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Chicken satsivi is a traditional Georgian dish, which is a cold nut-based sauce served with chicken pieces. The dish has an intense aroma and rich taste due to the use of spices and spices. This dish is usually prepared for special holidays to emphasize their importance.
Ingredients
To prepare chicken satsivi you will need the following ingredients:
- Chicken (1.5-2 kg) is the basis of the dish. Can be replaced with turkey or duck.
- Walnuts (400 g) are the main component of the sauce. Can be replaced with almonds, but the taste will be different.
- Onions (2-3 pieces) - adds sweetness and flavor to the sauce.
- Garlic (5-6 cloves) - for spice.
- Cilantro (1 bunch) - fresh herbs for flavor.
- Khmeli-Suneli (1 teaspoon) - Georgian spice blend, can be replaced with a mixture of dried herbs such as basil, coriander and marjoram.
- Utsho suneli (1 teaspoon) - dried leaves of blue fenugreek, can be replaced with ground fenugreek.
- Coriander (1 teaspoon) - ground coriander seeds.
- Saffron (pinch) - for color and flavor, can be replaced with turmeric.
- Cinnamon (1 stick) - for depth of flavor, can be replaced with ground cinnamon.
- Cloves (2-3 buds) - for flavor.
- Salt and black pepper (to taste).
- Vinegar or lemon juice (1-2 tablespoons) - for a slight sourness.
- Chicken broth (1-1.5 liters) - used to make the sauce.
If some ingredients are not available, you can try substitutes in satsivi recipe Georgian to retain the main flavor notes. For example, almonds instead of walnuts, and a mixture of dried herbs instead of hmeli-suneli. It is important to keep the balance of spices and flavors so that the satsivi turns out delicious and flavorful. If you wish, you can visit a Georgian restaurant where you will be served a traditional and perfectly cooked satsivi.
How to cook satsivi with chicken
To your attention - chicken satsivi classic recipe.
Chicken Preparation.
- Put the chicken (whole or cut into pieces) in a saucepan, cover with water and bring to a boil.
- Cook the chicken until it is fully cooked, periodically skimming off the foam. It will take about 1-1.5 hours.
- Remove the cooked chicken from the broth and let it cool. Reserve the broth.
Preparing the nut sauce.
- Grind the walnuts in a blender or coffee grinder to a fine crumb.
- Finely chop the onion and fry in butter until golden.
- Chop the garlic and cilantro.
- In a large bowl, combine the chopped nuts, fried onion, garlic, cilantro, hops, ouzgho, coriander, saffron, cloves and cinnamon. Mix well.
Cooking Sauce.
- Gradually add the warm chicken stock to the nut mixture, stirring constantly, until it reaches the consistency of thick sour cream.
- Pour the mixture into a large saucepan, bring to the boil and simmer over a low heat for 15-20 minutes without boiling vigorously.
Assembling the dish.
- Cut the cooled chicken into portions and place in the pot with the sauce.
- Cook over low heat for another 15-20 minutes to allow the chicken to soak up the flavor of the sauce.
- At the end, add vinegar or lemon juice to taste, salt and black pepper. Stir well.
The pitch.
- Cool the satsivi to room temperature, then place in the refrigerator for at least 4 hours, or preferably overnight.
- Serve the satsivi cold, garnished with fresh herbs.
Now your chicken satsivi is ready! Bon appetit!
