Georgian cuisine is served not only in fashionable restaurants, but also prepared in standard kitchens. The signature dish of some housewives is Georgian chicken satsivi, which can be placed on the table on any holiday. In Georgia, it is traditionally served as an independent dish; thanks to its satiety, it can be fed to all guests.

How to cook Georgian chicken satsivi?

If you want to pamper your family with delicious satsivi, a real Georgian recipe is the most preferred option for preparing this dish. If you follow all the canons of Caucasian cuisine, then you should take turkey, but the most tender and tasty dish is obtained when it is prepared from chicken. The process of cooking satsivi with chicken in Georgian is as follows:

1. The bird is cooked for about 40-45 minutes. It is advisable to then fry it in a frying pan.
2. The broth is filtered. Finely chop the onion and fry it.
3. Grind nuts. The mass is mixed with saffron, black pepper, coriander, and cilantro juice. These are common spices for satsivi.
4. Dilute with broth to make a paste.
5. Add onion and poultry and simmer until done.

Properly cooked satsivi is extremely satisfying and tasty. But for those who are watching their figure, the main thing is not to overuse it, since the dish turns out to be quite high in calories. Thanks to the variety of culinary techniques, the cooking process is greatly simplified, and the sauce can be made of very high quality. In order to grind all the ingredients, you will need a blender. Preparation consists of the following:

1. Grind nuts and spices for satsivi in ​​a blender.
2. Add a little broth, mix everything until the consistency of liquid sour cream.

Skillful housewives always find a way to prepare chicken satsivi, as well as another dish when there is not enough food in the refrigerator. A couple of glasses of the broth in which the chicken was boiled can be used for cooking, and the rest can be set aside for the first course. The dish is incredibly tasty when prepared with cream, in which the meat continues to be stewed.

Ingredients:

• onions – 2 pcs.;
• flour – 1 tsp;
• chicken – 1 kg;
• cream 33% - 200 ml;
• butter – 2 tbsp. l.;
• spices for satsivi;
• garlic – 4 cloves;
• walnuts – 1 cup.

Preparation

1. Boil broth, of which you will need 2 cups.
2. Make a sauce, mix with broth and cream.
3. Add fried onions and poultry.
4. Leave to boil.

Another simplified version of the classic recipe is with sour cream and nuts. With a minimum of costs and products, the dish turns out to be original and rich. In Georgia it is eaten as a cold dish, but many people prefer to heat it up. The only acceptable side dish is this; in extreme cases, you can replace it with hominy.

Ingredients:

• onions – 2 pcs.;
• chicken – 1 kg;
• sour cream - 200 ml;
• spices;
• garlic – 4 cloves;
• nuts – 1 cup.

Preparation

1. Cook the broth.
2. Prepare the sauce by mixing nuts and spices in a blender and pouring sour cream. To achieve thickness, leave in the cold for some time.
3. Onions and poultry are cut, fried and mixed with broth and sauce.
4. Bring to a boil and Georgian chicken satsivi is ready.

To prepare a dish, you don’t have to use the classic cooking method; there are many variations of it. So, chicken satsivi, the recipe for which involves the use of peanuts, will be very piquant. Such a combination will only improve the taste and add variety, which is why some housewives prefer this version of the dish to the traditional one taken from Georgian cuisine.

Ingredients:

• chicken – 0.5 kg;
• yolks – 2 pcs.;
• flour - 3 tbsp. l.;
• shelled peanuts – 100 g;
• onions – 2 pcs.;
• garlic – 2 cloves;
• spices.

Preparation

1. Cook the broth.
2. Mix onion with flour and fry, add garlic and spices.
3. Mix everything and simmer.
4. Add peanuts, mashed with yolks.

If you don’t have a whole bird, you can prepare a Georgian dish of chicken satsivi using the breast. The cooking steps are no different from the classic recipe, as is the taste of the dish. But this is a somewhat simplified option, since you won’t have to cut up the bird carcass, and processing the breast will be much easier, which will allow the housewife to save effort and time.

Ingredients:

• breast – 0.5 kg;
• nuts – 0.5 cups;
• onions – 2 pcs.;
• garlic – 2 cloves;
• spices.

Preparation

1. Mix the prepared breast broth with.
2. Add the breast, onion and simmer, after which the Georgian chicken satsivi is removed from the heat.

Chicken satsivi - a simple recipe

When you really don’t have enough time, you should cook lazy chicken satsivi. A simple recipe will definitely appeal to housewives who combine work and household chores. It will take a minimum of time and effort, and the result will be a dish that can be tasty and satisfying to feed the whole family. A simplified cooking process will help you cope quickly.

Ingredients:

• chicken – 1 kg;
• peeled nuts – 100 g;
• onions - 2 heads;
• garlic – 5 cloves;
• spices.

Preparation

1. Boil the meat and drain the broth from it.
2. Grind onions, garlic and nuts in a blender and add spices.
3. Pour in the broth, spoon by spoon, until you get a mass of medium thickness.
4. The sauce is poured over chicken satsivi, prepared in Georgian style, and served.

To save even more time, you should learn the recipe for chicken satsivi in ​​a slow cooker. At the same time, the dish will not lose either aroma or taste and will be as similar as possible to the traditional Georgian delicacy. A household appliance containing the necessary modes will provide an opportunity to make Georgian-style chicken satsivi more often and delight family members not only on holidays, but also on weekdays.

Satsivi has a very long history, so it is a source of national pride in Georgian cuisine, and the main composition of its components cannot be

interpret freely so as not to offend the proud Caucasian people. But in the technology of preparing traditional satsivi there are also moments where

you can improvise.

If you once had a chance to try a dish at dinner in one of the Georgian families living in the Caucasus, or appreciate the skill of a real

Georgian chef, please share the secret of cooking. There are not so many “correct” recipes for satsivi on the Internet, written in Russian, and housewives I know from Georgia say that satsivi is like borscht; each family prepares it differently.

We will try to catch the main notes of the bright and so different Georgian cuisine in order to determine the boundary between unshakable traditions and

opportunities for improvisation.

Georgian chicken satsivi - basic technological principles

Satsivi is a sauce and, at the same time, the name of a dish that is often prepared from poultry: chicken or turkey. There are also variants of satsivi from

fish. This is a cold dish, without which not a single holiday is complete in Georgia, especially New Year and Christmas, like New Year in Russian

can't do without jellied meat. Satsivi, of course, is not jellied meat, but rich meat or fish broth, as you know, tends to turn

into a jelly-like mass.

You can, of course, eat chicken with nut sauce and hot, but then it’s just regular chicken with nut sauce. Meat with sauce

it is kept so that it absorbs the aroma that distinguishes satsivi from boiled chicken with gravy. The transformation process lasts 7-8 hours.

Walnuts, garlic, cilantro (ground coriander), Imeretian saffron, utskho suneli (fenugreek) are the required components of satsivi. By the way,

they are very often used in all dishes of Georgian cuisine. A few words about these ingredients:

Walnut - only this nut is used for satsivi, and no other. Nut butter can be added, but it will not fully replace

ground kernels, giving a paste-like consistency. There should be a lot of nuts, at least 1/3 of the part in relation to the mass of meat.

Everything is clear with garlic: peel and chop. The quantity depends on taste preferences. Please note: the characteristic odor and

The aftertaste of garlic is lost when combined with fresh cilantro.

If you use fresh cilantro, then you need to squeeze the juice out of it: the sauce should have a characteristic nutty color. Of course, it's no big deal

will happen if small pieces of greenery are noticeable in the sauce, but this point relates to the issue of culinary aesthetics.

Utskho suneli: do not confuse it with the seasoning khmeli suneli, which consists of a set of spices! Utskho suneli has many other names, which are only

indicate its wide distribution and special role in the cooking of all peoples of the world: shambhala, chaman, curry (mixed with turmeric),

fengurek. When you look for seasoning in the spice department, remember these names. We call this herb fenugreek, and we use it many times

seen: blue or lilac flowers, also called clover. Dried and ground seeds are used as spices.

You can also use suneli hops to prepare satsivi, but keep in mind that you will get a completely different taste.

Marigold - Imeretian saffron. If anyone is surprised, don’t be surprised! These are exactly the same bright yellow or orange flowers, but for food

Only ground petals of basic varieties are used: the brighter the better. By the way, if marigolds are planted between rows of tomatoes,

potatoes, strawberries, then you can, in addition, not only get beauty and a very pleasant seasoning, but also save your harvest from

pests. Another important point: if you have never been familiar with this spice, then flowers grown with your own hands will save you from deception

spice sellers who can sell turmeric instead of marigold powder (also a useful spice, but different and cheap!).

If you pay attention to the chemical composition of marigolds, fenugreek and other traditional spices used in Georgian cuisine, you will find out

the main secret of Caucasian health and longevity. In the cuisine of this people, everything is thought out to the smallest detail: every inconspicuous-looking herb

has deep meaning. That’s why the aromas of Caucasian cuisine are so fascinating.

Let's get back to the sauce. The rest of the ingredients are the same as for all sauces. Just never add adjika, potato starch and

tomatoes. This is a different dish. Now about the meat for satsivi, and let’s move on to recipes that differ from each other only in the sauce set.

It is not true that it is correct to cook satsivi only from turkey. If in a dispute about what came first, the egg or the chicken, some other

intrigue, then satsivi appeared in Georgia much earlier than turkeys. Pheasant dishes are often prepared, but this bird is already a luxury, but chicken

ideal for price, availability, ease of processing and neutral taste of meat. But the chicken must be good, homemade, with yellow

fat, if she’s already middle-aged, even better.

The detailed technology for preparing Georgian chicken satsivi is in the first recipe, because the main principles of cooking are almost unknown.

vary, with the exception of different ways of pre-preparing the bird, and with sauce recipes you can even improvise, because

the main meaning is already clear.

1. Georgian chicken satsivi - first method

Ingredients:

Medium chicken, domestic – 1 carcass (2.0 -2.2 kg)

For the broth:

Onions, black pepper, bay leaf, parsley root, salt

Onion 350 – 400 g (onion)

Nuts 750-800 g (net)

Cilantro 75 g

Garlic 60-70 g

Imeretian saffron (marigold)

Vinegar

Coriander

Red pepper

Vegetable oil

Cooking technology:

Place the prepared chicken carcass in boiling water. Cook as usual until the flesh begins to separate from the bone. Don't forget to shoot

foam. At the end of cooking, add spices, roots and salt. Transfer chicken to a platter. If desired, you can separate the meat from the bone when the chicken is

will cool down. Strain the broth.

Pass the cilantro, nuts and garlic through a fine mesh meat grinder twice.

Separately, chop the onion into a puree. You can do this using a blender. Pour oil into a heated frying pan, add onion puree and

sauté to remove bitterness, just until translucent. If it starts to burn, add a little broth. Transfer the stewed onions

Add nut butter and broth to the pan in which the sauce will be prepared. It is important to guess the consistency of the sauce: add this

the amount of broth so that after hardening the sauce looks like thick sour cream. Mix thoroughly, removing any lumps, add spices:

ground coriander, a little red pepper, salt.

Place the pan over low heat: the sauce should simmer with occasional stirring. Be careful not to burn the thick nut mixture.

settled to the bottom of the pan.

When the sauce boils, add wine vinegar in such an amount that its acidity is clearly visible. Place the pieces into the pan with the sauce

chicken and heat through slightly. Remove the pan from the stove. Place the satsivi in ​​tureens, preferably cover with lids.

2. Georgian chicken satsivi - second method

Ingredients– according to recipe No. 1

Preparation:

The entire cooking technology is absolutely similar to the first method, with the exception of preparing the meat. Cut boiled chicken into portions

pieces, fry in a frying pan or in the oven. Place the fried meat in tureens and pour over the nut sauce.

When frying, the liquid is removed from the meat, and after soaking in the sauce, the taste of satsivi becomes more intense.

3. Georgian chicken satsivi with egg yolks

It is not known how and when the recipe for Hollandaise sauce, which is thickened with egg yolk, came to Georgia, but in some Georgian

families use this technique to prepare satsivi.

Ingredients:

Wings, legs - according to the number of servings

Vegetable oil (or margarine) – for frying

Garlic, ground black pepper

Chicken bouillon:

Poultry meat;

Bulb;

Spicy roots;

Pepper (peas);

Bay leaf;

Sauce ingredients - according to recipe No. 1, as well as 3 yolks

Preparation procedure:

If you have ready-made meat broth, use it for satsivi; if not, cook as usual. Try to use chicken backs, necks,

Rub the legs, wings and breast with a mixture of ground garlic and pepper and fry until golden brown.

Prepare nut paste as described in the first recipe, add the yolks to it, mash well and add warm broth. Stir until

homogeneous consistency and heat slowly on the stove until thickened. Place the meat, fried until done, into the prepared portion.

dishes, pour sauce, cover. Serve after cooling and steeping, with gomi (corn flour porridge).

4. Georgian chicken satsivi with pomegranate

Let's face it: in our area, housewives do not often use wine vinegar in home cooking; it's not cheap. If satsivi is planned, and

the required ingredient is left on the shelf in the store, what should I do? Don't worry, everything can be fixed: lemons, pomegranates or sour fruits will do.

taste. Just don’t forget about the nutty color and taste of the dish, and that tomatoes in satsivi are bad manners.

Ingredients:

Chicken thighs, wings 2 kg

Broth 1.5 – 2.0 l

Butter for sautéing

Carnation

White pepper

Ingredients for the sauce - according to recipe No. 1

Pomegranate juice (fresh) - instead of wine vinegar

Preparation:

Add ground nutmeg, cloves and white pepper to flour (70-100 g). Dredge the cooked meat in the flour mixture. Heat the frying pan, put it in

add butter, finely chopped onion, and fry the wings and thighs. Transfer the meat to serving plates. Sauté in the same pan

finely chop the onion until transparent, and add it to the nut mixture, mix well. Add broth and simmer until sauce is done.

Pour hot satsivi into plates with meat. Cover the cooled dish with film or lids and place in a cool place to infuse.

5. Georgian chicken satsivi with dried cilantro and chicken fat

Ingredients:

Chicken, boiled

Chicken fat

For the sauce:

Dried cilantro, red pepper, coriander, ground nuts, garlic, salt, corn and wheat flour;

Wine vinegar;

The broth is rich

Preparation:

Combine ground nuts, garlic and dry spices, add flour. Stir the dry mixture.

Chop the onion. Melt the chopped fat in a frying pan, sauté the onion until soft. Combine with prepared nut mixture.

stir, add broth.

When using flour to prepare satsivi broth, you need to add more so that the sauce does not turn out too thick after hardening.

Simmer the resulting mixture over low heat. 3-4 minutes after the sauce boils, add vinegar and pour over the meat placed in the tureens.

6. Georgian chicken satsivi – Adjarian cuisine

Ingredients:

Chicken 1.8 - 2 kg

Chicken broth 700 ml

Oil (sunflower or corn) 120 ml

Nuts 800 g

Garlic 50 g

Khmeli-suneli

Imereti saffron

Lemons 2 pcs.

Celery, parsley, cilantro (leaves)

Cooking method:

Cook the broth by placing the carcass in cold water. Separate the flesh of the cooked bird from the bones. Strain the broth, removing any spices.

Prepare the sauce:

Fry the nuts in a heated frying pan, add garlic, oil, suneli hops and Imeretian saffron. Punch the mixture with a blender, adding

spices. Fry the finely chopped onion, combine with the nut mixture, and chop again with a blender, adjusting the thickness of the sauce with the broth.

Pour the mixture into the pan with the meat and simmer for 40-50 minutes. The meat will be soaked in the sauce and will become very soft and tender. Add juice at the end of simmering

and lemon zest.

To prepare satsivi, you need to grate the onion on a fine grater. Use white onions - they are less “evil”, or onions first

hold in water to remove bitterness and avoid crying when rubbing.

Satsivi requires at least 1/3 of the nuts in relation to the weight of the chicken.

When using fresh cilantro for satsivi, make sure that the sauce does not turn green. Just in case, just squeeze the juice out of the herbs.

Please note that the juice is contained in greater quantities in the stems of cilantro; the leaves can be used to decorate dishes.

A delicious Georgian chicken satsivi classic recipe - pieces of tender chicken meat soaked in aromatic nut sauce with herbs and spices. Cooks like to talk a lot and at length about satsivi. And about the correctness of the recipe, and about the right choice. Today I will also share with you some of the subtleties of how to cook satsivi, which I learned from my grandmother. In the top photo you can see what the finished dish looks like.

Preparation

Take a chicken weighing about 2 kilograms, wash it, put it in a pan, fill it with cold water so that it covers the chicken by 2 centimeters and put the pan on the fire. Remove the foam, reduce the heat, after the broth boils, add some salt and simmer over low heat for about an hour. You need to make sure that the chicken is not overcooked. It is better to take homemade chicken, the broth from it is tastier and the meat also tastes different from store-bought chicken.

Remove the finished chicken from the broth, cool, cut into portions, remove the bones if desired, place on a baking sheet greased with butter and place in a preheated oven at 160 degrees for 30 minutes. Remove the chicken from the oven when it turns golden.

For the satsivi sauce, peel the onions, wash them, chop them finely and simmer in chicken fat, which we carefully collect from the surface of the broth with a spoon. There is no need to fry the onion. It is enough to wear him out thoroughly.

Lightly fry the walnuts in a dry frying pan, then pass through a meat grinder with the finest grid along with the onion 2 - 3 times or chop with a blender.

Walnuts should be light in color. They should not be bitter, otherwise they can spoil the taste of the dish.

Pour the hot broth over the nuts and onions and stir well. The nuts should turn white. In some recipes for satsivi, in order to reduce the amount of walnuts, it is recommended to add it to the broth or wheat flour. Of course, this way the dish will turn out less expensive, but also less tasty.

Place the chicken pieces in a pan, pour in the nut sauce and put on the stove. Let the satsivi boil and cook over very low heat, stirring occasionally, for 15 - 20 minutes. Then add chopped garlic, utskho suneli, Imeretian saffron, salt, and, if necessary, white wine vinegar. Bring to a boil and remove from heat.

Let the satsivi brew for 4 – 6 hours and you can serve. It is better, after the satsivi has cooled, to put it in the refrigerator overnight, but you cannot put it in the refrigerator while it is warm, otherwise it will come off with water. When serving, sprinkle finely with satsivi. As you can see, the recipe is quite simple. Bon appetit!

Ingredients

• Chicken – 1 piece (2 kilograms);
• Walnuts – 500 grams;
• Onions – 2 pieces;
• Garlic – 4 cloves;
• Utskho suneli – 1 teaspoon;
• Dry adjika – 1 teaspoon;
• Imereti saffron – ½ teaspoon;
• Wine vinegar – 1 tablespoon;
• Salt to taste;
• Butter – 30 grams;
• Cilantro – 1 bunch.

The history of Georgian chicken in Satsivi

Georgians claim that you can make chicken satsivi very tasty, but using turkey will make this dish even more tempting for gourmets. But since turkey came to Europe, including the Caucasus, from America already in the post-Columbian era, we will consider the classic recipe for chicken satsivi to be more ancient and authentic. If you find yourself in Georgia, you may hear that chicken satsivi is called chicken bazhe or chicken in bazhe sauce. This is a very similar dish, but has one important technological difference - the nuts are not boiled in the bazhe sauce, but are only brewed with a thin stream of boiling water (sometimes vegetable or chicken broth). It should be noted that chicken satsivi recipe is the national pride of the Caucasus, so the cook in every Georgian family pays tribute to this national dish, adding more and more new recipes to the treasury of Caucasian cuisine.

These recipes may differ significantly. So one Georgian chicken in satsivi will only be lightly fried in the oven until a soft golden color, and the other will be boiled until half cooked, and only after that will be fried in a frying pan with butter. In the third case, the chicken will be boiled until fully cooked, and then will disintegrate into the smallest fractions during frying and stewing in the sauce, becoming the basis of the nut-meat sauce. The same variety exists in the use of spices. A particularly controversial issue is the carnation, which has both supporters and active opponents.

About the benefits of chicken satsivi according to a Georgian recipe

Which chicken satsivi (Georgian recipe) is the most healthy? Of course, KhozOboz recommends heat treating walnuts as little as possible in order to preserve as many valuable substances as possible in their natural form. Useful information: when cooking using the bazhe method, cooks even squeeze out partially raw butter from the nuts to pour over the finished dish. Lots of proteins, animal and vegetable, and healthy fats make satsivi an excellent energy dish for those who like to be more physically active or need quick recovery. When feeding separately, only the combination “poultry meat and yolk” is problematic. All other ingredients fit together perfectly.

Master class on cooking chicken satsivi

A good homemade broiler chicken satsivi in ​​the recipe with a photo is the most important element for preparing a successful satsivi, so buying fresh poultry from the supermarket will only be a compromise - a true Caucasian gourmet will even choose among home-grown chickens the one that is fed with wheat or corn (depending on his preferences) . KhozOboz suggests looking at chicken satsivi, the photo of which is posted below, in a detailed step-by-step description of this dish, in order to be inspired by the idea of ​​​​its preparation.

Ingredients

• Chicken – 1.5 kg
• Chicken broth – 1l
• Butter – 0.2 kg
• Flour – 2 tbsp.
• Walnut – 0.3 kg
• Onions – 3 pcs.
• Garlic – 1 head
• Greens (cilantro, parsley) – 1 bunch
• Bay leaf – 6 pcs
• Egg (yolk) – 3 pcs.
• Imeretian saffron – 1 tsp.
• Utskho-suneli – 1 tsp.
• Allspice – 1 tsp.
• Coriander beans – 1 tsp.
• Dry adjika – 1 tsp.
• Cloves – 6 pcs.
• Wine vinegar - to taste
• Salt - to taste.

Instructions for preparing chicken satsivi

1. Step. Wash and dry the previously tarred large chicken.
2. Step. Cut it into large pieces.

   

3. Step. Boil the poultry pieces in not too much water. We'll also need the broth later.

   

4. Step. We prepare the boiled chicken (clean it of skin and bones), peel the walnuts (choose the freshest and lightest!), wash the herbs and peel the garlic. We set out the base products and measured additional components needed for this recipe.

   

5. Step. Melt 100 grams of butter in a wok.

   

6. Step. Cut onion and garlic into small cubes.

   

7. Step. Fry the cleaned chicken until lightly browned.

   

8. Step. Add bay leaf and remove meat from wok.

   

9. Step. Grind the walnuts the way you like. This can be either nut powder or larger pieces. KhozOboz did this using a coffee grinder attachment, but it is better to use a mechanical meat grinder with a fine grid.

   

10. Step. Add the remaining butter to the wok.

    

11. Step. Sauté the onion until transparent. Add garlic.

    

12. Step. Finely chop fresh herbs.

    

13. Step. We beautifully separate the yolks of chicken eggs from the whites.

    

14. Step. Mix ground nuts with yolks, salt, herbs and spices.

    

15. Step. Add flour to the sautéed onions. Mix.

    

16. Step. Add chicken broth.

    

17. Step. Add wine vinegar to taste.

    

18. Step. Add the nut-egg mixture.

    

19. Step. Mix satsivi sauce thoroughly.

    

20. Step. Place pieces of fried chicken meat from which the bay leaf has been removed into the sauce.

    

21. Step. We warm it up for literally five minutes, without bringing it to a boil.

    

22. Step. Place in a beautiful bowl to be used for serving. Place in the refrigerator for at least a couple of hours. Chicken satsivi is especially good on the second day.

    

23. Step. Decorate each serving with a cherry tomato and fresh barberry. Satsivi is served cold. Try how delicious it is!

Alternative Recipes

Satsivi goes well with almost any food, so in Georgia this sauce is eaten with fried and baked eggplants, turkey, fish, bread and fresh vegetables.

If you cook bazhe, you can not use chicken broth, but brew the nuts with the hottest boiling water, pouring it in a very thin stream.

HozOboz hopes to continue to maintain your interest in authentic Caucasian cuisine. Try cooking with us, completely following the instructions, or conducting culinary experiments “based on” if you are confident of a positive result. Have a pleasant gastronomic experience!

Satsivi is a national Georgian dish, it is a delicious thick sauce made from walnuts with Georgian spices, served only cold, from the word in the name of the dish “tsivi” - cold. Satsivi is prepared with chicken, turkey, fish and vegetables. In Georgia, satsivi with turkey is prepared for the New Year, and in absolutely every family. And usually it’s a nut sauce with chicken, the recipe for which I want to introduce you to. This satsivi recipe is the most authentic, without flour!

Satsivi with chicken

Ingredients

• 1.5 kg chicken (turkey),
• 700 grams of walnuts (nuts should be light in color, not bitter),
• 5 medium onions,
• 4 cloves of garlic,
• 2 tbsp. spoons of white wine vinegar,
• 1 tsp. dried coriander (cilantro),
• 1 tsp. blue fenugreek (khmeli suneli),
• 1 tsp. with a heap of dried petals of Marigolds of the Asteraceae family (yellow flower),
• 1 tsp dry red pepper,
• 1/2 tsp. cinnamon,
• salt.

Preparation

Pour 2 liters of water into a deep saucepan and place the gutted, washed chicken. Place over medium heat and cook (be sure to descale when boiling, we need clean, light broth). Remove the finished chicken and place it in a tray or on a baking tray. Do not pour out the broth.

Pour your own fat skimmed from the broth over the chicken. There is no need to add another oil for frying.

Fry the chicken in the oven until golden brown at 180 degrees.

Cut the finished chicken into medium-sized portions.

Finely chop the onion and fry in a frying pan with the addition of skimmed chicken fat. Fry for 6-7 minutes. Place the finished fried onion in a bowl and lightly beat with a blender.

Transfer the fried and chopped onion to the chicken broth.

Grind the walnuts and pass through a meat grinder twice. When preparing the nut sauce, the nuts are also rolled twice.

Add suneli to the nuts - 1 tsp. dried coriander, 1 tsp. blue fenugreek, 1 tsp. with a heap of dried calendula, half a teaspoon of cinnamon. I would like to note: you can also add suneli to taste, but not cilantro, as it gives bitterness.

Mix all the ingredients with your hands and lightly press the nut mass to release the nut oil. If the nuts are young, there will be more oil and it can be saved.

Add 1 tsp. with a heap of dry red pepper, 4 cloves of garlic and 1 dessert spoon of salt in a mortar and chop.

Add chopped garlic and pepper along with 2 tbsp. l. white wine vinegar to the nut mixture, stir.

Now add chicken broth little by little to the nut mixture. Add and mix until smooth. The mass should be neither thick nor liquid. Then pour into another bowl through a sieve. We throw away everything that remains on the surface of the sieve.

Add the chicken pieces to the pan with the nut sauce (taste it, you can add salt, more suneli and vinegar), put it on the fire, bring to a boil and remove from the heat. Before serving the satsivi, let the dish cool completely.

We serve satsivi only cold. You can pour the remaining nut butter on top, if possible.

Bon appetit!

See more satsivi recipes: