One of the best and most original dishes in Georgian cuisine. Recipe with a photo of chicken satsivi. A detailed description of all the secrets of making the sauce.
Contents of the recipe with a photo:
- Ingredients
- Cooking chicken satsivi step by step
- Video recipes
Chicken satsivi is a poultry dish in a walnut sauce with the addition of special spices. Usually it is prepared from turkey for the festive table, but most often it appears in the version with chicken.
It is desirable that the bird be free-range, even better - domestic. But the one that is sold in the supermarket is also suitable, since the rich bouquet of the aroma of walnuts, their oiliness, spices will more than cover all the shortcomings.
Georgian style chicken satsivi spices are best bought at the bazaar. The three main ingredients are ground cilantro seeds, utskho suneli and yellow flower seasoning. It is undesirable to replace Utskho suneli with suneli hops, since in the second case other ingredients are also present, but if this is not possible, then pay attention to the composition of the seasoning and reduce the amount of cilantro. Imeretian saffron is a powder of marigold petals or cardobenedict, as it is also called, in the form of a seasoning, it gives the dish a delicate aroma and a beautiful yellowish tint.
There are options for Georgian chicken satsivi recipes, where they suggest adding cinnamon, nutmeg, cardamom. Each housewife has her own secrets, but you can experiment. Also put in the sauce is ground red pepper with a spicy taste. Be careful with it when adding taste, as it can have different pungencies.
The classic recipe for chicken satsivi involves the use of walnuts, but in Western Georgia they allow the use of hazelnuts. The nuts for the dish are taken light, if you do not have enough of them, then you can thicken the sauce by diluting a spoonful of flour (you can take corn) in a small amount of warm broth or water and pour into the finished dish, bring to a boil.
Wine vinegar is usually used; it can be replaced with apple cider, or at least lemon juice.
- Caloric content per 100 g - 316 kcal.
- Servings Per Container - 12
- Cooking time - 1 hour
Ingredients:
- Chicken - 1.5 kg
- Walnuts - 700 g
- Garlic - 4 cloves
- Ground cilantro - 1 tsp with a slide
- Utskho suneli - 1 tsp with a slide
- Ground red pepper - 1/2 tsp
- Imeretian saffron - 1 tsp
- Vinegar - 2 tablespoons
- Parsley - 2 sprigs
- Dill - 2 branches
- Cilantro - 2 branches
- Black pepper - to taste
- Salt to taste
Cooking chicken satsivi step by step
1. Clean the bird well, cut off the fat glands on the tail, cut off and store the fat, wash. Put it in a saucepan, fill it with cold water, put it on the stove, and season with salt.
2. Before cooking chicken satsivi, it must be boiled until tender, be sure to remove the foam in the first minutes of boiling.
3. Peel the onions, chop finely and finely and stew in melted chicken fat, you can also remove the fat from the broth, if a little liquid gets into it, this is not scary, the onions should be stewed, not fried. If there is no fat, butter can be used.
4. Grind the walnuts of the new harvest immediately, but if you doubt their freshness, it is better to pour boiling water for a couple of minutes, they will become lighter, and the fatty film, which has oxidized over time, will come off.
5. Pass the nuts through a meat grinder twice or chop them thoroughly in a food processor. Add stewed onions, garlic and spices (except pepper) passed through a press and grind well again.
6. Remove the cooked chicken and cool, cut into slices.
7. In the ground nuts with spices, add a little broth, about one glass, and stir all the time. When the nut paste becomes homogeneous, add the same amount of broth, stirring well. If you have a food processor, you can do this process in it or use a blender. It is necessary to add broth until the whole mass becomes sufficiently liquid. The sauce must have the texture of liquid semolina so that it can be eaten while dipping the bread. Do not pour out the excess broth, it may be needed later.
8. Pour chicken pieces with nut sauce. Add pepper, tie the sprigs of herbs with a thread and dip in satsivi, pour in vinegar, mix, try, if necessary, add salt or add a little red and black pepper. Let it come to a boil, remove from heat, remove the herbs and discard. If the satsivi turned out to be thick, then add a little broth, if it is liquid, then thicken it with flour diluted in the broth. The food may also thicken as it cools.
Satsivi is eaten cold, dipped in bread or corn tortillas - mchadi sauce. It is also often served with gomi - hominy made from corn flour. To infuse satsivi, and all the flavors to play, it is better to serve it after 10-12 hours.
Video recipes for chicken satsivi in Georgian
1. Step-by-step recipe for chicken satsivi:
2. Recipe for cooking chicken satsivi in Georgian:
