Chicken satsivi in ââa slow cooker is cooked easily and quickly. However, it is worth noting that such a Georgian dish requires the use of a large number of different seasonings and spices. Therefore, before proceeding with the preparation of a fragrant dinner, you should pre-purchase all the necessary ingredients.
How to cook chicken satsivi in a slow cooker
Required products for the dish:
- small onions - 6 pcs.;
- chilled fresh chicken - 1 carcass;
- peeled walnuts - 1.5 cups;
- small fresh garlic - 8 cloves;
- fresh cilantro - 1 medium bunch;
- Caucasian saffron dry - 2 small spoons;
- hops-suneli - 2 large spoons;
- fresh butter - 45 g;
- acute adjika - 1 dessert spoon;
- odorless vegetable oil - 45 ml;
- sifted wheat flour - 3 large spoons;
- drinking warm water - 1 l;
- iodized salt, ground black pepper - add to taste;
- fresh pomegranate seeds - 65 g.
Meat processing
Chicken Satsivi in ââa slow cooker should start cooking with thorough processing of a whole bird carcass. It must be washed inside and out, removed with hairs on the skin, and then cut off elements such as the tail, neck and tips of the wings. After this, the meat must be chopped into large portions (drumsticks, thighs, breast, etc.) and set aside.
Vegetable processing
To make chicken satsivi in ââa slow cooker tasty and aromatic, you must use onions and garlic (3 each) for cooking. To do this, they need to be cleaned, and then finely chopped with a knife. We will also need the remaining ingredients, but a little later.
Heat treatment
After some of the vegetables and the whole poultry carcass have been processed, you should proceed to the direct heat treatment of the Georgian dish. To do this, pour a little oil (vegetable and cream) into the multicooker bowl, and then put chopped garlic, onions and pieces of meat. Then they need to be slightly flavored with salt and put into baking mode for 35 minutes.
Refueling preparation
As mentioned above, real chicken satsivi in a slow cooker is prepared using a large number of spices. They should be added to the bowl of the device a quarter of an hour before the baking mode is completed. To make such an aromatic dressing, you need to combine the following components together: onions chopped in a blender, garlic and fresh cilantro, as well as walnuts chopped into small crumbs, suneli hops, pepper, saffron, adjika and wheat flour. After mixing all the ingredients, it is necessary to pour warm drinking water into them with a thin stream. As a result, you should get a mass resembling thick sour cream.
The final stage in the preparation
15 minutes before the end of the baking mode, pour the entire dressing to the bird, and then, without interfering, put the stewing program for exactly 1 hour. During this time, the chicken will become completely soft, and also absorbs all the aromas of spices and seasonings.
How to serve for dinner
Chicken satsivi (photos are presented in the article) is served to the table only in a chilled state. Therefore, after cooking, the dish must be cooled well, garnished with pomegranate seeds and chopped herbs.