Recipes of Georgian cuisine: Satsivi. Georgian chicken satsivi

Chicken with nuts in Georgian will turn out perfect for every housewife if everything is done correctly, because cooking recommendations became known to the Slavs thanks to the cooks of Georgia. When combining products, remember that all components must “get to know each other”, only then will they create a common flavor bouquet.

What is satsivi

Few people can say with certainty whether this dish is an independent dish or a sauce. To prepare the food, Georgians can use fish, poultry or meat, so we can say that satsivi is not the meat itself, but rather a sauce with a special taste, born from a paste of walnut kernels diluted with broth with the addition of spices and aromatic herbs .

How to cook satsivi

The national Caucasian dish is simple to make. The main ingredients are walnuts and pieces of poultry - they give the cold dish a special taste. In addition to them, it is also recommended to take suneli hops, coriander, wine or apple cider vinegar, saffron, garlic, cilantro, cinnamon and cloves. Step-by-step recipes will help you learn more about how to cook Georgian chicken satsivi.

Satsivi sauce for chicken

Georgian recipes require grinding all the ingredients by hand, but the accelerated version allows you to grind them with an electric mill. Satsivi sauce for chicken is served chilled, and it is cooked from red pepper, nuts, cilantro, onions, cinnamon, suneli hops, yolk and vinegar. Some components are added at the beginning, others at the end, but in any case, all components must be ground through a sieve.

Satsivi - recipe

There are a lot of options for how to prepare the dish, because many people experiment with different seasonings, creating new tastes. It is worth noting that your satsivi chicken will never turn out the same, because even adding 1 gram more of one spice, you will get a completely different taste. Choose a Georgian chicken satsivi recipe and enjoy its spicy notes.

Georgian chicken satsivi

• Cooking time: 3 hours 40 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 302 kcal.
• Purpose: for lunch/dinner.
• Cuisine: Georgian.

To prepare this recipe, you must take a chicken so that the carcass is large, homemade, and fatty - this way the broth will be rich. Having learned to make Georgian chicken satsivi according to the classic recipe, you will not only surprise your family with your culinary talents, but in the future, if you wish, you will be able to experiment by adding new products.

Ingredients:

• sweet peas – 3-5 pcs.;
• bay leaf – 4 pcs.;
• walnuts – 1 tbsp.;
• garlic – 0.5 heads;
• onions – 2 pcs.;
• hops-suneli – 1 tsp;
• black peppercorns – 10 pcs.;
• chicken – 1.5 kg;
• coriander – 0.5 tsp;
• saffron – 0.2 tsp;
• cilantro – 1 bunch;
• flour – 1 tsp;
• salt – 1 tsp;
• grape (or wine) vinegar - 2 tbsp. l.;
• carnation – 3 flowers;
• oil (drain) – 2 tbsp. l.

Cooking method:

1. Wash the chicken. After removing the fat from the tail, you can fill the bird with water and send it to cook. The broth should turn out transparent, so you need to turn up the heat so that the liquid boils faster, then immediately reduce it and simmer. After turning on the gas, you need to add bay leaf, allspice, black pepper, and salt to the broth.
2. Remove the chicken carcass, coat it with one tablespoon of oil, and bake until it turns golden. While the chicken is baking, you can strain the broth, remove the fat, but do not throw it away, but transfer it to a frying pan.
3. Pass the nuts with garlic cloves through the knives of a meat grinder.
4. Chop the onion and place in a frying pan with the fat from the broth. When the small cubes become soft, add flour little by little, simmer for another 2 minutes, then mix the mixture with the garlic and nuts. Add seasonings. Gradually add broth to the ingredients, stirring the mixture until its consistency resembles liquid semolina porridge. The sauce should not boil, it should be heated for about 5 minutes.
5. Remove the bones from the chicken by cutting the carcass. Combine the pieces with the sauce and simmer over low heat for 15 minutes. The mixture will thicken, so it is better to immediately place a pan with broth nearby to add it.
6. Pour vinegar, add cloves and finely chopped cilantro, remove the dishes from the stove.
7. Leave Georgian chicken satsivi to steep. During this time, it may thicken again, so it is important to keep an eye on it and add more broth if necessary.

Chicken satsivi - a simple recipe

• Cooking time: 5 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 298 kcal.
• Purpose: for lunch/dinner.
• Cuisine: Georgian.
• Difficulty of preparation: easy.

If you like spicy thick soups, then look at the photo below. This is a Georgian dish of chicken satsivi, which awakens the appetite even with its appearance, not to mention the taste. If you don’t want to take risks for the first time (in case it doesn’t work out like in the original) and spend a lot of time preparing the classic version, then try this simple recipe for chicken satsivi.

Ingredients:

• nuts – 2 tbsp;
• garlic – 4 cloves;
• oregano – 1 tsp;
• utskho-suneli – 1 tsp;
• sweet paprika – 1 tsp;
• lemon juice – 1 tbsp. l.;
• fenugreek – 0.5 tsp;
• coriander – 1 tsp;
• chicken – 1.5 kg.

Cooking method:

1. Boil the chicken, remove the bones from the carcass, chop finely.
2. Fry the nut kernels without pouring oil into the pan. Then grind them into crumbs.
3. Do the same with garlic cloves as with nuts. Mix the two mixtures and add seasonings.
4. Pour the cooled broth obtained after boiling the chicken little by little into the garlic-nut mixture, bringing it to the consistency of sour cream.
5. Bring the ingredients of the sauce to a boil, but so that the mixture does not boil, add the chicken and let the mixture warm up a little.
6. Place the satsivi in ​​the cold, when it has cooled completely, serve.

Chicken satsivi salad

• Cooking time: 60 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 289 kcal.
• Purpose: for lunch/dinner.
• Cuisine: Georgian.
• Difficulty of preparation: easy.

When it comes to setting a festive table with beautiful dishes, the hostess immediately has many ideas. Among the options, you should not lose sight of the juicy chicken satsivi salad, because this appetizer is not only appetizing, but also very tasty. The dish is not quite the same as the classic one and is served in tartlets, but everyone will like the tender chicken fillet with a special garlic aroma.

Ingredients:

• chicken fillet – 0.5 kg;
• tomato paste – 1 tbsp. l.;
• greens – 1 bunch;
• mayonnaise – 180 g;
• garlic – 3 cloves;
• nuts – 0.5 tbsp;
• apple – 1 pc.;
• tartlets – 10 pcs.

Cooking method:

1. Boil the sirloin, cut into small pieces.
2. Peel the fruit and cut it on large grater knives.
3. Using a blender, puree half a cup of nuts. Do the same with the greens or simply chop finely with a knife.
4. Combine all ingredients in a bowl.
5. Prepare the sauce: add tomato paste, crushed garlic cloves, salt to the mayonnaise, mix thoroughly.
6. Season the ingredients with sauce and transfer the resulting salad mixture into tartlets. You can additionally decorate each serving with green leaves.

Chicken satsivi in ​​a slow cooker

• Cooking time: 2 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 297 kcal.
• Purpose: for lunch/dinner.
• Cuisine: Georgian.
• Difficulty of preparation: easy.

Classic Georgian chicken with walnuts takes a very long time to prepare, and it takes even longer to let it sit. If you don't have a few hours to spare, use a kitchen assistant. Chicken satsivi in ​​a slow cooker will not be perfectly similar to Georgian, but the taste will amaze you. Be sure to try this original dish.

Ingredients:

• vegetable oil – 50 ml;
• adjika – 2 tsp;
• salt, pepper - to taste;
• apple cider vinegar – 2 tbsp. l.;
• garlic – 1 head;
• butter – 50 g;
• onions – 2 pcs.;
• nuts – 1 tbsp.;
• chicken – 1.5 kg;
• cilantro – 1 bunch;
• khmeli-suneli – 2 tsp.

Cooking method:

1. Cut the chicken into pieces, cut the onions immediately, and press the garlic through a special press.
2. Pour and put two oils in a bowl, throw in half the vegetables, all the pieces of chicken. On the “Fry” mode, fry for 40 minutes, closing the lid.
3. Peel a glass of nut kernels and grind them using a blender or other technique.
4. Separately chop the remaining vegetables, add clean and dry cilantro to them.
5. Combine the nut crumbs with the onion-garlic mixture, pour in adjika, vinegar, and add spices. Add water to the products, bringing the mixture to the consistency of kefir.
6. Pour the nut-onion sauce over the fried chicken and continue simmering for another hour, switching the technique to “Soup”.
7. You can serve immediately, but it is better to give it time to brew.

You will get chicken in nut sauce according to a Georgian recipe just like Georgian chefs if you take a couple of tips into account:

1. Satsivi must be prepared with the addition of chopped fresh cilantro leaves. Walnut is also an integral component of the sauce – it adds interesting flavor notes to the dish.
2. To make the dish spicier, you can add adjika to the sauce.
3. The chicken can be taken whole or in pieces.
4. Chicken meat does not have to be boiled: it is often further fried, adding spices, and then added to the sauce. In this case, the broth is prepared from a cube.

Video: satsivi in ​​Georgian

Satsivi is a national Georgian dish. He is known and loved all over the world. The name means “cold”, so the dish is served chilled in a nut sauce. Traditionally, satsivi is made from chicken. Sometimes turkey meat is used or eggplants are stuffed with nut paste. Even fish is prepared this way.

In Georgian cuisine, attention is paid to herbs and spices. Fragrant sauces are prepared with the addition of fresh herbs - mainly cilantro, basil and dill.

In the Caucasus they say: “The Georgian table is like a Georgian song...”, and what song, and even a festive one, would be without the most tender satsivi! Try to cook a dish according to one of the recipes, and your culinary talent will be appreciated.

Satsivi is prepared from domestic chicken weighing about 2 kg. The meat of such a bird is juicy and soft. Nut kernels are used in the following proportion: per 1 kg of chicken – 500 g. nut kernels.

Serve satsivi cold, garnish with lemon slices and herbs.

Ingredients:

• chicken – 1 piece;
• onion – 1 piece;
• bay leaf – 2 pcs;
• black peppercorns – 10 pcs;
• parsley root – 1-2 pcs.

For the sauce:

• green cilantro – 1 bunch;
• garlic – 8 cloves;
• walnut kernels – 400-500 g;
• onions – 3 pcs;
• Imeretian saffron – 3 tsp;
• hops-suneli – 4 tsp;
• ground red pepper – 1 tsp;
• ground coriander – 1 tsp;
• vinegar, or wine vinegar – 5 tbsp;
• sunflower oil -100 ml;
• salt – 1 tbsp. or to taste.

Preparation:

1. Rinse the chicken, cover with water and bring to a boil. Add peppercorns, bay leaves, onions cut in half to the boiling broth, and after 30 minutes add peeled parsley root. Cook for about an hour.
2. Prepare nut sauce. Finely chop the onion and simmer in sunflower oil until transparent, pour in 2-3 ladles of broth and simmer over low heat for 10 minutes.
3. Sort the walnut kernels from the partitions, grind them in a blender or in a mortar along with cilantro and garlic.
4. Add nut paste, spices, 600 ml of broth to the stewed onion, add salt to taste and simmer over medium heat for 15 minutes, stirring constantly. Add broth as needed to ensure the sauce is creamy and does not burn.
5. Season the nut sauce with wine vinegar, bring to a boil, remove from heat, and cool.
6. Cut the finished chicken into portions, remove the skin and large bones.
7. Place the cooked meat in a tureen or stewpan, pour over the sauce and refrigerate for 10 hours.

In the Caucasus, cold poultry appetizers are prepared not only on holidays, but also on weekdays. The finished dish is placed in a cool place overnight and served only the next day along with lavash or mchadi flatbreads; satsivi is stored for no more than 2 days.

Serve the dish chilled on portioned plates, garnish with basil and cilantro leaves on top. Pickled eggplants and cream cheese go well with satsivi.

Ingredients:

• chicken - half a carcass;
• onion – 1 piece;
• allspice peas – 5-7 pcs;
• bay leaf – 1 pc.
• salt – 1 tsp;
• vegetable oil – 75 ml;

Sauce:

• walnut kernels – 1 cup;
• onions – 3 pcs;
• ghee – 2-3 tbsp;
• utskho-suneli – 1 tsp;
• coriander – 1 tsp;
• ground chili pepper – 1 tsp;
• saffron – 1 tsp;
• cilantro, parsley, basil - 1 bunch;
• garlic – 3 cloves;
• vinegar – 1-2 tbsp;
• salt - to taste.

Preparation:

1. Boil the washed chicken until half cooked for 30-40 minutes. After boiling, add the onion, bay leaf, allspice and salt to the water.
2. For the sauce, peel the onion and grate it on a fine grater or chop it in a blender. Simmer the onion pulp in melted butter, finally pour in 1 cup of broth and bring to a boil.
3. Mince the walnut kernels along with the herbs and simmer with the onion, stirring constantly for 5 minutes.
4. Finely chop the garlic, add to the sauce, sprinkle with spices, pour in vinegar, salt to taste and simmer over low heat for 10 minutes.
5. Heat vegetable oil in a frying pan, divide the boiled half carcass into portions and fry until golden brown.
6. Place the chicken pieces in a saucepan with nut sauce, stir gently, let it boil and remove from the stove. Keep the satsivi in ​​the refrigerator for 10-12 hours.

Satsivi from chicken legs in a slow cooker

To prepare this recipe, you can use chicken or turkey wings and poultry fillets. Turkey meat takes a little longer to cook - increase the cooking time to 1.5-2 hours.

Ingredients:

• chicken legs – 1 kg;
• wine – 50 ml;
• mixture of Caucasian spices - 1 tbsp;
• vegetable oil – 2 tbsp;
• salt – 1 tbsp.

For the sauce:

• peeled walnuts - 2 cups;
• onions – 2-3 pcs;
• butter – 50 g;
• parsley – 1 bunch;
• garlic – 5 cloves;
• ground coriander – 1 tsp;
• khmeli-suneli seasoning – 1 tbsp;
• anise and cumin seeds - 1 tbsp;
• ground black pepper – 1-2 tbsp;
• salt – 1-2 tsp;
• lemon – 1 pc.

Preparation:

1. Rinse the chicken legs in running water, remove the skin, cut into 2-3 pieces and rub with salt. Marinate in a mixture of spices, wine and vegetable oil.
2. Prepare the sauce: mince the nut kernels, onions and parsley. Mix with chopped garlic, butter, spices, lemon juice and salt to taste. Add 200-300 ml of water or broth so that the sauce is not thick.
3. Place the prepared hams in the multicooker container, pour in the sauce, and close the lid. Select “Baking” mode for cooking and set the time to 1 hour.
4. Transfer the finished dish to a deep bowl, cool and serve.

Festive chicken satsivi with walnuts

Rarely is a feast in the Caucasus complete without satsivi; please your loved ones with a traditional Georgian dish with spicy nut sauce.

• walnut kernels – 3 cups;
• onions – 4-5 pcs;
• garlic – 1 head;
• raw egg yolks – 2-3 pcs;
• olive oil – 50 ml;
• hops-suneli – 4 tsp;
• ground cumin, red and black pepper – 1 tsp each;
• saffron – 1 tsp;
• cinnamon – 0.5 tsp;
• lemon – 1 piece;
• pomegranate juice – 50 ml;
• cilantro – 1 bunch;
• salt – 2-3 tsp;
• pomegranate and lemon for decoration - 1 pc. each;

Cooking method:

1. Mix olive oil, spices, salt and onion chopped in a blender. Rub the chicken carcass inside and out with this paste and leave for 1 hour at room temperature.
2. Roast the chicken until done in a Dutch oven - preheat the oven. While baking, baste the carcass with the draining meat juices and add broth if necessary. Cool the finished chicken and cut into pieces. You can remove the skin and large bones.
3. Prepare satsivi sauce. Using a blender or meat grinder, grind the walnuts and onions with cilantro separately.
4. Saute the onion puree in olive oil until transparent, pour in 50-100 ml of water or broth if necessary. Add nut paste, spices and simmer for 15 minutes.
5. Peel the garlic, grate the cloves on a fine grater, add to the sauce, pour in lemon juice and pomegranate juice, stir constantly and bring to a boil. Salt the dish, tasting it. Remove from heat.
6. Beat the egg yolks and combine with the nut butter that has cooled to 50°C, stir.
7. Place the chicken pieces in a deep bowl, cover with sauce, and place in a cool place overnight.
8. Before serving, cut the finished dish into portions, place on beautiful plates, garnish on the side with a slice of lemon and sprinkle with pomegranate seeds.

Bon appetit!

Chicken satsivi is a Georgian dish that has gained popularity in Russia. It is prepared for the holidays and is included in the menus of the best restaurants in the world. Satsivi is served cold, it is advisable to prepare it in advance and put it on the table the next day. During this time, the chicken will have time to become saturated with the taste and aroma of the sauce. The most tender meat simply melts in your mouth; just try it once, and its taste will be remembered for a long time.

Georgian chicken satsivi

1. Type of dish - second
2. Weight – 2500 g.
3. The country of the dish is Georgia.
4. Number of servings – 8.
5. Calorie content (per 100 g) –
6. Cooking time -

Ingredients

• chicken – approximately 2−2.5 kg;
• onions – 2 pcs.;
• walnuts – 2 cups;
• garlic – 4 cloves;
• salt – 2 tsp;
• saffron - to taste;
• red hot pepper – 1 tsp;
• utskho-suneli – 1.5 tsp;
• coriander – 1.5 tsp;
• nutmeg – 0.5 tsp;
• wine sauce - 3 tbsp. l.;
• vegetable oil – 2 tbsp. l.

Step-by-step instruction

Chicken satsivi cannot be confused with another dish, since the walnut gives it a unique taste and leaves behind a characteristic aftertaste. And, of course, a whole bouquet of herbs and spices, which Georgian cuisine cannot do without. Saffron, pepper, garlic and other ingredients add spice, and wine sauce adds sourness.

1. The main ingredient of satsivi is chicken (some use duck or turkey). The weight of the bird is approximately 2.5 kg. Rinse the carcass under running cold water and cut off the tail. Carefully inspect the skin for feathers. If you find any remains of them, be sure to remove them. Cut the chicken into small pieces.

1. Place the bird in a saucepan, pour boiling water over it and put it on the fire. It is important to be sure to immerse the chicken in boiling water, because in this case the meat will turn out tastier. If you need a rich broth, you can take a small saucepan.
2. Add the whole onion and cook along with the chicken over low heat until tender. How long should chicken meat boil? It all depends on its rigidity. Homemade chicken takes longer to cook, store-bought chicken takes longer to cook. It will take approximately 40-50 minutes. At the end, 5 minutes before readiness, throw a few small bay leaves into the broth.

1. Remove the chicken and strain the broth. It is recommended to remove a little fat from it, as it will harden and ruin the taste, because satsivi is served chilled. In addition, a dish is healthier if it contains less saturated fat. You can also remove the skin from the chicken. It is advisable to get rid of the bones, since it will be more convenient to eat the dish without them. You don’t have to smear yourself in the sauce; you can simply savor the satsivi and enjoy its extraordinary taste.
2. When the meat is ready, the fun part begins: you need to prepare the sauce (bazhe). The taste of the dish depends on it, so you should give it due attention. First, peel the onion and finely chop it into cubes. Then fry the onion in vegetable oil until golden brown. To get a juicy product, you need to keep the fire low. Otherwise, the onion will become dry.

1. Walnuts are peeled, you need to get 2 cups of kernels, this is approximately 300 g. Dry nuts are not suitable, you need to choose juicy ones. Pass the kernels through a meat grinder along with the garlic. It is advisable to do this twice, using a fine mesh.

1. Then add spices. The main seasoning for this dish is utskho-suneli. It’s impossible to cook satsivi without it, and even if you try, you won’t be able to achieve the original taste. Following the utskho-suneli, add coriander, nutmeg, pepper, salt, and saffron. For those who are not fans of spicy foods, it is recommended to reduce the amount of red hot pepper. As for saffron, it is a fairly strong spice, so it should be used with caution. If crushed stigmas are used, only a small amount is needed, on the tip of a knife. If you use a spice mixture called “Saffron”, you can add 1 teaspoon.
2. You can also add a little flour, 1 tablespoon is enough. It will thicken the sauce and prevent it from separating. True, if the walnuts are ground very finely, flour is not needed.

1. Mix all the sauce ingredients and pour in warm broth (2 cups). Mix thoroughly again and pour the resulting mass into a frying pan with the fried onions and put on fire. If you need to make the sauce thinner, add another glass of warm broth. The resulting mixture should boil.

1. The finished sauce should have the consistency of thick sour cream. If you need to thin it out, add more broth. By the way, if the sauce seems unsalted, you can add more salt. The same goes for spices; they can be adjusted to your own taste. Don’t forget that chicken meat is fresh, so the sauce is responsible for improving its taste. At the end of its preparation, add wine vinegar.
2. Pour the aromatic sauce over the chicken meat, cover with a lid and place it in a cool place. At least 4 hours must pass from completion of cooking to the moment the dish is served. Before the meat has time to soak in the sauce, the taste of the satsivi will be far from ideal.

Before serving chicken satsivi, you need to decorate it with herbs, pomegranate seeds or pour nut butter, if available.

Secrets of cooking satsivi from famous chefs

Some chefs prefer not to boil the meat, but to fry it, adding adjika and spices. The question arises: where can I get the broth in this case? To do this, use bouillon cubes that dissolve in boiling water. But, of course, in real Georgian cuisine this method is not relevant. Sometimes broth is not used at all, and the nuts are poured with regular boiling water. The calorie content of such a dish is lower, so the recipe is suitable for people who watch their figure.
It's hard to imagine a Georgian feast without chicken satsivi. A delicious dish is the calling card of a festive table and a confirmation of the hostess’ skill. Satsivi goes well with any food; it is eaten with eggplants, fresh vegetables, and bread. Bazhe sauce can be used for fish and other types of poultry.
A dish like satsivi requires patience. If you rush, you can spoil its taste, and then your time will be wasted. To get a truly unique taste, it is important to pay attention to every detail when preparing satsivi sauce.
In Georgia, red wine is served with satsivi, as it goes perfectly with the delicate taste of meat.

Video: recipe for making satsivi at home

I was looking through old photographs, admiring Tbilisi, and pleasant memories of the beauty of Georgia, people and amazing food came flooding back to me. And suddenly I thought, I haven’t cooked satsivi for a long time. Further more. New Year is coming soon and I wanted to change the long-standing tradition of roasting a turkey. And you can’t think of a better satsivi for the New Year’s table. Both tasty and high in calories. And the dish is eaten cold, and this is important for a long feast; satsivi will not lose its taste all night and even the next day. Pieces of chicken, soaked in nut sauce and spices, just beg to be put into your mouth, leaving a wonderful taste sensation afterwards. Cooking satsivi consists of two parts. The first and simple one is cooking chicken. The second difficult and most important is the sauce. It is the sauce that sets the tone and taste of the dish. There is no need to be afraid of the sauce. If you follow the proportions and technology, everything turns out as it should. Satsivi is one of the culinary masterpieces that are worth the time and effort. The recipe shows the ingredients for 1 chicken, and in the photo there will be half, just yesterday I decided to remember the process and cooked half the chicken. And today I’m writing a recipe, and my husband is purring from behind and can’t tear himself away from the satsivi.

Time: 2 hours
Difficulty: difficult
Compound:

Chicken

• Chicken - 1 piece
• Onions – 1 pc.
• Bay leaf -2-3pcs
• Thyme -0.5 teaspoon

Sauce

• Onions – 6 pcs.
• Garlic – 4 cloves
• Walnuts – 1 cup (shelled)
• Corn flour -1.5 tbsp or 2 tbsp. spoons of wheat flour
• Wine vinegar – 1 teaspoon
• Black pepper – 1 teaspoon
• Chili pepper 1 teaspoon
• Coriander – 1 teaspoon
• Cloves – 4 pcs.
• Cinnamon – 0.5 teaspoon
• Khmeli-suneli – 1 tbsp. spoon
• Imeritinsky saffron – 0.5 tbsp.
• Cilantro – 1 bunch

How to Prepare Satsivi:

• Wash the chicken, place in a saucepan, add cold water to the level of the bird.
• Put on fire, add peeled whole onion, bay leaf and thyme, do not add salt.
• After boiling, cook the chicken over low heat for 30 minutes.
• Skim any floating fat into a cup with a spoon, it will be useful later.
• After 30 minutes, remove the chicken from the broth, transfer it to a frying pan and place in a preheated oven. Bake at 220 degrees for 15 minutes until golden brown.
• Set the broth aside; it will come in handy later.
• Remove the cooked chicken and cool.
• While the chicken and broth are cooling, start preparing the sauce.
• Place the peeled nuts and garlic in a blender and chop
• Grind coriander, cloves, black and red pepper in a mortar.
• Add spices to the blender to the nuts and mix again.
• Peel and finely chop the onion. Heat the chicken fat removed from the broth in a frying pan and fry the onion over low heat until soft.
• Reduce the heat to low or place the pan on a divider. Sprinkle flour on the onion.
• Gradually add 2.5 cups of warm chicken broth. We don't stop stirring.
• When everything is mixed, quickly remove from heat and use an immersion blender to grind the sauce directly in the frying pan. Return the sauce to the stove, add salt, and simmer for 5 minutes. The sauce should be like kefir. If thicker, dilute with broth. It will thicken after cooling.
• Place the nuts with garlic and spices from the blender into the sauce. Mix.
• As soon as the sauce comes to a boil, add wine vinegar, cinnamon and suneli hops.
• Stir and turn off after a minute. The sauce is ready.
• Disassemble the cooled chicken into portions.
• Pour the hot sauce over the chicken and leave the satsivi until completely cooled at room temperature. After cooling, I put the satsivi in ​​the refrigerator overnight to ripen. It is necessary. Satsivi is eaten cold.

Satsivi can be served in a large salad bowl or in portioned plates, sprinkled with cilantro. Cilantro gives satsivi completeness. But in winter, with my heart creaking, I replace it with parsley. Satsivi does not require a side dish. This is a self-sufficient dish that can only be complemented by hot pita bread or flatbread.

Satsivi has its own distinct and unique taste. The combination of walnuts, onions and spices in it is very harmonious. Satsivi should be eaten slowly, savoring and enjoying the aftertaste.

How I cook Satsivi:

• I wash the chicken, put it in a saucepan and fill it with cold water up to the level of the bird. I put it on fire, add the peeled whole onion, bay leaf and thyme, without salt. After boiling, cook the chicken over low heat for about 30 minutes. I skim the floating fat into a cup with a spoon; it will be needed later.

• After 30 minutes, I remove the chicken from the broth (you will need it later), put it in a frying pan and put it in a preheated oven.

• I bake at 220 degrees for 15 minutes until golden brown.

• I take out the cooked chicken and leave it to cool. This method of preparation is justified. The chicken turns out juicy and soft. I tried just boiling it, but as a result it was a bit dry and not as tasty.

• I start preparing the sauce with walnuts. Walnuts must be ripe and juicy, so I do not use store-bought shelled nuts for satsivi. Bad nuts can ruin a dish. I peel the nuts and put them in a blender, add garlic and chop.

• I crush coriander, cloves, black and red pepper in a mortar, add spices to the nuts

• and mix again with a blender.

• I peel and finely chop the onion. In a frying pan, I heat the chicken fat removed from the broth and fry the onion over low heat until soft. I reduce the heat to low or place the pan on a divider.

• Sprinkle with flour

• and mix.

• Without stopping stirring, I gradually add 2.5 cups of warm chicken broth.

• I quickly remove from the heat and use an immersion blender to blend the sauce until smooth right in the pan.
• I return the sauce to the stove, add salt, and let it simmer for 5 minutes. If the sauce turns out to be very thick, I use broth to bring it to the state of liquid kefir. After cooling, it will thicken further.

• I put nuts with garlic and spices from the blender into the sauce. I stir.

• As soon as the sauce starts to boil, add wine vinegar, cinnamon and suneli hops. I stir and turn it off after a minute. The sauce is ready.

• I separate the cooled chicken into pieces that are easy to put in your mouth and without bones. They don’t recognize it any other way in my house.

• Pour the hot sauce over the chicken and leave the satsivi until completely cooled at room temperature. After cooling, I put the satsivi in ​​the refrigerator overnight to ripen. It is necessary.

• Satsivi is eaten cold.

Bon appetit! If you have any questions, ask, I will definitely help.

Features of the “Satsivi” dish

Satsivi is a traditional dish of Georgian cuisine, which, as a rule, is prepared for the Christmas table. Georgians eat it first because on this day the strict fast ends and it is allowed to eat meat. Residents of this country often say that they associate Christmas with walnuts and chicken - these are the 2 main ingredients of Satsivi.

There are several main features of this dish that every housewife must take into account in the process of preparing it:

• the chicken must be fat and well-fed (the ideal option is to use broilers that are raised in Gori);
• It is advisable to make the sauce thick so that bread can be dipped into it;
• Each guest or household member does not need to be given a separate portioned plate with the dish; the person must serve “Satsivi” to himself (as is customary among Georgians).

How to cook “Satsivi” according to the classic Georgian recipe?

Ingredients that will need to be used to prepare the dish:

• 2 heads of white onions;
• 25 g flour;
• 50 ml white wine vinegar;
• 1 kg of chicken meat;
• 100 g butter;
• salt and pepper (you can use a lot of pepper in this recipe if you like spicy meat);
• a bunch of cilantro and other herbs that are used in Caucasian cuisine;
• 1 tsp hops-suneli and the same amount of coriander;
• 1/2 tsp. saffron;
• 4 cloves of garlic;
• 1 cup walnuts.

The process of preparing “Satsivi”:

1. Take chicken meat, clean it of all fatty parts, rinse it, and then boil it in a small amount of water under the lid. This process will take you 20 minutes.
2. When the smoke is cooked, remove it from the broth (you must leave it) and coat it with butter.
3. Preheat the oven to 190°C, place the chicken in it and bake for 20 minutes.
4. While the chicken is cooking, prepare the sauce: chop the onion and fry it in butter. As soon as it acquires a beautiful golden crust, add flour and broth in which the chicken was cooked.
5. Chop the walnuts. Add all the spices that we indicated in the list of ingredients to the resulting shavings.
6. Pour the resulting mixture into the chicken broth, then also add the vinegar.
7. Chop the chicken, which should be ready at this stage, into small pieces and throw into the sauce for 5-7 minutes.
8. Chop the greens and sprinkle them on the dish before serving.

If you want, you can also garnish the dish with a few pomegranate seeds purely to play with the colors of the dish and for the beauty of the presentation. Although Georgians, as a rule, do not do this, so as not to interrupt the rich nutty taste of the sauce and the chicken, which is soaked in all the spices and nut oils.