Georgian classic chicken satsivi

Georgian chicken satsivi is an exquisite dish that combines not only tender poultry meat, but also an original sauce, which is usually prepared from a large amount of chopped nuts, aromatic cilantro and spices. This balance of ingredients will delight your taste buds, because you obviously haven’t tried anything like it before! And you can prepare such a dish either in a regular frying pan or in a slow cooker or oven.

Classic Georgian chicken satsivi at home

Classic Georgian chicken satsivi at home is both a tender and savory dish that will help you easily introduce something completely new and original into your usual diet. You can adjust the amount of spices and herbs yourself.

1. 
   Classic Georgian chicken satsivi is easy to prepare at home. We cut the washed chicken carcass into pieces and put it in a saucepan, fill it with water so that the chicken is completely covered with it and bring it to a boil, boil for one hour.
2. 
   Remove the peel from the onion and chop it randomly.
3. 
   Heat the vegetable oil and sauté the onion until light brown.
4. 
   Without wasting time, beat the nuts in a blender.
5. 
   Add seasonings and nuts to the rosy onion and mix.
6. 
   Fill the contents of the frying pan with 2-3 scoops of the broth in which the bird was cooked.
7. 
   We separate the boiled chicken into small fibers, remove the bones and mix into the aromatic sauce.
8. 
   Add chopped herbs and garlic to the dish and stir.
9. 
   Serve the dish directly in the pan and enjoy. Bon appetit!

Chicken satsivi with walnuts

Chicken satsivi with walnuts is a fragrant and unusual dish of Caucasian cuisine that will delight not only your family members, but also guests if you decide to serve such a treat at the holiday table. To reduce the time spent, the bird can be pre-boiled.

Cooking time – 90 min.

Cooking time – 15-20 min.

Portions – 10.

Ingredients:

• Chicken thighs – 1.6 kg.
• Walnut kernels (peeled) – 350 gr.
• Onions – 3 pcs.
• Ghee butter – 1 tbsp.
• Vegetable oil – 1 tbsp.
• Saffron – 3 gr.
• Khmeli-suneli – 1 tsp.
• Garlic – 8 teeth.
• Adjika spicy – ​​1 tsp.
• Mixture of peppercorns - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Mixture of dried herbs - to taste.

Cooking process:

Step 1.Boil the thighs with the addition of salt, dried herbs, peppercorns, about 40-50 minutes from the moment of boiling. Then remove from the broth and allow time to cool.

Step 2. Remove the skins from the onions and finely chop the heads, brown them in a mixture of two oils with frequent stirring.

Step 3. Pour saffron with hot broth and infuse.

Step 4. Grind the nut kernels into fine crumbs in any convenient way.

Step 5. For dressing, in a separate bowl, mix 2-3 tablespoons of nuts with adjika, pepper and suneli hops.

Step 6. Chop the garlic cloves with a knife or pass through a press.

Step 7. Dilute the nut gruel with broth to the consistency of thick sour cream, season with salt, seasonings and garlic - bring to a boil over low heat with the spatula constantly working.

Step 8. Cut the boiled poultry into arbitrary slices.

Step 9. Transfer the chicken to the nut sauce and stir vigorously. If you have time, leave it on the counter until it cools completely, and then put it in the cold for 3-4 hours to soak. Bon appetit!

Satsivi in ​​Georgian with Utskho-Suneli

Georgian Satsivi with Utskho-Suneli is a dish whose highlight lies in spices; aromatic herbs and seasonings go perfectly with poultry. Based on the above, we do not recommend that you deviate from the list of spices indicated in the list.

Cooking time – 60 min.

Cooking time – 10-15 min.

Portions – 5.

Ingredients:

• Domestic chicken – 1 kg.
• Walnuts – 600 gr.
• Onions – 3-4 pcs.
• Garlic – 1 head.
• Cilantro – 2-3 sprigs.
• Wine vinegar – 2 tbsp.
• Vegetable oil – 2 tbsp.
• Salt - to taste.
• Utskho-suneli - to taste.
• Dry cilantro - to taste.
• Saffron - to taste.
• Ground red pepper - to taste.
• Ground cinnamon - to taste.

Cooking process:

Step 1. Place all the ingredients listed above on the work surface.

Step 2. Wash the chicken and fill it with water, throw the peeled onion, cilantro sprigs and garlic cloves into the same pan.

Step 3. Bring the bird to a boil, remove the foam and reduce the heat - cook for 60-90 minutes.

Step 4. After time, filter the broth and cool the meat.

Step 5. Scroll the nuts through the grinder grill twice.

Step 6. Cut the second onion into small pieces and cook until transparent in vegetable oil.

Step 7. We also pass the sauté through a meat grinder and combine it with nuts.

Step 8. Pour the nut-onion mixture into a saucepan and dilute with broth to the consistency of low-fat sour cream.

Step 9. Simmer the sauce for about 10 minutes over low heat, add salt and seasonings - mix, pour in vinegar.

Step 10. We disassemble the chicken and place it on serving plates.

Step 11. Pour the delicious sauce over the bird, garnish with cilantro and serve. Bon appetit!

Chicken satsivi with pomegranate

Chicken satsivi with pomegranate, stewed in fruit juice, is an exquisite hot dish that captivates with its bright taste and pleasant aroma at the first try. Despite the ease of preparation, the finished poultry in sauce can really surprise you!

Cooking time – 60 min.

Cooking time - 15 minutes.

Portions – 4-5.

Ingredients:

• Domestic chicken – 1 kg.
• Garlic – 3 teeth.
• Pomegranate seeds – 1-2 handfuls.
• Pomegranate juice – 200 ml.
• Onion – 2 pcs.
• Peeled walnut kernels – 100 gr.
• Coriander seeds – ½ tsp.
• Khmeli-suneli – ½ tsp.
• Saffron – ½ tsp.
• Ground red pepper - to taste.
• Cilantro/parsley - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1.We prepare a food set: we clean the vegetables, we wash the poultry inside and out.

Step 2. Cut the carcass into pieces of the desired size and fry in vegetable oil until an appetizing crust forms. Add chopped onion and mix.

Step 3. If necessary, add a little water, reduce the heat and simmer the components under the lid for half an hour.

Step 4. Meanwhile, grind the nuts in a coffee grinder and combine the crumbs with pomegranate juice, pressed garlic, salt and spices. Pour the resulting mixture over the chicken and simmer for another 10 minutes.

Step 5. Sprinkle the food with chopped herbs.

Step 6. Place on plates, sprinkle with pomegranate seeds and begin tasting. Bon appetit!

Georgian chicken satsivi in ​​a slow cooker

Georgian chicken satsivi in ​​a slow cooker is a juicy and nutritious dish that can be prepared simply and quickly, thereby pleasantly surprising your loved ones. Georgia is famous for its abundance of sauces and this dish is no exception, so let’s try it!

Cooking time – 1 hour 45 minutes

Cooking time - 15 minutes.

Portions – 4.

Ingredients:

• Chicken – 800 gr.
• Peeled walnuts – 80 gr.
• Bulbs – 2 pcs.
• Garlic – 3 teeth.
• Water – 2 l.
• Laurel leaf – 1 pc.
• Vegetable oil – 3 tbsp.
• Chopped dill – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Cut the chicken into portioned segments and rinse thoroughly under running water.

Step 2. Place the meat in the multicooker bowl and add water, season with salt and bay leaf - cook under the lid, turning on the “soup” mode for 45 minutes.

Step 3. Chop the pre-peeled nuts with a knife.

Step 4. Cut the peeled onion into quarter rings, garlic into 2-3 pieces.

Step 5.After the multicooker beeps, place the meat on a plate and strain the broth. Pour vegetable oil into a clean bowl and sauté the onion and garlic, add the nuts and cook in the “fry” mode for another 5 minutes.

Step 6. Pour the ingredients with 1-2 cups of broth, pepper and let it boil.

Step 7. Pour in the chopped dill, stir and heat the sauce for another 1-2 minutes.

Step 8. Add the chicken to the sauce, stir and continue cooking by turning on the “stew” mode (30 minutes).

Step 9. After turning off the equipment, serve and serve. Bon appetit!

Chicken satsivi with khmeli-suneli

Chicken satsivi with khmeli-suneli is a hearty and nutritious dish of poultry in a sauce made with walnuts, herbs and many spices. Having tried this version of chicken just once, you will return to this recipe more than once!

Cooking time – 40 min.

Cooking time – 10-15 min.

Portions – 3.

Ingredients:

• Chicken – 500 gr.
• Walnuts – 70 gr.
• Onion – 1 pc.
• Khmeli-suneli – 1 tsp.
• Ground coriander – 1 tsp.
• Ground sweet paprika – 1 tsp.
• Salt – 1 tsp.
• Garlic – 2 teeth.
• Cilantro – 15 gr.
• Butter – 1 tbsp.
• Laurel leaf – 1 pc.
• Cloves – 2 buds.
• Allspice peas – 4 pcs.

Cooking process:

Step 1. Fill the pieces of chicken carcass with water, add cloves and allspice - cook until the meat is cooked.

Step 2. At the same time, grind the nuts using a blender or coffee grinder.

Step 3. Add seasonings and salt to the nut mixture.

Step 4. Stir and add garlic passed through a press.

Step 5. In a frying pan, fry finely chopped onion until transparent, cook in butter.

Step 6. Grind the washed and dried cilantro sprigs.

Step 7Add the nut-spicy mixture to the onion fry and grind.

Step 8. Pour in the broth in a thin stream and cool the chicken.

Step 9. After bringing the sauce to a homogeneous consistency, add herbs.

Step 10. Place the chicken in the frying pan, stir and turn on low heat.

Step 11. Serve the chicken, pouring plenty of sauce over it. Bon appetit!

Chicken satsivi with sour cream

Chicken satsivi with sour cream is a tender and melt-in-your-mouth dish, with notes of piquancy and spiciness. And if you are a fan of original combinations of components, then be sure to pay attention to this recipe, and you will be satisfied - guaranteed!

Cooking time – 90 min.

Cooking time - 20 minutes.

Portions – 10.

Ingredients:

• Chicken – 1.6 kg.
• Chopped walnut kernels – 1 tbsp.
• Onion – 1 pc.
• Garlic – 1 head.
• Chicken broth – 1 l.
• Sour cream 20% – 3 tbsp.
• Ground coriander – 1 tsp.
• Ground paprika – 1 tsp.
• Ground red pepper – ¼ tsp.
• Vegetable oil – 30 ml.
• Greens - to taste.
• Salt - to taste.

Cooking process:

Step 1. Fill the bird with water, add salt and cook over medium heat for about half an hour, remembering to remove the foam with a slotted spoon.

Step 2. Remove the bones from the finished meat.

Step 3. For the sauce, fry small pieces of onion in vegetable oil until lightly browned, add crushed nuts, pressed garlic, salt and seasonings - stir and heat for two minutes.

Step 4. Add sour cream and set aside for another 2-3 minutes.

Step 5. Pour in the broth and simmer for a few more minutes.

Step 6. Place meat fibers into the hot sauce, bring to a boil and sprinkle with chopped herbs.

Step 7. Distribute the satsivi among plates and immediately begin the meal. Cook and have fun!

Chicken satsivi in ​​nut sauce

Chicken satsivi in ​​nut sauce is a delicious dish that can be tasted not only in a Georgian or Caucasian restaurant, but can also be easily prepared at home, using only those ingredients that are sold in any supermarket.

Cooking time – 4 hours

Cooking time – 1 hour

Portions – 4-6.

Ingredients:

• Chicken carcass – 1.5 kg.
• Peeled walnuts – 750 gr.
• Onion – 400 gr.
• Garlic – 3 teeth.
• Khmeli-suneli – 1 tsp.
• Ground red pepper – 1 tsp.
• Saffron – ½ tsp.
• Cloves – 2 buds.
• Ground cinnamon – 1 pinch.
• Wine vinegar/pomegranate juice – 1 tbsp.
• Salt - to taste.

Cooking process:

Step 1. Boil the washed and cut into pieces until cooked, then strain the broth, place the meat on a baking sheet (coat it with oil first), bake in a preheated oven at 180 degrees until an appetizing crust forms.

Step 2. Peel the onions and puree them in a blender to a puree consistency, sauté until soft in the fat formed on the surface of the broth.

Step 3. Grind the nuts in the bowl of a food processor.

Step 4. Add seasonings to the nut crumbs: crushed cloves, chopped garlic, suneli hops, ground red pepper, saffron, cinnamon, salt and onion - mix thoroughly until smooth.

Step 5. Gradually pour hot broth into the mass, actively stirring the mixture each time.

Step 6. Bring the sauce to a boil over low heat, add wine vinegar or pomegranate juice and add salt if necessary. Pour in the chicken and let cool completely.

Step 7. It is recommended to keep the food on the refrigerator shelf for 2-3 hours and only then serve. Bon appetit!