Satsivi quick
10 servings
120 minutes
Satsivi is a jewel of Georgian cuisine, a dish embodying the richness of flavors and aromas of the Caucasus. It is an exquisite sauce made from walnuts, spices, and tender chicken that surprises with its depth of flavor despite its simplicity. Traditionally served cold, satsivi allows the ingredients to fully express themselves. The spiced walnut paste gives the meat a velvety texture while pomegranate seeds add a hint of acidity and sophistication. Originally prepared for holidays and feasts, it symbolizes the hospitality and culinary art of Georgian chefs. Modern adaptations allow for quick preparation without losing its authentic taste and soulfulness. A great choice for those wanting to experience Georgian hospitality without spending long hours in the kitchen.
1
Prepare the chicken.
- Boneless chicken thigh fillet: 700 g
- Chicken breast fillet: 700 g
2
Also walnuts, pomegranate, and spices.
- Walnuts: 400 g
- Pomegranates: 1 piece
3
Cut the chicken into small pieces.
- Boneless chicken thigh fillet: 700 g
- Chicken breast fillet: 700 g
4
Fill with water. Bring to a boil and skim off the foam.
- Water: 2 l
5
Add a bay leaf.
- Bay leaf: 3 pieces
6
Then peppercorns.
- Black peppercorns: 10 pieces
7
Add 1 tablespoon of salt. Cook until ready.
- Salt: 2 tablespoons
8
Sort the walnuts.
- Walnuts: 400 g
9
Grind the nuts in a blender.
- Walnuts: 400 g
10
Peel the garlic.
- Garlic: 5 clove
11
Slice the garlic into cloves.
- Garlic: 5 clove
12
Chop the onion into small pieces.
- Onion: 1 head
13
Put butter in the pan, add vegetable oil, and heat.
- Butter: 100 g
- Vegetable oil: 70 ml
14
Place the onion in oil and cook until translucent without browning.
- Onion: 1 head
15
Then add 1-1.5 liters of broth from the boiled chicken to the prepared onion (it's better to pour it through a sieve or slotted spoon to avoid pepper and other small particles).
- Water: 2 l
16
Add ground nuts with garlic to the broth and onion mixture, and stir.
- Walnuts: 400 g
- Garlic: 5 clove
17
Next spices: ucho-suneli and khmeli-suneli.
- Blue fenugreek (utskho-suneli): 1 tablespoon
- Khmeli-suneli: 1 tablespoon
18
Ground coriander
- Ground coriander: 1 teaspoon
19
Add turmeric.
- Turmeric: pinch
20
To salt.
- Salt: 2 tablespoons
21
At the very end, add saffron and mix until homogeneous.
- Saffron: pinch
22
Chop the cilantro.
- Cilantro: 1 bunch
23
Combine the mass of onion, broth, and nuts with spices in a bowl with chopped cilantro.
- Cilantro: 1 bunch
24
Blend until the mass has a more uniform and finer texture.
25
Then pour the prepared sauce over the cooked chicken.
- Boneless chicken thigh fillet: 700 g
- Chicken breast fillet: 700 g
26
Mix everything and bring to a boil, then cool down and let it sit for a while for the spices to blend with the meat.
27
Clean the pomegranate and extract the seeds.
- Pomegranates: 1 piece
28
Decorate the dish and serve it at the table.
- Pomegranate seeds (arils): 3 tablespoons
