Satsivi with chicken
4 servings
40 minutes
Satsivi with chicken is a famous dish of Georgian cuisine that embodies its rich traditions and intense flavors. The origins of this recipe date back to ancient times when walnut sauce was considered a symbol of sophistication and used for court feasts. Tender chicken meat soaked in thick walnut sauce with aromatic spices creates a unique combination of softness and spiciness. Walnuts give it a velvety texture, while ucho-suneli, garlic, and cilantro provide a characteristic spicy aroma. The heat of chili pepper adds a subtle note of exciting spiciness. Satsivi is traditionally served chilled, making it an ideal dish for warm days or festive gatherings. The taste of this dish unfolds gradually, leaving a long-lasting pleasant aftertaste and a desire to try more.
1
Mix walnuts, garlic, onion, and broth and blend. Season to taste with spices.
- Walnuts: 200 g
- Garlic: 10 g
- Onion: 60 g
- Chicken broth: 600 ml
- Blue fenugreek (utskho-suneli): 7 g
2
Rinse the chicken under cold water, remove any remaining entrails.
3
Boil until half-cooked with the addition of onion, garlic, and bay leaf.
- Onion: 60 g
- Garlic: 10 g
- Chicken: 1.5 kg
4
Remove from water, salt it. Bake in the oven at 180 degrees for 20 minutes.
- Salt: 8 g
5
Cool down. Remove the skin. Separate the meat from the bones and shred into large fibers.
6
Pour 200 g of satsivi sauce over 150 g of cooked chicken. Garnish with cilantro sprigs and dried chili pepper.
- Chicken: 1.5 kg
- Walnuts: 200 g
- Fresh cilantro (coriander): 3 g
- Chili pepper: 1 g
