Satsivi dish. Mandatory set of products for satsivi

What is satsivi, sauce or an 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 an original sauce - an amazing combination of walnut paste diluted with broth, herbs and spices.

The dish is very easy to prepare. Walnuts give it an original and unusual taste. In addition to nuts, the obligatory ingredient of satsivi is suneli hops, cinnamon, turmeric or saffron, cloves, coriander, garlic, cilantro and vinegar (wine or apple). Satsivi is served cold. Before getting to the festive table, the dish should be infused for at least 12 hours so that all the ingredients merge into a single harmonious chord. Satsivi is prepared in advance, waiting and anticipating as a holiday.

Georgian classic chicken satsivi recipe with walnuts

Satsivi is suitable for any meat and even fish. However, most often, satsivi is made from chicken. The bird is affordable, inexpensive, loved by everyone. The chicken should be large and fat, preferably homemade, fattening in the fresh air and natural feed. It is better to buy spices in the market, where they are better and more aromatic. Based on the classic recipe, in the future you will be able to supplement and improve the dish in your own way.

Ingredients for the recipe:

• large chicken 1.5-2.0 kg.
• bay leaf 3-5 leaves
• sweet peas 3-5 pcs.
• black peppercorns 10-15 pcs.
• walnuts 1 cup
• garlic 1/2 heads
• butter 2 tbsp. spoons
• bow 2-3 pcs.
• coriander1/2 tsp
• suneli hops 1 teaspoon
• ground red pepper, cinnamon, turmeric or saffron at the tip of a knife
• carnation 3-5 flowers
• wine vinegar 2 tbsp. spoons
• kinzauchok
• salt to taste

Cooking method:

1. Wash the chicken. Remove the wen on the tail. Fill the bird with water and set to boil. You should get a clear, light broth. To do this, make the maximum fire to quickly bring the water to a boil. As soon as the water boils, reduce the heat and cook at a low boil until tender, constantly skimming off the foam. 15 minutes after the start of cooking, put bay leaves, black and allspice in the broth, 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. Remove fat from broth.
3. Scroll walnuts several times with garlic through a meat grinder.
4. Peel and finely chop the onion. On the fat collected from the broth, fry the onion until soft. If the fat is not collected, fry the onion in the remaining 1 tablespoon of butter. Combine walnut-garlic mass with onions. Gradually add chicken broth, constantly rubbing and stirring the mixture. Do not add broth immediately. The sauce should have the consistency of liquid semolina. At the same time, add spices: coriander, suneli hops, pepper, cinnamon, turmeric. Put the sauce on the fire and heat, without letting it boil, for 5-7 minutes. If sauce is too thick, thin with broth.
5. Cut the chicken into portions or separate the meat from the bones. Combine meat and sauce. Cook on the smallest fire for 15 minutes. The sauce will thicken, so add more broth. At the very end, put vinegar, cloves, chopped cilantro.
6. Let the satsivi cool down and infuse. The sauce may thicken a little as it cools. Dilute it with the remaining broth. The consistency of satsivi should resemble liquid semolina.
7. Advice: Choose nuts for satsivi large and light. They have a more delicate, buttery taste.
8. Instead of wine vinegar, it is acceptable to use balsamic, apple cider vinegar or pomegranate juice without sugar.

Feed method: Serve satsivi with lavash, fresh herbs and a bottle of dry Georgian wine. Lavash can be used instead of a spoon, break off pieces and use them to scoop the sauce directly from the plate. Garnish for chicken satsivi is not needed.

The easiest chicken satsivi recipe in a slow cooker

Satsivi does not like haste. The dish is cooked for a long time, infused and soaked even longer. If there is no time, but you really want something original, tasty and fragrant, you can try to cook chicken in a slow cooker. Satsivi in ​​the classical sense, you will not get. It will be chicken in walnut sauce. However, you will be satisfied with the taste.

Ingredients for the recipe:

• chicken 1.5 kg.
• onion 3 pcs.
• garlic 1 head
• vegetable oil 50 ml.
• butter 50 g.
• walnuts 1 cup
• adjika2 tsp
• suneli hops 2 tsp
• 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, chop finely. Peel the garlic, push through a press. Put vegetable and butter, chicken, half of the onion and garlic in the multicooker bowl. Set the mode "frying" or "baking", cooking time 40 minutes. Fry the chicken with the lid closed, stirring occasionally.
2. Peel the nuts and grind them into a powder. To do this, you can use a blender, meat grinder, 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 it with the resulting peanut sauce. Set the mode to soup or stew, time - 1 hour. Serve immediately, but it is better to let the dish brew and cool.
4. So, from the above recipes, you have learned how to cook chicken satsivi at home.

Chicken satsivi is prepared very simply and quickly, so you should cook this dish at least once. Bon appetit!

Chicken Satsivi

Be patient and calmly approach the preparation of the ingredients for your dish.

Required Ingredients:

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

Cooking method:

1. Rinse the chicken thoroughly and remove all excess fat. Dip the carcass in a pot of water and boil it for about half an hour. We choose the chicken, but do not pour out the broth. Put the chicken on the desktop, grease it with a little oil, salt and send it to the oven for 20 minutes. In the process of baking chicken, do not forget to regularly pour over it with rendered fat so that it turns out not only juicy, but also ruddy.
2. Let's get to the sauce. Finely chop the peeled onion and gently fry it in a pan with butter. Add flour in a stream, mix and fry it for 2 minutes. Add the broth in which the chicken was cooked and mix well. Grind 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. We clean the chicken from bones and skin, disassemble the meat into pieces and add to the sauce.
3. Warm over medium heat for about 5 minutes. We grind fresh cilantro, and also send it to the sauce along with garlic cloves passed through the press. Mix and remove from fire. Let the sauce cool and then put it in the refrigerator. Chicken sauce is ready. Now he needs to be given the opportunity to brew well, and only after that you can safely say - I am serving a Georgian dish.

Chicken Satsivi

Now let's get acquainted with 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;
• red ground 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 the chicken with 2 liters of boiling water and put on the stove to cook. After an hour, we select the chicken, cut it into portions and put it on a baking sheet. Let's send the meat to the oven to fry, periodically pouring the pieces of meat with the resulting juice.
2. We select a baking sheet from the oven, and put the meat on a plate - let it rest.
3. At that time, grind the nut kernels in a blender. Add dried cilantro, saffron, red pepper, chopped cinnamon and cloves, and crushed garlic to them. Mix and add egg yolks. Chop the onion and send it to the nuts. At this stage, add the broth in which our chicken was cooked. We should get a sauce of thick consistency. Now we need a sieve, through which we will pass our slurry 3-4 times and get a thin mass as a result.
4. Pour the sauce into a saucepan and put it on a slow fire. We follow the process, mix occasionally, and immediately remove from the stove as soon as we notice the first rising bubbles. Dip the cooked meat into the hot sauce and mix.
5. If you wish, you can free 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 it to taste! Attention! Add vinegar only to cold sauce! We send the finished sauce to the shelf in the refrigerator so that it can brew well.
6. Grind a bunch of cilantro, cut white bread into beautiful pieces, pour a glass of red wine and serve cold satsivi to the table.

Georgian Satsivi with chicken

Satsivi with chicken is the most famous version of Georgian walnut sauce. The chicken is completely saturated with the taste of the sauce, acquiring a pleasant nutty flavor.

Ingredients:

• 1 large carcass of a domestic chicken;
• 1 onion;
• 0.5 kg of nuts;
• 3 tbsp white flour;
• 3 garlic cloves;
• 1 tbsp ucho-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 the existing stumps from feathers. Cut into medium portion pieces.
2. Pour vegetable oil into a frying pan, heat it up, lay out the chicken pieces. Fry the bird on all sides until light brown. We put the fried chicken in a thick-walled saucepan, where satsivi will be prepared.
3. We clean the onion, rinse, cut into thin half-rings. We shift the onion to the pan where the chicken was fried. Cook, stirring, until the onion is softened and lightly browned. Put the fried onion in a saucepan on top of the chicken. Pour the contents of the saucepan with water so that it covers all the contents, cook at medium heat for 3 hours. In a finished chicken, the meat should itself lag behind the bones.

If the water boils away during cooking, it must be topped up 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, peel the walnuts from the shell. We dry them a little in a dry hot frying pan so that the taste of nuts is more revealed. Grind the cooled kernels in any convenient way to the state of flour or paste.
2. In a bowl with ground nuts, add salt, flour. Mix everything thoroughly to dry, pour two cups of cold water. If you pour nuts with warm or hot water, they can go rancid. Let the sauce sit for at least 1 hour.
3. When the chicken is cooked, pour the peanut sauce into the pan. While stirring, bring satsivi to a boil, remove from the stove. Add chopped garlic, a pinch of lemon to the pan, mix everything. We cover everything with a lid, let it brew for a quarter of an hour.
4. Chicken satsivi is ready, it remains to pour into plates and serve with white bread.

Baked chicken satsivi

Georgian holiday dish is Satsivi with chicken. Soft boiled chicken in fragrant nut sauce with many spices. The dish will conquer anyone who tries it

Ingredients:

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

Cooking process:

1. We thoroughly wash the meat, put it in a large saucepan. Fill the bird with water, cook after boiling for half an hour. We constantly select the pop-up foam with a slotted spoon, and after 20 minutes of cooking we add lavrushka, allspice peas.
2. We shift the boiled chicken into a refractory form, salt the meat, grease it with butter on top. We put the bird for 20 minutes to bake at 190 degrees.
3. In the meantime, finely chop the peeled onion into cubes. Grind walnut kernels in a coffee grinder. Add spices to them, mix.
4. Pour flour into a dry hot frying pan, fry it, stirring constantly, until creamy.
5. Heat the butter in a large cast iron skillet or wok. Put the chopped onion there, fry it until soft and transparent. Then add the toasted flour, mix everything vigorously, add the nut mixture with spices. Pour wine vinegar here, dilute the sauce to the consistency of pancake dough with hot strained chicken broth. We warm the sauce over low heat for about 7 minutes (do not allow the sauce to boil).
6. We clean the head of garlic, chop it with a sharp knife or with a press. Wash cilantro, dry, finely chop.
7. We disassemble the chicken, separating the meat from the skin and bones. Put the pulp into the sauce, mix, heat for 5 minutes. Before turning off the heat, add garlic and chopped herbs. We mix everything, remove satsivi from the fire.
8. Serve the dish only after it has completely cooled, when the meat is well saturated with 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
• onion - 2 pcs. medium size
• salt - 1 tsp (maybe more - to taste)
• red hot pepper (ground) - 0.5 tsp.
• suneli hops - 3/4 tsp
• cloves - 2-3 loaves
• ground cinnamon - at the tip of tsp.
• 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 Georgian chicken:

1. If the chicken is whole, cut it into portions. Wash your bird thoroughly. Pat dry with paper towels. Place in a saucepan and fill with clean water. Bring to a boil over high heat. 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, it is possible (and even necessary, according to some Georgians) to 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 cooking the dish. Why? Because it will make a less fatty sauce. The broth in the refrigerator hardens, and fat is easily removed from its surface. It is on it that onions are stewed for satsivi. In this case, vegetable oil is not added. So chicken. Place it on a baking sheet lined with parchment or foil. Place in preheated oven. Bake until golden brown for 25-30 minutes. The temperature is 180-200 degrees. Read more:
3. Remove the baked chicken pieces from the oven. Cool down.
4. In parallel with cooking / baking / cooling, prepare the satsivi sauce itself. Finely chop the onion. I sometimes just grind it in a blender to a mushy state. In both cases, it turns out delicious, only in the second the mass is more homogeneous.
5. Stew the onion until soft over low heat in vegetable or chicken fat. To do this, use a saucepan or a frying pan with a thick bottom. So 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 small crumbs. I did not include the step-by-step process of extracting and drying the nucleoli in the chicken satsivi recipe, but I think you can do it yourself. During drying, try to constantly stir the nuts so that they do not burn.
7. Separate the cooled chicken from the bones. Cut the meat into portions or disassemble with your hands. Place on a rimmed plate or bowl.
8. Add the chopped walnuts to the soft onion.
9. Add red ground 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 satsivi and these fragrant spices into the future. Stir. Pour in a few ladles of warmed 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. Simmer satsivi for 5-7 minutes over low heat. During this time, the sauce will thicken. 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 over chicken satsivi and cool completely. Place in refrigerator. There the dish should spend 8-12 hours. It is served exclusively cold with corn tortillas (mchadi) or ruddy pita bread. For a side dish, you can cook Georgian corn porridge (gomi). Before serving, chicken satsivi can be garnished with herbs and pomegranate seeds.

Bon appetit Georgian!

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

• To prepare the most delicious Georgian satsivi sauce, you can add spicy adjika, which will spice up its taste. A must-have ingredient for the sauce is fresh cilantro.
• Satsivi chicken can be cooked whole or cut into pieces. There is another way to prepare it - cut into pieces and fry in a pan with the addition of spices and adjika. After that, the finished meat is added to the sauce. In this case, you are washing to prepare the stock for the sauce from the cube.

Dear readers, today we will talk with you about the traditional Georgian dish Satsivi. Translated from Georgian, this dish is called cold. In this country No holiday is complete without this dish. and it is always prepared ahead of time. Satsivi refers to a sauce made from walnuts and spices, and you can add it to absolutely any meat. The classic ingredients for this dish are nuts and poultry meat. Often it is turkey or chicken. Today let's look at how to cook Georgian chicken satsivi using a classic recipe.

Satsivi Recipe with Chicken and Nuts

Kitchen appliances and utensils: hob, pan, knife, cutting board.

• Chicken can be boiled ahead of time.. If desired, this can be done even the day before the preparation of satsivi. To do this, wash half the carcass, add water, add onion, pepper, salt, 2 bay leaves and send to the stove. At the end of cooking, about 40 minutes after simmering, add parsley root and dill. Use cooled chicken for cooking.
• Satsivi sauce should be rich, with a pronounced taste of nuts, so you do not need to add a lot of fresh herbs to it. I recommend passing the nuts through a meat grinder 2 times until the nut oil is released, so we get the perfect consistency of our sauce.

• Wine vinegar can be substituted freshly squeezed pomegranate or lemon juice.
• As the sauce cools, it will thicken, so adjust the amount of broth. In extreme cases, you can dilute the already prepared sauce with it.

Step by step recipe

1. Wash and remove excess from one bunch of green cilantro. A small bunch is enough so as not to clog the taste of other ingredients with herbs. Peel the garlic, about 6 cloves, and wash. The amount of garlic can be more or less as you wish.
   
2. Grind cilantro, garlic and 200 g of nuts in a meat grinder. Nuts can be crushed in a mortar, then the sauce can get more grainy. Put the resulting mixture into a saucepan.
   
3. Peel three onions, wash them and grate them on a fine grater. Fry onion puree in a pan with vegetable oil. If large pieces are found in the onion, they should be removed.
   
4. We need to stew the onion a little, but not fry, so you can add chicken broth to it during the cooking process. You need to cook it for about 10 minutes, and then send it to the nut mixture.
   
5. There also add 2 tsp. saffron, 3 tsp suneli hops, 0.5 tsp each red pepper and freshly ground coriander seeds.
   
6. Add 1 liter of broth to the nut mass. Put the mass on the fire and simmer, stirring occasionally. When cold, it will be like thick sour cream.
   
7. When the sauce is hot, you will need to sample the spices and add them to your liking. If desired, use more seasonings to prepare satsivi.
   
8. Be sure to salt, about a couple of pinches of salt. Be sure to stir the sauce during the cooking process and not let it burn.
   
9. Pour into a mass of 3 tbsp. l. vinegar. Don't be afraid to add more than you need because the meat will take it later.
   
10. When the sauce begins to boil, turn it off and remove from heat. In Georgia, it is eaten cold.
    
11. Divide the boiled chicken into portions. The skin and excess bones can be removed. Put the meat in a serving plate and pour over the peanut sauce. Some families simply divide the chicken, leaving the meat on the bones and not removing the skin. Do what suits you.
    

video recipe

Dear readers, I suggest you watch a short video in which you will get acquainted with all the details of cooking Georgian satsivi with walnuts and chicken. You will see how to properly prepare the ingredients, learn some guidelines for its preparation and understand what the sauce will be like when fully cooked.

Thanks to open borders between countries, recipes for various national dishes roam around the world and find their fans. So is the Georgian satsivi, which is the national dish of this country, gaining popularity in our area. For the first time I had to taste it at a friendly meeting, when a friend decided to surprise us with her culinary skills. She really succeeded, because her satsivi was truly Georgian, spices were well felt in it. Let's take a look at another simple homemade chicken satsivi recipe that even an inexperienced housewife can easily handle.

Satsivi from domestic chicken

Cooking time: 35 minutes.
Servings: for 8 people.
Calories: 251 kcal per 100 g of product.
Kitchen appliances and utensils: meat grinder, hob, thick-bottomed pot, frying pan.

Ingredients

Step by step recipe

1. Thoroughly wash the homemade chicken, add water, add 5 peeled garlic cloves, peeled onion and a sprig of cilantro, 5 peppercorns. After boiling, cook the chicken over low heat for 1 to 2 hours, depending on the age of the bird.
   
2. Grind 600 g of nuts using a meat grinder. Repeat this process 2 times. If you want the nut pieces to be noticeable in the sauce, then 1 time is enough.
   
3. Finely chop 3 onions and fry until translucent. Then grind it in a meat grinder and send it to the nuts.
   
4. Send the nut mass in a saucepan to the fire. Gradually add a liter of broth to it. After boiling, reduce the heat and boil the sauce for 10 minutes, stirring occasionally.
   
5. You can add more stock along the way if the sauce gets too thick. You can make its consistency as you wish.
   
6. Pour into the sauce 1 tsp. salt, cilantro and ucho-suneli, 0.5 tsp each. red pepper, saffron and cinnamon. You can adjust the amount of seasonings yourself to get the taste that suits you best. And at the end of cooking, pour 2 tbsp. l. vinegar.
   
7. Cut the chicken into portions, removing the bones from them. Place on a serving plate and pour over the peanut sauce. Store the sauce and chicken separately in the refrigerator.
   

video recipe

And in this short video, the whole process of preparing the above recipe is shown in more detail. You will see how the finished sauce will turn out.

Feed Options

• Food can be served in portions, laying poultry meat on the bottom of a deep plate and pouring sauce on top. You can decorate with a sprig of cilantro, dill or parsley.
• In Georgia, this dish is served on the festive table. so we can stick to those traditions too.
• This the dish is high-calorie and satisfying, so do not get carried away with it if you care about your figure.

cooking options

• Today we have learned how ordinary chicken can be served with walnut sauce and get the famous Georgian dish. I also want to leave you several options for cooking delicious poultry meat which you will surely like.
• Another traditional dish of Georgia is, which is cooked in a pan under pressure. Such a device in this country is called "tapa", so the dish was called "chicken tapaka", and we changed it to a more convenient "tabaka" for us. It is very easy to cook it, even without a special frying pan, so try it, because it was not in vain that in Soviet times such a dish was very popular in our area.

• And more can be done. For me, this is a more acceptable option for its preparation, because it is very simple, and the chicken turns out to be juicy and even healthy. Take the recipe for this dish in your piggy bank and enjoy a very tasty chicken.
• Now in our country is gaining its popularity. This dish is very popular in children's and diet food. But it is also perfect for diversifying your everyday menu when you want something unusual and tender.
• And here is the option of cooking meat, which is very popular among my friends: it is prepared very quickly and simply, so we often make it for a snack during the working day, we take it with us to nature and a picnic. My children love this dish very much, so I cook it quite often. I recommend you to use this simple recipe for a delicious meat dish.

Dear chefs, I hope I was able to be useful to you today and that juicy Georgian chicken with walnut sauce is already ready in your kitchen. Write in the comments if you liked the dish. If you have any questions or suggestions, leave them in the comments, I will definitely read them. Perhaps you have recipes for very simple dishes that you cook often, leave them too, I will gladly use your recommendations. And now I wish you success in cooking and bon appetit!

Calories: Not specified
Cooking time: 120 min

Ingredients:

- whole chicken or pieces - 1.5 - 2 kg,
- garlic - 4 cloves,
- walnuts - 150 gr.,
- cilantro, parsley - 1 bunch,
- salt, ground black pepper, utskho-suneli, ground paprika, coriander - to taste,
- water - 1-2 liters.

Cuisine: Eastern, Caucasian, Georgian
Cooking time - 2 hours
Servings Per Container - 6

Recipe with photo step by step:

1. To prepare satsivi, we need a chicken carcass. Cut the chicken carcass into pieces. If you do not have time to cut the carcass, buy chicken legs, thighs, wings, several pieces of each kind in the store. Everyone can choose the part of the bird that is most desirable. This will make the cooking process easier. Poultry meat must be on the bone. This is one of the important points in the recipe. It is the bone broth that will give the desired taste. Meat should be cooked on the bone. So, put the washed chicken pieces in the pan. Fill with cold water and set to boil. Do not salt until the meat boils. Salt the broth moderately, after 30-35 minutes from the moment of boiling. The meat is poured with cold water to get the right and tasty broth. We put the meat to cook and wait.

2. While the meat is cooking, prepare the walnuts, cilantro, parsley, garlic. Pre-dry the nuts for 3-4 minutes in a hot oven. Properly prepare satsivi using fresh cilantro. This herb has a special taste. I know that many refuse to use cilantro because of its specific taste. Do not deny yourself the pleasure of trying the right Satsivi. You can simply reduce the amount of cilantro, replacing part of it with parsley. Peel a few cloves of garlic.

3. In a meat grinder, twist the cilantro, parsley, garlic and walnuts dried in the oven. Grind in a mortar or coffee grinder utskho-suneli, a little paprika, coriander, black pepper. Please do not replace ucho-suneli with hops-suneli. These are completely different spices, although utskho-suneli is part of hops-suneli. Properly cook satsivi with ucho-suneli.

4. Our chicken was cooked in the broth for about 40 minutes - 1 hour. Remove meat from broth. Line a baking sheet with parchment. Lay the chicken pieces on a baking sheet. Preheat oven to 200 degrees. Dry the meat in the oven in an open form for about 15-20 minutes.

5. Pour the prepared nut mixture with a couple of ladles of broth. Stir.

6. Using an immersion blender, beat the nut mass with the broth until a homogeneous liquid is obtained. Let's get the satsivi sauce. It is similar to cream sauce, although it consists of nut paste and herbs. There will be a lot of broth in which the bird was cooked. You don't need all the broth to make satsivi. Leftover broth can be used for other dishes.

Prepare satsivi at home and try it. A very tasty, original and very fragrant poultry dish on your table. The dish can be considered dietary. There is no pre-roasting in the recipe. It turns out very tasty. The dish can be served with any side dish. In Georgia, Satsivi is most often served without a side dish. In addition to the dish, fresh vegetables or fresh vegetable salad seasoned with vegetable oil are served.

Satsivi is both a cold Georgian dish and a fragrant nut sauce. It contains pieces of poultry, vegetables, all kinds of spices and Satsivi greens are always served cold, so you need to prepare food in advance. Here you can find all the classic recipes for the dish, as well as little tricks.

Satsivi classic - general principles of cooking

Walnuts. This is an essential ingredient in Georgian sauce. You need to take a lot of them to make the dish thick and fragrant. Nuts are crushed, rubbed. In a modern kitchen, all this is easy to do with a blender. If not, then a meat grinder will come to the rescue.

Bird. In Georgia, domestic chickens or turkeys are used. The bird is boiled in water until cooked, it is important not to pour a lot of liquid so that the product does not lose its taste, and the broth turns out to be rich. The boiled bird is disassembled into small pieces, the bones are thrown away, the pulp is put into the sauce.

broth, water. The liquid component of the sauce is added to nuts and vegetables. The sauce should not turn out liquid, so you need to pour in small portions, stirring constantly. If satsivi is with poultry, then the broth that remains after cooking is used.

Vegetables. If the dish is with poultry, then not a lot of vegetables are added, usually garlic and onions. But there are eggplant vegetable satsivi recipes that are very loved in Georgia.

Spices. An important part of the dish. Different types of pepper, coriander, saffron, nutmeg, cloves are added to the classic satsivi. Greens are welcome, parsley is often combined with dill and cilantro.

Satsivi classic with chicken and nuts

Traditional recipe for classic satsivi. Use any chicken carcass with skin on. Walnuts, the weight of the peeled kernels is indicated.

Ingredients

2 kg of chicken;

250 g nuts;

3-4 tablespoons of oil;

2 cloves of garlic;

Salt, pepper, sweet paprika;

cilantro, dill, green onion;

2 heads of onion.

Cooking

1. Cut the chicken into pieces. Place in a cooking pot. Pour boiling water over so that it covers the bird, but do not add too much water. We send to cook on the stove, cook for about an hour. We remove the cloudy foam when boiling.

2. Onions should be cut into small cubes.

3. Pour a little oil into the pan, throw in the onion, and start frying the vegetables over moderate heat.

4. We chop the nuts with a blender almost to the state of flour, you should get a small crumb. You can dry the nucleoli before this so that the mass does not stick together. Put in a pan with onions, stir.

5. Immediately add sweet paprika, black and red peppers, warm up.

6. We scoop up the broth from the pan, which remained after cooking the chicken. For this amount, 2-3 ladles are enough, but you can make the sauce thicker. Pour into the pan and continue heating.

7. Take out the chicken pieces, remove the bones. We leave clean meat. It can be finely chopped if desired. Transfer to sauce.

8. Add salt, put chopped garlic, season the dish with herbs and you're done! Cool, before serving, keep in the refrigerator for several hours.

Satsivi classic cold with wine vinegar

Recipe for a spicy and aromatic classic satsivi. It can be made with chicken or turkey.

Ingredients

2-2.5 kg of chicken or turkey;

2.5 tsp salt;

1 tsp red pepper;

2 onion heads;

2 cups of nuts;

Saffron, coriander, nutmeg;

4 cloves of garlic, laurel;

3 art. l. wine vinegar.

Cooking

1. Fill the bird cut into pieces with hot water. But you can boil the chicken and whole. Boil on the stove until fully cooked, about 15 minutes before the end we throw a few peppercorns, laurel into the broth. Lightly salt.

2. Remove the bird, cool, disassemble the meat into small pieces.

3. Fry the chopped onion very finely in a pan. Grind the walnuts with a blender or pass through a meat grinder, send to the onion.

4. Immediately add 800 ml of chicken broth. Bring the sauce to a boil. We put 1 tsp. saffron, 0.5 tsp coriander, a good pinch of nutmeg and red pepper. At the very end, throw in chopped garlic cloves.

5. Pour in wine vinegar and the sauce can be turned off.

6. Add chicken, stir. Cool, then transfer to a convenient dish with a lid, put in the refrigerator for three hours.

7. When serving, decorate with greens. It is better to use a mixture of several types (parsley, cilantro, dill, basil).

Satsivi classic eggplant

Another great recipe for a traditional classic Satsivi. This dish is made with eggplant. Choose small and neat vegetables with firm flesh.

Ingredients

4-6 eggplants, depending on size;

220 g nuts;

1 tsp vinegar;

2 onion heads;

4 cloves of garlic;

5-6 tablespoons of oil;

Greens, pomegranate seeds for decoration.

Cooking

1. Cut the eggplant into cubes. If the vegetables are bitter or not quite young, soak them in water before frying. Then put in a large frying pan, fry the pieces until golden brown and cooked.

2. Remove the eggplant, add oil to the pan, fry the chopped onion.

3. Now grind the nuts. As soon as the onions are fried, add them to the pan.

4. Pour in 2 cups of water, put salt and pepper, you can add spicy Georgian mixtures, bring the sauce to a boil, turn it off.

5. Add chopped garlic and fried eggplant, pour in a teaspoon of vinegar, stir.

6. Cool to room temperature, then cool in the refrigerator.

7. When serving, sprinkle with pomegranate seeds and herbs.

Satsivi classic with flour

Recipe for classic Satsivi with flour. It is very often used to thicken the mass, but this does not affect the taste of the snack.

Ingredients

1 kg of chicken;

330 g nuts;

20 g flour;

3 onions (1 in the broth);

1 small carrot;

Oil, greens;

2 tbsp. l. apple cider vinegar;

3-5 cloves of garlic;

0.5 tsp saffron

1 tsp suneli hops and hot peppers.

Cooking

1. Put the bird in a saucepan, add one onion, remove the top husk. Further it is possible not to clear. We throw a whole carrot, a little peppercorns. Maybe laurel. Pour boiling water, cook for about an hour. Then we take out the bird, let it cool, filter the broth.

2. Pour about four tablespoons of oil into the pan, set to warm up. Add the chopped onions that are left. Cooking until soft. We make a moderate fire so that the pieces do not burn, it is also not necessary to brown them strongly.

3. Add flour to the onion, stir quickly and then add chopped walnuts.

4. Add spices, hot peppers to the total mass, pour in vinegar, then salted broth, three ladles are enough. Stir thoroughly, turn off.

5. We disassemble the chicken into pieces, chop the garlic, add to the dish. Mix well, refrigerate. We decorate the dish with greens when serving.

Satsivi classic with chicken and eggplant

A mixed version of a classic Georgian dish. If your eggplants are bitter, then soak them in advance in salt water or just sprinkle thickly with salt, rinse, and squeeze.

Ingredients

A kilogram of chicken;

3 eggplants;

400 g nuts;

50 ml of oil;

2 onions;

Head of garlic (less possible);

1 st. l. seasonings hops-suneli;

1 st. l. vinegar;

Greens, salt, pomegranate optional.

Cooking

1. We cook the chicken in the usual way on the stove: fill it with water, add spices if desired, cook on the stove, removing the foam when boiling. We disassemble the bird into pieces.

2. Cut the eggplant into slices, put them in small pieces in a frying pan, fry in portions until golden brown. Temporarily put in a bowl.

3. Fry the onion, add nuts, then pour in 800 ml of broth, put spices in the sauce, salt and turn it off.

4. Pour chicken, eggplant into a large bowl or saucepan, put chopped garlic, greens, a little greens, pour the prepared nut sauce and stir well with two spoons.

5. Satsivi can be sent to the refrigerator in this way or first divided into portions or into several salad bowls, garnished with pomegranate, fresh herbs.

Satsivi classic in a hurry

This recipe will help out if there is no time to cook chicken or turkey, cool, disassemble, in general, do everything according to standard technology.

Ingredients

400 g chicken fillet;

A glass of nuts;

One bulb;

A couple of cloves of garlic;

A little oil, salt;

Suneli hops or other spices;

3 art. l. pomegranate seeds.

Cooking

1. Rinse the chicken fillet, you can use the breast or cut the meat from the thighs. Put in a deep frying pan with a couple of tablespoons of oil, fry for a few minutes. Until the pieces are light.

2. Cut the onion into cubes, add to the lightly fried fillet. Cook for a minute without a lid, then cover the pan, simmer over low heat until cooked.

3. Grind the nuts, add to the pan.

4. Put salt, pepper and other spices, pour the dish with boiling water from the kettle. Warm up, stir, switch off.

5. Cool a little, add garlic, try, you can add other spices.

6. Cool, fall asleep with pomegranate seeds.

There is no dietary satsivi, since walnuts are very high-calorie foods. But you can lighten the dish if you remove the skin from the bird, use low-fat broth, or just take white meat.

If there are few nuts for the sauce, then the mass can be further thickened with flour or potato starch.

Always pour broth over nuts, never the other way around. Add the liquid gradually, stirring the sauce thoroughly, achieve the desired consistency. You may need less broth than the recipe calls for.

A holiday of Georgian cuisine can be arranged without leaving your apartment if you cook Georgian chicken satsivi with walnuts at home. I offer a simple classic recipe for a dish with a step-by-step story and a photo. Translated from Georgian, satsivi means "cold", and the dish lives up to its name as it is served cold. No holiday is complete without a national dish. Chicken in walnut sauce can often be found on the menu of the best restaurants around the planet. By the way, the dish can rightfully be considered dietary and very healthy, since the ingredients include herbs and nuts.

Georgian chicken satsivi - a classic recipe

Take:

• Chicken - carcass.
• Large onion (maybe two).
• Walnut kernels - 350 gr.
• Chicken broth - liter.
• Cilantro, ground (coriander) - 1.5 small spoons.
• Utskho-suneli (fenugreek) - 1.5 tsp.
• Saffron - ¼ small spoon.
• Cinnamon - on the tip of a spoon.
• Salt - 1.5 tsp.
• Carnation inflorescences - 2 pcs.
• Wine vinegar - 3 tablespoons.
• Garlic - 4 cloves.

How to cook satsivi (step by step)

Boil the whole chicken. Put in boiling water, then the meat will become tastier.

Cool slightly, cut the chicken into fillets. Cut the breast into small pieces. The remaining parts are also divided into smaller ones. Transfer to a bowl.

Advice from experienced chefs: after cooking, cut the chicken into pieces and fry a little - satsivi will come out much tastier.

Chop the onion into small cubes. Satsivi loves onions, so you can take two or even three onions.

From the boiled chicken broth, scoop out two ladles of the upper, fatty layer. Pour into another heavy bottomed saucepan.

Pour the chopped onion into the broth. Cover with a lid, simmer on the lowest heat for 15-20 minutes.

Keep an eye on the onion, if the broth evaporates, add another ladle.

Clean, sort out the nuts. Pass through a meat grinder or chop with a blender, the method does not really matter.

Without removing the pan from the burner, crush the onion with a wooden pusher or a wooden mallet into a homogeneous mass, as in the photo.

Attention! The recipe does not specify garlic (already added), but I read somewhere that if you add a few cloves, nut butter will stand out, and the dish will be more fragrant.

Next, pour the nuts into the pan, add a few ladles of broth. Stir the contents.

Adding seasoning is an important step. Pour everything listed in the recipe, salt, stir well the future satsivi. Taste, adjust the taste for spices and salt, top up if necessary.

Bring to a boil. Do not increase the fire, let it come slowly. You don't need to boil.

Pour the peanut sauce into the bowl with the chicken pieces. By the way, this sauce, it is called “bazhi”, can be served separately from satsivi, just with fried or boiled cold chicken.

Stir gently, spreading the sauce over all the chicken pieces.

Set a bowl in a cool place to infuse and soak the chicken in the sauce.

If you are making a dish that you intend to serve the next day, when the sauce has cooled, place the bowl on the refrigerator shelf. Before serving, one and a half to two hours, remove the dish, slightly warming to room temperature.

Attention! Turkey satsivi is prepared in the same way, the cooking technology is similar. But how to cook, find out in another article.

To help, a video with a detailed story about the principles of cooking homemade chicken satsivi from the famous culinary specialist Ilya Lazerson. May you always be delicious!