The classic chicken satsivi recipe is the most famous hit of Georgian cuisine. It is very interesting to study the records of authentic cookbooks of the early twentieth century.
The
recipe for chicken satsivi, presented there, does not look like the modern connoisseurs of Georgian cuisine present this dish. Let's look at two old options.
Satsivi from chickens. Gurian recipe with nuts
Fatty chicken carcass (it can be replaced with turkey) must be cleaned and washed. Place the cut legs in the abdominal cavity. Pour the bird in a pan with cold water and put on fire, covering it with a lid. Dry the finished chicken, grease with sour cream, sprinkle with salt and fry in the oven. The bird should brown to a pinkish crust. Meanwhile, fry finely chopped onions in walnut oil in a deep pan (add the fat removed from the broth in which the chicken was boiled).
Stew for about ten minutes. Then add the sifted wheat flour (five grams for every two hundred and fifty grams of meat) and, having put out a little, begin to breed in small portions of the broth. When the whole broth is mixed with onions, add the wine vinegar, cinnamon, cloves and bay leaf to the resulting liquid. Throw salt, crushed garlic, cilantro, pepper, dill there. Mix well, dip the pieces of
fried chicken (turkey) into the resulting liquid. After boiling for five minutes, add crushed nuts (one hundred and fifty grams). Now you can remove Satsivi from the fire and cool. When the dish is still cold, season with saffron. Serve with peanut butter in a deep bowl. Chicken satsivi, the recipe of which is described in sufficient detail, can also be prepared with rabbit meat.
The dish is served both warm and chilled.
Satsivi from chickens. The second recipe, plus its adaptation to modern conditions
The gutted bird must be baked in a furnace or cooked, and then browned in a pan. From the resulting broth, cooking will need to remove fat. To do this, it must be cooled. After that, boil the low-fat broth with a cup of vinegar, add two hundred grams of finely crushed nuts, chopped onion (one head), crushed garlic, two bunches of cilantro (finely chopped). Put the pieces of fried bird in a deep bowl and pour the resulting peanut sauce. The most delicious is the cold chicken satsivi.
The recipe, preserved from ancient times, is quite adaptable to modern conditions. Firstly, double thermal processing of meat is absolutely useless (for example, first boiling, then frying). It is enough to lightly brown in a pan. Secondly, it is desirable to clarify the composition of the sauce - it must include acute adjika (three tablespoons), ground coriander, uchi-suneli (one teaspoon each) and the Imereti grated saffron. The walnut kernels used to make the gravy should be light in color and look poured with juice. Grinding them should be such that the structure of the resulting paste was as finely grained as possible. This can be achieved by double passing the nuts through a meat grinder. Under peanut butter, which is fried onion, and which is then added to the prepared satsivi, refers to a mixture of three tablespoons of chopped kernels, seven cloves of garlic and one spoon of adjika. All this must be passed through a small meat grinder, and squeeze the liquid out of the resulting mass.