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Cooking Time
1 h. 30 min.
Serves
10
Difficulty
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About This Recipe
Chicken satsivi is considered an older version of this dish compared to turkey, although in Georgia, its homeland, the latter is preferred. However, you must agree that the first bird is much more familiar and closer to us, so we offer a recipe with it. It's important to remember that satsivi is not a main course but an appetizer, usually served cold. And, of course, no sour cream in the sauce: only ground walnuts and broth. Follow the recipe instructions carefully, and chicken satsivi will surely win the hearts of your family and house guests.
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 14
Serves:
Chicken (1 piece) - 1.3 kg
Butter 82.5% - 50 g
Salt - to taste
Shelled walnuts - 350 g
Onion - 2 pcs.
Ground cloves - 1 g
Utskho-suneli - 1 tsp
cilantro - 4 bunch
Garlic - 4 clove
Salt, ground hot red pepper - to taste
Pomegranate seeds - to taste
Imereti saffron - 1 tsp
Ground coriander - 1 tsp
Salt - to taste
Nutrition Facts
Serves:
🥓
Fat
454г
🍚
Carbohydrates
79г
🥩
Protein
272г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Trim excess fat from chicken. Place it in a large saucepan, add hot water so that it just covers the bird, add salt, bring to a boil and simmer over low heat for 1 hour.
Step 2
Carefully place the chicken on a plate. Strain the broth through a fine sieve. Let the chicken cool slightly, then transfer it to a deep baking sheet lined with food foil.
Step 3
Melt butter (20 g) and brush the carcass with it using a brush. Season with salt and place in the oven at 190°C for 20 minutes. Periodically turn the chicken and baste with rendered fat.
Step 4
For satsivi sauce, peel and finely chop the onion. In a frying pan over low heat, heat the remaining butter and, stirring, fry the onion in it. The onion should become soft, but practically unchanged in color. Pour about 1 liter of broth into the pan. Stirring, bring to a boil and cook for 2 minutes.
Step 5
Grind the peeled walnuts for satsivi sauce in a blender. Add utskho-suneli, Imeretian saffron, coriander, cloves, salt and ground red pepper. Mix thoroughly.
Step 6
Pour the resulting mixture into a frying pan with onions and broth. Stir with a slotted spoon, you should get a sauce with the consistency of thick sour cream. Cook the satsivi sauce for 15 minutes over low heat, without letting it boil.
Step 7
Separate the flesh of the cooked chicken from the skin and bones, then cut into pieces. Place them in the hot peanut sauce and cook for 1 minute.
Step 8
Wash the cilantro sprigs and chop finely. Peel the garlic and pass through a press. Add garlic and cilantro to the satsivi along with the cilantro. Stir and remove from heat.
Step 9
Let the chicken satsivi cool completely, transfer to a serving plate and then put in the refrigerator. Before serving, sprinkle the appetizer with pomegranate seeds.
Enjoy your meal!
Follow the instructions step by step