taste, color and aroma of the finished sauce largely depend on the bouquet of spices. It is thanks to this that each housewife produces a unique satsivi. Many people add Imeretian saffron (marigolds) and utskho-suneli (blue fenugreek) to it during preparation to give it a characteristic color and specific aroma. Seasonings such as basil, red ground pepper, dill and ground coriander. Fresh cilantro, marjoram, and Bay leaf, mint. It is difficult to collect a complete set of these seasonings, but it can be replaced with the available khmeli-suneli seasoning, which includes all of them.
- In order for the chicken to be imbued with a nutty aroma, it is not simply poured with sauce before serving, but boiled in it, and then allowed to cool under it first at room temperature, and then in the refrigerator.
It is important to know that satsivi cannot be heated before serving - this dish is eaten cold.
Georgian chicken satsivi in the oven - a classic recipe
- chicken – 1.5–1.8 kg;
- walnut kernels – 0.6–0.8 kg;
- chicken broth – 0.8–1 l;
- garlic – 5–7 cloves;
- onion– 0.4–0.5 kg;
- hops-suneli – 20–25 g;
- pomegranate juice– 20–25 ml;
- green cilantro – 50 g;
- salt - to taste.
Cooking method:
- Wash the chicken, remove the skin, remove the bones, cut the meat into medium-sized pieces, place in a baking dish and place in the oven. Bake the chicken in the oven until it forms golden brown crust. Try not to overcook the bird, as the meat may become too dry and tasteless.
- Peel the onion and cut into small cubes.
- Grind the nuts until homogeneous mass. Traditionally, nut kernels are pounded in a mortar or ground through a sieve for this purpose. However, modern kitchen appliances can make the process much easier. So, you can grind nuts using a blender.
- Pass the peeled garlic cloves through a press.
- Measure out 3 tablespoons of nut mass, mix with garlic and half a teaspoon of khmeli-suneli.
- Fold gauze in 3-4 layers, put the garlic-nut mass into it and squeeze out the maximum amount of oil from it.
- Pass the squeezed mass through a meat grinder twice or three times, collect it again in gauze, squeeze out the oil again and combine with the first portion.
- Boil chicken broth. It is better if it is prepared from real chicken, but in as a last resort You can use broth in cubes.
- Place the mixture from which the oil was squeezed into a small saucepan, pour a glass of broth over it and stir to obtain a homogeneous mixture.
- Add the remaining nuts and add broth little by little, stirring until the mixture remains homogeneous. As a result, the nut sauce should acquire the consistency of kefir.
- Add the remaining seasonings to the sauce, add salt, and mix thoroughly again.
- Pour the fat from the pan in which the chicken was baked into a frying pan, heat it and fry the onion in it (it should become almost transparent).
- Mix chicken pieces with onions and place in a thick-walled pan.
- Pour sauce over chicken and place over low heat.
- When the sauce comes to a boil, remove the pan from the heat.
- Pour pomegranate juice over the chicken (if you don’t have it, you can replace it with lemon juice).
- Cover the pan with a lid and leave to cool at room temperature for 4 hours.
- Place the pan in the refrigerator for at least 8 hours.
- Before serving, place the chicken and sauce on a platter, drizzle with nut butter, and sprinkle with chopped cilantro.
Chicken satsivi according to a traditional Georgian recipe will decorate festive table. It is served as a cold appetizer. The chicken is eaten by dipping it in the sauce.
Georgian chicken satsivi in a cauldron
- chicken wings – 0.7–0.8 kg;
- walnut kernels – 0.25 kg;
- cilantro – 50 g;
- garlic – 1 head;
- onions – 0.2 kg;
- butter – 50 g;
- pomegranate juice – 50 ml;
- bay leaf – 2 pcs.;
- salt, khmeli-suneli - to taste.
Cooking method:
- Wash the chicken wings, add water and salt to taste. Place on the fire, bring to a boil, skim off the foam and simmer for 15 minutes.
- Remove the chicken wings. Strain the broth.
- Peel the onion and cut into small pieces.
- Melt a piece of butter in a cauldron. Add the onion and fry it in oil until golden brown.
- Without removing the onion from the cauldron, place the chicken wings in it. Fry them for 7-8 minutes on each side.
- Pour a glass of broth, add bay leaves and leave to simmer over low heat. You need to simmer for 15 minutes.
- Grind nuts, herbs and garlic in a blender.
- Mix the resulting mass with khmeli-suneli.
- Pour a glass of broth over the nut-garlic mixture. Stir thoroughly so that no lumps remain.
- Pour pomegranate juice into the mixture and stir again.
- Add the sauce to the chicken and simmer it in it for another 15 minutes.
- Wait for the dish to cool down and put it in the refrigerator for several hours.
Satsivi should not be reheated before serving. There is no need for a side dish for this appetizer either.
Georgian chicken satsivi in a slow cooker
- chicken (or chicken thighs) - 1 kg;
- walnut kernels – 0.3 kg;
- cilantro – 100 g;
- onions – 0.2 kg;
- garlic – 3–4 cloves;
- salt, khmeli-suneli - to taste;
- lemon juice– 10 ml.
Cooking method:
- Wash the cilantro, dry it, finely chop it with a knife.
- Pass the garlic cloves through a special press or simply chop them finely.
- Peel the onions and chop them finely.
- Grind the walnut kernels thoroughly using a blender or mortar. There should not be a single uncrushed piece of nut left in the nut mass.
- Squeeze the juice from the lemon - you will need 2 teaspoons.
- Wash the chicken, cut it in large pieces. If you use chicken thighs, you just need to wash them (no need to cut them).
- Place the chicken in the multicooker bowl. Cover with herbs.
- Spread the nut mixture over the chicken and herbs, mixing it with garlic and lemon juice.
- Sprinkle with onions, salt and season.
- Pour water into the multicooker bowl until it fills it one-third full.
- Close the multicooker and set it to simmer for 2 hours.
- Remove the dish from the multicooker.
A Georgian dish prepared according to this recipe can be served not only cold, but also, deviating from tradition, hot. In the latter case, it can be served with a side dish of potatoes or pasta.
The traditional Georgian dish satsivi, made from chicken with nut sauce, will decorate the festive table. It is best served cold - in Georgia they eat it that way. However, if desired, satsivi can be used as hot snack, served with a side dish. This dish is sure to make a lasting impression on guests, because nut sauce with garlic, cilantro and Georgian spices gives the chicken a unique delicate taste with a pleasant sourness.
is the name of the walnut sauce, which also applies to dishes with this sauce. Most often, chicken or turkey is used to prepare satsivi as a dish, which is considered more traditional.
Since I had turkey, I cooked it with it, so you can say that I stuck to traditional recipe Georgian cuisine.
Prepare satsivi a minimum of the day before serving is necessary as this is a cold dish and time is needed to soak the poultry meat. In this satsivi has something in common with another Imeretian dish -.
By the way, it is not at all necessary to take a bird. There are variations with both fish and meat.
For satsivi you will need:
- Walnuts. The amount is approximately ½ of the mass of the meat component. Here 400 grams.
- Turkey or chicken. Here is 800-900 grams of turkey thigh pulp.
- Onion. 2 medium onions.
- Garlic. 3-4 cloves. This amount of nuts is quite enough. so as not to interrupt the taste and aroma of nuts.
- Salt.
- Vinegar. Grape 6%. 2-3 tablespoons.
- Cilantro. 1 small bunch.
- Spices
- Imereti saffron. 1 full teaspoon. It's already ground here. Necessarily.
- Utskho-suneli (blue fenugreek). 1 full teaspoon. Necessarily. Khops-suneli are sold in stores, but this is not the same. Utskho-suneli is sold at any market at the spice counter.
- Coriander. Grains. 1 full teaspoon.
- Carnation. 2 buds
- Red ground hot peppers. Taste
- Cinnamon. ⅓ teaspoon or less.
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Cooking satsivi.
Let's start with the bird.
I had boneless turkey thigh fillet. Turkey breast will fare worse here because the breast meat is drier. So, if you buy turkey meat specifically for satsivi, I still recommend choosing the thigh.
Instead of turkey, chicken is fine. You can buy either a whole chicken or parts. The situation here is the same as with turkey. In my opinion, they are also best suited here chicken thighs. If you wish, you can remove the bone from them, since there is only one there.
I'm removing the bones. It’s just that since childhood, since 1987, I remember the moment when I first tried satsivi in one of the restaurants on Sretenka, where my father and I went for lunch. That's when I suffered with chicken wing in satsivi... There are a lot of bones, it’s uncomfortable to eat, the sauce tends to splash out of the plate. So in the satsivi that I cook, there are no bones as a class.
We will need light broth, so we put the turkey in a pan, fill it with water so that it covers the meat by 5-7 centimeters and put the pan on high heat.
Bring the water to a boil, reduce the heat, carefully skim off the foam, add a little salt and cook the turkey for 20 minutes at a low simmer. Then turn off the heat and leave the turkey to cool directly in the broth.
When the turkey is cooked, move on to the next steps.
If you follow the recipe exactly, you need to leave the turkey to cool in the broth, and once everything has cooled down, put the broth in the refrigerator. When the fat on the surface of the broth hardens, remove it and use this fat when frying the onions. Due to this stage, the preparation of the dish is extended not for two, but for three days.
But since turkey thigh fillet is very lean, required quantity There simply won’t be any fat, so we skip completely cooling the broth and use a little vegetable oil instead of fat from the broth.
Remove the turkey pieces from the broth. There are 2 options here. First, bake the turkey in the oven until fully cooked. And the second one, which I always use, because in this version the taste of turkey is revealed most fully.
Cut both onions into small cubes.
Heat a little vegetable oil in a frying pan and put the onion in it. Fry the onion over medium heat until transparent.
While the onions are frying, cut the turkey into small pieces so that they are easy to eat without resorting to a knife.
Place the turkey in the frying pan with the onions.
Fry the turkey until light golden brown.
Add a couple of ladles of broth to the frying pan with the turkey and onions and, covering the lid over low heat, simmer the turkey until very soft. This will take 25-30 minutes.
While the turkey is braising, let's prepare satsivi sauce.
The nuts need to be turned into a single mass. This can be done in a meat grinder, grinding the nuts twice.
I usually use an immersion blender. Place some of the nuts in a blender glass.
And we grind. Although the blender gets clogged and you have to grind in several stages, it simply grinds the nuts into a homogeneous mass.
Squeeze nut butter from some of the nuts. To do this, set aside about a third of the nut mass and, after grinding it a couple more times, try to squeeze out the oil.
All unground spices, that is, cloves, coriander and Imeretian saffron, if you have not ground it in advance, place it in a mortar, adding a little coarse salt to the spices as an additional abrasive.
Grind the spices into fine dust without any large fractions.
Pour the ground spices into the rest of the prepared spices, coarsely chop the garlic and put it in a mortar along with coarse salt.
Pound the garlic with salt until you get a paste.
Place the broth on the stove and bring it to a boil. We do not remove the broth from the stove and do not turn off the fire under it.
Place all the ground spices in a small saucepan, namely coriander, Imeretian saffron, cloves, utskho-suneli, red hot pepper and a little cinnamon, garlic and a small part of ground nuts.
Pour a couple of ladles of boiling broth over everything.
Stir nuts, garlic and spices into the broth.
Add the remaining nuts.
Gradually adding boiling broth one ladle at a time, stir the nuts and achieve the consistency of liquid sour cream or kefir in the sauce. Then add a very small amount of good, tasty grape vinegar to the broth. Not table 9%, but grape or apple 5-6%, the main thing is that it is tasty and without a sharp vinegar smell. You can use lemon juice or freshly squeezed pomegranate juice instead, but according to my taste, good vinegar still fits better.
Stir everything, taste, adjust for salt and vinegar. It’s better to add vinegar little by little so as not to spoil it. satsivi sauce.
Transfer the stewed turkey to the prepared nut sauce.
Mix the turkey with the sauce and put the saucepan with the satsivi on the fire. Bring to a boil, until the first gurgles appear. Immediately remove the pan from the heat and leave it to cool.
The main thing here is not to give in and put the pan of satsivi in the refrigerator so that it cools down faster. In this case, it is very likely that the sauce will separate and water will separate. So we just left the saucepan on the table and forgot about it. We put it in the refrigerator only when the satsivi has completely cooled down.
When cold, the sauce will thicken noticeably.
We give the dish the opportunity to exchange tastes, juices and aromas for at least one night.
Then we take the satsivi out of the refrigerator, transfer it either in portions or into suitable dishes, decorate with finely chopped cilantro and pomegranate seeds, drip a little squeezed nut oil on top and place on the table. All is ready.
Sometimes, egg yolks are added to the sauce, and/or if there is a shortage of nuts, the sauce is thickened with flour, most often corn flour. But it’s better to do without them.
What is Georgian cuisine famous for? Spicy meat, an abundance of herbs and seasonings and, of course, sauces. There are a lot of them, and they give the most simple dishes indescribable festive taste. It is thanks to sauces that Georgian cuisine is popular throughout the world. Chicken satsivi ranks in the TOP ten on this list. “Stop!” you say. “Is satsivi a sauce?” Certainly! What did you think, genatsvale? Translated from Georgian, “satsivi” means “cold dish”. And they cook not only chicken with this sauce, but also other poultry, as well as meat, fish, eggplant and beans. What is the difference between satsivi and simple gravy? This is a marinade sauce. The dish covered with satsivi should stand in the refrigerator for at least eight hours. Otherwise it will be just ordinary chicken and gravy. So let's prepare real Georgian chicken satsivi. You will find the recipe with photos below.
The main principles of satsivi
This sauce differs from others in that its base is a large number of walnuts. Thanks to them, satsivi has such a delicate creamy color. The main component, nuts, emulsifies the broth. If we are preparing Georgian chicken satsivi, the recipe instructs us to take a decoction from this particular bird. The nutty flavor is complemented by herbs and spices. Set of spices in mandatory includes Imeretian saffron. It is neutral in taste and gives a yellowish tint. Utskho-suneli, cilantro, white onion, garlic, and cinnamon are also needed. The third main component is the acidifier. This could be lemon or pomegranate juice, wine vinegar. To make the sauce thick, use cornmeal. Hot satsivi is poured over chicken/fish/beans. After which the dish is sent to cool. Over time, the sauce permeates the meat and it simply melts in your mouth.
Food preparation
This dish is so popular that in its homeland alone it has about two dozen varieties. Each region of Georgia claims that its satsivi recipe is the “delicious” and most Georgian. In some places the sauce is served hot (although this contradicts the very name “cold dish”). In some areas they add melted butter, and along with saffron and cinnamon, other spices are introduced: cloves, coriander. Let's first try to prepare a classic Georgian chicken satsivi. A recipe with a photo will help you understand what's what. First you need to cook the chicken until almost cooked. If you don’t know how to do this, let us explain: we wash the gutted carcass and cut it excess fat, fill with water and put on fire. There is no need to cut the chicken into pieces, it should be whole. When the saucepan begins to boil, you need to reduce the heat and skim off the foam all the time - this way the broth will remain transparent and clean. Don't forget to add a bay leaf for scent. Now remove the chicken from the broth and place it in the frying pan. Fry until golden brown.
Georgian chicken satsivi: classic step-by-step recipe
Now we have two components of the dish. Set the chicken aside for now (you can even fry it later). We work with broth. We face the most labor-intensive part of the work - chopping 200 grams of walnut kernels. A coffee grinder, meat grinder and blender do a poor job of this task. The fatty nut mass immediately sticks and blocks the knives. To prepare chicken satsivi in Georgian style, the classic recipe suggests not shifting the work to kitchen appliances, and take a mortar and start crushing the nuts by hand. And along with them, remember a few cloves of garlic, a pepper pod, salt, cilantro and Imeretian saffron. Take all ingredients based on your own taste. Now gradually add chicken broth. In total it should take about seven glasses. The broth should have been cooled beforehand and the fat skimmed off. Good housewives They also strain the broth. Fill with acidifier - in classic recipe This is wine vinegar, but it’s more interesting with pomegranate juice. Cook for about twenty minutes. The consistency of the sauce at this stage should be similar to liquid semolina porridge. In chicken fat removed from the broth, simmer 400 grams of chopped onions. It should become somewhat transparent, jelly-like. At the end of the stewing, add one and a half to two tablespoons of flour. Let it simmer for a little longer and then mix it in with the hot sauce. Well, then everything is simple. Fry the bird and cut it into pieces. Place them in a deep bowl and pour boiling sauce over them. Leave the satsivi to cool, then transfer it to the refrigerator for eight hours.
Another recipe
Cook the chicken until half cooked. Salt the carcass, grease it with a spoon of butter and place it in an oven preheated to 190°C for twenty minutes. From time to time, turn the chicken over and baste it with fat. Finely chop two large onions and lightly sauté in butter. Without removing from the heat, add a spoonful of flour and use a wooden spoon to remove any possible lumps. Without ceasing to stir, pour in half a liter of hot broth in a thin stream. Cook for another quarter of an hour. Crush two hundred grams of nut kernels along with a clove of garlic and a set of spices (a large pinch of cilantro, a small pinch of saffron, suneli hops, cinnamon; one clove; red hot pepper on the tip of the knife). Grind until smooth. Add five yolks and 100 ml of wine vinegar. Mix thoroughly and heat, gradually introducing the onion component. Remove Georgian chicken satsivi from the heat without bringing to a boil. Pour the sauce over the poultry cut into pieces.
Satsivi with eggs
This recipe allows you to achieve a smooth, “velvety” consistency of the dressing. Boil a fatty chicken weighing one and a half kilograms with a bouquet of garni. What it is? Wrap three allspice peas, a bay leaf, and three cloves in gauze. Roll the fabric into a bag and tie it with thread. Dip into the boiling water in which the chicken is cooked, just like dipping a tea bag. The bouquet garni will then be easy to pull out - just pull the thread. Now we are preparing chicken satsivi in Georgian style. Finely chop the white onion and sauté olive oil. Grind half a kilo of nut kernels and four cloves of garlic two or three times through a meat grinder. Squeeze out the released oil. Add the onion and mince it again. Now it's time for spices - half a teaspoon of dry cilantro, utskho-suneli, double large quantity Imeretian saffron, a pinch of cayenne pepper and cinnamon. Beat in the egg and mix. Slowly and carefully, in small portions, add the hot broth, strained through cheesecloth. Add two large spoons at the same time balsamic vinegar. Heat to a boil. Place chicken pieces into the sauce. Let it simmer over low heat for ten minutes and remove.
Bazhe sauce
This is a type of chicken satsivi. Georgian recipe prescribes the use of adjika without tomatoes among the ingredients. The trick is in the walnuts. They should have light nucleoli. That is, such a sauce can only be made in the fall - just in time for the ripening of the nuts. But you don’t have to stand on ceremony with the bird. You can take any parts of the chicken: wings, thighs, legs - whatever you like best. Cook the meat for a short time - after boiling for 15 minutes. Fry onions in butter (proportions of ingredients - as in the classic recipe). Place the chicken parts in the pan and fry for another quarter of an hour. Now let's prepare some more. Crush nuts, garlic, cilantro. Salt, add three full teaspoons of adjika, one of saffron, a pinch of suneli hops, coriander, red and black pepper and cinnamon. Pour in pomegranate juice. Stir and pour this sauce over the meat. Note: there is no need to cook it.
Easy cooking method
We cut the chicken into pieces and set it to boil in salted water. Grind the nuts with a blender. Fry the onion, cool it, beat in the egg. Add chopped garlic, parsley and all the spices necessary for Georgian chicken satsivi. Mix with nuts. Add chicken broth. Now let's beat it. Thanks to raw egg The sauce turns out very tender. Now add an acidifier (lemon juice, wine vinegar). You should get a white homogeneous substance, similar to liquid sour cream. We put pieces of meat there. We put it on the fire and remove it as soon as it starts to gurgle in the saucepan. Cool the dish and let it sit for eight hours.
Secrets of the perfect Georgian chicken satsivi
It is better to take sweet varieties of onions, but not blue ones - this may affect the color of the sauce. It should not be fried so much as simmered over low heat until it turns into a jelly-like translucent mass. The nuts should be juicy. They must be steamed with boiling broth. To make the sauce thick, you need to pour the liquid into the nuts, and not vice versa. Ideally, frozen satsivi should be uniform, white, and have the consistency of semolina porridge. To reduce the number of calories, we take not the chicken, but its skinless breast, and simmer it in a covered frying pan. Is it possible to prepare satsivi for vegetarians? Possibly with eggplants. In this case, prepare the sauce in boiling water. We take half the amount of nuts, and make up for the lack of them with chopped herbs. If the sauce seems runny to you, add flour; if, on the contrary, it is too thick, dilute it with broth.
What is it served with?
If you decide to prepare a Georgian chicken dish - satsivi, then the accompaniment to it should be appropriate. Red wine - saperavi (preferably from Kakheti) will be a worthy accompaniment to this holiday of soul and stomach. Serve the satsivi with mchadi corn cakes or Georgian hominy gomi.
Satsivi is a national Georgian dish. He is known and loved all over the world. The name means “cold”, so the dish is served chilled in a nut sauce. Traditionally, satsivi is made from chicken. Sometimes turkey meat is used or stuffed nut butter eggplants. Even fish is prepared this way.
Attention in Georgian cuisine devoted to herbs and spices. Flavored sauces prepared with the addition of fresh herbs - mainly cilantro, basil and dill.
In the Caucasus they say: “The Georgian table is like a Georgian song...”, and what song, and even a festive one, would be without the most tender satsivi! Try to cook a dish according to one of the recipes, and your culinary talent will be appreciated.
Satsivi is prepared from domestic chicken weighing about 2 kg. The meat of such a bird is juicy and soft. Nut kernels are used in the following proportion: per 1 kg of chicken – 500 g. nut kernels.
Serve satsivi cold, garnish with lemon slices and herbs.
Ingredients:
- chicken – 1 piece;
- onion – 1 piece;
- bay leaf – 2 pcs;
- black peppercorns – 10 pcs;
- parsley root – 1-2 pcs.
For the sauce:
- green cilantro – 1 bunch;
- garlic – 8 cloves;
- walnut kernels – 400-500 g;
- onions – 3 pcs;
- Imeretian saffron – 3 tsp;
- hops-suneli – 4 tsp;
- ground red pepper – 1 tsp;
- ground coriander – 1 tsp;
- vinegar, or wine vinegar – 5 tbsp;
- sunflower oil -100 ml;
- salt – 1 tbsp. or to taste.
Preparation:
- Rinse the chicken, cover with water and bring to a boil. Add peppercorns, bay leaves, onions cut in half to the boiling broth, and after 30 minutes add peeled parsley root. Cook for about an hour.
- Prepare nut sauce. Finely chop the onion and simmer sunflower oil until transparent, pour in 2-3 ladles of broth and simmer over low heat for 10 minutes.
- Sort the walnut kernels from the partitions, grind them in a blender or in a mortar along with cilantro and garlic.
- Add nut paste, spices, 600 ml of broth to the stewed onion, add salt to taste and simmer over medium heat for 15 minutes, stirring constantly. Add broth as needed to ensure the sauce is creamy and does not burn.
- Season with nut sauce wine vinegar, bring to a boil, remove from heat, cool.
- Cut the finished chicken into portions, remove the skin and large bones.
- Place the cooked meat in a tureen or stewpan, pour over the sauce and refrigerate for 10 hours.
In the Caucasus, cold poultry appetizers are prepared not only on holidays, but also on weekdays. The finished dish is placed in a cool place overnight and served only the next day along with lavash or mchadi flatbreads; satsivi is stored for no more than 2 days.
Serve the dish chilled on portioned plates, garnish with basil and cilantro leaves on top. Pickled eggplants and cream cheese go well with satsivi.
Ingredients:
- chicken - half a carcass;
- onion – 1 piece;
- allspice peas – 5-7 pcs;
- bay leaf – 1 pc.
- salt – 1 tsp;
- vegetable oil – 75 ml;
Sauce:
- walnut kernels – 1 cup;
- onions – 3 pcs;
- ghee – 2-3 tbsp;
- utskho-suneli – 1 tsp;
- coriander – 1 tsp;
- ground chili pepper – 1 tsp;
- saffron – 1 tsp;
- cilantro, parsley, basil - 1 bunch;
- garlic – 3 cloves;
- vinegar – 1-2 tbsp;
- salt - to taste.
Preparation:
- Boil the washed chicken until half cooked for 30-40 minutes. After boiling, add the onion, bay leaf, allspice and salt to the water.
- For the sauce, peel the onion and grate it on a fine grater or chop it in a blender. Simmer the onion pulp in melted butter, finally pour in 1 cup of broth and bring to a boil.
- Mince the walnut kernels along with the herbs and simmer with the onion, stirring constantly for 5 minutes.
- Finely chop the garlic, add to the sauce, sprinkle with spices, pour in vinegar, salt to taste and simmer over low heat for 10 minutes.
- Heat vegetable oil in a frying pan, divide the boiled half carcass into portioned pieces and fry until golden brown.
- Place the chicken pieces in a saucepan with nut sauce, stir gently, let it boil and remove from the stove. Keep the satsivi in the refrigerator for 10-12 hours.
Satsivi from chicken legs in a slow cooker
To prepare this recipe, you can use chicken or turkey wings and poultry fillets. Turkey meat takes a little longer to cook - increase the cooking time to 1.5-2 hours.
Ingredients:
- chicken legs – 1 kg;
- wine – 50 ml;
- mixture of Caucasian spices - 1 tbsp;
- vegetable oil – 2 tbsp;
- salt – 1 tbsp.
For the sauce:
- peeled walnuts - 2 cups;
- onions – 2-3 pcs;
- butter – 50 g;
- parsley – 1 bunch;
- garlic – 5 cloves;
- ground coriander – 1 tsp;
- khmeli-suneli seasoning – 1 tbsp;
- anise and cumin seeds - 1 tbsp;
- ground black pepper – 1-2 tbsp;
- salt – 1-2 tsp;
- lemon – 1 pc.
Preparation:
- Rinse the chicken legs in running water, remove the skin, cut into 2-3 pieces and rub with salt. Marinate in a mixture of spices, wine and vegetable oil.
- Prepare the sauce: mince the nut kernels, onions and parsley. Mix with chopped garlic, butter, spices, lemon juice and salt to taste. Add 200-300 ml of water or broth so that the sauce is not thick.
- Place the prepared hams in the multicooker container, pour in the sauce, and close the lid. Select “Baking” mode for cooking and set the time to 1 hour.
- Transfer the finished dish to a deep bowl, cool and serve.
Festive chicken satsivi with walnuts
Rarely is a feast in the Caucasus complete without satsivi; please your loved ones with traditional Georgian dish with spicy nut sauce.
- walnut kernels – 3 cups;
- onions – 4-5 pcs;
- garlic – 1 head;
- raw egg yolks – 2-3 pcs;
- olive oil – 50 ml;
- hops-suneli – 4 tsp;
- ground cumin, red and black pepper – 1 tsp each;
- saffron – 1 tsp;
- cinnamon – 0.5 tsp;
- lemon – 1 piece;
- pomegranate juice – 50 ml;
- cilantro – 1 bunch;
- salt – 2-3 tsp;
- pomegranate and lemon for decoration - 1 pc. each;
Cooking method:
- Mix olive oil, spices, salt and onion chopped in a blender. Rub the chicken carcass inside and out with this paste and leave for 1 hour at room temperature.
- Roast the chicken until done in a Dutch oven - preheat the oven. While baking, baste the carcass with the draining meat juices and add broth if necessary. Cool the finished chicken and cut into pieces. You can remove the skin and large bones.
- Prepare satsivi sauce. Using a blender or meat grinder, grind the walnuts and onions with cilantro separately.
- Saute the onion puree in olive oil until transparent, pour in 50-100 ml of water or broth if necessary. Add nut paste, spices and simmer for 15 minutes.
- Peel the garlic, grate the cloves on a fine grater, add to the sauce, pour in lemon juice and pomegranate juice, stir constantly and bring to a boil. Salt the dish, tasting it. Remove from heat.
- Beat the egg yolks and combine with the nut butter that has cooled to 50°C, stir.
- Place the chicken pieces in a deep bowl, cover with sauce, and place in a cool place overnight.
- Before serving ready dish cut into portions, place on beautiful plates, garnish on the side with a slice of lemon and sprinkle with pomegranate seeds.
Bon appetit!
