Poultry Satsivi
6 servings
300 minutes
Satsivi made from poultry is an exquisite dish from Georgian cuisine where a nut sauce transforms simple chicken into a true gastronomic masterpiece. Tender chicken fillet is first boiled with aromatic spices and then baked to a golden crust, acquiring a rich flavor. The main charm of the dish is the velvety nut sauce with garlic, coriander, saffron, and khmeli-suneli that envelops the meat pieces, giving them a characteristic spiciness and depth. After adding wine vinegar, satsivi gains a subtle tanginess while the long infusion allows all the richness of flavor to unfold. Served chilled, it perfectly complements the festive table. This dish not only delights the palate but also transports one to the traditions of Georgian hospitality where food symbolizes warmth and friendship.
1
Place the chicken fillet in a pot, add water, peeled onion, bay leaf, and cloves. Boil for 20-25 minutes until partially cooked.
- Chicken fillet: 1.5 kg
- Onion: 2 pieces
- Bay leaf: 2 pieces
- Carnation: 2 pieces
2
Remove the bird from the broth, cut into small pieces, and roast in an oven preheated to 220 degrees for about 15 minutes until golden brown.
- Chicken fillet: 1.5 kg
3
Chop the nuts in a blender until smooth. Mince the garlic. Mix the nuts, garlic, coriander, saffron, khmeli-suneli, salt, and pepper.
- Peeled walnuts: 400 g
- Garlic: 3 cloves
- Ground coriander: 1 teaspoon
- Imeretian saffron: 1 teaspoon
- Khmeli-suneli: 1 teaspoon
- Salt: to taste
- Ground red pepper: to taste
4
Dilute the resulting nut mass with hot broth to the consistency of thick sour cream. Immediately pour this sauce over the pieces of poultry.
- Chicken broth: 1 l
5
Once the dish cools, season with vinegar to taste and let it sit for 4 hours.
- Wine vinegar: to taste