Satsivi is considered one of the most popular dishes of Georgian cuisine, which is prepared not only at home, but also in other countries of the world. Although, to be fair, these people invented a lot of masterpieces unique in their taste characteristics. But Satsivi has a significant advantage - this cold dish has no analogues in any other kitchen in the world.
In Georgia, such a dish is usually prepared only on major holidays. Perhaps because the chicken satsivi recipe is relatively complicated. Making the sauce requires effort and time, but the energy spent is worth it - the dish has a unique taste, and the poultry meat is incredibly tender.
Recipe for real Georgian Satsivi
Now it is not so easy to find an original recipe for preparing this dish - each one strives to add its own ingredient. Classic Satsivi doesn’t need many products, and they are all sold in any nearby store. Before you consider the list of ingredients and the chicken satsivi recipe itself, it is worth saying that to make a dish you will need a cauldron or ducklings - you need to cook the gravy in a bowl with thick walls.
What foods are needed for Satsivi in Georgian?
So, the classic version of the preparation of this dish involves the presence of such ingredients:
- 1.5 or 2.0 kg chicken or turkey (it is recommended to take poultry fatter);
- 500-600 g of walnut kernels;
- 3-4 cloves of garlic;
- ½ teaspoon (without slide) of ground dry cilantro and suneli hop;
- a pinch of cinnamon and red cayenne ground pepper;
- several leaves of dried saffron;
- 2 tablespoons of wine vinegar;
- 3 pieces of cloves and sweet peas;
If there are less nuts than you need, a little flour will be needed. In some recipes, you can also find such an ingredient as eggs. However, in the classic version they are not needed.
How to cook chicken satsivi?
The bird must be cut and boiled until tender, while using a bouquet of garnishes. It consists of bay leaf, thyme, parsley and celery. You can buy a spicy bouquet in the market. Garni is added to the broth a couple of minutes before readiness. If you could not find herbs, you can limit yourself to bay leaf.
Peel the onion, cut into small cubes and fry in a pan with olive oil. Prepare walnuts and garlic, then roll them through a meat grinder. It is recommended to do this several times to achieve maximum chopping. An alternative is to use a blender. After chopping, add the fried onions and scroll again with a meat grinder. From the resulting mixture, try to squeeze the garlic-nut oil. Add dry spices to the crushed mass and mix.
The next step in the chicken satsivi recipe is perhaps the most responsible. First you need to remove the finished bird from the pan and set aside to let it cool. Strain the broth through cheesecloth, and then very carefully, gradually and constantly stirring, begin to pour it into the garlic-nut-onion mass with spices. But not all at once, but in small portions. At the same time add the remaining spices and wine vinegar. The mixture should be thick and homogeneous. After diluting it with broth, you should put the container on a slow fire and wait until the contents boil.
At this time, already cooled chicken must be cut into pieces. When the broth boils, let it cook for another five minutes, and then put the prepared pieces of meat into the mixture. Add almost the entire remaining broth and boil for about a third of an hour. Add salt, pepper and cloves shortly before cooking.
The last step in cooking
Georgian Chicken Satsivi is served cold. Therefore, after cooking it must be cooled. When cold, it will also be easier to appreciate the thickening of the dish. If the satsivi is too thick, add the remaining broth. In extreme cases, hot boiled water is suitable.
Traditionally, this Georgian dish is served with gomi - this is such a corn porridge. The dish also goes well with corn tortillas and pita bread. If desired, you can add pomegranate seeds to portions of satsivi. The taste of this fruit and Georgian dishes blend perfectly.
Satsivi Cooking Tips
- Seasonings are best purchased on the market so that they are real, fresh, tasty and fragrant.
- Spicy adjika will add piquancy to the dish.
- Cilantro is an essential ingredient in chicken satsivi recipe.
- The bird can be cooked whole or cut into pieces immediately.
- Before you send the meat to the sauce, you can lightly fry it in a pan.
- It is recommended that Satsivi be allowed to brew in the refrigerator for as long as possible. Ideally, at least 8 hours, but no more than 12.
- In addition to pomegranate seeds, you can decorate the dish with fresh herbs.
- Many recommend replacing chicken with turkey, but here already someone loves more.
Another cooking option: satsivi recipe with nuts and chicken baked in the oven
This recipe is slightly different from the traditional, albeit slightly. For this option you need to prepare:
- chicken meat (breasts, legs, hips) - 1.5 kg;
- walnut kernels - 1.5 tablespoons;
- butter - 150 g;
- onion - 3 heads;
- flour - 3 tablespoons;
- garlic - 1 head;
- fresh cilantro - 1 bunch;
- 1 teaspoon of suneli hops, coriander seeds, sea salt and hot red pepper;
- grape vinegar - 100 ml;
- water - 3 l;
- bay leaf - 5 pieces;
- peas of black pepper;
- a pinch of saffron (Imereti).
This recipe for satsivi with chicken and nuts involves boiling the bird in accordance with all the rules. 20 minutes before cooking, you need to add bay leaf and peas to the broth. Then transfer the meat to the dishes for the oven, salt, spread with butter and bake at 190 degrees for 20 minutes.
Peel the onion, finely chop, and grind the nuts in a blender. Combine, add spices and mix. Put flour in a pan, fry until creamy.
Melt butter in a cauldron or ducklings, fry the onions. Add flour, mix, then put nuts. Add wine vinegar, and then, stirring constantly, pour in the broth, pre-filtered. Heat the mixture over a fire.
In Georgian satsivi, cilantro is very important in Georgian. It must be washed and finely chopped. Grind the garlic with a knife or a press. When the chicken is in the sauce, lay out these two ingredients and mix the sauce. Hold on the stove for 5 minutes, remove and cool.
How to cook satsivi in a slow cooker?
In the age of high technology, people prefer to save energy by using various techniques. Therefore, many housewives have a question: how to cook satsivi from chicken in a slow cooker? To do this, you will need:
- chicken carcass;
- 6 onion heads;
- 7 cloves of garlic;
- 50 g of vegetable and butter;
- 3 tablespoons of flour;
- 1 liter of water;
- 1 teaspoon of acute adjika;
- 2 teaspoons of dry saffron;
- one and a half cups of walnut kernels;
- spices - to taste (you can take those listed in the recipe for classic chicken satsivi).
After the multicooker bowl is processed with vegetable oil, a piece of butter is laid out in it, prepared meat on top, 3 heads of onion chopped into slices and the same amount of garlic cloves. Salt, close the slow cooker, set the “Baking” mode and turn it on for 40 minutes.
Peel and grind the remaining onion and garlic in a blender with cilantro. Do the same with walnuts. In a separate cup, mix adjika, saffron, spices and flour. Pour warm water slowly, while constantly stirring the mass. Then add all the other ingredients here, mix the sauce. When the meat is ready, open the lid and pour it over the sauce. Put the "Extinguishing" mode for 60 minutes and wait for cooking. But this, of course, is a completely different chicken satsivi. Georgian cuisine still requires the preparation of this dish in a completely different way.
The video describes a detailed traditional Satsivi recipe from a Georgian chef.