Chicken satsivi with walnuts and anise
5 servings
30 minutes
Satsivi made from chicken with walnuts and anise is one of the most exquisite dishes of Georgian cuisine. Its roots go back centuries when nuts and spices were used to create rich sauces. Tender chicken meat simmered in a fragrant nut-spice sauce acquires a velvety texture and rich flavor. Anise adds a light sweetness that complements the richness of the walnuts and cumin. This dish is perfect for festive gatherings as well as cozy family dinners. Satsivi is traditionally served chilled, making it special among hot meat dishes. Its thick, rich sauce pairs wonderfully with lavash or fresh bread, while its spicy aroma awakens the appetite. A true delight for connoisseurs of Georgian gastronomy!
1
Cut the chicken into portions and boil in a small amount of water until almost cooked. Strain the broth.
- Chicken: 1 piece
2
Pass the nuts through a meat grinder. Sauté the flour in butter, mix with the nuts, add crushed anise and cumin seeds, and dilute with strained broth to a semi-thick consistency. Season with salt and pepper.
- Walnuts: 130 g
- Wheat flour: 1 tablespoon
- Anise (star anise): to taste
- Caraway: to taste
- Butter: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
Place the chicken in the sauce and put it in the oven on low heat for 15-20 minutes. If you don't have anise and cumin seeds, you can substitute them with coriander and fennel.
- Chicken: 1 piece