What legends do not go about the Georgian national dish with the appetizing name of Satsivi. Beloved in all corners of the world, chicken in peanut sauce is cooked for a relatively long time, but its tasty taste is worth it.
Georgian style chicken satsivi will require a complex set of products:
- Chicken, which first has to be boiled
- Half a liter of broth
- Chicken Fat - 100 g
- Onion - 10 pcs.
- Corn flour - 2 large spoons
- Chopped garlic - 3 small spoons
- Pomegranate juice - 3 large spoons
- Coriander - 1 small spoon
- Ground black pepper - 1 small spoon
- Suneli hops, saffron, better Imereti, cinnamon - half a small spoon
To make Georgian chicken satsivi as close as possible to the national taste, it is recommended to take note that hops-suneli (translated as “dry spices”) is a mixture of 12 components. A simplified version of 6 spices is often sold in stores. Fenugreek (it is also called fenugreek), thyme, and mint are rarely added to such a mixture. In Russia, these spices are not very often used in the preparation of meat or poultry, but the “correct”, unique spicy, refined taste of satsivi depends on them in many ways. Therefore, it is better to buy a spicy mixture at the market, from sellers of spices, which can guarantee the exact composition.
First make the sauce. A half finely chopped onion is fried in half the chicken fat . On the other half of the fat, the flour is fried until golden. Finished flour is gently but thoroughly stirred in the broth, put on a fire to boil.
The most difficult step in cooking Georgian satsivi in chicken is the preparation of walnuts. Georgian housewives rub them manually through a sieve, gradually adding coriander, pepper, garlic, salt. However, this time-consuming process can be simplified with a blender.
A mixture of nuts and spices is added to the boiling broth, put the fried onions there, boiled for 20 minutes. Then, pomegranate juice, saffron, hops-suneli, cinnamon and other spices are poured into the broth. Stirring, boil for an hour.
In many ways, the taste of satsivi depends on the quality of walnuts. They should be ripe, with juicy, oily kernels. Dry nuts can make the dish bitter or give it a musty touch.
When the sauce is ready, it needs to be cooled. Meanwhile, the boiled chicken is laid on a roasting pan, sent to the oven for a strong fire to form a crust. The cooled chicken is cut into pieces, poured with ready-made sauce, heated (not letting it boil!), Removed from the heat. Before serving, chicken satsivi in Georgian should be infused for at least 5 hours.
Some Russian culinary specialists claim that in fact this dish is prepared not from chicken, but from turkey. There is no point in arguing, because turkey satsivi turns out to be just as tender and mouth-watering. You only need to take into account a little trick: a turkey, firstly, cooks longer, and, secondly, it must be well-fried, and only then pour sauce.
Eat cold chicken with pita bread, herbs.
Satsivi sauce, which is sometimes confused with Georgian bage sauce, can be an excellent seasoning for any dish. Sometimes it is served on a table in a separate gravy boat, so that everyone can water them the product that you want, for example, fish.
Satsivi from fish can be prepared as a separate dish, it will be very tasty, but you can’t call it Georgian national anymore.
The fish sauce is prepared in the same way as for chicken or turkey, on chicken stock.
The fish is cleaned, completely boiled until cooked. When cooking, be sure to add salt, pepper, lavrushka, carrots, peas. The finished fish is allowed to drain, the broth is poured or used for another dish.
The carcass is divided into portions, put in a pan and, not putting on fire, pour boiling sauce. Let it brew for 5-6 hours before serving.
Satsivi from chicken, turkey or fish is a very spicy and high-calorie dish, so you should not get involved in it.