No one can say for sure what satsivi is, a sauce or an independent dish. 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 an original sauce - an amazing combination of walnut paste diluted with broth, herbs and spices.

The dish is prepared very simply. Walnuts give it an original and unusual taste. 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.

It is worth noting that you cannot get the same satsivi, even if you prepare the dish according to the same recipe. It all depends on the quantity, quality and proportions of spices and seasonings. But the result in any case exceeds expectations.

Before you start cooking, watch this funny video.

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 pea 3-5 pcs.
• black peppercorns 10-15 pcs.
• walnuts 1 cup
• 1/2 head garlic
• butter 2 tbsp. spoons
• onions 2-3 pcs.
• coriander 1/2 teaspoon
• hops-suneli 1 teaspoon
• ground red pepper, cinnamon, turmeric or saffron on the tip of a knife
• carnation 3-5 flowers
• wine vinegar 2 tbsp. spoons
• bunch of cilantro
• 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 to the broth, and add 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 can't collect the fat, fry the onion in the remaining 1 tablespoon of 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 portions 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, apple cider vinegar or pomegranate juice without sugar.

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.

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.
• garlic 1 head
• vegetable oil 50 ml.
• butter 50 g.
• walnuts 1 cup
• adjika 2 teaspoons
• hops-suneli 2 teaspoons
• salt, pepper to taste
• apple cider vinegar 2 tbsp. spoons
• small bunch of cilantro

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!

Satsivi is a national Georgian dish. He is known and loved all over the world. The name means “cold”, so the dish is served chilled in a nut sauce. Traditionally, satsivi is made from chicken. Sometimes turkey meat is used or eggplants are stuffed with nut paste. Even fish is prepared this way.

In Georgian cuisine, attention is paid to herbs and spices. Fragrant sauces are prepared with the addition of fresh herbs - mainly cilantro, basil and dill.

In the Caucasus they say: “The Georgian table is like a Georgian song...”, and what song, and even a festive one, would be without the most tender satsivi! Try to cook a dish according to one of the recipes, and your culinary talent will be appreciated.

Satsivi is prepared from domestic chicken weighing about 2 kg. The meat of such a bird is juicy and soft. Nut kernels are used in the following proportion: per 1 kg of chicken – 500 g. nut kernels.

Serve satsivi cold, garnish with lemon slices and herbs.

Ingredients:

• chicken – 1 piece;
• onion – 1 piece;
• bay leaf – 2 pcs;
• black peppercorns – 10 pcs;
• parsley root – 1-2 pcs.

For the sauce:

• green cilantro – 1 bunch;
• garlic – 8 cloves;
• walnut kernels – 400-500 g;
• onions – 3 pcs;
• Imeretian saffron – 3 tsp;
• hops-suneli – 4 tsp;
• ground red pepper – 1 tsp;
• ground coriander – 1 tsp;
• vinegar, or wine vinegar – 5 tbsp;
• sunflower oil -100 ml;
• salt – 1 tbsp. or to taste.

Preparation:

1. Rinse the chicken, cover with water and bring to a boil. Add peppercorns, bay leaves, onions cut in half to the boiling broth, and after 30 minutes add peeled parsley root. Cook for about an hour.
2. Prepare nut sauce. Finely chop the onion and simmer in sunflower oil until transparent, pour in 2-3 ladles of broth and simmer over low heat for 10 minutes.
3. Sort the walnut kernels from the partitions, grind them in a blender or in a mortar along with cilantro and garlic.
4. Add nut paste, spices, 600 ml of broth to the stewed onion, add salt to taste and simmer over medium heat for 15 minutes, stirring constantly. Add broth as needed to ensure the sauce is creamy and does not burn.
5. Season the nut sauce with wine vinegar, bring to a boil, remove from heat, and cool.
6. Cut the finished chicken into portions, remove the skin and large bones.
7. Place the cooked meat in a tureen or stewpan, pour over the sauce and refrigerate for 10 hours.

In the Caucasus, cold poultry appetizers are prepared not only on holidays, but also on weekdays. The finished dish is placed in a cool place overnight and served only the next day along with lavash or mchadi flatbreads; satsivi is stored for no more than 2 days.

Serve the dish chilled on portioned plates, garnish with basil and cilantro leaves on top. Pickled eggplants and cream cheese go well with satsivi.

Ingredients:

• chicken - half a carcass;
• onion – 1 piece;
• allspice peas – 5-7 pcs;
• bay leaf – 1 pc.
• salt – 1 tsp;
• vegetable oil – 75 ml;

Sauce:

• walnut kernels – 1 cup;
• onions – 3 pcs;
• ghee – 2-3 tbsp;
• utskho-suneli – 1 tsp;
• coriander – 1 tsp;
• ground chili pepper – 1 tsp;
• saffron – 1 tsp;
• cilantro, parsley, basil - 1 bunch;
• garlic – 3 cloves;
• vinegar – 1-2 tbsp;
• salt - to taste.

Preparation:

1. Boil the washed chicken until half cooked for 30-40 minutes. After boiling, add the onion, bay leaf, allspice and salt to the water.
2. For the sauce, peel the onion and grate it on a fine grater or chop it in a blender. Simmer the onion pulp in melted butter, finally pour in 1 cup of broth and bring to a boil.
3. Mince the walnut kernels along with the herbs and simmer with the onion, stirring constantly for 5 minutes.
4. Finely chop the garlic, add to the sauce, sprinkle with spices, pour in vinegar, salt to taste and simmer over low heat for 10 minutes.
5. Heat vegetable oil in a frying pan, divide the boiled half carcass into portions and fry until golden brown.
6. Place the chicken pieces in a saucepan with nut sauce, stir gently, let it boil and remove from the stove. Keep the satsivi in ​​the refrigerator for 10-12 hours.

Satsivi from chicken legs in a slow cooker

To prepare this recipe, you can use chicken or turkey wings and poultry fillets. Turkey meat takes a little longer to cook - increase the cooking time to 1.5-2 hours.

Ingredients:

• chicken legs – 1 kg;
• wine – 50 ml;
• mixture of Caucasian spices - 1 tbsp;
• vegetable oil – 2 tbsp;
• salt – 1 tbsp.

For the sauce:

• peeled walnuts - 2 cups;
• onions – 2-3 pcs;
• butter – 50 g;
• parsley – 1 bunch;
• garlic – 5 cloves;
• ground coriander – 1 tsp;
• khmeli-suneli seasoning – 1 tbsp;
• anise and cumin seeds - 1 tbsp;
• ground black pepper – 1-2 tbsp;
• salt – 1-2 tsp;
• lemon – 1 pc.

Preparation:

1. Rinse the chicken legs in running water, remove the skin, cut into 2-3 pieces and rub with salt. Marinate in a mixture of spices, wine and vegetable oil.
2. Prepare the sauce: mince the nut kernels, onions and parsley. Mix with chopped garlic, butter, spices, lemon juice and salt to taste. Add 200-300 ml of water or broth so that the sauce is not thick.
3. Place the prepared hams in the multicooker container, pour in the sauce, and close the lid. Select “Baking” mode for cooking and set the time to 1 hour.
4. Transfer the finished dish to a deep bowl, cool and serve.

Festive chicken satsivi with walnuts

Rarely is a feast in the Caucasus complete without satsivi; please your loved ones with a traditional Georgian dish with spicy nut sauce.

• walnut kernels – 3 cups;
• onions – 4-5 pcs;
• garlic – 1 head;
• raw egg yolks – 2-3 pcs;
• olive oil – 50 ml;
• hops-suneli – 4 tsp;
• ground cumin, red and black pepper – 1 tsp each;
• saffron – 1 tsp;
• cinnamon – 0.5 tsp;
• lemon – 1 piece;
• pomegranate juice – 50 ml;
• cilantro – 1 bunch;
• salt – 2-3 tsp;
• pomegranate and lemon for decoration - 1 pc. each;

Cooking method:

1. Mix olive oil, spices, salt and onion chopped in a blender. Rub the chicken carcass inside and out with this paste and leave for 1 hour at room temperature.
2. Roast the chicken until done in a Dutch oven - preheat the oven. While baking, baste the carcass with the draining meat juices and add broth if necessary. Cool the finished chicken and cut into pieces. You can remove the skin and large bones.
3. Prepare satsivi sauce. Using a blender or meat grinder, grind the walnuts and onions with cilantro separately.
4. Saute the onion puree in olive oil until transparent, pour in 50-100 ml of water or broth if necessary. Add nut paste, spices and simmer for 15 minutes.
5. Peel the garlic, grate the cloves on a fine grater, add to the sauce, pour in lemon juice and pomegranate juice, stir constantly and bring to a boil. Salt the dish, tasting it. Remove from heat.
6. Beat the egg yolks and combine with the nut butter that has cooled to 50°C, stir.
7. Place the chicken pieces in a deep bowl, cover with sauce, and place in a cool place overnight.
8. Before serving, cut the finished dish into portions, place on beautiful plates, garnish on the side with a slice of lemon and sprinkle with pomegranate seeds.

Bon appetit!

1. Wash the chicken thoroughly and place it in a large saucepan. It is advisable to cook it whole, but if you do not have a suitable pan, you can chop it into several parts (only then it is better to strain the broth so that there are no small bones). Cover the chicken with water. Place a peeled onion, one clove, peppercorns and a teaspoon of salt in a saucepan. Cook until the meat is completely cooked. Fifteen minutes before the end of cooking, place the bay leaves in the pan. When the chicken is ready, cool it and break it into pieces. Meanwhile, grind the walnuts twice in a meat grinder.

2.Combine a quarter teaspoon of salt, one clove, two cloves of garlic and two teaspoons of saffron (Imereti) in a mortar. Grind all ingredients into fine powder.

3.Add suneli hops, ground cinnamon and chili pepper to the ground spices.

4.Pour white wine vinegar into the ground spices, as well as chicken broth (two to three tablespoons). Mix everything well.

5.Combine the chopped nuts with the broth, pouring it in small portions and stirring everything each time.

6.Add broth until the consistency of the nut mixture becomes like sour cream.

7.Add spices to the nut mixture and stir. The finished sauce should not be too thick, as over time it will thicken even more (when it sits). Therefore, monitor the consistency of the sauce by adjusting its density with broth.

8.Put a deep frying pan on the fire and put oil in it. Peel and finely chop the onion, saute until transparent. Chop the garlic and also add to the pan. Next, add the chicken and cook over low heat for fifteen minutes. At the same time, the onions and meat should not be fried.

I was looking through old photographs, admiring Tbilisi, and pleasant memories of the beauty of Georgia, people and amazing food came flooding back to me. And suddenly I thought, I haven’t cooked satsivi for a long time. Further more. New Year is coming soon and I wanted to change the long-standing tradition of roasting a turkey. And you can’t think of a better satsivi for the New Year’s table. Both tasty and high in calories. And the dish is eaten cold, and this is important for a long feast; satsivi will not lose its taste all night and even the next day. Pieces of chicken, soaked in nut sauce and spices, just beg to be put into your mouth, leaving a wonderful taste sensation afterwards. Cooking satsivi consists of two parts. The first and simple one is cooking chicken. The second difficult and most important is the sauce. It is the sauce that sets the tone and taste of the dish. There is no need to be afraid of the sauce. If you follow the proportions and technology, everything turns out as it should. Satsivi is one of the culinary masterpieces that are worth the time and effort. The recipe shows the ingredients for 1 chicken, and in the photo there will be half, just yesterday I decided to remember the process and cooked half the chicken. And today I’m writing a recipe, and my husband is purring from behind and can’t tear himself away from the satsivi.

Time: 2 hours
Difficulty: difficult
Compound:

Chicken

• Chicken - 1 piece
• Onions – 1 pc.
• Bay leaf -2-3pcs
• Thyme -0.5 teaspoon

Sauce

• Onions – 6 pcs.
• Garlic – 4 cloves
• Walnuts – 1 cup (shelled)
• Corn flour -1.5 tbsp or 2 tbsp. spoons of wheat flour
• Wine vinegar – 1 teaspoon
• Black pepper – 1 teaspoon
• Chili pepper 1 teaspoon
• Coriander – 1 teaspoon
• Cloves – 4 pcs.
• Cinnamon – 0.5 teaspoon
• Khmeli-suneli – 1 tbsp. spoon
• Imeritinsky saffron – 0.5 tbsp.
• Cilantro – 1 bunch

How to Prepare Satsivi:

• Wash the chicken, place in a saucepan, add cold water to the level of the bird.
• Put on fire, add peeled whole onion, bay leaf and thyme, do not add salt.
• After boiling, cook the chicken over low heat for 30 minutes.
• Skim any floating fat into a cup with a spoon, it will be useful later.
• After 30 minutes, remove the chicken from the broth, transfer it to a frying pan and place in a preheated oven. Bake at 220 degrees for 15 minutes until golden brown.
• Set the broth aside; it will come in handy later.
• Remove the cooked chicken and cool.
• While the chicken and broth are cooling, start preparing the sauce.
• Place the peeled nuts and garlic in a blender and chop
• Grind coriander, cloves, black and red pepper in a mortar.
• Add spices to the blender to the nuts and mix again.
• Peel and finely chop the onion. Heat the chicken fat removed from the broth in a frying pan and fry the onion over low heat until soft.
• Reduce the heat to low or place the pan on a divider. Sprinkle flour on the onion.
• Gradually add 2.5 cups of warm chicken broth. We don't stop stirring.
• When everything is mixed, quickly remove from heat and use an immersion blender to grind the sauce directly in the frying pan. Return the sauce to the stove, add salt, and simmer for 5 minutes. The sauce should be like kefir. If thicker, dilute with broth. It will thicken after cooling.
• Place the nuts with garlic and spices from the blender into the sauce. Mix.
• As soon as the sauce comes to a boil, add wine vinegar, cinnamon and suneli hops.
• Stir and turn off after a minute. The sauce is ready.
• Disassemble the cooled chicken into portions.
• Pour the hot sauce over the chicken and leave the satsivi until completely cooled at room temperature. After cooling, I put the satsivi in ​​the refrigerator overnight to ripen. It is necessary. Satsivi is eaten cold.

Satsivi can be served in a large salad bowl or in portioned plates, sprinkled with cilantro. Cilantro gives satsivi completeness. But in winter, with my heart creaking, I replace it with parsley. Satsivi does not require a side dish. This is a self-sufficient dish that can only be complemented by hot pita bread or flatbread.

Satsivi has its own distinct and unique taste. The combination of walnuts, onions and spices in it is very harmonious. Satsivi should be eaten slowly, savoring and enjoying the aftertaste.

How I cook Satsivi:

• I wash the chicken, put it in a saucepan and fill it with cold water up to the level of the bird. I put it on fire, add the peeled whole onion, bay leaf and thyme, without salt. After boiling, cook the chicken over low heat for about 30 minutes. I skim the floating fat into a cup with a spoon; it will be needed later.

• After 30 minutes, I remove the chicken from the broth (you will need it later), put it in a frying pan and put it in a preheated oven.

• I bake at 220 degrees for 15 minutes until golden brown.

• I take out the cooked chicken and leave it to cool. This method of preparation is justified. The chicken turns out juicy and soft. I tried just boiling it, but as a result it was a bit dry and not as tasty.

• I start preparing the sauce with walnuts. Walnuts must be ripe and juicy, so I do not use store-bought shelled nuts for satsivi. Bad nuts can ruin a dish. I peel the nuts and put them in a blender, add garlic and chop.

• I crush coriander, cloves, black and red pepper in a mortar, add spices to the nuts

• and mix again with a blender.

• I peel and finely chop the onion. In a frying pan, I heat the chicken fat removed from the broth and fry the onion over low heat until soft. I reduce the heat to low or place the pan on a divider.

• Sprinkle with flour

• and mix.

• Without stopping stirring, I gradually add 2.5 cups of warm chicken broth.

• I quickly remove from the heat and use an immersion blender to blend the sauce until smooth right in the pan.
• I return the sauce to the stove, add salt, and let it simmer for 5 minutes. If the sauce turns out to be very thick, I use broth to bring it to the state of liquid kefir. After cooling, it will thicken further.

• I put nuts with garlic and spices from the blender into the sauce. I stir.

• As soon as the sauce starts to boil, add wine vinegar, cinnamon and suneli hops. I stir and turn it off after a minute. The sauce is ready.

• I separate the cooled chicken into pieces that are easy to put in your mouth and without bones. They don’t recognize it any other way in my house.

• Pour the hot sauce over the chicken and leave the satsivi until completely cooled at room temperature. After cooling, I put the satsivi in ​​the refrigerator overnight to ripen. It is necessary.

• Satsivi is eaten cold.

Bon appetit! If you have any questions, ask, I will definitely help.