Satsivi with chicken and nuts
7 servings
60 minutes
Satsivi made from chicken and nuts is an exquisite dish with a deeply rooted history, traditionally belonging to Georgian cuisine rather than Greek. It is a cold nut sauce that pairs excellently with juicy chicken meat. Its flavor surprises with its layers: the nutty softness harmonizes with the spicy richness of the spices, while the tenderness of the chicken complements the velvety texture of the sauce. The dish is perfect for festive gatherings as it is served chilled, allowing the aromas to fully unfold. The nuts add a gentle sweet-earthy note, while the spices provide piquancy and depth. Serving it with cilantro and chili pepper adds freshness and a hint of heat. Satsivi is not just a culinary creation but also a symbol of Georgian hospitality, conveying the warmth of home cooking and the richness of age-old traditions.
1
For the sauce, blend nuts, a clove of garlic, a quarter of an onion, and broth.
- Walnuts: 200 g
- Garlic: 2 cloves
- Onion: 1 head
- Chicken broth: 600 ml
2
Add salt, add spices.
- Salt: to taste
- Blue fenugreek (utskho-suneli): 1 teaspoon
- Ground coriander: to taste
- Chili powder: to taste
3
Boil the chicken until half-cooked with the remaining onion, garlic, and bay leaf.
- Chicken breast fillet: 1.5 kg
- Onion: 1 head
- Garlic: 2 cloves
- Bay leaf: 1 piece
4
Transfer the bird to a baking dish and place it in a preheated oven at 180 degrees for twenty minutes.
5
Cool down.
6
Serve on plates and drizzle with sauce (150 g of chicken to 200 g of liquid).
- Chicken breast fillet: 1.5 kg
- Chicken broth: 600 ml
7
Garnish with cilantro and sprinkle with chili.
- Cilantro: 1 bunch
- Chili powder: to taste
