The Georgian dish Satsivi is rather mysterious. Some people think that this is a special walnut sauce, while others understand this name as a chicken dish. In addition, it is believed that each district has its own way of cooking Satsivi in Georgian.
One way or another, this dish is actually a chicken or turkey cooked with unusual nutty gravy, and the sauce with which it is made, which can be used in other dishes.
How to cook chicken satsivi?
The Georgian recipe suggests taking a kilogram of chicken meat, half a kilogram of fresh walnuts, four hundred grams of onions, a couple of cloves of garlic, a teaspoon of spices - coriander, hops-suneli, half a teaspoon of saffron, cinnamon, cloves, two tablespoons of vinegar, salt. Put the chicken to cook. This is best done in advance - real Georgian Satsivi is eaten with the remaining broth sauce. Semi-prepared chicken should be put on a baking sheet and sent to the oven, pouring juice from time to time to make it rosy. Peel and chop the nuts (as small as possible). Peel and chop onions and garlic. You will need about three liters of broth per half a kilogram of nuts, since they absorb liquid no worse than ordinary flour. Sauté the onion in the fat from the chicken in a deep pan. Cool the chicken stock and pour the walnuts. Add garlic, pepper, salt, saffron, mix everything thoroughly to the consistency of liquid sour cream and cook for a quarter of an hour with onions.
Five minutes before cooking, add the vinegar and remaining spices. Cut the chicken into large portions and pour the sauce. Satsivi is ready in Georgian. It can be served immediately and eat hot. It will be equally tasty to eat the dish and cold the next day.
Imereti Satsivi in Georgian
Another recipe for this dish related to such a region of Georgia as Imereti. Take a chicken or turkey carcass, five to seven onions, a couple of eggs, about twenty cloves of garlic, a teaspoon of saffron, red pepper, cilantro, suni hops, four tablespoons of vinegar, a pound of chopped walnuts, six cloves of cloves, salt. Boil the meat and remove from the broth. Salt only chicken, do not add anything to the broth. Leave it overnight, then remove the fat from the surface and put it in an enameled bowl.
Aluminum will not suit you. Combine nuts, peppers, garlic, cilantro, salt, and sun hops in a bowl; use a wooden spoon to mix. Add two eggs to the mixture, vinegar, gradually pour the broth. You can mix the sauce with a mixer, it will turn out airier. Cut the chicken into portions, peel and chop the onion. Fry it in fat, then add the sauce. Bring to a boil, add cloves and chicken. Let it boil for about two minutes and serve chilled to the table. Satsivi is ready in Georgian. The dish should thicken, but if you prefer a more liquid option, use more broth. Dilute with water or add fresh herbs. The traditional recipe does not recommend.