Satsebeli chicken
6 servings
60 minutes
"Satsebeli" is translated from Georgian simply as "sauce", this dressing is the basic one in Georgian cuisine. It is prepared only from the ripest sweet seasonal tomatoes. Often satsebeli is served not only as a side dish, but also meat and poultry are stewed in it. The fact is that the acid, which is abundant in tomatoes, softens the veins and fibers well and helps to negotiate even with the most stubborn piece of meat. And adding grapes to the tomato thick gives the not very gastronomic drumsticks of an ordinary broiler a hundred steps forward both in taste and in the elegance of serving.
1
Prepare all the ingredients.
2
Peel and finely chop the onion. Cut the tomatoes into small cubes.
- Onion: 1 head
- Tomatoes: 5 piece
3
Blend the grapes in a blender.
- Seedless red grapes: 200 g
4
Pass the grape puree through a sieve to remove the skins.
5
Heat olive oil in a pan, add onion, add pressed garlic, and fry until golden.
- Olive oil: 45 ml
- Onion: 1 head
- Garlic: 3 cloves
6
Add tomatoes and grape juice. Simmer for 15 minutes, stirring constantly.
- Tomatoes: 5 piece
- Seedless red grapes: 200 g
7
Add crushed walnuts, chopped cilantro (leaving some for serving), and adjika. Mix and remove the sauce from heat.
- Walnuts: 100 g
- Cilantro: 1 bunch
- Adjika: 1 teaspoon
8
Salt, pepper the chicken, and fry it on all sides until golden brown.
- Chicken drumstick: 6 pieces
- Chicken thighs: 6 pieces
- Salt: to taste
- Ground black pepper: to taste
9
Place the chicken in a heatproof dish, pour over the sauce, and bake in a preheated oven at 180 degrees for 40-50 minutes until cooked.
- Chicken drumstick: 6 pieces
- Chicken thighs: 6 pieces
- Seedless red grapes: 200 g
- Tomatoes: 5 piece
- Walnuts: 100 g
- Cilantro: 1 bunch
- Adjika: 1 teaspoon
10
Garnish the satsabeli with cilantro leaves and serve.
- Cilantro: 1 bunch