What is satsivi, sauce or independent dish, no one can say for sure. From Georgian “satsivi” is translated as “cold dish”. But, since it is prepared from chicken, turkey, meat and even fish, we can conclude that satsivi is still original sauce – amazing combination paste diluted with broth walnuts, herbs and spices.

The dish is prepared very simply. Original and unusual taste they give him walnuts. In addition to nuts, the obligatory ingredients of satsivi are suneli hops, cinnamon, turmeric or saffron, cloves, coriander, garlic, cilantro and vinegar (wine or apple). Satsivi is served cold. Before being served on the festive table, the dish must steep for at least 12 hours so that all the ingredients merge into a single harmonious chord. Satsivi is prepared in advance, expected and anticipated as a holiday.

Classic recipe for Georgian chicken satsivi with walnuts

Any meat and even fish is suitable for preparing satsivi. However, most often, satsivi is prepared from chicken. The bird is accessible, inexpensive, and loved by everyone. The chicken should be large and fatty, preferably domestic, having grown fat in the fresh air and natural feed. It is better to buy spices at the market, where they are of better quality and more aromatic. Taking the classic recipe as a basis, you can later supplement and improve the dish in your own way.

Recipe ingredients:

• large chicken 1.5-2.0 kg.
• Bay leaf 3-5 leaves
• sweet peas 3-5 pcs.
• black peppercorns 10-15 pcs.
• walnuts1 cup
• garlic 1/2 head
• butter 2 tbsp. spoons
• onions 2-3 pcs.
• coriander1/2 teaspoon
• hops-suneli 1 teaspoon
• red ground pepper, cinnamon, turmeric or saffron on the tip of a knife
• carnation3-5 flowers
• vinegar 2 tbsp. spoons
• cilantro bunch
• salt to taste

Cooking method:

1. Wash the chicken. Remove the wen on the tail. Pour water over the bird and let it cook. You should get a clear, light broth. To do this, turn the heat to maximum to quickly bring the water to a boil. As soon as the water boils, reduce the heat and simmer until tender, constantly skimming off the foam. 15 minutes after the start of cooking, add bay leaf, black and allspice, salt to taste.
2. Remove the finished chicken from the broth, brush with butter (1 tablespoon) and bake in the oven until golden brown. Strain the broth. Skim the fat from the broth.
3. Grind the walnuts and garlic through a meat grinder several times.
4. Peel and finely chop the onion. Fry the onion in the fat collected from the broth until soft. If you couldn't collect the fat, fry the onion in the remaining 1 tablespoon butter. Combine the nut-garlic mixture with the onion. Gradually add chicken broth, constantly rubbing and stirring the mixture. Do not add the broth immediately. The sauce should have the consistency of liquid semolina porridge. At the same time, add spices: coriander, suneli hops, pepper, cinnamon, turmeric. Place the sauce on the fire and heat, without letting it boil, for 5-7 minutes. If the sauce has thickened too much, thin with broth.
5. Cut the chicken into portioned pieces or separate the meat from the bones. Combine meat and sauce. Cook on the lowest heat for 15 minutes. The sauce will thicken, so add more broth. At the very end, add vinegar, cloves, and chopped cilantro.
6. Let the satsivi cool and brew. As the sauce cools, it may thicken a little again. Dilute it with the remaining broth. The consistency of satsivi should resemble liquid semolina porridge.
7. Advice: Choose large and light nuts for satsivi. They have a more delicate, buttery taste.
8. Instead of wine vinegar, it is permissible to use balsamic vinegar, Apple vinegar or pomegranate juice sugarless.

Feeding method: Serve satsivi with lavash, fresh herbs and a bottle of dry Georgian wine. You can use pita bread instead of a spoon, break off pieces and use them to scoop the sauce directly from the plate. There is no need for a side dish for chicken satsivi.

The simplest chicken satsivi recipe in a slow cooker

Satsivi does not like haste. The dish takes a long time to prepare, infuses and soaks even longer. If you don’t have time, but really want something original, tasty and aromatic, you can try cooking chicken in a slow cooker. You will not receive Satsivi in ​​the classical sense. This will be chicken meat in nut sauce. Nevertheless, you will be satisfied with the taste.

Recipe ingredients:

• chicken 1.5 kg.
• onion 3 pcs.
• garlic1 head
• vegetable oil 50 ml.
• butter 50 g.
• walnuts1 cup
• adjika2 teaspoons
• hops-suneli 2 teaspoons
• salt, pepper to taste
• apple cider vinegar 2 tbsp. spoons
• cilantrosmall bunch

Cooking method:

1. Wash the chicken, divide it into portions. Peel the onion and chop finely. Peel the garlic and press through a press. Place vegetable oil, butter, chicken, half the onion and garlic into the multicooker bowl. Set the “frying” or “baking” mode, cooking time 40 minutes. Fry the chicken with the lid closed, stirring occasionally.
2. Peel the nuts and grind them into powder. To do this, you can use a blender, meat grinder, or coffee grinder. Grind the remaining onion, garlic and a bunch of cilantro in a blender. Combine nuts, onion paste, adjika, vinegar and spices. Dilute with warm water to the consistency of liquid kefir.
3. After the chicken is fried, pour the resulting nut sauce over it. Set the soup or stew mode, time – 1 hour. You can serve immediately, but it is better to let the dish sit and cool.
4. So, from the above recipes you learned how to cook chicken satsivi at home.

Chicken satsivi is prepared very simply and quickly, so it’s worth making this dish at least once. Bon appetit!

Chicken satsivi

Be patient and take a calm approach to preparing the ingredients for your dish.

Required ingredients:

• chicken – 1 kg;
• onions – 2 pcs.;
• flour – 1 tsp;
• white wine vinegar – 1.5 tbsp;
• butter – 2 tbsp;
• cilantro - a bunch;
• hops-suneli – 1 tsp;
• garlic cloves – 4 pcs.;
• saffron – 0.5 tsp;
• walnuts – 1 cup;
• ground coriander – 1 tsp;
• paprika and salt.

Cooking method:

1. Wash the chicken thoroughly and remove all excess fat. Place the carcass in a pan of water and boil it for about half an hour. We select the chicken, but do not pour out the broth. Place the chicken on the work surface, brush it with a small amount of oil, add salt and place in the oven for 20 minutes. While baking the chicken, do not forget to regularly pour the rendered fat over it so that it turns out not only juicy, but also golden brown.
2. Let's get to the sauce. Finely chop the peeled onion and carefully fry it in a frying pan with butter. Add flour in a stream, mix and fry for 2 minutes. Add the broth in which the chicken was cooked and mix well. Grind the walnut kernels in a blender and add to the sauce along with spices - saffron, coriander, suneli hops, pepper and salt. Add wine vinegar and, without bringing to a boil, heat it for another 7 minutes. Remove bones and skin from the chicken, separate the meat into pieces and add to the sauce.
3. Heat over medium heat for approximately 5 minutes. Chop fresh cilantro and also add it to the sauce along with garlic cloves passed through a press. Stir and remove from heat. Let the sauce cool and then put it in the refrigerator. The chicken sauce is ready. Now he needs to be given the opportunity to brew well and only after that you can safely say - I’m serving Georgian dish.

Chicken satsivi

Now let’s look at another recipe for making satsivi, which in its composition of ingredients is not much different from the previous one.

Required ingredients:

• chicken – 1.5 kg;
• chicken broth;
• peeled walnut kernels – 0.5 kg;
• dried cilantro – 2 tsp;
• ground red pepper – 1 tsp;
• saffron – 0.5 tsp;
• garlic cloves – 3 pcs.;
• onion – 1 pc.;
• egg yolks – 3 pcs.;
• ground cinnamon and cloves - to taste,
• wine vinegar - 0.5 tbsp.

Cooking method:

1. Pour 2 liters of boiling water over the chicken and put it on the stove to cook. After an hour, select the chicken, cut it into portions and place it on a baking sheet. Place the meat in the oven to fry, periodically pouring the resulting juice over the pieces of meat.
2. We take the baking sheet out of the oven, and put the meat on a plate - let it rest.
3. Meanwhile, grind the nut kernels in a blender. Add to them dried cilantro, saffron, red pepper, chopped cinnamon and cloves, and crushed garlic. Mix and add egg yolks. Chop the onion and add it to the nuts. At this stage, add the broth in which our chicken was cooked. We should have a sauce with a thick consistency. Now we will need a sieve through which we will pass our pulp 3-4 times and the result will be a liquid mass.
4. Pour the sauce into a saucepan and place it on low heat. We monitor the process, stir periodically, and immediately remove from the stove as soon as we notice the first rising bubbles. Dip the finished meat into hot sauce and mix.
5. If you wish, you can remove the meat from the bones and only then lower it into the pan. When the chicken sauce has cooled, add salt and wine vinegar to taste! Attention! Add vinegar only to cold sauce! We put the finished sauce on a shelf in the refrigerator so that it has the opportunity to brew well.
6. Grind a bunch of cilantro, chop White bread beautiful pieces, pour a glass of red wine and serve cold satsivi to the table.

Georgian satsivi with chicken

Satsivi with chicken is the best known variant Georgian nut sauce. The chicken is completely saturated with the flavor of the sauce, acquiring a pleasant nutty flavor.

Ingredients:

• 1 large carcass of domestic chicken;
• 1 onion;
• 0.5 kg of nuts;
• 3 tbsp. white flour;
• 3 garlic cloves;
• 1 tbsp. utskho-suneli;
• 1 pinch of ground cinnamon;
• 1 pinch of ground cloves;
• 1/2 tsp. nutmeg (ground);
• 1/2 tsp. hot ground pepper;
• 1 pinch of lemon;
• A little salt and vegetable oil.

Cooking process:

1. Rinse the chicken carcass, dry it, remove any feather stumps. Cut into medium portioned pieces.
2. Pour vegetable oil into a frying pan, heat it, lay out the chicken pieces. Fry the bird on all sides until light brown. Place the fried chicken in a thick-walled saucepan where the satsivi will be cooked.
3. Peel the onion, rinse, cut into thin half rings. Transfer the onions to the frying pan where the chicken was fried. Fry, stirring, until the onion softens and browns a little. Place the fried onion in a saucepan on top of the chicken. Fill the contents of the saucepan with water so that it covers the entire contents, cook at medium heat for 3 hours. When the chicken is ready, the meat should fall away from the bones.

If the water boils away during cooking, it must be added so that the chicken does not burn and there is enough broth to prepare the sauce.

1. While the chicken is cooking, you can prepare the satsivi sauce itself. To do this, we peel the walnuts from their shells. Dry them a little in a dry hot frying pan so that the taste of the nuts is revealed more. Grind the cooled kernels in any convenient way into flour or paste.
2. Add salt and flour to a bowl with ground nuts. Stir everything thoroughly until dry, pour two glasses of cold water. If you pour warm or hot water over the nuts, they may go rancid. Let the sauce sit for at least 1 hour.
3. When the chicken is cooked, pour it into the pan peanut sauce. Stirring, bring the satsivi to a boil and remove from the stove. Add chopped garlic, a pinch of lemon to the pan, mix everything. Cover everything with a lid and let it brew for a quarter of an hour.
4. The chicken satsivi is ready, all that remains is to pour into plates and serve with white bread.

Baked chicken satsivi

Georgian holiday dish- this is satsivi with chicken. Soft boiled chicken in a fragrant nut sauce with the addition of many spices. The dish will conquer anyone who tries it

Ingredients:

• 1500 gr. chicken breasts and thighs;
• 1.5 tbsp. walnuts without shell;
• 150 gr. butter;
• 3 onions;
• 3 tbsp. white flour;
• 1 garlic head;
• 1 bunch of green cilantro;
• 1 tsp Khmeli-Suneli seasoning mixtures;
• 100 ml grape vinegar;
• 1 tsp coriander seeds;
• 1 tsp sea ​​salt;
• 3 liters of water;
• 1 tsp hot ground pepper;
• 5 bay leaves;
• 1/2 tsp. peppercorns (allspice);
• 1 pinch of Imeretian saffron (marigold).

Cooking process:

1. We wash the meat thoroughly, put it in large saucepan. Fill the bird with water and cook after boiling for half an hour. We constantly remove the floating foam with a slotted spoon, and after 20 minutes of cooking, add bay leaves and allspice peas.
2. Place the boiled chicken in a refractory dish, salt the meat, and grease the top with butter. We bake the bird for 20 minutes at 190 degrees.
3. Meanwhile, finely chop the peeled onion into cubes. Grind the walnut kernels in a coffee grinder. Add spices to them and mix.
4. Pour the flour into a dry, hot frying pan and fry it, stirring constantly, until creamy.
5. In big cast iron frying pan or melt butter in a wok. Add chopped onion and fry until soft and transparent. Then add the toasted flour, mix everything vigorously, add nut mixture with spices. Add wine vinegar here and dilute the sauce to a consistency pancake dough hot strained chicken broth. Warm the sauce over low heat for about 7 minutes (the sauce should not be allowed to boil).
6. Peel the head of garlic, chop it with a sharp knife or using a press. Wash the cilantro, dry it, and chop it finely.
7. We disassemble the chicken, separating the meat from the skin and bones. Place the pulp in the sauce, stir, heat for about 5 minutes. Before turning off the heat, add garlic and chopped herbs. Mix everything, remove the satsivi from the heat.
8. Serve the dish only after it has completely cooled, when the meat is well soaked in the sauce.

Georgian Satsivi with chicken

What is the dish prepared from (for 2-3 servings):

• chicken or turkey - 700 g
• walnut kernels - 300 g
• garlic - 4-5 cloves
• onions - 2 pcs. medium size
• salt - 1 tsp. (more is possible - to taste)
• red hot peppers(ground) - 0.5 tsp.
• khmeli-suneli - 3/4 tsp.
• cloves - 2-3 loaves
• ground cinnamon - on the tip of a teaspoon.
• vegetable oil - 2-3 tbsp. l. (of necessity)
• saffron - 1/2 tsp.
• pomegranate juice or balsamic vinegar- 1 tbsp. l.

How to cook satsivi with chicken in Georgian:

1. If the chicken is whole, divide it into portions. Wash the bird thoroughly. Pat dry with paper towels. Place in a saucepan and pour clean water. Bring to a boil for high fire. Then reduce the heat intensity and cook for about 40 minutes until tender. If the chicken is homemade, then increase the cooking time to about an hour and a half. During cooking, a grayish foam will appear on the surface of the broth. Be sure to remove it with a slotted spoon. Instead of chicken, by the way, you can (and even should, as some Georgians say) use turkey meat.
2. Remove the boiled chicken from the broth. The latter is also involved in the preparation of Georgian satsivi, so do not rush to pour it out or use it to cook soup. Yes, by the way, it is advisable to cook the bird a day before preparing the dish. Why? Because this will allow you to prepare a less fatty sauce. The broth hardens in the refrigerator, and fat is easily removed from its surface. It is on this that the onions for satsivi are stewed. In this case, vegetable oil is not added. So, chicken. Place it on a baking sheet lined with parchment or foil. Place in a preheated oven. Bake until golden brown crust 25-30 minutes. Temperature - 180-200 degrees. Read more:
3. Baked pieces chicken carcass remove from oven. Cool.
4. In parallel with cooking/baking/cooling, start preparing the satsivi sauce itself. Onion chop finely. Sometimes I just grind it in a blender until it becomes mushy. In both cases it turns out delicious, only in the second the mass turns out to be more homogeneous.
5. Simmer the onion until soft over low heat over a vegetable or chicken fat. To do this, use a saucepan or frying pan with a thick bottom. To ensure that the onion is stewed and not fried, I add a little broth left after cooking the first part of the dish.
6. Dry the walnut kernels in a frying pan without oil. Grind with a blender or meat grinder into fine crumbs. Step by step process I didn’t include extracting and drying the kernels in the chicken satsivi recipe, but I think you can handle it yourself. While drying, try to constantly stir the nuts so that they do not burn.
7. Remove the bones from the cooled chicken. Cut the meat into portions or disassemble it by hand. Place in a rimmed plate or bowl.
8. Add chopped nuts to the soft onion.
9. Add ground red pepper, cinnamon, saffron, suneli hops and salt. The amount of spices can be changed according to your desire and taste. Crush the cloves in a mortar. Finely chop the garlic. Send these satsivi into the future too aromatic spices. Stir. Pour in several ladles of heated broth in a thin stream, stirring the sauce constantly. It should acquire the consistency of liquid sour cream. Bring to a boil. Remove foam from the surface as needed. Cook satsivi over low heat for 5-7 minutes. During this time the sauce will become thicker. At the very end of cooking, add pomegranate juice or balsamic vinegar. Stir. You can leave the sauce thick, like mine, or dilute it with broth.
10. Pour satsivi over the chicken and cool completely. Place in the refrigerator. There the dish should spend 8-12 hours. It is served exclusively cold with corn tortillas(mchadi) or rosy pita bread. For a side dish, you can prepare corn porridge in Georgian style (gomi). Before serving, chicken satsivi can be decorated with herbs and pomegranate seeds.

Bon appetit!

Satsivi and chickens - secrets and useful tips from the best chefs

• To prepare delicious Georgian sauce Satsivi, you can add spicy adjika, which will add piquancy to its taste. A mandatory ingredient for the sauce is fresh cilantro.
• Chicken for satsivi sauce can be prepared either whole or cut into pieces. There is another way to prepare it - cut it into pieces and fry it in a frying pan with the addition of spices and adjika. After which the finished meat is added to the sauce. In this case, you prepare the broth for the sauce from the cube.

Distinctive characteristic Georgian cuisine It is generally accepted that the richness and variety of dishes are served. In today's article we will look at Georgian chicken satsivi, which is traditionally cooked in a spicy creamy nut sauce. Classic recipe has a lot of other variations, everyone will find the perfect dish for themselves.

No. 1. Georgian chicken satsivi: “classic”

• walnuts - 150 gr.
• flour - 30 gr.
• garlic cloves - 5 pcs.
• white onion - 2 pcs.
• saffron - 0.5 tsp.
• butter - 0.1 kg.
• chicken fillet - 1 kg.
• wine vinegar - 50 ml.
• coriander, hops-suneli - 1 tsp each.
• ground pepper (any) - to your taste
• cilantro - 30 gr.

Before preparing chicken satsivi, decide on the set of components. In Georgian style the dish is served different types peppers and herbs, which are usually used in Caucasian cuisine.

1. Rinse the fillet, place in salted water to cook, and set aside for half an hour. Then filter the broth through a couple of layers of gauze.

2. Rub the boiled meat with butter. Place in a fireproof dish for baking and place in the oven for 20 minutes (temperature - 190 degrees).

3. Make the sauce: chop the onion into cubes or half rings, place in a hot frying pan with butter. Add garlic crushed into a paste. Fry until nicely bronzed.

4. Add 500-700 ml to the onion. broth. Flatten the flour by passing it through a strainer. Grind the nuts into crumbs with a rolling pin and mix in along with all the spices. Pour in vinegar.

5. Chicken fillet it has already reached readiness. Georgian chicken satsivi is prepared with in large pieces meat. According to the classic recipe, you need to remove the chicken and chop it, do not mince it.

6. Transfer the fillet slices to the broth. Place the frying pan on the fire, wait for it to start boiling, then set it aside for another 6 minutes. Turn off, sprinkle with cilantro and other herbs at your discretion. Let the dish sit for at least 7 hours.

No. 2. Georgian chicken satsivi in ​​pomegranate sauce

• onion - 1 pc.
• chicken - 2.2 kg.
• salt - 15 gr.
• seasonings for chicken - 15 gr.
• vegetable oil - 60 ml.

• salt - 15 gr.
• onions - 4 pcs.
• cinnamon - 0.5 tsp.
• garlic cloves - 8 pcs.
• cilantro - 30 gr.
• lemon juice - 60 ml.
• saffron, cumin (ground) - 0.5 tsp each.
• ground black and red pepper - 0.5 tsp each.
• vegetable oil - 60 ml.
• walnuts (shelled) - 480 gr.
• hops-suneli - 1 tbsp. l.
• raw egg yolk- 3 pcs.
• pomegranate juice - 60 ml.

We tell you how to prepare delicious Georgian chicken satsivi for the holiday table. The classic recipe is slightly modified.

1. So, combine the chicken seasoning with salt and vegetable oil. Pass the onion through a grater and add it here. Rinse the chicken and brush with this mixture. Wrap it in a bag and mark the hour.

2. After the specified period of time, heat the oven. Send the carcass for baking at 180-190 degrees. During the simmering process, water it with the juice that will come out.

3. When the carcass is cooked, let it cool. Take it apart into pieces, but do not tear it. Carefully chop the meat, remove the skin and bones. Now start preparing the sauce (satsivi).

4. Use a rolling pin to crush the nuts. Rub the onion with a grater, run the cilantro in a blender, and puree the garlic cloves. Mix everything together, put it in a frying pan with oil and fry. You can enter 100 ml. water if the composition is dry.

5. Add all the spices according to the recipe and salt, stir, simmer for a quarter of an hour. After the allotted time, add pomegranate and lemon juice. Boil the sauce, turn off the stove, let it cool to 45 degrees.

6. Enter raw yolks and mix vigorously with a whisk. Now pour this sauce over the chicken slices and refrigerate for at least 8 hours. Before serving, garnish with pomegranate seeds.

No. 3. Chicken satsivi in ​​rich nut sauce

• whole chicken - 2 kg.
• onion - 1 pc.
• parsley root - 1 pc.
• laurel - 2 pcs.
• black pepper - 10 peas

• onions - 3 pcs.
• garlic cloves - 10 pcs.
• fresh cilantro - 20 gr.
• peeled walnuts - 0.5 kg.
• ground hot pepper - 2 gr.
• Imeretian saffron - 6 gr.
• wine vinegar - 100 ml.
• hops-suneli - 5 gr.
• ground coriander - 2 gr.
• sunflower oil - 0.1 l.
• salt - 15 gr.

In any case, chicken satsivi is prepared in Georgian style. However, the classic recipe is slightly different from the one presented.

1. Place the chicken in a pan of water and wait for it to boil. Remove the foam. Add peppercorns, onion, cut into two parts, and laurel.

2. After half an hour, add the prepared parsley root. Boil the products for another 1 hour. Start preparing the sauce.

3. Finely chop the onion and sauté in oil until transparent. Pour in 70% of the broth and simmer after boiling over low heat for another 10 minutes.

5. Pass the nut kernels through a blender along with garlic and herbs. Add to the broth with onions nut butter and seasonings.

6. Salt the remaining broth and simmer on medium stove power for a quarter of an hour. Stir systematically.

7. Broth is added to the sauce if necessary. Add wine vinegar to the last one. Continue simmering until boiling. Remove from the burner.

8. Butcher cooked chicken and remove everything unnecessary. Leave only the meat. Place it in a small container.

9. Pour over the chicken. ready-made sauce and refrigerate overnight. Serve the dish garnished with herbs and lemon wedges.

No. 4. Georgian chicken satsivi in ​​a slow cooker

• chicken ham - 1 kg.
• spices - 10 gr.
• red wine - 50 ml.
• vegetable oil - 40 ml.
• salt - 15 gr.

• walnut kernels - 0.3 kg.
• garlic cloves - 5 pcs.
• onions - 3 pcs.
• butter - 50 gr.
• ground coriander - 4 gr.
• parsley - 20 gr.
• hops-suneli - 10 gr.
• freshly ground black pepper - 6 gr.
• cumin and anise seeds - 5 g each.
• lemon - 1 pc.
• salt - 7 gr.

Chicken satsivi can be prepared in Georgian style in a slow cooker. The classic recipe is not much different from this variation.

1. Chop the meat into several pieces. Rub with salt. Make a wine marinade small quantity vegetable oil and seasonings. Leave the chicken in it for a while.

2. Now the sauce. Using a blender, blend the nuts, parsley, onion, garlic and butter into a homogeneous mass. Add seasonings to taste. Add salt and lemon juice. Stir.

3. Dilute the sauce with 200 ml. boiled water. It shouldn't turn out too thick. Place the chicken in a multi-bowl and pour the sauce over it. Simmer for 1 hour. Leave to cool.

Chicken satsivi acquires special tenderness if you cook the dish in a slow cooker. Here is such a simple recipe.

Georgian cuisine always pleases even the most sophisticated gourmets. Therefore it is worth considering national Caucasian dish from chicken. Consider popular recipes Satsivi in ​​Georgian. Pleasantly surprise your loved ones and friends.

How to cook chicken satsivi - perhaps the most famous Georgian dish. It is present on every holiday table, especially on New Year! In the original, satsivi is made from turkey. But satsivi can also be made from chicken. Chicken Satsivi is cooked much more often, it’s a little more economical :) Georgia is very proud of its Satsivi dish and cherishes the traditions of its preparation. Today I will tell you how to prepare homemade satsivi, and below there will be a video on how satsivi is prepared in restaurants.

Ingredients:

• Chicken 1 piece
• Onion 2 pcs
• Walnuts 500 gr
• Utskho suneli 1-1.5 tsp. (fenugreek blue)
• Dry cilantro 1 tsp.
• Imereti saffron (yellow flower) 1-1.5 tsp.
• Garlic 1-2 cloves
• Corn flour (wheat flour is also possible) 1 tbsp.
• Ground red pepper (chili) to taste
• Vinegar (optional) 1 dessert spoon
• Salt to taste

How to cook chicken satsivi

Boil the chicken. Remove from the broth and cool. Strain the broth. Chop the onion very finely and fry (as in the photo) I fry on vegetable oil, originally made with chicken fat.
Previously, nuts for satsivi were ground through the finest sieve. Very traditional housewives and still do this. But many people grind the nuts twice through a meat grinder or in a blender.
Place about 2 tablespoons of nuts in a frying pan, lightly sprinkle with saffron, add vegetable oil (a couple of drops) and heat a little. Then transfer the mixture to a bandage folded a couple of times and squeeze out the nut juice. Literally 1-2 Add all the spices, flour, garlic through a press to the ground nuts, mix everything, and add about a glass of broth a little at a time so that the mixture becomes liquid and without lumps. Boil the remaining broth (adjust the quantity yourself), constantly stirring the boiling broth, add nuts to it, mix well and add onions. As soon as everything boils, turn off the gas.
Cut the chicken into portions, put it in a bowl in which we will serve satsivi, and fill the bowl with satsivi so that it covers the chicken. And pour the oil that we squeezed out on top. (of course, now I’ve taught you a little trick) because Georgians squeeze nuts with their hands to get this oil. It is customary to eat satsivi from. Homi's recipe flour dishes. Georgian chicken satsivi is ready. Bon appetit!

Georgian chicken satsivi is a rare dish in terms of flavor and healthiness, served with a spicy, aromatic nut sauce. Its recipe was invented in the Caucasus many centuries ago, but thanks to its unforgettable taste Today satsivi decorates meals in many countries around the world.

The classic recipe involves the use of Georgian spices and careful preparation of spicy hearty sauce using yolks.

Products:

• chicken – 1 – 1.2 kg;
• walnut kernels – 2 – 2.5 cups;
• butter – 2 tablespoons;
• 3 – 4 medium-sized onions;
• 2 – 3 chicken egg yolks;
• 1 – 2 bay leaves, fresh cilantro – a bunch;
• a tablespoon of flour (preferably corn);
• 6 – 8 cloves of garlic;
• 2 large spoons of 3% vinegar (can be wine or grape);
• adjika (without tomatoes) – 1 – 2 teaspoons (to taste);
• utskhu-suneli (or hops-suneli) – 1 – 2 tablespoons or a mixture of ground coriander seeds, marjoram, blue fenugreek, thyme, cinnamon and dry saffron;
• chicken broth - 4 cups.

Preparation:

1. Boil the prepared chicken carcass in salted water with bay leaf and black pepper (2 - 4 peas) until half cooked. Cut it into pieces, remove the skin and fry until cooked.
2. Sauté finely chopped onion in a deep saucepan in a mixture of butter and vegetable oil. Add flour, fry for another 1 - 2 minutes, avoiding darkening. Then dilute the flour with 2 cups of warm broth, adding it little by little and stirring. Leave the resulting mass on low heat.
3. Pass the nuts with cilantro and spices through a meat grinder until they form a fine-grained mixture.
4. Pour boiling broth with onions over the nut mixture. In boiling water, it changes color from brownish-yellow to beige-creamy.
5. Add vinegar to the broth and cook for another 3 minutes over low heat. If the mixture is too thick, add broth.
6. Grind the egg yolks and beat with half a glass of nut dressing, cooled to 45 - 50ºС.
7. Then gradually add the yolks into the nut mixture, stirring continuously until the mixture thickens. The thickness of the sauce should resemble medium-fat sour cream.
8. Place the poultry pieces in a deep ceramic bowl, pour hot satsivi sauce and leave to cool.

Traditionally, the dish is served cold, kept in the refrigerator for 1 - 2 hours. However, many people love warm satsivi, which is in no way inferior to the standard serving. But in any case, it definitely needs fresh pita bread and greens.

Cooking in a slow cooker

A slow cooker will greatly simplify the process and make it easier to prepare satsivi. You don’t even have to keep an eye on the boiling broth while cooking the meat - the housewife will only need to cut the carcass into pieces and put the food in the bowl of the device.

Main ingredients:

• chicken – 1 – 1.2 kg;
• peeled walnuts – 1.5 – 2 cups;
• 4 medium onions;
• cilantro (fresh) - 1 bunch;
• 8 cloves of garlic;
• adjika (spicy) - 1 teaspoon;
• flour - 3 tablespoons;
• hops suneli (preferably utskhu-suneli) - 1 – 2 tablespoons;
• saffron (dry) and coriander – 1 – 2 small spoons each;
• butter and vegetable oil;
• salt, ground black pepper - to taste.

Step-by-step cooking recipe:

1. Cut 2 onions into rings and fry until golden
2. Finely chop garlic (3 cloves).
3. Grease the bottom of the multicooker with vegetable oil, crumble butter (40 - 50 g) into it and add onions and garlic.
4. Divide the chicken carcass into portions, salt and pepper and place on the bottom of the multicooker directly on the onion. Cook for 30 – 40 minutes in the “Baking” or “Roasting” mode (depending on the type of multicooker).
5. 10 minutes before the end of cooking of the bird, start preparing the dressing. Pass the nuts through a meat grinder along with cilantro, remaining onions, garlic and spices. Add 2 tablespoons of flour to the nut mixture and stir. Gradually pour warm water into the nut mixture, stirring to avoid lumps. By density ready mass becomes similar to low-fat sour cream.
6. Pour the nut dressing over the chicken in the slow cooker and cook the satsivi for 45 - 50 minutes on the “Stew” mode until the sauce thickens.

Before serving, garnish the satsivi with chopped cilantro and pomegranate seeds.

Cooking option with cream

Satsivi is very tasty when cooked with cream in which poultry is stewed.

Required:

• chicken carcass – 1 – 1.3 kg;
• cream (25 – 30%) – 400 ml;
• peeled nuts – 1.5 – 2 cups;
• fresh cilantro;
• garlic – 6 cloves;
• flour – 1 – 2 tablespoons;
• butter and vegetable oil;
• hops-suneli with mint - a tablespoon (or a mixture of spices: saffron, coriander powder, cinnamon, blue fenugreek, dry mint, thyme, red and black pepper), salt;

Instructions:

1. Boil the chicken until half cooked, whole or in pieces, in salted water with a bay leaf.
2. Beat and rub chicken meat with salt. Pepper and fry.
3. Grind the garlic and herbs, along with nuts and spices, through a meat grinder 2 times until a homogeneous mixture is obtained.
4. Pour hot cream into the nut paste, stir and add salt and spices to taste.
5. Pour the sauce over the poultry pieces and simmer for 7 minutes over low heat.

With sour cream and nuts

Satsivi with sour cream is a quick, satisfying and original version classic recipe.

Products:

• chicken weighing about a kilogram;
• fat sour cream - 200 ml;
• peeled walnuts – 1 cup;
• 5 cloves of garlic, 2 onions;
• cilantro, spices;
• vegetable oil.

Recipe:

1. Chop the chicken into pieces and cook.
2. Fry finely chopped onion until transparent.
3. Grind garlic, nuts, cilantro and spices in a blender until smooth.
4. Fry the pieces of poultry, adding salt and pepper and spices.
5. Fill ground nuts hot broth until you get a “mush”. For spiciness, add half a teaspoon thick adjika(real, without tomatoes).
6. Mix nut sauce with sour cream and pour the resulting sour cream and nut dressing over the chicken. While stirring, bring the mixture to a boil over low heat.

According to tradition, the dish is eaten chilled, then the sauce becomes even thicker and tasty.

Georgian chicken satsivi with peanuts

Satsivi, which is prepared not with walnuts, but with peanuts (if you are not allergic to them), will have an unexpected taste. This option will add special originality to the dish.

Ingredients:

• chicken – 0.6 – 0.7 kg;
• chicken yolks – 2 pcs.;
• onions – 2 pieces, garlic – 3 – 4 cloves;
• flour – 2 tablespoons;
• peeled peanuts – 150 g;
• cilantro - optional;
• spices.

Preparation

1. Boil the chicken whole or in pieces.
2. Mix chopped onion with flour and fry until transparent.
3. Chop the peanuts with garlic, herbs and spices in a blender as finely as possible.
4. Mix peanut butter With onion mixture, pour in hot broth (1 glass) and simmer the resulting mixture for 3 - 4 minutes.
5. Beat the yolks in 50 - 100 ml of warm broth and, stirring, gradually add them to the nut mixture. Bring the mixture to a boil, but do not let it boil. Simmer the sauce until thickened.
6. Fry the chicken pieces and pour them with satsivi peanut sauce.

To serve, the chicken with nuts can either be refrigerated (according to traditional recipe), or eat warm.

The simplest step by step recipe

If you want something spicy Caucasian cuisine, but there is little time or fatigue attacks, then you can prepare “lazy” satsivi quite adequately.

You will need:

• cut up chicken carcass (fillet, breasts, legs, thighs) – 1 kg;
• peeled nuts – 150 – 200 g;
• 2 onions;
• 5 cloves of garlic;
• 2 tablespoons flour;
• greens (preferably cilantro)
• adjika and a mixture of spices to taste (what you can find at home) - coriander, pepper, thyme, turmeric, salt.

Simplified recipe:

1. Pieces of washed poultry are sprinkled with spices, salt and fried.
2. Add finely chopped onion to the meat and leave the food to simmer over low heat, adding water little by little so that the dish does not burn.
3. Grind nuts, garlic and herbs in a blender. Mix the resulting mass with flour.
4. Add a little to the nut-garlic mixture hot water(boil) until you get a semi-liquid sauce. It is salted and spiced to taste.
5. Boil the nut dressing over low heat until desired thickness.

Required:

• 6 chicken breasts;
• peeled peanuts or walnuts – 300 g;
• 3 onions and half middle head garlic;
• herbs, spices, salt;
• 2 tablespoons flour.

How to cook:

1. Boil the breasts or simply fry them in vegetable oil until golden brown.
2. Separately, fry the finely chopped onion until transparent.
3. Grind nuts, spices, garlic and herbs in a meat grinder until a homogeneous mixture is obtained.
4. If the breasts were boiled, then use hot broth to dilute the nut mass so that you get a thick sauce that drips off a spoon. Taste it and add salt if necessary.
5. If the meat was fried, then boiling water can be used for the sauce.
6. For a spicy “sourness” you can add wine or grape vinegar(3%) in the amount of 1 - 2 tablespoons (or lemon juice).

All that remains is to thickly pour the nut dressing over the breasts and leave them to steep in a cool place.

1. For satsivi, choose only light, fatty walnut kernels with an oily sheen., and not dry brown ones (these will taste bitter).
2. Even if you don’t like cilantro, try to use this particular green when preparing satsivi. In this sauce it is wonderfully transformed and adds flavor. ready-made dish a special unique shade.
3. If the sauce is too colored by the cilantro juice, it can be lightened by simply adding 25 - 30 ml of lemon juice.

Today we will learn how to cook the famous dish - Georgian chicken satsivi. Step by step recipe The photo was taken in such detail that even if you wanted to, you won’t be able to make a mistake. Most likely, you will be surprised when you realize that there is nothing complicated in preparing satsivi. In order for you to get the correct satsivi, you just need to follow the technology exactly, step by step, without skipping or changing anything. But precise cooking technology is not everything. Products for satsivi must be selected carefully. The chicken must be fatty (ideally homemade, from the market), with a large breast, walnuts must be light, fresh and sweet, herbs and spices must be aromatic. Only in this case you will get a real festive Georgian dish. For satsivi, other poultry meat can be used, for example, turkey, but with fatty chicken such a dish will have the most traditional taste.

Ingredients:

• Domestic chicken (breast and legs) - 1.5 kg (this is what came out of a chicken with a total weight of 2.3 kg);
• Peeled walnuts - 1.5 tbsp.;
• Onions - 3 pcs.;
• Butter - 150 g;
• Flour - 3 tbsp. l.;
• Garlic - 1 head;
• Cilantro - 1 bunch;
• Salt - to taste:
• Grape vinegar - 100 ml;
• Coriander - 1 tsp;
• Khmeli-suneli - 1 tsp;
• Ground red hot pepper - 1 tsp;
• Water - 3 l;
• Bay leaf - 5 pcs.;
• Allspice - 1/2 tsp;
• Imeretian saffron (marigolds) - to taste.

Cooking time: about 3 hours
Number of servings: 8 pcs.

Cooking classic satsivi according to a Georgian recipe with photos step by step

Let's pour the chicken hot water and boil for half an hour, after boiling, constantly skimming off the foam. Add allspice and bay leaf after 20 minutes of cooking.

Remove the chicken from the broth and place it in a baking dish in the oven. Save the broth to make the sauce.

Salt the boiled chicken meat.

Spread the boiled chicken with a small amount of butter. Let's put it in an oven already preheated to 190 degrees for twenty minutes.

Finely chop the peeled onion.

Grind the walnuts into powder in a coffee grinder.

Let's make the so-called “red” flour in a dry frying pan - fry it until creamy, with intensive stirring.

Melt the remaining butter in a saucepan (wok, large frying pan, cauldron).

Sauté chopped onions in hot oil.

Grind the coriander in a mortar. Add it, the rest of the spices (red khmeli-suneli, hot pepper, saffron), salt to the chopped nuts.

Gradually add red flour to the sauté pan.

Add nuts with spices and light grape vinegar (we use homemade sherry vinegar) to the satsivi sauce.

Dilute this sauce with hot chicken broth to the consistency of liquid sour cream. Boil it for about 7 minutes over low heat (do not let it boil!).

Chop the cilantro and chop the garlic cloves.

Add chicken pieces, peeled from skin and bones, to the sauce to warm them for five minutes.

At the very end of preparing the sauce, add cilantro and garlic. Everything is almost ready!

All that remains is to cool the satsivi, placing it in a suitable bowl, so that you can then serve the Georgian dish to festive table with some bread (we have cumin breadsticks). Have a pleasant gastronomic experience!