Georgian style chicken with nuts is an excellent option for the menu of a resident of any country. It turns out to be delicate in taste, with aromatic sauce, and also contains many spices. This dish is prepared in many ways, so everyone can find their own option. Such a chicken is preparing quickly enough. However, some recipes imply that the meat must then be infused.
Chicken with Walnut Sauce
Often, a Georgian chicken dish with walnuts is called Satsivi. For a specific recipe, take:
- kilogram of chicken;
- two onions;
- a teaspoon of flour;
- two tablespoons of butter;
- a bunch of cilantro;
- four cloves of garlic;
- a glass of peeled walnuts;
- a teaspoon of ground coriander;
- as many hops-suneli;
- half a teaspoon of saffron;
- one and a half tablespoons of white wine vinegar;
- salt, different types of pepper to taste.
As you can see, many spices add to the dish its taste and aroma. Satsivi is prepared first from a whole chicken, and only then, in the process, it is delivered from the bones.
How to cook Satsivi: recipe description
First, they wash the chicken, cut off excess fat. Dip in a pot of water and cook for about thirty minutes, after which the chicken is removed. The broth is left at the same time, it is useful for Georgian sauce with chicken and walnuts.
Lightly cooled carcass is greased with half a tablespoon of butter thoroughly, from all sides. Lay on a baking sheet. Preheat the oven to two hundred degrees and send the chicken there for twenty minutes. Periodically, the carcass is turned over and watered with the allocated fat.
Now they begin to prepare Georgian-style chicken and nut sauce. Peel and finely chop the onion. The remaining oil is heated in a pan, fry the onion for seven minutes. Pour the flour, stirring, cook the onions for a couple of minutes. Pour the broth, stir.
The peeled nuts are crushed using a blender. Add all the spices, mix again. Pour the nut mixture to the broth, pour in the vinegar and heat for about seven minutes, but do not let it boil.
Chicken is cleaned of bones and skin. Cut the meat into cubes, put in the sauce and warm all the ingredients together for five minutes. Cilantro is washed and crumbled. Peel the garlic and crush it with the flat side of the knife. All put to chicken with sauce. Are mixed. The chicken and nuts are served in Georgian cold when it is infused in the refrigerator for an hour. If necessary, you can change the number of nuts, making the sauce thicker or, conversely, thinner.
Chicken with nuts: Georgian dish
Another variant of satsivi also turns out to be tasty, but it is more spicy. To cook it, you need to take:
- one chicken weighing one and a half kilograms;
- five bulbs, large;
- a head of garlic;
- 600 grams of walnuts;
- half a chili pepper;
- a tablespoon of cornmeal;
- as much white wine vinegar;
- five peas of black pepper;
- as many cloves;
- a couple of teaspoons of saffron and coriander;
- ground cinnamon - a pinch;
- cilantro - a large bunch;
- salt.
This dish comes out even more spicy and aromatic. The amount is enough not only for the family, but also for the guests.
Cooking Chicken in Sauce
Chicken is put in a pan, water is poured so that it covers the carcass. When the water boils, remove the foam. Lightly salt the broth. As a result, the chicken is cooked for about forty minutes. Pop-up fat is removed from the broth, shifting to a stewpan. The finished chicken is taken out, and the broth is filtered. It will be necessary for the sauce.
The cooled meat is cut into pieces. You can remove the bones, but you can leave it. Then cover the pieces with film and leave it for a while.
How to make the sauce?
Peel and finely chop the onion. You can also grind it with a blender. Stew with chicken fat is heated, add onions. Leave the fire to a minimum, simmer the onion for about fifteen minutes, stirring occasionally. He should not be reddened. Wait for it to become soft. Remove from the stove.
Hot pepper is cut into pieces, seeds are harvested. Peel and chop the garlic. Put together with pepper in a mortar and, adding salt, crush.
Put nuts, peas and cloves in a blender, chop everything. Add the remaining spices and flour.
The broth is poured over the nuts, so that a slurry is obtained. Add garlic and pepper and mix the base for chicken sauce with nuts in Georgian. The stewpan with the remaining broth is put on fire, brought to a boil and reduced. Introduce the nut mixture in portions, stirring. The sauce is heated, but do not let it boil. When everything is in the stewpan, put onions and chicken. Mix, boil for another five minutes. Season with chopped cilantro and vinegar. Clean in the refrigerator. Chicken with nuts from a Georgian chef is often obtained especially fragrant. To completely insist on this dish, it is cleaned for several hours in the cold. Then such a dish can be obtained from any housewife.
Chicken with Tomatoes and Nuts
A delicious walnut-based sauce is made not only with broth. So, chakhokhbili from chicken with nuts in Georgian is a combination of tender meat, nuts and tomatoes. For cooking, they usually take:
- a kilogram of chicken, you can take any part - as a whole carcass, and, for example, legs;
- 600 grams of tomatoes;
- a glass of peeled nuts;
- five cloves of garlic;
- two onion heads;
- 50 grams of butter;
- a pair of bay leaves;
- a bunch of greenery, best cilantro;
- some chili pepper, ground or fresh.
You can also add any spices to taste.
Cooking tender meat
It’s worth starting with peeling tomatoes. To do this, they are washed, cut crosswise, poured with boiling water and held for a couple of minutes. Then peel the skin at the incision site and remove it from the tomato.
The chicken is washed and cut into pieces. Stew in a saucepan with butter and chopped onions. After that, fill all the ingredients with water so that the meat is covered, and cook until the chicken is cooked.
Nuts are crushed using a meat grinder or a blender. Add the pulp of tomatoes and also chopped. Pour the chicken with a mixture of tomatoes and nuts, mix everything and let it boil. Cook for another five minutes. Add chopped herbs and garlic. let boil again, then cover and remove from heat. Tender chicken is served in tomato sauce with walnuts, both hot and cold.
Tomato Paste Option
For this variation of the recipe you need to take:
- kilogram of chicken;
- six bow heads;
- two tablespoons of tomato paste;
- 300 grams of peeled walnuts;
- a bunch of cilantro;
- some salt;
- three teaspoons of uchi-suneli;
- a tablespoon of Svan salt;
- Bay leaf.
You will also need a pan with a thick bottom, so that the chicken meat stews in the sauce.
Cooking delicious chicken
Chicken is cut in portions, put in a pan and pour water to completely cover the meat. Cook under the lid for twenty minutes, the broth is poured into a separate container and filtered.
The chicken is left in a saucepan and simmer over low heat. Prepare the onion, cut it finely. Walnuts are chopped finely with a knife or meat grinder. Finely chopped cilantro. The broth is poured into the chicken, mixed. Add tomato paste, onions and nuts. Dip the bay leaf. Put spices. Fresh greens are placed at the very end.
The amount of broth can be adjusted to make the dish thick enough and the sauce saturated.
Chicken in walnut sauce is a traditional Georgian dish. You can cook it at home, knowing the secrets. Some people like to add ripe tomatoes, which make the dish elegant. And someone loves a thick sauce of onions and nuts. Some dishes are also served differently. For example, satsivi is served cold as a snack. But chakhokhbili - in the hot.