Classic Georgian chicken satsivi

Satsivi with Georgian chicken - this dish can become a signature dish for any housewife if you learn how to cook it correctly. The sauce for chicken with added nuts also has this name. It is useful to know the centuries-old recipe for satsivi, as well as its interesting variations.

Classic Georgian chicken satsivi recipe

Classic satsivi is made from turkey, but for our latitudes and wallets, the option of replacing it with chicken is more familiar and economical. The nut sauce should be rich, thick and rich. It is best to buy seasonings for the dish at the market.

1. 
   How to cook Georgian chicken satsivi according to the classic recipe? Place the chicken carcass in a saucepan and add cold water so that it slightly covers the chicken. Place the pan over high heat and bring to a boil. Be sure to remove the foam. Lightly salt the broth to your taste.
2. 
   Reduce heat and simmer the chicken for about 40 minutes, occasionally skimming the fat from the surface of the broth and pouring it separately into a small saucepan.
3. 
   Remove the cooked chicken from the pan and transfer to a dish, leave to stand for about half an hour. Pass the broth through cheesecloth, folded in several layers, into another pan.
4. 
   Remove parts of the chicken flesh from the bones and remove the skin. Cut into small pieces and set aside in a bowl. Cover the bowl with cling film and leave without putting it in the refrigerator.
5. 
   Cut the peeled onion into small pieces. Place the saucepan into which the fat from the broth was poured over medium heat and heat the contents. Add the onion, reduce the heat to low and simmer the onion until soft, without letting it fry until golden brown. Cook for 10 minutes. and remove from heat.
6. 
   Cut the chili in half, remove the seeds and membranes from the inside. Finely chop the chili and peeled garlic and then mash in a mortar and pestle, adding some salt.
7. 
   In a blender bowl, combine walnuts, clove buds and peppercorns and chop. Transfer to a small bowl and add flour, coriander, Imeretian saffron and cinnamon.
8. 
   Add warm broth little by little to the resulting mass, stirring constantly with a spoon. The workpiece should have the consistency of rich sour cream. Add spices from the mortar (garlic and pepper), stir well.
9. 
   Pour the remaining broth into the pan and bring to a boil over high heat, then immediately reduce the heat to moderate. Add the nut mixture to the broth little by little, stirring all the time and not allowing the broth to boil too much.
10. 
    Add stewed onions and pieces of chopped chicken to the sauce, simmer for 25 minutes. Chop fresh cilantro and add to the chicken in the sauce, add vinegar, salt, pepper and stir.
11. 
    Cover with a lid and let it boil. Remove from stove and cool completely. Place in the refrigerator.
12. 
    Classic Georgian chicken satsivi is ready! Serve the dish cold.

Bon appetit!

A simple recipe for chicken satsivi with walnuts

Satsivi is a cold appetizer, the main flavor notes of which are spices and walnuts. You need to buy the best nuts; it is advisable to buy fairly young nuts and peel them yourself.

Cooking time: 4 hours.

Servings: 9.

Ingredients:

• Chicken – 1.5-2 kg;
• Onions – 700 g;
• Butter – 25 g;
• Peeled walnuts – 550 g;
• Coriander sprigs – 4 pcs.;
• Ground black pepper – 1 tbsp. l.;
• Ground coriander – 1 tbsp. l.;
• Ground Imeretian saffron – 1 tbsp. l.;
• Cloves – 5 buds;
• Ground cinnamon – 1 pinch;
• White wine vinegar – 1 tbsp. l.;
• Garlic – 8 cloves;
• Bay leaf – 2 pcs.;
• Salt - to your taste.

Cooking process:

1. Rinse the chicken carcass, put it in a wide, deep saucepan and fill it with cold water so that the entire chicken is hidden under it.

2. Set the pan over high heat and bring to a boil. Remove foam from the surface. Reduce the heat to low and cook the chicken for about an hour and a half.

3. Remove the finished chicken carcass from the broth and let it cool. Strain the broth and put it in a cool place.Leave there until hardened fat appears on the surface (this will take about an hour and a half).

4. Melt the butter and coat the cooled carcass with it using a silicone brush. Place the chicken on a baking sheet and bake in the oven at 180 degrees for 35 minutes.

5. Cool the baked chicken well, remove the flesh, and cut into equal pieces. Place in a deep bowl, cover with cling film and set aside.

6. Chop the peeled onion very finely. Remove all fat from the surface of the cooled broth, place it in a frying pan, and heat it up. Add finely chopped onion and fry over low heat until transparent, about 7-8 minutes, stirring.

7. Wash the green cilantro, dry it and tear it with your hands. Place the cilantro in a blender bowl and grind. Place the resulting pulp in gauze folded in several layers and squeeze out the juice.

8. Pour the peeled walnuts into a blender bowl and chop. Add pepper, coriander, saffron and cilantro juice. Grind the cloves in a mortar, add salt and cinnamon. Mix everything with nuts.

9. Also add a ladle of cold broth to the nuts and stir. Grind the garlic and salt in a mortar and pestle. Add the mixture to the nuts and mix.

10. Pour the remaining broth into the pan and bring to a boil. Add the nut mixture little by little, stirring constantly. Cook the sauce for about 3 minutes.

11. Add stewed onions and chicken pieces and bring to a boil. Add wine vinegar and bay leaf, cook for 5 minutes. with constant stirring. Add salt to taste and turn off the stove. Leave the pan with the dish on the stove for another 15 minutes.

12. Serve the finished appetizer cold in a large deep dish.

Bon appetit!

How to cook Georgian satsivi in ​​a slow cooker?

Times are changing, and now even a dish that has been the result of painstaking manual labor in the kitchen for centuries can be cooked in a slow cooker without losing its classic taste. The meat truly melts in your mouth.

Cooking time: 2 hours 10 minutes.

Servings: 7.

Ingredients:

• Whole chicken – 1.7 kg;
• Peeled walnuts – 400 g;
• Onions – 4-5 bulbs;
• Garlic – 5 cloves;
• Salt – 1.5 tsp;
• Ground black pepper – 2 pinches;
• Sunflower oil – 3 tbsp. l.;
• Khmeli-suneli – 1 tsp;
• Wine vinegar – 1 tsp;
• Bay leaf – 1-2 pcs.;
• Carrots – 1 pc.;
• Allspice – 5 peas.

Cooking process:

1. Wash the chicken carcass, place it in a multicooker bowl and pour water to cover the chicken. Add peppercorns, bay leaves, salt (1 tsp), peeled carrots cut in half, set the stewing program and close the lid, let the chicken cook for 1.5 hours.

2. When the chicken meat is ready, you need to remove it from the slow cooker and put it away to cool. Strain the broth and pour into a separate container. Cut the peeled onion into half rings. Pour odorless vegetable oil into the washed multicooker bowl, set the “Frying” program and fry the onion, stirring constantly, until light golden brown (about 7 minutes).

3. Remove the chicken from the bones, cut into pieces, first removing the skin. Add the meat to the bowl with the onions and continue frying, stirring.

4. Place walnuts in a blender bowl and grind at high speed until they turn into flour.

5. Add peeled garlic, grated on a fine grater, and seasonings to the nut mixture, mix everything thoroughly.

6.Add a little broth and vinegar to the sauce. As a result, you need to get a mixture with a consistency reminiscent of rich sour cream. Pour the resulting sauce over the chicken and onions, set the “Steam” program. When the dish boils, be sure to stir everything and turn it off. Close the multicooker with a lid and leave the satsivi to cook for 10 minutes.

7. Keep the finished dish in the refrigerator for at least an hour and a half and serve cold, garnished with pomegranate seeds, fresh herbs or sesame seeds.

Bon appetit!

Step-by-step recipe for satsivi with chicken and pomegranate

A popular combination for satsivi is chicken in pomegranate-walnut sauce. This sauce, flavored with spices, gives the chicken an unusual sweet and sour taste with nutty notes. You can experiment with seasonings to suit your taste.

Cooking time: 1 hour 15 minutes.

Servings: 6.

Ingredients:

• Chicken carcass – 1-1.5 kg;
• Pomegranate juice – 1 glass;
• Onions – 2 pcs.;
• Peeled walnuts – 0.5 cups;
• Garlic – 3 cloves;
• Green cilantro, parsley – 7 g;
• Coriander seeds – 0.5 tsp;
• Saffron – 0.5 tsp;
• Khmeli-suneli – 0.5 tsp;
• Hot red pepper – 1 pinch;
• Salt - to your taste;
• Pomegranate seeds - for decoration.

Cooking process:

1. Prepare all products. If nuts were purchased whole, remove shells and membranes. Peel and wash the garlic and onion, rinse the herbs and dry.

2. Rinse the chicken in cold water and dry on paper towels. Cut the chicken carcass into pieces, rinse again and let the water drain.

3. Heat the oil in a thick-walled pan, set the heat to maximum and fry the chicken. Add finely chopped onion (put half of the onion aside) and reduce heat.The chicken should release juice; if this does not happen, you need to add a little water. Add salt, cover and simmer the chicken for about half an hour or until cooked.

4. Chop the walnuts to fine crumbs in a blender or food processor, mix them with finely chopped or finely grated garlic. Finely chop half the onion and fry in a frying pan until golden. Add onion to nuts. Add salt, coriander seeds, red pepper powder, suneli hops and saffron to the future sauce, pour in pomegranate juice. Stir everything thoroughly until smooth, you can beat it in a blender.

5. In 10 minutes. Before the chicken is cooked, pour the prepared sauce over the meat in the pan and stir. Simmer for 10 minutes. over low heat under a covered lid, stirring occasionally. If the sauce turns out watery, the cooking time can be increased slightly so that excess moisture has time to evaporate from the sauce. Sprinkle the dish with chopped herbs and stir.

6. Serve the appetizer cold, sprinkled with whole pomegranate seeds.

Bon appetit!

Delicious Georgian chicken satsivi with sour cream

Among the options for preparing satsivi, you can find the preparation of nut sauce with the addition of sour cream. This is not a classic canon, but sour cream softens the taste of nuts and removes their potential bitterness.

Cooking time: 1 hour 45 minutes.

Servings: 10.

Ingredients:

• Chicken thighs – 10 pcs.;
• Seasoning for first courses – 1 tsp;
• Salt, peppercorns - to your taste;
• Onions – 1 pc.;
• Bay leaf – 2 pcs.;
• Walnuts – 400 g;
• Full-fat sour cream – 2 tbsp. l.;
• Garlic – 5 cloves;
• Khmeli-suneli – 1 tsp;
• Dried coriander – 1 tsp;
• Paprika – 1 tsp;
• Saffron – 1 tsp.

Cooking process:

1.Rinse the thighs, cover with cold water and cook.

2. After boiling, add the onion, soup seasoning, and a little salt. Cook over low heat, skimming off the foam.

3. Pour the fatty broth separately and cool the chicken itself.

4. Prepare the sauce. Heat the peeled nuts in a dry frying pan and blow out the excess husks from them.

5. Grind walnuts in a blender or grind through a meat grinder.

6. Add seasonings and chopped garlic to the nuts, stir.

7. Add broth little by little to the nut preparation, stirring until you get the consistency of a thick paste.

8. Add sour cream, stir.

9. Add a little more broth so that the mass thins out a little more.

10. Remove the chicken meat from the bones and separate it into small pieces with your hands.

11. Pour the prepared nut sauce over the warm chicken meat and let it brew for about 6-7 hours. Serve the appetizer cold.

Bon appetit!

A simple and tasty recipe for chicken satsivi with mayonnaise

Chicken with mayonnaise is a familiar combination for people of the post-Soviet space, and chicken satsivi with mayonnaise added to the sauce turns out not only tender and spicy, but also a very filling, juicy dish. Nuts, pomegranate juice, and aromatic herbs like tarragon and thyme are added to the sauce. A real oriental flavor with a Russian accent.

Cooking time: 1 hour 45 minutes.

Servings: 8.

Ingredients:

• Chicken legs – 850 g;
• Walnuts – 450 g;
• Onions – 3 pcs.;
• Cloves – 10 buds;
• Garlic – 5 cloves;
• Bay leaf – 4 pcs.;
• Sea salt – 1 tsp;
• Mayonnaise – 50 g;
• Thyme – 1 tsp;
• Ground red pepper – 0.5 tsp;
• Tarragon – 1 tsp;
• Butter – 10 g;
• Ground cinnamon – 0.3 tsp;
• Pomegranate juice – 1 tbsp. l.;
• Ground black pepper – 1 tsp;
• Khmeli-suneli – 1 tsp;
• Coriander (grains) – 1 tsp.

Cooking process:

1. Rinse the chicken, add cold water and bring to a boil; the skin can be removed first.

2. Peel the onion, take 1 onion and stick 5 clove buds into it.

3. Drain the water from the chicken after boiling along with the foam and again fill the legs with cold water in a volume of 1.5 liters.

4. Bring water to a boil, reduce heat. Place onion and cloves in boiling water with chicken.

5. Place bay leaves into the pan.

6. Add dried tarragon.

7. Add thyme to the broth. Stir and cook for about half an hour, carefully skimming off the foam.

8. After cooking, remove the chicken from the pan and fry in the pan on both sides until golden brown.

9. Finely chop the remaining onion into cubes. Heat the butter in a deep frying pan and sauté the onion in it until it becomes translucent.

10. In a blender bowl, combine nuts, pepper, garlic, salt and coriander grains, grind until smooth.

11. Transfer the sauce preparation into a bowl, add about 0.5 liters of broth, maybe a little more.

12. Add mayonnaise and mix the mixture well until the ingredients combine.

13. Pour the liquid mixture into the onion into a frying pan, stir and simmer for about 20 minutes.

14. Mix the remaining cloves, suneli hops, and cinnamon in a mortar.

15. Grind all the seasonings with a pestle and add pomegranate juice.

16. Stir the spicy mixture and add to the nut sauce that is simmering in the frying pan, simmer for 5 minutes.

17. Place the fried chicken legs compactly in a deep form.

18. Pour the resulting sauce from the pan over the chicken.

19. Cool the dish at room temperature and put it in the refrigerator.

20. Serve the appetizer cold to the table in a mold or place it in portioned plates.

Bon appetit!

What do you eat satsivi with?

As a rule, satsivi is not an everyday dish; more often it is prepared on holidays, observing all the nuances of preparation and maintaining the required proportions of products.

Since satsivi cooked with chicken is an appetizer and is served cold, sometimes questions arise about what to serve it with. Traditionally, each guest serves satsivi separately in a deep plate. The spicy appetizer is served with freshly baked homemade bread, thin pita bread or corn flour tortillas. They are dipped in nut sauce, and the chicken itself is eaten with your hands. In addition, on a weekday, observing the national flavor, you can prepare gomi - corn porridge like mamalyga - for satsivi. Also a good accompaniment to chicken in nut sauce would be khachapuri, home-cooked with your own hands.

If there is no time or desire to observe traditional subtleties, satsivi can be served with fresh rye bread, loaf, crispbread or lightly fried toast. Store-bought fluffy pita bread or cheese flatbread are also perfect for this appetizer.

You should not spoil the taste of the dish by eating it with boiled or fried potatoes, cereal side dishes or boiled pasta, because this turns it from a spicy oriental snack into an ordinary stewed chicken and kills all the taste.