There is much debate about what satsivi is - a dish or sauce? Nevertheless, in the translation from Georgian, the word means “cold dish”, which means we will take it that way. Sacivi recipe will certainly appeal to every chef who loves delicious and original food.
What meat is used?
Most often, the dish is made from turkey or chicken and served with nut sauce. Despite the fact that many experts claim that it is turkey that is included in the Satsivi recipe, there are many variations of the dish with fish, poultry and meat. For example, Satsivi pike perch is an incredibly tasty food, especially if you caught the fish with your own hands. The basis of the dish lies in a spicy nut sauce made with cilantro and garlic.
We follow traditions
Georgian Satsivi recipe does not contain flour, eggs and onions, and the sauce for the dish does not need heat treatment. It is also called bage sauce. This is a universal sauce that applies to many dishes and products. It is based on walnut kernels. The composition of the spices used also remains virtually unchanged: cinnamon, garlic, pepper, pomegranate juice and Imereti saffron. It is not necessary to use greens, but without cilantro you cannot cook the right dish.
Bage is very much like thick sour cream and added to satsivi at the final stage of cooking. It is in this sauce that the cooked meat cools. Georgian Chicken Satsivi recipe implies that the dish will be served cold.
Chicken for the dish is the most affordable and easiest ingredient. The meat is cooked very quickly, and the most difficult thing is to wait until it has completely cooled.
The traditional version of the dish
The presented step by step recipe for chicken satsivi will allow you to get 2 servings of this dish. It takes about half an hour to prepare all the ingredients, and the process of preparing the components lasts an hour and a half.
The classic Satsivi chicken recipe needs the ingredients presented:
- a kilogram of chicken or chicken wings;
- 1 cup walnuts;
- a bunch of cilantro;
- head of garlic;
- 2 onions;
- 50 grams of butter;
- pomegranate juice optional;
- various spices.
We turn to cooking
Georgian Chicken Satsivi Step-by-Step Recipe:
- You can take a whole chicken and chop it into several pieces or purchase a kilogram of wings. One chicken will be very much for the whole family, and many love their wings, and they contain a sufficient amount of meat.
- Walnuts can be purchased pre-peeled. Or you can do it yourself peeling nuts (as it will be more convenient).
- Prepared and cilantro. Fortunately, this vitamin herb is available for sale all year round, and you can purchase it without any problems.
- The meat must be washed, make sure that there are no remains of bird feathers on it. Then spread the wings inside the pan and fill it with water so that it reaches the level of meat. Turn on the heat on the stove and bring the meat to a boil. Peel off the foam periodically and cook the wings for 15 minutes. Next, you need to remove the wings from the broth and wait until they cool. The broth can be filtered and poured into a separate container.
- Peel the onion, cut it, but not very finely, then fry in butter.
- As soon as the onion begins to acquire an attractive rosy hue, add cooled wings to it and continue to fry the dish for 10 minutes, stirring the meat in a pan.
- After, add a few bay leaves, a glass of the broth that remained after cooking the wings, and continue to simmer the meat over low heat.
- Stew the meat for a very long time in a pan. Until that moment, until it begins to lag behind the bone. While you are waiting for the chicken to cook, you can start cooking bage.
- The peeled nuts need to be sorted out, removing all the remains of the shell and partitions. Cilantro is thoroughly washed, damaged elements and coarse stems are removed. Peel the garlic.
- Place cilantro, nuts and garlic inside the blender. Add a spoonful of suneli hops and other spices to taste. Put some salt.
- Grind everything well so that the components take on the state of the paste. Make sure that no large particles are visible: the more thoroughly the nut is chopped, the better. Previously, you can always grind nuts inside the mortar. Add chicken stock and a few tablespoons of pomegranate juice to the walnut paste. Never use store nectar! Shuffle all components. If you do not have natural pomegranate juice, then you can use a spoon of wine vinegar as an analog. The consistency of the resulting sauce should resemble sour cream or semolina. Correctly adjust the condition using broth. You can also add spices to your taste.
- Basically, our bage sauce is ready. It does not need cooking, frying or other thermal processes. It remains only to combine the prepared stew with sauce to complete our Georgian Satsivi recipe.
- Add the sauce to the chicken, mix it and add the remaining chicken stock. Now the sauce in its consistency should resemble liquid sour cream.
- In addition, heat the chicken over low heat for 15 minutes. There are recommendations when you just need to fill the chicken with sauce and leave. Both options are equally good.
- It is necessary to wait for the meat to cool completely in order to confidently declare the readiness of the dish.
- Serve the chicken cold. A side dish to her will also be completely superfluous. Simply take a loaf of fresh bread or buy fresh pita bread.
- A torn piece of pita bread perfectly helps replace any spoon.
Another traditional recipe
Satsivi recipe is very popular at every Georgian feast. If you want to really feel this wonderful taste, you should definitely try to cook a dish yourself. Our step-by-step Georgian Satsivi recipe will help you with this.
What do you need to have?
- Chicken Previously, turkey was traditionally used to prepare the dish, but nowadays it is replaced by ordinary chicken. It is best to take poultry, fatty, fed with corn. The texture of such meat will be soft, the color - with a slight yellowish tinge.
- Walnut sauce. In fact, satsivi is the name for a special nut sauce. It is used for cooking dishes with vegetables, meat or fish. Walnut in Georgia is a universal product. It is best to use a fresh nut. For it, crushed garlic, fried onions and spices are also used.
- The set of spices consists of dried basil, hot red pepper, dill, coriander, blue fenugreek and Imereti saffron. Spices help add a pleasant aroma to the dish, and also relieve nutty bitterness. They affect the improvement of the digestive system and make it possible to store the dish for a long time. The number of spices that will be used, each culinary decides on their own. Often in Satsivi hyssop, mint, celery or bay leaf can be found.
When do people start cooking in Georgia?
Most often it is done to celebrate something or to meet dear guests. Of course, this is not a dish for everyday cooking. Satsivi recipe used to be used for Christmas. After prolonged fasting, chicken meat in fatty nut sauce was just fine.
How to choose chicken for the dish?
It must be a young, well-fed individual. In different regions of Georgia, a different climate prevails, different feeds are used, which affects the taste of meat. Best of all, chicken meat, which was grown on fertile soils, then it turns out to be fat and soft.
How to eat a dish?
According to tradition, before guests arrive, you need to put a few cold snacks on the table, such as pickles, phali, greens and satsivi. The dish is calculated for five. Each person puts satsivi in a deep container. The sauce is eaten by dipping bread in it, and the chicken by hand.
What is the feature of this recipe?
Adjarian cuisine is not distinguished by its spiciness. Nevertheless, the classic Georgian Satsivi recipe has slight differences in different parts of the country. The fact is that every housewife can add her own twist to the classic formula. Some people prefer thick sauce, others, on the contrary, liquid. The amount of spices added may also vary. Sometimes Svan salt, Imereti oil and other components are used.
There are recipes that have differences already at the very last stage of cooking. Most often, the sauce is added to the chicken immediately before serving. However, sometimes after this the dish is still stewed for about an hour on the stove so that the meat gets a more delicate and nutty taste.
You can start cooking
A satsivi recipe with a photo will help you quickly and easily cook this delicious dish.
What products you need to have:
- 1.5 kilograms of chicken;
- 200 grams of onion;
- 150 milliliters of vegetable oil (it can be corn or sunflower);
- 900 grams of nuts;
- 6 cloves of garlic;
- a spoon of suneli hops;
- a spoon of Imereti saffron;
- salt at discretion.
To prepare the broth, you need to use the following products:
- a hen;
- one onion;
- 2 carrots;
- half a lemon;
- 2 garlic;
- a bunch of fresh herbs, such as cilantro, parsley, celery;
- black pepper.
Cooking begins
Satsivi's step-by-step recipe is as follows:
- Boiled chicken broth. Gently gut the bird, rinse and remove the tail. Add cold water to the pan, place the chicken inside and wait for it to boil. Next, add the ingredients in the following order: unpeeled onion, divided by a quarter; thoroughly washed, but unpeeled carrots, divided into pieces; greens and peppercorns. All together should be cooked for half an hour. Once the cooking is over, throw a few unpeeled garlic cloves, turn off the heat and wait for the broth to brew for five minutes. Take the chicken from the broth, and strain it. Warm the meat with salt, wait until it is infused for 10 minutes, after which it can be divided into parts.
- We begin to fry the onions. Peel the onion, carefully chop and fry until golden brown. At the very end add some Imereti oil. To prepare it, for 1 liter of vegetable oil you need to add 4 saffron flowers.
- The preparation of the nut mix begins. Nuts need to be fried, mixed with spices, pour everything with broth and chop well in a blender. As an analog, you can use a meat grinder and pass the mixture through it three times. Add the fried onions and chopped garlic to the dish, then again walk through the blender. Adjust the density of the sauce using the broth.
- Mix the meat with the prepared sauce. Pieces of chicken should be put inside a deep bowl and slowly pour the meat with the resulting sauce.
That's it, our classic Satsivi recipe is complete!
Chicken Wing Dish
Satsivi recipe with a photo will help you prepare a fragrant and spicy meat dish, from which every guest in your house will be just crazy.
What components are needed:
- 1.2 kilograms of chicken wings;
- 1.2 cups of walnut;
- head of garlic;
- cilantro;
- 2 onions;
- 50 grams of butter;
- a spoon of wine vinegar;
- half a spoon of coriander;
- 2 tablespoons of sunli hop;
- saffron;
- cinnamon;
- pepper and salt to your taste;
- pomegranate seeds;
- Bay leaf.
To prepare the dish, chicken wings are perfect, because they have a small size and an excellent ratio of meat to bone. Of course, this mouth-watering dish can also be prepared on the basis of drumsticks, as well as chopped whole chicken.
We proceed to cooking
- Chicken wings are thoroughly washed, laid out in pots and poured with cold water. The meat is brought to a boil and cooked for 20 minutes, do not forget to remove the resulting foam. Spread the wings and wait for them to cool, and you can filter the broth. At this time, cut the onion, sliced in half rings, in a preheated pan until it becomes a golden hue. After that, you can add meat to the onion and fry the wings for another 10 minutes.
- Now you can add 1.5 cups of broth and bay leaf to the meat. Cover the chicken and wait for the meat to be stewed. Only when it lags behind the bones is it completely ready.
- In a blender you need to place a walnut, peeled garlic, all seasonings, as well as salt to taste. Grind the components until smooth. Then you can add wine vinegar and chicken stock to get a consistency similar to sour cream.
- Ready sauce should be added to chicken meat, mix the dish and put to cool. Garnish chicken with pomegranate seeds.