Chicken satsivi with cloves and cinnamon
6 servings
60 minutes
Chicken satsivi with cloves and cinnamon is a dish enveloped in the aromas of spices and a rich culinary history. Although traditionally associated with Georgian cuisine, variations with Italian notes reveal it in a new light. The thick nut sauce with garlic, cloves, and cinnamon gives the chicken an extraordinary depth of flavor, blending sweet, spicy, and slightly sharp notes. Prolonged chilling makes the dish rich and harmonious. It pairs perfectly with fresh herbs and light sides. Satsivi is not just a treat but a true celebration for gourmets that unveils the traditions of spicy cuisine and the art of flavor pairing.
1
Boil the chicken until cooked and cut into portions. Strain the broth.
- Chicken: 1 piece
- Chicken broth: 200 ml
2
Finely chop the onion and sauté in olive oil with added flour.
- Onion: 2 heads
- Olive oil: 10 ml
- Wheat flour: 1 tablespoon
3
Chop walnuts, garlic, and cloves with a blender.
- Walnuts: 130 g
- Garlic: 4 cloves
- Cloves: 4 pieces
4
Mix broth, onion, chopped nuts with garlic and cloves, mayonnaise, and raw eggs. Add salt, pepper, and cinnamon.
- Chicken broth: 200 ml
- Onion: 2 heads
- Walnuts: 130 g
- Garlic: 4 cloves
- Cloves: 4 pieces
- Mayonnaise: 200 g
- Farm (free-range) chicken egg: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Cinnamon: pinch
5
Pour the sauce over the chicken and leave it in the refrigerator for 5-7 hours.
- Chicken: 1 piece
6
Garnish with chopped cilantro before serving.
- Cilantro: 1 bunch
