Chicken carpaccio with satsivi sauce
4 servings
40 minutes
Chicken carpaccio with satsivi sauce is a refined dish of Georgian cuisine that embodies the richness of flavors and traditions of the Caucasus. Tender chicken fillet, steamed with gelatin, acquires a dense texture and pairs perfectly with the nutty satsivi sauce. The sauce, rich in aromas of walnuts, garlic, onions, and spices, has a velvety consistency and mild spiciness. The origins of this dish can be found in ancient Georgian traditions where nut sauces were an integral part of culinary heritage. Carpaccio with satsivi sauce is an excellent appetizer for festive tables that surprises with its depth of flavor combination. Serving it with cilantro adds freshness to the dish while the elegant thin slices of chicken make it light and pleasant to perceive.
1
Prepare satsivi sauce: pass nuts, onion, and garlic through a meat grinder twice.
- Walnuts: 200 g
- Onion: 150 g
- Garlic: 2 cloves
2
Roast the nut mixture in butter over low heat, adding flour.
- Walnuts: 200 g
- Butter: 50 g
- Wheat flour: 30 g
3
Pour in the chicken broth, season with salt and spices, and bring to a boil (the sauce should thicken).
- Chicken broth: 200 ml
- Salt: to taste
- Ground coriander: 1 g
- Khmeli-suneli: 1 g
- Black peppercorns: 5 g
4
Add chopped cilantro to the cooled sauce and mix.
- Coriander: 10 g
5
Salt and pepper the chicken fillet, place it in a bowl, add soaked gelatin in cold water and mix.
- Chicken legs: 700 g
- Salt: to taste
- Ground black pepper: to taste
- Gelatin: 10 g
6
Wrap the meat with gelatin in plastic wrap like a sausage. Steam for 20 minutes.
7
Cool and slice into 3 mm thick rounds.
8
Place the satsivi sauce on a plate, layer chicken slices on top, and garnish with cilantro.
- Coriander: 10 g