My Georgian grandmother taught me how to cook this dish, so I’m sharing the satsivi recipe first hand!
I am also sharing her direct speech - I really wanted to remember and preserve it at least in this form. I translated my Georgian memories into Russian - as best I could, but with love. I will never be able to repay my Nino with anything else for the miracles she gave me every day.
SATSIVI, GENATSVALE! Literary, but detailed
Satsivi recipe with the secrets of Georgian cuisine first-hand!
You can ignore the literature if you click here: - and go straight to the step-by-step master class on cooking satsivi.
"N If possible, eat a very fatty chicken or turkey (at least 1 kg), preferably with feathers from the village from a farmer you know).
P Clean the meat, wash it thoroughly and put it to cook entirely over low heat in a spacious saucepan (be sure to cut off the butt). During cooking, skim off the foam all the time. After you remove all the foam, throw a bay leaf in there for 15-20 minutes (don’t forget to take it out later). Let the chicken cook until fully cooked.
A Don’t waste time - finely chop the onion: 2-3 pieces of medium size will be enough. The onion should be beautiful, not bitter and always white. Once chopped, put it in a frying pan and simmer in the fat skimmed from the broth. It's okay if a little of the broth gets in there. Simmer over very low heat for a very long time until it is all softened. If the chicken is lean, you will have to simmer it in butter - this is worse, but still possible.
P Then take 250-300 g of walnuts, 1-2 cloves of garlic and grind them together through a meat grinder 2-3 times. Squeeze them out (the oil will be garlic-nut oil). If you don't squeeze out, don't worry. Let's prepare further.
IN Add the remaining mass (pressure) to the cooked onion and twist and squeeze again - you should get a very dry mass.
T Now take it and start slowly diluting it with chicken broth. Very slowly, stirring and mashing until smooth with a wooden spoon. At the same time you add (also gradually):
Dry cilantro
Utskho suneli (I like both a lot, but try with 0.5 teaspoon - if it seems too little, repeat)
A pinch of ground red hot pepper (again, to taste, don’t overdo it!)
A pinch of cinnamon
A pinch of yellow flower (saffron)
1 tablespoon of flour without top, also gradually
2 tablespoons wine or apple cider vinegar.
M stir slowly and slowly, add broth and add spices. Take your time, this is jewelry work and patience training - the mass should turn out without lumps. You prepare nut sauce for chicken - all the taste of satsivi is in it.
T Now the resulting thick sauce must be gradually diluted with broth (but not all of it, all of it will not go away easily) to the state of liquid semolina porridge and put on low heat. Cook, genatsvale, until boiling, then another 5 minutes, and then...
E If the “porridge” has thickened too much, add more broth; if everything is fine, combine with the chicken. Already cooked, that is, cut into appetizing pieces. And now cook all this together for 15 minutes over very low heat. Continue adding broth, already on fire, as the satsivi thickens, stirring (the nut has this habit). Not all of the broth will be gone, but most of it will be gone. Almost at the end, add another 2-3 peas of allspice, the same number of cloves + salt to taste.
D oh, here's another one. When you finish cooking, take it out to the balcony and let the satsivi cool. And then pay attention to the consistency: if it is thicker than liquid semolina, add more broth (there should have been some left), if not, everything is fine. The satsivi must stand for some time so that all the ingredients unite in true love, mixing and mutually impregnating.
IN cold chicken satsivi, you can return the nut-garlic butter if you got it.
P.S. I adjust all the spices, firstly, depending on the size of the bird, and secondly, according to my whim. And don't let your appetite disgrace you, yes.
P. P. S. Do you know why you prepared satsivi, genatsvale? So that your man, your children, your friends do not lose their zest for life. Then you will be happy too."
Satsivi recipe ingredients
- chicken 1500-2000 g
- walnut about 0.5-0.6 kg
- garlic 3-4 cloves
- 1 small onion
- ground dry cilantro 0.5 tsp. (without top)
- utskho suneli 0.5 tsp. (without top)
- ground red cayenne pepper - a pinch
- cinnamon - whisper
- saffron - a few flakes (if Imeretian, then more)
- flour - 1 tbsp. l. (if there are few nuts, if there are enough of them, then don’t)
- balsamic or good wine vinegar 2 tbsp. l.
- sweet peas 3 pcs.
- 3 cloves
Eggs are not used in the classic satsivi recipe!! As for seasonings, it is better to buy spices for satsivi at the market!
How to cook Georgian chicken satsivi
Cut and cook 1.5-2 kg chicken with . Chicken can (and should, if possible) be replaced with turkey. Peel the onion and garlic, chop finely and sauté in vegetable oil.
Prepare the walnuts. Please note: the whiter, juicier and meatier they are, the tastier and more beautiful the satsivi will turn out.
Dissolve a pinch of saffron in boiling water and leave it to steep. Authentic satsivi uses Imeretian saffron, or the so-called “yellow flower”. The latter - in powder form - is added along with other spices and does not need to be dissolved in water.
Chop the onion and saute it in olive oil in a frying pan. Note: in chicken satsivi it is better to use sweet varieties of onions, but not purple ones, so that the satsivi does not turn out dark.
In general, spices are a separate issue. In addition to saffron, add utskho suneli, cilantro, red pepper, allspice, cinnamon, and cloves.
If the chicken is already cooked, remove it from the broth, cool and cut into pieces. Strain the broth through cheesecloth.
Grind the garlic and nuts together through a meat grinder. Once is not enough - scroll 2 or 3 times. Squeeze the oil out of the mixture. Add the sautéed onion to it, scroll again and squeeze. Add a small amount of dry spices.
Now the most important thing. Slowly and carefully, in small portions, stirring constantly, add the hot chicken broth. At the same time, also gradually, add spices and balsamic vinegar. You should get a thick, homogeneous sauce (see picture).
Gently dilute the resulting sauce with broth and place on low heat until it boils. Once it boils, let it cook for another 5 minutes.
Without removing the sauce from the heat, place all the cooked pieces of meat there. Pour out almost all the broth and cook for 15-20 minutes over low heat. At the very end, add cloves and allspice, and add salt.
All that remains is to cool the chicken satsivi and evaluate the thickness of the sauce. If it turns out too thick, dilute it with more broth, which should have remained, or, in extreme cases, with hot boiled water.
What is satsivi served with and what is it eaten with? With homosexuals, for example, - . If the satsivi turns out to be spicy, a lot of mchadi (corn cakes) or lavash is used.
What's left unsaid? Satsivi in Georgian is eaten cold! The taste of pomegranate is suitable for Satsivi, but it is completely optional.
Read about all the other cooking secrets above.
Satsivi is a delicious traditional dish of Georgian cuisine. First of all, this is a sauce, the distinctive feature of which is the combination of a large number of walnuts and Georgian spices. Satsivi with chicken is the most common version of the famous Georgian sauce. In this second dish, the chicken is imbued with the piquant smell of spices and the buttery taste of nuts, making the satsivi with chicken very tasty and unusually aromatic. Serve Georgian sauce with white bread, of which you will need a lot.
Ingredients:
- 1, preferably old.
- 0.5 kg of walnuts;
- 1 large onion;
- 3 tbsp. flour;
- 3 cloves of garlic;
- a little vegetable oil for frying;
- spices for satsivi (1 tablespoon without a slide of utskho-suneli or khmeli-suneli, a small pinch of ground cloves and cinnamon; 0.5 tsp ground nutmeg, 0.5 tsp ground red pepper);
- a pinch of citric acid;
- salt to taste.
Chicken satsivi recipe
1. We cut the chicken, cut it into portions and fry in a frying pan with a small amount of vegetable oil (1 tsp) until an appetizing crust forms.
2. Place the fried chicken in a pan in which we will cook the satsivi.
3. Peel the onion and cut into thin half rings. Place in the pan where the chicken was fried and fry until golden brown. It turns out that the onions will be fried in the juice from the chicken, and there is no need to wash the pan again.
4. Place the fried onions in a pan on top of the chicken.
5. Fill with water and set to cook for 3 hours over low heat. If necessary, add water as it boils.
6. Ready chicken meat should fall well off the bone.
7. Meanwhile, while the chicken is cooking, let’s start preparing the Georgian satsivi sauce itself. We clean the walnuts and pass them through a meat grinder, three on the finest grater or grind them in a coffee grinder. Place in a bowl.
8. Add all the spices here and add salt. Add 3 tbsp. flour and pour two glasses of cold water. Please note that you should not pour warm or hot water over the nuts, so that they do not become bitter and spoil all the delicious satsivi. Leave the sauce as is while the chicken cooks, but for at least an hour.
9. Once the chicken is ready, pour the nut sauce into the pan. Stir to avoid burning the nuts and bring to a boil. Immediately remove the chicken satsivi from the heat. Squeeze the garlic and add a pinch of citric acid, stir. Cover with a lid and let sit for 15 minutes.
Georgian chicken satsivi is ready! Ready satsivi should be served with plenty of white bread. Bon appetit!
Georgian chicken satsivi and his step-by-step recipe is quite popular not only in Georgia, but also abroad. But before moving directly to the recipe, I would like to say a few words about the dish itself. Satsivi is the national dish of Georgia and its pride, however, there is no single correct recipe for preparing this dish; there are many, many recipes for satsivi. Not only do different regions of Georgia prepare satsivi in their own way, but every Georgian housewife has her own proven satsivi recipe, often passed down from generation to generation.
Satsivi is a thick nut sauce to which poultry is added. Previously, satsivi meant a spicy sauce that was prepared for meat. Later, the pieces began to be added directly to the cold sauce, so satsivi turned from a sauce into a cold second dish. But there is another version of the origin of the dish, according to which the word “satsivi” was used to describe meat (fish) drenched in a thick nut sauce in broth. The broth that went into the sauce froze in the cold, and the result was a dish similar to aspic.
The meat most often used to prepare satsivi is chicken or young turkey. There are recipes for satsivi made from fish, eggplant, and beef. In total, today more than several dozen different recipes for satsivi are known. The most popular is Georgian chicken satsivi recipe.
The principle of preparing the dish for all recipes is approximately the same - the boiled one is added to the nut sauce and cooked in it for some more time. The sauce itself is prepared on the basis of walnuts, herbs, spices, and broth. Overcooked flour or egg yolks are added as a thickener.
Probably the most interesting thing is that chicken satsivi is served as not a hot, but a cold dish, only after several hours of cooking. If you have tried to cook satsivi at home, then you probably know that the dish is also very tasty when served hot.
Georgian chicken satsivi, step-by-step recipe which I want to offer you, reflects the classic recipe for this dish as accurately as possible. After reading a large number of recipes for this dish, I decided to prepare it, taking into account all the subtleties and tricks. Georgian Satsivi turned out to be very tasty, so I am happy to share with you the recipe for its preparation.
In a word, at least once in your life you should cook this Georgian holiday dish, which is hard not to fall in love with.
Ingredients:
- Chicken - 500-800 gr.,
- Walnuts - 300 gr.,
- Spices: dill seeds, suneli hops, paprika, chicken spices, coriander,
- Wheat flour - 3 tbsp. spoons,
- Salt - to taste
- Lemon juice - 50 ml.,
- Onions - 2 pcs.,
- Garlic - 2-3 cloves,
- Butter
Georgian chicken satsivi - recipe
Since satsivi is prepared on the basis of boiled chicken fillet, we need to boil the chicken. Chicken can mean both chicken breast and chicken legs. Chicken legs (breast) must be thoroughly washed before cooking.
Place the chicken in a pan of boiling water, to which bay leaf, salt, a small onion, and ground black pepper have been added. It is worth noting that it is not advisable to use chicken breast to prepare chicken satsivi, since the broth from it is not fatty and contains a small amount of natural gelling substances. Boil it for 20 minutes over low heat.
While the chicken for satsivi is cooking, you can start preparing other ingredients. Fry the walnut kernels in a dry frying pan until golden brown.
By the way, regarding nuts. To make chicken satsivi truly tasty, be meticulous in your choice of nuts. It is advisable to take walnuts as fresh as possible, since their kernels contain more oils than nuts from previous seasons. Make sure they are not bitter, otherwise the sauce will turn out bitter. One or two kernels of rancid nuts are enough. To completely ruin the taste of the dish.
Using a blender or meat grinder, grind the nuts to a paste. The finer the nuts are chopped, the tastier the sauce will be. If you grind them in a meat grinder, use the finest mesh and pass them through twice. By the way, traditionally in Georgia, housewives pound walnuts with a pestle and mortar. If you have the strength and time, then you can do the same with them.
Add dill seeds, suneli hops, paprika, chicken spices, and coriander to the container with nuts. In addition to these spices, saffron is also added to satsivi, but since I didn’t have it, I did without it.
Add salt. Adjust the amount of salt at your discretion. Mix nuts with spices with a teaspoon. Instead of a spoon, you can do this with your hands.
Peel the onions and garlic. Finely chop the garlic and cut the onion into cubes.
Remove the boiled legs, in our case, from the broth and let them cool. Separate the fillet from the bones. Separate the chicken fillet with your hands or cut it into smaller pieces.
Pour wheat flour into a dry frying pan. Fry it, stirring, for 5 minutes until slightly brown.
In another pan, melt the pieces of butter. Instead of butter, you can use homemade lard.
Add chopped onion.
After 2 minutes, the onion will become milky and you can add walnuts and spices.
Immediately after the nuts, add a glass of chicken broth. Using a spatula, stir the nuts with the spices, broth and onions. Once stirred, you should have an orange-white and thick sauce.
Add toasted wheat flour to it.
Stir it quickly so that there are no lumps. Taste the satsivi sauce; if it is not salty, add a little salt. The thickness of the sauce should resemble kefir or fermented baked milk, and after cooling, it should resemble thick sour cream. Pour in lemon juice. Instead of lemon juice, you can add 50 ml to the sauce. red wine or pomegranate juice. Thanks to these components, satsivi will acquire a delicate taste and piquant aroma. I used store-bought lemon juice concentrate in this recipe. Add pieces of boiled chicken to the nut sauce.
Keep the Georgian chicken satsivi on the stove for about 2-3 minutes, while constantly stirring it and making sure it doesn’t burn. Satsivi is completely ready, but it should be cooled before serving.
Let the satsivi cool in the frying pan (saucepan) to room temperature. Next, send it to cool in the refrigerator. If you follow the classic recipe for making chicken satsivi thoroughly, then the dish should stand in the refrigerator (in the cold) for at least 8-10 hours. Although who can resist that long and overcome the temptation to try it earlier?
Place the cooled dish on plates, sprinkle with chopped cilantro or parsley and don’t forget about the pomegranate seeds, which are an integral part of this dish. Bon appetit. Serve red wine, lavash, or khachapuri with satsivi.
This is what the finished product looks like Chicken satsivi, step by step recipe which we have considered. I think that now you are convinced that there is nothing complicated in preparing classic satsivi. Try to cook this dish, I’m sure you will definitely succeed. I will be glad if you liked this recipe.
Georgian chicken satsivi. Photo
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 simplest dishes an 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 not only chicken is cooked 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 it is based on 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. The set of spices necessarily 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, ghee is added, and other spices are added along with saffron and cinnamon: 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: wash the gutted carcass, cut off excess fat, add 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 Georgian chicken satsivi, the classic recipe suggests not transferring the work to kitchen appliances, but taking a mortar and starting to grind 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 also strain the broth. We season it with an acidifier - in the classic recipe it is wine vinegar, but it turns out 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 a knife). Grind until smooth. Add five yolks and 100 ml of wine vinegar. Mix thoroughly and heat, gradually introducing the onion component. Remove the Georgian chicken satsivi from the heat without bringing it 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 in 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 pass through the meat grinder again. Now it's time for spices - half a teaspoon of dry cilantro, utskho-suneli, twice the amount of 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. At the same time add two large spoons of 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. The Georgian recipe requires 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 the raw egg, the sauce is very delicate. 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.
Today I will cook chicken satsivi in Georgian style. I'm sure many people have heard about this dish. But try satsivi prepared according to all the rules. It's a completely different taste.
You can prepare many delicious dishes from chicken: chakhokhbili, risotto, homemade sausage, grilled chicken, meatballs and cutlets.
How does satsivi differ from all of the above? Satsivi is a dish of Georgian cuisine, but it is popular far beyond the borders of Georgia. There are a lot of variations of satsivi recipes. After all, every housewife prepares it in her own way.
A little history
Initially, satsivi was the name for the nut sauce itself. The chicken was served separately. But over time, the recipe was slightly improved. Chicken meat began to be added to the sauce. So that it is saturated with the aroma of nuts and the spicy taste of fenugreek.
By the way, chicken is not always used to prepare satsivi. There are known options for preparing satsivi from turkey, veal, and various types of fish.
But it is chicken meat in combination with nut sauce that gives us an unsurpassed aroma and taste.
Such dishes will perfectly decorate the holiday table. Its unsurpassed taste will delight both home and guests.
Georgian chicken satsivi classic recipe
Ingredients:
- 2-2.5 kg chicken
- Onions 2 pcs
- Garlic 4 cloves
- Salt 2.5 tsp.
- 2 tbsp. vegetable oil
- 3 tbsp. wine vinegar
- Flour 1 tbsp.
- Coriander 1.5 tbsp.
- Nutmeg 0.5 tsp.
- Ground red pepper 1 tsp.
- Saffron
- Fenugreek 1.5 tsp (the main seasoning for satsivi, it is also called utskho-suneli).
Georgian chicken satsivi step by step recipe:
This set of ingredients makes 8 servings. I advise you to pay attention to the amount of spice, the dish will turn out spicy. So, if you are not a fan of spicy things, add all the spices little by little.
I Cooking chicken
- Take the chicken, wash it well, remove any remaining feathers and any excess. If there is a lot of internal fat, it can be cut off and the satsivi will not be too fatty.
- Boil water in a saucepan and put the chicken in the boiling water to cook. Please note that we put the chicken in boiling water, because... We need the meat to be tasty and juicy. We don’t add too much water to make the broth richer.
- Cook the broth for about an hour. After boiling, reduce the heat and skim off the foam. After 20 minutes, add the onion to it. We do not add bay leaves to the broth, because... it will affect the flavor of the broth.
- Remove the finished chicken from the broth and let cool.
- Strain the broth and remove excess fat.
- Now you need to disassemble the chicken meat. We remove the skin, we don’t need it, and remove all the bones.
Sometimes a whole boiled chicken is served on the table. But in this particular dish, it seems to me that it is better to strip the meat of all that is unnecessary. To enjoy the taste. Place the meat on a separate dish.
II Prepare nut sauce for Georgian chicken satsivi:
— This sauce is also called “bozhe” sauce. Preparing the sauce is a responsible matter. After all, the entire taste of our satsivi depends on it. So try not to get distracted.
— Peel the onion and cut it into small cubes. Fry in a frying pan until evenly golden brown. It is very important that the onions do not burn or dry out in the pan. Otherwise, the taste of our dish will suffer greatly.
— Clean walnuts, 2 tbsp. this is approximately 300g. Nuts should be light in color and fresh. Then there will be no bitterness in them, which can ruin the taste.
- Peel the garlic.
— Grind the walnuts along with the garlic. This can be done in a meat grinder with a fine mesh or in a blender. The mass should be homogeneous, so if you used a meat grinder, it is better to scroll it 2 times.
About spices
- now you need to add spices. I remind you, that the dish is spicy, so it is better to add some of the spice first, and then the rest.
First add salt and fenugreek. Not everyone has heard of fenugreek. But this is precisely the main spice for preparing real Georgian chicken satsivi. Then add coriander, nutmeg and hot pepper.
You need to be careful with pepper, add a little at a time so that the dish is tasty and not “burning”. The last thing we add is the saffron. Probably everyone remembers that saffron is the most expensive spice in the world. In addition, its taste is very strong, so we add it at the tip of the knife. If you have pure spice without additives.
And if you have a mixture, you can add about a teaspoon.
And of course the question arises, maybe you can do without saffron?
- Add 1 tbsp. flour to thicken the sauce. This will allow you to combine the liquid part with the solid part, but this is, of course, optional; if the nuts are well ground until smooth, then you can do without flour.
- Mix the sauce well and add 2 tbsp. chicken broth (warm, not hot!)
— Stir again until the sauce becomes homogeneous and pour the mixture into the frying pan with the fried onions.
- Add 1 more tbsp. chicken broth, the mixture should be liquid. Place the frying pan on the heat and bring to a boil, while stirring the sauce. The sauce will thicken before your eyes. If you don't really like it and it seems too thick, you can add more broth.
— Now let’s taste our nut sauce. Here you need to remember that our chicken meat is without spice, so the sauce should be a little brighter and saltier.
— Add wine vinegar at the very end.
— Now you need to pour the hot sauce over the chicken meat. Cover with a lid. Let it cool and then put it in the refrigerator for 4 hours, or even better, overnight. During this time, the meat will marinate and become saturated with the aroma and taste of the nut sauce.
How to serve satsivi
After which the chicken satsivi can be served. Serve it cold, garnish with fresh herbs and sprinkle with pomegranate seeds (this is optional)
Bon appetit! Georgian chicken satsivi is ready!
How to cook turkey satsivi
Turkey meat, excellent in taste. Therefore, it is excellent for preparing turkey satsivi. A step-by-step recipe will tell you how to prepare an excellent cold appetizer; tender turkey meat goes well with nut sauce.
The dish turns out very tasty. But you will have to spend a little time.
Ingredients:
- 0.5 kg turkey fillet
- 0.2 kg onions
- 150g pomegranate
- 150g walnuts
- 15g flour
- 3 cloves garlic
- 120 ml broth
- 15ml vegetable oil
- 20g butter
- Spices for broth
- 2 tbsp. soy sauce
- 60g cilantro
- Ground red, suneli hops, ground black pepper, saffron
Recipe:
- Wash the turkey fillet well and cut the fillet into pieces.
- Place the fillet in a pan, pour 1 liter of cold water, add 2 tbsp. spoons of soy sauce or pomegranate juice. And put the satsivi in the refrigerator overnight or for 6-8 hours.
- In the morning, drain the water and rinse the fillets well with cold water. Place the turkey meat in it, fill it with water, and then set it to cook. Add to
- a pan of fresh herbs, a clove of garlic, spices to your taste. Cook the turkey for 35-40 minutes, then leave everything to cool.
- Prepare the sauce:
- Peel the pomegranate, put the seeds in a small bowl and pour in some water. Put it on the fire, let it sing and cook for 4 minutes, then you need to crush the grains. This can be done with a puree masher. Then strain the juice into a saucepan.
- Peel the onion and chop finely. Melt the butter in a frying pan and add vegetable oil. Sauté the onion in the oil mixture. Until it turns golden, then add flour and pour in the broth. This will form a white sauce, mix well and let the sauce thicken. Then let it cool a little and add to the pomegranate juice.
- Peel the walnuts and finely chop them. Then add to the saucepan.
- Wash the cilantro well and chop it finely and also add it to the sauce.
- Now add spices: ground black and red pepper, suneli hops, ground saffron.
- Next, you can grind all our sauce in a blender or simply mix. Then let the sauce cook and bring to a boil. This allows the aroma of the spice to activate and the sauce becomes even tastier. After this, remove from the heat, and then add the squeezed garlic.
Now remove the turkey meat from the broth and put it in the sauce. Now put the turkey satsivi in the refrigerator. - Satsivi is served cold, garnished with herbs and pomegranate seeds and, of course, nuts.
- Bon appetit!
