Chicken Satsivi is a national Georgian dish that has gained great popularity around the world. But with such a cold peanut sauce you can make any meat. Therefore, we recommend taking the whole process as a basis and delight your family with a variety of combinations.
The main problem with making chicken satsivi is that there is no single, traditional recipe. Even in Georgia, in every house you can try your own, national food. But you need to keep in mind that the classic dish is not cooked with eggs and vinegar, and they are used only in variations.
We will offer the most popular and maximally approximate recipes that Georgian cuisine was able to make. Satsivi - a classic sauce must include: ground walnuts, garlic and herbs (hops-suneli, coriander, cilantro and saffron). Nevertheless, other variations are permissible and turn out to be very tasty, so we will offer such recipes.
Traditional chicken "Satsivi" . You need to boil whole chicken in two liters of water. Cook for a long time, about an hour and a half, under the lid. At this time, grind one glass of walnut kernels in a mortar, chop the onion and a large bunch of cilantro. Put the mixture in a deep saucepan and dilute with broth to a state of not very liquid sour cream. Add a small spoonful of herbs (saffron, coriander, suneli hops) and a little salt. Cut the chicken in portions and dip in the sauce. Simmer for about twenty minutes. Serve the dish cold or warm, replacing the spoon with thick pita bread. It turns out pretty original taste.
Satsivi from chicken "Hearty" is prepared as follows. Large domestic chicken (weighing at least one and a half kilograms) pour two liters of cold water. Boil over low heat for an hour. Next, carefully remove the bird completely from the broth, dry it a little and put it on the baking sheet with its back up. Bake the chicken to such a state that it becomes golden, constantly water it with melting juice. Then you can cut into portions, and if desired, even completely remove all the bones.
Grind half a kilo of nuts in a mortar or in a combine. It is not recommended to use a meat grinder for this purpose, since the kernels will acquire an unpleasant, bitter taste. Pass through the press three cloves of garlic and mix with nuts. Add half a spoonful of dry saffron to the mixture, one large - cilantro, several cloves, a pinch of cinnamon and red hot pepper.
Thoroughly mix the resulting mass, gradually adding three egg yolks and chopped onion rings. We put it in a deep pan, pour the chicken broth, achieving a consistency of sour cream average in density. The mixture is wiped several times with a sieve or at low speeds in the combine. It will be necessary to remove solid pieces that failed to grind. Bring to a boil, reduce the heat, put portions of chicken and a little salt in a pan. Cool the dish a little and can be served. Very tasty food is obtained when it is well infused.
Chicken Satsivi "Spicy" is prepared on the basis of the previous recipe. Complete it, and at the very end, extinguish the chicken with the sauce, turn off the heat and cool slightly. Further, it is recommended to add a large spoonful of wine vinegar and a little more dry hot pepper. Now we completely cool Satsivi and serve it with fresh herbs, red wine and white bread.
There are a lot of variations of such a dish, so you can’t say that this Satsivi recipe is correct, and the other is absolutely wrong. Each hostess will be able to choose those ingredients that her family will like.
Enjoy your meal!