Traditional Georgian Satsivi is known far beyond the borders of Georgia. The highlight of this dish is given by spicy walnut sauce with herbs.
To make satsivi from chickens you will need 1 chicken, 450 g of peeled walnuts, a head of garlic, a large onion, an egg, suneli hops, a large bunch of cilantro, a teaspoon of Imereti saffron powder, coriander, chicken stock, wine vinegar.
Sausage sauce for chickens I forgive you for making everything in a food processor or blender. Chicken should be cut into portions and boiled in salted water. Finely chop the large onion and fry over low heat until golden brown. Put fried onion, garlic and egg in a blender bowl,
beat until smooth. Then add chicken stock, cilantro, walnuts
nuts, spices. Chicken satsivi sauce should have a fairly liquid consistency, about like a thick cream.
The chicken should be placed in a spacious pan, pour whipped sauce, put on a small fire. Bring Satsivi from chickens to a boil, remove from heat and let it brew for at least 3 hours. In this case, the sauce becomes darker and thicker, acquires a rich taste. The dish is served both hot and cold. When serving, it can be sprinkled with pomegranate seeds and parsley.
Satsivi cooking is possible not only in traditional dishes, but also in a slow cooker. For this recipe, you need to take chicken drumsticks - 6-7 pcs., Onions, cloves, coriander, garlic and a large bunch of herbs. Pour oil into a pan, add onion, sliced in half rings. Put chicken drumsticks, chopped herbs, spices, chopped garlic on top. Cook in quenching mode for an hour and a half.
Satsivi in a slow cooker can be made from chicken breast. For this, the fillet must be cut into large cubes, chopped 2 onions and a few cloves of garlic. Pour olive oil into the bottom of the multicooker bowl and add a little cream. Top with cubes of chicken, garlic and onions. Cook in baking mode for 45 minutes. In a blender, grind cilantro, garlic and onion until gruel. Add chopped nuts, flour, adjika and coriander. Mix all the ingredients of the sauce and dilute with warm water. After the end of the baking mode, add the sauce and turn on the multicooker for the stewing mode. Cook the dish for one hour, after which Satsivi needs to be cooled and refrigerated for 10-12 hours.
Satsivi can be prepared not only from chicken, but from turkey, duck or goose. In some cases, even beef or vegetables can be used, because the name of the dish is given by the Satsivi nut sauce itself. The most crucial moment is the preparation of the sauce itself, which has dozens of varieties. Product set and basic sauce
more or less permanent. In all cases, satsivi is cooked in broth,
cooked from poultry or meat.
To make beef satsivi, you need to take 0.5 kg of meat, a glass of pre-peeled walnuts, a head of onion, corn flour, garlic, pomegranate juice or wine vinegar, cilantro, celery and parsley. Fat beef needs to be cut into pieces and put in a pot of boiling water. There, add the whole onion, a few branches of celery and parsley. 15 minutes before cooking, add peppercorns and bay leaves to the pan. Fry cooked beef and chopped onion in fat, removed from the broth, until brown. Grind a bunch of cilantro in a blender with walnuts and garlic. Add corn flour to the mixture, mix and pour the broth filtered in advance. Fold the beef with fried onions in a pan, pour satsivi sauce and cook for 14-15 minutes. A few minutes before cooking, season the dish with pomegranate juice or wine vinegar. For the same purposes, you can use gooseberry juice.
Satsivi sauce is also used for cooking fish and vegetable dishes, for example, eggplant satsivi is very common.