Satsivi of the Totibadze brothers
8 servings
75 minutes
Satsivi of the Totibadze brothers is a traditional Georgian dish as interpreted by the aunt of the artists Georgy and Konstantin, Nana Konstantinovna. Satsivi is the name for both the nut sauce with spices and the dish with it. There are as many satsivi recipes as there are Georgian housewives who cook it. But the basics remain the same: it is always a large quantity of walnuts crushed in a mortar, cilantro, a mixture of khmeli-suneli or, better, utskho-suneli - a seasoning made from blue fenugreek. The main thing in this dish is the sauc
1
Submerge a large chicken in boiling water and cook for twenty minutes until partially cooked, occasionally removing the film.
- Chicken: 1 piece
2
Take the chicken, rub it with salt and pepper, place it on a baking sheet, and send it to an oven preheated to 180 degrees, where it should brown. Remove the cooked chicken from the oven after about 30-40 minutes. You can determine its readiness by piercing it with a skewer or knife: if the juice is clear, the bird is ready.
- Chicken: 1 piece
- Ground black pepper: to taste
3
While the chicken is roasting in the oven, you can prepare the sauce. Crush the nuts finely in a mortar. Separately, crush cilantro with garlic and salt in a mortar. Grate the onion and fry it in vegetable oil until it becomes transparent.
- Walnuts: 500 g
- Cilantro: 1 bunch
- Garlic: 4 cloves
- Onion: 3 heads
- Vegetable oil: to taste
4
Mix onion with crushed greens, nuts, khmeli-suneli, saffron, wine vinegar, and red pepper. Add salt and pepper to taste.
- Onion: 3 heads
- Cilantro: 1 bunch
- Walnuts: 500 g
- Khmeli-suneli: 2 teaspoons
- Imeretian saffron (marigold): 1 teaspoon
- Wine vinegar: 1 teaspoon
- Red chili pepper: 1 piece
- Vegetable oil: to taste
- Ground black pepper: to taste
5
Strain the broth in which the bird was cooked through cheesecloth. Pour the broth over all the sauce ingredients, bring to a boil, and cook for 5 minutes.
- Chicken: 1 piece
6
Cut the roasted bird into pieces and place it in the sauce. Add the juice released from the chicken to the sauce as well. Cook for another 10-15 minutes on low heat.
- Chicken: 1 piece
- Onion: 3 heads
- Nut butter: 3 tablespoons
7
Let the prepared satsivi rest for at least a couple of hours, preferably overnight. Serve cold.