Georgian chicken satsivi is a classic recipe. Chicken satsivi - step-by-step recipes with photos. How to cook chicken in nut sauce in Georgian style

Satsivi is both a cold Georgian dish and an aromatic nut sauce. It contains pieces of poultry, vegetables, all kinds of spices and herbs. Satsivi is always served cold, so you need to prepare the food in advance. Here you can find all the classic recipes, as well as little tricks.

Classic Satsivi - general principles of preparation

Walnuts. This is a mandatory ingredient in Georgian sauce. You need to take a lot of them to make the dish thick and flavorful. The nuts are crushed and wiped. In a modern kitchen, all this can be easily done with a blender. If it is not there, then a meat grinder will come to the rescue.

Bird. In Georgia they use domestic chickens or turkeys. The bird is boiled in water until cooked; it is important not to pour in a lot of liquid so that the product does not lose its taste and the broth is rich. The boiled poultry is disassembled into small pieces, the bones are thrown away, and the pulp is added to the sauce.

Broth, water. The liquid component of the sauce is added to the nuts and vegetables. The sauce should not turn out liquid, so you need to pour it in small portions and stir constantly. If satsivi is with poultry, then the broth that remains after cooking is used.

Vegetables. If the dish is with poultry, then not a lot of vegetables are added, usually garlic and onions. But there are recipes for vegetable satsivi made from eggplant, which are very popular in Georgia.

Spices. An important component of the dish. Various types of pepper, coriander, saffron, nutmeg, and cloves are added to classic satsivi. Greens are welcome; parsley is often combined with dill and cilantro.

Classic Satsivi with chicken and nuts

Traditional recipe for classic satsivi. Use any part of a chicken carcass with skin. Walnuts, the weight of peeled kernels is indicated.

Ingredients

2 kg chicken;

250 g nuts;

3-4 tablespoons of oil;

2 cloves of garlic;

Salt, pepper, sweet paprika;

Cilantro, dill, green onions;

2 heads of onion.

Preparation

1. Chop the chicken into pieces. Place in a cooking pot. Pour boiling water to cover the bird, but do not add too much water. Place it on the stove and cook for about an hour. Remove the cloudy foam when boiling.

2. The onion needs to be cut into small cubes.

3. Pour a little oil into the frying pan, add the onion, and begin to fry the vegetables over moderate heat.

4. Chop the nuts with a blender almost until they become flour; you should get fine crumbs. You can dry the kernels before this so that the mass does not stick together. Place in a frying pan with the onions and stir.

5. Immediately add sweet paprika, black and red pepper, and heat through.

6. Scoop out the broth from the pan that remains after cooking the chicken. For this amount, 2-3 ladles are enough, but you can make the sauce thicker. Pour into the frying pan and continue heating.

7. Remove the chicken pieces and remove the bones. Leave clean meat. If desired, it can be chopped finely. Transfer to sauce.

8. Add salt, add chopped garlic, season the dish with herbs and you’re done! Let cool and leave in the refrigerator for several hours before serving.

Classic cold Satsivi with wine vinegar

Recipe for spicy and aromatic classic satsivi. You can make it from chicken or turkey.

Ingredients

2-2.5 kg of chicken or turkey;

2.5 tsp. salt;

1 tsp. red pepper;

2 onions;

2 cups nuts;

Saffron, coriander, nutmeg;

4 cloves of garlic, bay;

3 tbsp. l. wine vinegar.

Preparation

1. Pour hot water over the poultry cut into pieces. But you can boil the chicken whole. Boil on the stove until fully cooked; about 15 minutes before the end, add a few peppercorns and bay leaves into the broth. Let's add some salt.

2. Remove the bird, cool, and disassemble the meat into small pieces.

3. Fry the very finely chopped onion in a frying pan. Grind the walnuts in a blender or put them through a meat grinder and add them to the onion.

4. Immediately add 800 ml of chicken broth. Bring the sauce to a boil. Add 1 tsp. saffron, 0.5 tsp. coriander, a good pinch of nutmeg and red pepper. At the very end, add chopped garlic cloves.

5. Pour in wine vinegar and the sauce can be turned off.

6. Add chicken, stir. Let cool, then transfer to a convenient container with a lid and place in the refrigerator for three hours.

7. When serving, decorate with herbs. It is better to use a mixture of several types (parsley, cilantro, dill, basil).

Classic eggplant satsivi

Another wonderful recipe for traditional classic satsivi. This dish is made from eggplants. Choose small, neat vegetables with firm flesh.

Ingredients

4-6 eggplants, depending on size;

220 g nuts;

1 tsp. vinegar;

2 onions;

4 cloves of garlic;

5-6 tablespoons of oil;

Greens, pomegranate seeds for decoration.

Preparation

1. Cut the eggplants into cubes. If the vegetables are bitter or not quite young, soak them in water before frying. Then put it in a large frying pan, fry the pieces until golden brown and cooked through.

2. Remove the eggplants, add oil to the frying pan, and fry the chopped onion.

3. Now let's grind the nuts. As soon as the onions are fried, add them to the pan.

4. Pour in 2 glasses of water, add salt and pepper, you can add spicy Georgian mixtures, bring the sauce to a boil, turn it off.

5. Add chopped garlic and fried eggplants, pour in a teaspoon of vinegar, stir.

6. Cool to room temperature, then cool in the refrigerator.

7. When serving, sprinkle with pomegranate seeds and herbs.

Satsivi classic with flour

Recipe for classic satsivi with flour. It is very often used to thicken the mass, but this does not affect the taste of the snack.

Ingredients

1 kg chicken;

330 g nuts;

20 g flour;

3 onions (1 for broth);

1 small carrot;

Oil, herbs;

2 tbsp. l. apple cider vinegar;

3-5 cloves of garlic;

0.5 tsp. saffron;

1 tsp. hops-suneli and hot pepper.

Preparation

1. Place the bird in a pan, add one onion, remove the top husk. You don't have to clean it further. Throw in a whole carrot and some peppercorns. Maybe laurel. Pour boiling water over and cook for about an hour. Then take out the bird, let it cool, and strain the broth.

2. Pour about four tablespoons of oil into the frying pan and set to heat up. Add the chopped onions that are left. Cook until soft. We turn the heat to moderate so that the pieces do not burn; there is no need to brown them too much either.

3. Add flour to the onion, stir quickly and then add chopped walnuts.

4. Add spices and hot pepper to the total mass, pour in vinegar, then salted broth, three ladles are enough. Stir thoroughly, you can turn it off.

5. Break the chicken into pieces, chop the garlic, and add to the dish. Stir well and cool. We decorate the dish with greens when serving.

Classic Satsivi with chicken and eggplant

A mixed version of a classic Georgian dish. If your eggplants are bitter, then soak them in salted water in advance or simply sprinkle them thickly with salt, rinse, and squeeze.

Ingredients

A kilogram of chicken;

3 eggplants;

400 g nuts;

50 ml oil;

2 onions;

A head of garlic (less is possible);

1 tbsp. l. khmeli-suneli seasonings;

1 tbsp. l. vinegar;

Greens, salt, pomegranate optional.

Preparation

1. Cook the chicken in the usual way on the stove: add water, add spices as desired, cook on the stove, removing the foam when boiling. We disassemble the bird into pieces.

2. Cut the eggplants into pieces, place them in small pieces in a frying pan, and fry in batches until golden brown. Place in a bowl for a while.

3. Fry the onion, add nuts, then pour in 800 ml of broth, add spices to the sauce, add salt and turn off.

4. Pour the chicken, eggplants into a large bowl or saucepan, add chopped garlic, herbs, some herbs, pour in the prepared nut sauce and stir well with two spoons.

5. You can put the satsivi in ​​the refrigerator or first divide it into portions or into several salad bowls, garnish with pomegranate and fresh herbs.

Satsivi classic in a hurry

This recipe will help out if you don’t have time to cook chicken or turkey, cool it, disassemble it, in general, do everything according to standard technology.

Ingredients

400 g chicken fillet;

A glass of nuts;

One onion;

A couple of cloves of garlic;

A little oil, salt;

Khmeli-suneli or other spices;

3 tbsp. l. pomegranate seeds.

Preparation

1. Wash the chicken fillet, you can use the breast or trim the meat from the thighs. Place in a deep frying pan with a couple of tablespoons of oil and fry for a few minutes. Until the pieces become light.

2. Cut the onion into cubes and add to the lightly fried fillet. Cook for a minute without a lid, then cover the frying pan and simmer over low heat until done.

3. Chop the nuts and add to the frying pan.

4. Add salt, pepper and other spices, pour boiling water from the kettle into the dish. Warm up, stir, turn off.

5. Cool a little, add garlic, taste, you can add other spices.

6. Cool, add pomegranate seeds.

There is no dietary Satsivi, since walnuts are a very high-calorie product. But you can lighten the dish by removing the skin from the bird, using low-fat broth, or simply using white meat.

If there are not enough nuts for the sauce, the mass can be further thickened with flour or potato starch.

Always pour the broth into the nuts, not the other way around. Add the liquid gradually, stirring the sauce thoroughly to achieve the desired consistency. You may need less broth than indicated in the recipe.

How to cook chicken satsivi - perhaps the most famous Georgian dish. It is present on every holiday table, especially for the New Year! In the original, satsivi is made from turkey. But satsivi can also be made from chicken. Chicken Satsivi is cooked much more often, it’s a little more economical :) Georgia is very proud of its Satsivi dish and cherishes the traditions of its preparation. Today I will tell you how to prepare homemade satsivi, and below there will be a video on how satsivi is prepared in restaurants.

Ingredients:

• Chicken 1 piece
• Onion 2 pcs
• Walnuts 500 gr
• Utskho suneli 1-1.5 tsp. (fenugreek blue)
• Dry cilantro 1 tsp.
• Imereti saffron (yellow flower) 1-1.5 tsp.
• Garlic 1-2 cloves
• Corn flour (wheat flour is also possible) 1 tbsp.
• Ground red pepper (chili) to taste
• Vinegar (optional) 1 dessert spoon
• Salt to taste

How to cook chicken satsivi

Boil the chicken. Remove from the broth and cool. Strain the broth. Chop the onion very finely and fry (as in the photo), I fry it in vegetable oil, in the original in chicken fat.
Previously, nuts for satsivi were ground through the finest sieve. Very traditional housewives and still do this. But many people grind the nuts twice through a meat grinder or in a blender.
Place about 2 tablespoons of nuts in a frying pan, lightly sprinkle with saffron, add vegetable oil (a couple of drops) and heat a little. Then transfer the mixture to a bandage folded a couple of times and squeeze out the nut juice. Literally 1-2 Add all the spices, flour, garlic through a press to the ground nuts, mix everything, and add about a glass of broth a little at a time so that the mixture becomes liquid and without lumps. Boil the remaining broth (adjust the quantity yourself), constantly stirring the boiling broth, add nuts to it, mix well and add onions. As soon as everything boils, turn off the gas.
Cut the chicken into portions, put it in a bowl in which we will serve satsivi, and fill the bowl with satsivi so that it covers the chicken. And pour the oil that we squeezed out on top. (of course, now I’ve taught you a little trick) because Georgians squeeze nuts with their hands to get this oil. It is customary to eat satsivi from. Recipe for gomi in flour dishes. Georgian chicken satsivi is ready. Bon appetit!

Satsivi can be prepared from almost any meat or even fish, but the classic version of the dish should be considered the one based on poultry - turkey or chicken. Real satsivi is a rich combination of spice flavors with a creamy sauce based on walnuts. We will talk about classic and modern simple recipes for chicken satsivi in ​​this material.

Georgian chicken satsivi recipe

Ingredients:

• chicken carcass - 1.3 kg;
• walnuts - 320 g;
• garlic cloves - 8-10 pcs.;
• hot pepper - to taste;
• 4 tbsp. spoons;
• paprika - 2 tbsp. spoons;
• coriander seeds - 1 tbsp. spoon;
• a pinch of saffron;
• onions - 620 g.

Preparation

Before you cook Georgian chicken satsivi, you need to immerse the bird in a pan of water. The liquid should cover the chicken. Leave the chicken to boil for half an hour, then remove it, dry the skin and bake in the oven until golden brown. While the bird is browning, prepare a flavorful paste of nuts and spices by passing them through a meat grinder. Combine the finished paste with sautéed onions and add to the broth. Place the baked chicken pieces on top and let the satsivi simmer over low heat for about 15 minutes.

Experts say that ideally it is better to let satsivi brew overnight, but we believe that no one has such endurance and therefore a plate of hot chicken with nut sauce should be served immediately, with a generous portion of cilantro and a piece of pita bread.

Georgian chicken satsivi - a simple recipe

Ingredients:

• chicken carcass - 1.2 kg;
• (peeled) - 3 handfuls;
• onions - 7 cloves;
• laurel leaf - 1 pc.;
• onions - 115 g;
• hops-suneli - 2 tbsp. spoons.

Preparation

First, boil the chicken carcass with bay leaves until fully cooked. Remove the meat from the bones and set the broth aside. Grind the walnut kernels into a paste along with the onions. Fans of garlic can add a clove or two of their favorite ingredient to the paste; it has a place everywhere in Georgian cuisine. Next, add khmeli-suneli paste and salt, and then dilute with broth, adding it in portions, until the paste turns into a sauce of medium thickness. Add pieces of boiled poultry to the sauce and serve the chicken satsivi with walnuts warm.

Ingredients:

• chicken - 1.7 kg;
• butter - 35 g;
• onions - 165 g;
• garlic cloves - 10 pcs.;
• walnuts - 3 1/2 tbsp.;
• a handful of green cilantro;
• ground cinnamon, coriander - 1 1/2 teaspoons;
• ground paprika, hot pepper - 1 teaspoon each;
• a pinch of hot pepper, ground cloves;
• egg yolks - 3 pcs.;
• vinegar - 35 ml.

Preparation

Boil the chicken until fully cooked and separate the finished meat from the bones. Set the hot broth aside for a while; we will soon need it to prepare the sauce.

For nut butter, pass the walnut kernels through a meat grinder, add sautéed onions and pureed garlic cloves to them. We supplement the finished aromatic paste with spices and vinegar, the latter will help reveal the taste of the added ingredients. Dilute the resulting paste with chicken broth to the consistency of full-fat kefir. Place the mixture on the fire and wait until it starts to boil. Take a ladle of the hot sauce and whisk it with the egg yolks, which will help thicken the satsivi. Place the poultry pieces into the resulting sauce and remove the dish from the stove. Serve warm.

If desired, chicken satsivi can be made in a slow cooker: after boiling the bird, leave the broth in the bowl and dilute the nut butter in it. Turn on “Stew” and wait until it boils, add the yolks and poultry.

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!

You can celebrate Georgian cuisine without leaving your apartment if you prepare Georgian chicken satsivi with walnuts at home. I offer a simple classic recipe with a step-by-step story and photos. Translated from Georgian, satsivi means “cold”, and the dish lives up to its name as it is served cold. Not a single holiday is complete without a national dish. Chicken in nut sauce can often be found on the menu of the best restaurants around the planet. By the way, the dish can rightfully be considered dietary and very healthy, since the ingredients include herbs and nuts.

Georgian chicken satsivi - classic recipe

Take:

• Chicken - carcass.
• Large onion (two possible).
• Walnut kernels – 350 gr.
• Chicken broth - liter.
• Cilantro, ground (coriander) – 1.5 small spoons.
• Utskho-suneli (fenugreek) – 1.5 tsp.
• Saffron – ¼ small spoon.
• Cinnamon - on the tip of a spoon.
• Salt – 1.5 tsp.
• Carnation inflorescences – 2 pcs.
• Wine vinegar - 3 tablespoons.
• Garlic – 4 cloves.

How to cook satsivi (step by step)

Boil the whole chicken. Put it in boiling water, then the meat will become tastier.

Cool slightly, cut the chicken into fillets. Cut the breast into small pieces. Also divide the remaining parts into smaller ones. Transfer to a bowl.

Advice from experienced chefs: after boiling, cut the chicken into pieces and fry a little - the satsivi will turn out much tastier.

Chop the onion into small cubes. Satsivi loves onions, so you can take two or even three onions.

From the cooked chicken broth, scoop out two ladles of the top, fatty layer. Pour into another thick-bottomed pan.

Add chopped onion to the broth. Cover with a lid and simmer on low heat for 15-20 minutes.

Keep an eye on the onion; if the broth evaporates, add another ladle.

Peel and sort the nuts. Pass through a meat grinder or chop with a blender, the method does not really matter.

Without removing the pan from the burner, crush the onion using a wooden masher or a wooden hammer into a homogeneous mass, as in the photo.

Attention! The recipe doesn’t include garlic (I’ve already added it), but I read somewhere that if you add a few cloves, the nut oil will release and the dish will be more flavorful.

Next, pour the nuts into the pan and add several ladles of broth. Stir the contents.

Adding seasoning is an important step. Add everything listed in the recipe, add salt, and stir the future satsivi thoroughly. Taste, adjust the taste for spices and salt, add more if necessary.

Bring to a boil. Don't increase the heat, let it come slowly. No need to boil.

Pour the peanut sauce into the bowl with the chicken parts. By the way, this sauce, called “bazhi,” can be served separately from satsivi, or simply with fried or boiled cold chicken.

Mix gently, distributing the sauce throughout all the chicken pieces.

Place the bowl in a cool place to infuse and soak the chicken in the sauce.

If you are making the dish and intend to serve it the next day, once the sauce has cooled, place the bowl on the refrigerator shelf. Before serving, one and a half to two hours before serving, remove the dish and warm it slightly to room temperature.

Attention! Turkey satsivi is prepared in the same way, the cooking technology is similar. But find out how to cook in another article.

To help, a video with a detailed story about the principles of preparing homemade chicken satsivi from the famous culinary specialist Ilya Lazerson. May you always have delicious food!