Satsivi classic - the highlight of Georgian cuisine! Classic satsivi recipes with nuts and chicken, turkey, eggplant. Satsivi from Georgian chicken - original recipes for a real Caucasian dish

Chicken satsivi is a Georgian dish that has gained popularity in Russia. It is prepared for the holidays, it is included in the menu of the best restaurants in the world. Satsivi is served cold, it is advisable to prepare it in advance and put it on the table the next day. During this time, the chicken will have time to soak up the taste and aroma of the sauce. The most tender meat just melts in your mouth, it is enough to try it once, and its taste will be remembered for a long time.

Georgian chicken satsivi

1. Type of dish - second
2. Weight - 2500 g.
3. The country of the dish is Georgia.
4. The number of servings is 8.
5. Calorie content (per 100 g) -
6. Cooking time -

Ingredients

• chicken - about 2-2.5 kg;
• onions - 2 pcs.;
• walnuts - 2 cups;
• garlic - 4 cloves;
• salt - 2 tsp;
• saffron - to taste;
• red hot pepper - 1 tsp;
• ucho-suneli - 1.5 tsp;
• coriander - 1.5 tsp;
• nutmeg - 0.5 tsp;
• wine sauce - 3 tbsp. l.;
• vegetable oil - 2 tbsp. l.

Step-by-step instruction

Chicken Satsivi cannot be confused with another dish, as the walnut gives it a unique taste and leaves behind a characteristic aftertaste. And, of course, a whole bunch of herbs and spices, without which Georgian cuisine is indispensable. Saffron, pepper, garlic and other ingredients add spiciness, and wine sauce - sourness.

1. The main ingredient in satsivi is chicken (some use duck or turkey). The weight of the bird is approximately 2.5 kg. Rinse the carcass under running cold water, cut the tail. Carefully inspect the skin for feathers. If there are any leftovers, be sure to remove them. Cut the chicken into small pieces.

1. Put the bird in a saucepan, pour boiling water over it and put it on the fire. It is important to put the chicken in boiling water, because in this case the meat will turn out tastier. If you need a rich broth, you can take a small saucepan.
2. Add a whole onion and cook together with the chicken over low heat until tender. How long should chicken meat boil? It all depends on its rigidity. Homemade chicken takes longer to cook, store-bought chicken cooks faster. Approximately it will take 40-50 minutes. At the end, 5 minutes before readiness, throw a few small bay leaves into the broth.

1. Take out the chicken and strain the broth. It is recommended to remove some fat from it, as it will harden and spoil the taste, because satsivi is served chilled. In addition, the dish is healthier if it contains less saturated fat. You can also remove the skin from the chicken. It is advisable to get rid of the bones, because without them it will be more convenient to eat the dish. You don’t have to get smeared in the sauce, you can just savor satsivi and enjoy its extraordinary taste.
2. When the meat is ready, the fun begins: you need to prepare the sauce (baje). The taste of the dish depends on it, so you should give it due attention. First, peel the onion and cut it into small cubes. Then fry the onion in vegetable oil until golden brown. To get a juicy product, you need to make a small fire. Otherwise, the onion will dry out.

1. Walnuts are shelled, you need to get 2 cups of kernels, this is approximately 300 g. Dry nuts will not work, you need to choose juicy ones. Pass the kernels through a meat grinder along with garlic. It is advisable to do this twice, putting a fine grid.

1. Then add spices. The main seasoning for this dish is ucho-suneli. It is impossible to cook satsivi without it, and if you try, you will not be able to achieve the original taste. Following the ucho-suneli, add coriander, nutmeg, pepper, salt, saffron. For those who are not a fan of spicy dishes, it is recommended to reduce the amount of red hot pepper. As for saffron, it is quite a strong spice, so it should be used with caution. If crushed stigmas are placed, they need very little, at the tip of a knife. In the case of using a mixture of spices, which is called "Saffron", you can add 1 teaspoon.
2. You can also add a little flour, 1 tablespoon is enough. It will thicken the sauce and prevent it from separating. True, if the walnuts are ground very finely, flour is not needed.

1. Mix all sauce ingredients and pour over warm broth (2 cups). Mix thoroughly again and pour the resulting mass into a pan with fried onions, put on fire. If you need to make the sauce thinner, add another glass of warm broth for this. The resulting mixture should boil.

1. The finished sauce should have the consistency of thick sour cream. If you need to dilute it, add more broth. By the way, if the sauce seemed unsalted, you can add more salt. The same goes for spices, they can be adjusted to your own taste. Do not forget that chicken meat is insipid, so the sauce is responsible for improving its taste. At the end of its preparation, add wine vinegar.
2. Pour the fragrant chicken meat with sauce, cover with a lid and put it in a cold place. From the end of cooking to the moment the dish is served on the table, at least 4 hours must pass. Before, the meat will not have time to soak in the sauce and the taste of satsivi will be far from ideal.

Before serving chicken satsivi, garnish it with herbs, pomegranate seeds, or drizzle with nut butter, if available.

Satsivi cooking secrets from famous chefs

Some chefs prefer not to boil the meat, but to fry it, adding adjika and spices. The question arises: where in this case to get the broth? For this, bouillon cubes are used, which dissolve in boiling water. But, of course, in real Georgian cuisine, this method is not relevant. Sometimes the broth is not used at all, and the nuts are poured with ordinary boiling water. The calorie content of such a dish is lower, so the recipe is suitable for people who watch their figure.
It is hard to imagine a Georgian feast without chicken satsivi. A delicious dish is a visiting card of the festive table and a confirmation of the mastery of the hostess. Satsivi is combined with any food, it is eaten with eggplant, fresh vegetables, bread. Baje sauce can be used for fish and other types of poultry.
A dish like satsivi requires patience. If you hurry, you can spoil its taste, and then time will be wasted. To get a truly unique taste, it is important to pay attention to every little detail in the process of preparing Satsivi sauce.
In Georgia, red wine is served with satsivi, as it is the one that goes perfectly with the delicate taste of meat.

Video: recipe for cooking satsivi at home

Georgian-style chicken with nuts will turn out perfect for every housewife, if everything is done correctly, because the cooking recommendations became known to the Slavs thanks to the chefs of Georgia. When combining products, remember that all the components must “get to know each other”, only then they will create a common flavor bouquet.

What is satsivi

Few people can say with certainty whether this dish is independent or still a sauce. For cooking, Georgians can use both fish and poultry or meat, so we can say that satsivi is not meat itself, but rather a sauce that has a special taste, born from walnut kernel paste diluted with broth with the addition of spices and aromatic herbs .

How to cook Satsivi

The national Caucasian dish is easy to make. The main ingredient is walnuts and pieces of poultry - they give the cold dish a special taste. In addition to them, it is also recommended to take suneli hops, coriander, wine or apple cider vinegar, saffron, garlic, cilantro, cinnamon and cloves. Step-by-step recipes will help you learn more about how to cook Georgian chicken satsivi.

Satsivi sauce for chicken

Georgian recipes involve grinding all the ingredients manually, but the accelerated version allows you to crush them with an electric mill. Satsivi sauce for chicken is served chilled, and it is cooked from red pepper, nuts, cilantro, onion, cinnamon, suneli hops, egg yolk and vinegar. Some components are laid at the beginning, others at the end, but in any case, all components must be rubbed through a sieve.

Satsivi - recipe

There are a lot of options for how to cook food, because many people experiment with different seasonings, creating new tastes. It is worth noting that you will never get the same Satsivi chicken, because even by adding 1 gram more than one spice, you will get a completely different taste. Choose a Georgian chicken satsivi recipe, enjoy its spicy notes.

Georgian chicken satsivi

• Cooking time: 3 hours 40 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 302 kcal.
• Destination: for lunch / dinner.
• Cuisine: Georgian.

To cook according to this recipe, you must take the chicken so that the carcass is large, homemade, fatty - so the broth will turn out to be rich. By learning how to make Georgian chicken satsivi according to the classic recipe, you will not only surprise your family with your culinary talents, but in the future, if you wish, you will be able to experiment by adding new products.

Ingredients:

• sweet peas - 3-5 pcs.;
• bay leaf - 4 pcs.;
• walnuts - 1 tbsp.;
• garlic - 0.5 heads;
• onions - 2 pcs.;
• suneli hops - 1 tsp;
• black peppercorns - 10 pcs.;
• chicken - 1.5 kg;
• coriander - 0.5 tsp;
• saffron - 0.2 tsp;
• cilantro - 1 bunch;
• flour - 1 tsp;
• salt - 1 tsp;
• grape (or wine) vinegar - 2 tbsp. l.;
• carnation - 3 flowers;
• oil (drain) - 2 tbsp. l.

Cooking method:

1. Wash the chicken. After removing the fat on the tail, you can fill the bird with water and send it to boil. The broth should turn out transparent, so you need to increase the fire so that the liquid boils faster, then immediately reduce it and cook like this. After screwing the gas, you need to put lavrushka, allspice and black pepper, salt into the broth.
2. Take out the chicken carcass, coat it with one tablespoon of oil, bake it so that it becomes golden. While the chicken is baking, you can strain the broth, remove the fat, but do not throw it away, but transfer it to the pan.
3. Skip the nuts with garlic cloves through the meat grinder knives.
4. Chop the onion, place in a pan with fat from the broth. When the small cubes become soft, add a little flour, simmer for another 2 minutes, then mix the mass with garlic and nuts. Sprinkle seasonings. Gradually add the broth to the components, stirring the mixture so that its consistency resembles liquid semolina porridge. The sauce should not boil, it needs to be heated for 5 minutes.
5. Remove the bones from the chicken by cutting the carcass. Combine the pieces with the sauce, boil over low heat for 15 minutes. The mixture will thicken, so it's best to put a pot of broth right next to it to top it up.
6. Pour vinegar, pour cloves and finely chopped cilantro, remove the dishes from the stove.
7. Satsivi in ​​Georgian from chicken leave to infuse. During this time, it may thicken again, so it is important to keep an eye on it and pour more broth if necessary.

Chicken satsivi - a simple recipe

• Cooking time: 5 hours.
• Servings: 5 persons.
• Calorie content of the dish: 298 kcal.
• Destination: for lunch / dinner.
• Cuisine: Georgian.
• Difficulty of preparation: easy.

If you like spicy thick soups, then look at the photo below. This is a Georgian Satsivi chicken dish that awakens the appetite even by its appearance, to say nothing of the taste. If for the first time you do not want to take risks (suddenly it will not work out, as in the original) and spend a lot of time preparing the classic version, then try this simple chicken satsivi recipe.

Ingredients:

• nuts - 2 tbsp.;
• garlic - 4 cloves;
• oregano - 1 tsp;
• ucho-suneli - 1 tsp;
• sweet paprika - 1 tsp;
• lemon juice - 1 tbsp. l.;
• fenugreek - 0.5 tsp;
• coriander - 1 tsp;
• chicken - 1.5 kg.

Cooking method:

1. Boil the chicken, remove the bones from the carcass, chop finely.
2. Fry the nut kernels without pouring oil into the pan. Then grind them into crumbs.
3. With garlic cloves, do the same steps as with nuts. Mix the two masses, add seasonings to them.
4. The cooled broth that turned out after boiling the chicken, pour a little to the garlic-nut mixture, bringing it to the consistency of sour cream.
5. Bring the sauce components to a boil, but so that the mass does not boil, pour in the chicken, let the mass warm up a little.
6. Put the satsivi in ​​the cold, when it has completely cooled, serve.

Chicken satsivi salad

• Cooking time: 60 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 289 kcal.
• Destination: for lunch / dinner.
• Cuisine: Georgian.
• Difficulty of preparation: easy.

When you need to set the festive table with beautiful dishes, the hostess immediately has a lot of ideas. Among the options, you should not lose sight of the juicy chicken satsivi salad, because this appetizer is not only appetizing, but also very tasty. The dish is not quite the same as the classic one and is served in tartlets, but everyone will like the tender chicken fillet with a special garlic flavor.

Ingredients:

• chicken fillet - 0.5 kg;
• tomato paste - 1 tbsp. l.;
• greens - 1 bunch;
• mayonnaise - 180 g;
• garlic - 3 cloves;
• nuts - 0.5 tbsp.;
• apple - 1 pc.;
• tartlets - 10 pcs.

Cooking method:

1. Boil the loin, cut into small pieces.
2. Peel the fruit, cut on large grater knives.
3. Blend half a cup of nuts in a blender. Do the same with greens or just chop finely with a knife.
4. Combine all ingredients in a bowl.
5. Prepare the sauce: add tomato paste, crushed garlic cloves, salt to mayonnaise, mix thoroughly.
6. Season the components with sauce, shift the resulting salad mass into tartlets. You can additionally decorate each serving with green leaves.

Satsivi from chicken in a slow cooker

• Cooking time: 2 hours.
• Servings: 5 persons.
• Calorie content of the dish: 297 kcal.
• Destination: for lunch / dinner.
• Cuisine: Georgian.
• Difficulty of preparation: easy.

The classic Georgian walnut chicken is cooked for a very long time, and it takes even more time to infuse it. If you do not have a few free hours, then use the kitchen assistant. Satsivi from chicken in a slow cooker will not be perfectly similar to Georgian, but the taste will amaze you. Be sure to try this original dish.

Ingredients:

• vegetable oil - 50 ml;
• adjika - 2 tsp;
• salt, pepper - to taste;
• apple cider vinegar - 2 tbsp. l.;
• garlic - 1 head;
• butter - 50 g;
• onions - 2 pcs.;
• nuts - 1 tbsp.;
• chicken - 1.5 kg;
• cilantro - 1 bunch;
• suneli hops - 2 tsp

Cooking method:

1. Cut the chicken into pieces, onions also need to be cut immediately, and crush the garlic through a special press.
2. Pour and put two oils in a bowl, throw in half of the vegetables, all the pieces of chicken. On the "Frying" mode, fry all 40 minutes, closing the lid.
3. Peel a glass of walnut kernels from the skin, chop them using a blender or other technique.
4. Separately chop the rest of the vegetables, add clean and dry cilantro to them.
5. Combine walnut crumbs with onion-garlic mixture, pour adjika, vinegar, add spices. Add water to the products, bringing the mass to the consistency of kefir.
6. Pour walnut-onion sauce to the fried chicken, continue to simmer for another hour, rearranging the technique to “Soup”.
7. You can serve immediately, but it is better to give time to brew.

Chicken in nut sauce according to the Georgian recipe, you will succeed, like the chefs of Georgia, if you take into account a couple of tips:

1. Satsivi must be prepared with the addition of chopped fresh cilantro leaves. Walnut is also an integral component of the sauce - it gives the dish interesting flavor notes.
2. To make the dish spicier, adjika can be added to the sauce.
3. Chicken can be taken whole or in pieces.
4. Chicken meat does not have to be boiled: it is often fried, adding spices, and then it is already reported to the sauce. The broth in this case is prepared from a cube.

Video: Satsivi in ​​Georgian

Satsivi is a delicious traditional Georgian dish. First of all, it is a sauce, the distinguishing feature of which is the combination of a large amount of walnuts and Georgian spices. Satsivi with chicken is the most common version of the famous Georgian sauce. In this second dish, the chicken is saturated with the spicy smell of spices and the oily taste of nuts, due to which the chicken satsivi turns out to be very tasty and unusually fragrant. Georgian sauce is served with white bread, which will need a lot.

Ingredients:

• 1, preferably old.
• 0.5 kg of walnuts;
• 1 large onion;
• 3 tbsp flour;
• 3 cloves of garlic;
• a little vegetable oil for frying;
• spices for satsivi (1 tbsp without a hill of utskho-suneli or hops-suneli, a small pinch of ground cloves and cinnamon; 0.5 tsp ground nutmeg, 0.5 tsp ground red pepper);
• a pinch of citric acid;
• salt to taste.

chicken satsivi recipe

1. We cut the chicken, cut into portions and fry in a pan with a small amount of vegetable oil (1 tsp) until an appetizing crust forms.

2. We put the fried chicken in a saucepan in which we will cook satsivi.

3. Peel the onion and cut into thin half rings. Put in the pan where the chicken was fried and fry until golden brown. It turns out that the onion will be fried in the juice from the chicken, and the pan does not need to be washed again.

4. Put the fried onion in a pan on top of the chicken.

5. Fill with water and set to cook for 3 hours on low heat. Add water, if necessary, as it boils away.

6. Ready chicken meat should be well behind the bone.

7. In the meantime, while the chicken is being cooked, let's prepare the Georgian satsivi sauce itself. We clean the walnuts and pass through a meat grinder, three on the smallest grater or grind in a coffee grinder. Put in a bowl.

8. We also add all the spices here, add salt. Pour 3 tbsp. flour and pour two glasses of cold water. Please note that you should not pour nuts with warm and hot water, so that they do not become bitter and spoil all the delicious satsivi. Leave the sauce in this form while the chicken is cooked, but at least for an hour.

9. Once the chicken is ready, pour the peanut sauce into the pan. Stir so that the nuts do not burn and bring to a boil. Immediately remove the satsivi with chicken from the fire. Squeeze the garlic and add a pinch of citric acid, mix. Cover with a lid and let steep for 15 minutes.

Georgian Chicken Satsivi is ready! Ready satsivi should be served with plenty of white bread. Bon appetit!

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!

Today I will cook Georgian chicken satsivi. I'm sure many of you have heard of this dish. But try Satsivi prepared according to all the rules. It's a completely different taste.
Many delicious dishes can be prepared from chicken: chakhokhbili, risotto, homemade sausage, grilled chicken.

What is the difference between satsivi and all of the above? Satsivi is a dish of Georgian cuisine, but it is popular far beyond the borders of Georgia. There are a lot of variations of satsivi recipes. After all, each hostess prepares it in her own way.

A bit of history

Satsivi was originally called the walnut sauce itself. The chicken was served separately. But over time, the recipe has been improved a little. Chicken meat was added to the sauce. So that it is saturated with the aroma of nuts and the spicy taste of fenugreek.

By the way, chicken is not always used to prepare satsivi. Known options for cooking satsivi from turkey meat, veal, different types of fish.

But it is chicken meat combined with nut sauce that gives us an unsurpassed aroma and taste.

Such dishes will perfectly decorate the festive table. Its unsurpassed taste will please both home and guests.

Georgian chicken satsivi

Ingredients:

• 2-2.5kg chicken
• Onion 2pcs
• Garlic 4 cloves
• Salt 2.5 tsp
• 2 tablespoons vegetable oil
• 3 tablespoons wine vinegar
• Flour 1st.l.
• Coriander 1.5 tbsp.
• Nutmeg 0.5 tsp
• Ground red pepper 1 tsp
• Saffron
• Fenugreek 1.5 tsp (the main seasoning for satsivi, it is also called ucho-suneli).

Georgian chicken satsivi step by step recipe:

This set of ingredients is designed for 8 servings. I advise you to pay attention to the amount of spice, the dish will turn out spicy. So, if you are not a fan of spicy, add all the spices little by little.

I Cooking Chicken

1. We take the chicken, wash it well, remove the remnants of feathers and everything superfluous. If there is a lot of internal fat, it can be cut off and satsivi will not be too fat.
2. Boil water in a saucepan and put the chicken in boiling water to cook. Please note that we put the chicken in boiling water, because. We need to make the meat tasty and juicy. We do not pour too much water to make the broth more saturated.
3. Boil the broth for about an hour. After boiling, reduce the fire, remove the foam. After 20 minutes, add the onion to it. We do not add bay leaf to the broth, because. the aroma of the broth will suffer from it.
4. Remove the cooked chicken from the broth and let cool.
5. We filter the broth, and also remove excess fat.
6. Now you need to disassemble the chicken meat. We remove the skin, we do not need it and remove all the bones.

Sometimes a whole boiled chicken is served on the table. But it is in this dish that I think it is better to strip the meat from all that is superfluous. To enjoy the taste. Put the meat on a separate dish.

II Cooking nut sauce for Georgian chicken satsivi:

- This sauce is also called "god" sauce. Sauce preparation is a responsible business. After all, the whole taste of our satsivi depends on it. So try not to get distracted.

- Peel the onion, cut it into small cubes. Fry in a skillet until golden brown. It is very important that the onion does not burn and does not “dry in the pan”. Otherwise, the taste of our dish will suffer greatly.

- We clean the walnuts, 2 tbsp. it's about 300g. Nuts should be light in color and fresh. Then they will not have bitterness, which can spoil the taste.

- We clean the garlic.

- Grind walnuts with garlic. This can be done in a meat grinder with a fine mesh or in a blender. The mass should be homogeneous, so if you used a meat grinder, it is better to scroll it 2 times.

About spices

- now you need to add spices. I remind that the dish is spicy, so it's best to add some of the spice first and then the rest.

First add salt and fenugreek. Not everyone has heard of fenugreek. But this is the main spice for making real Georgian chicken satsivi. Then add coriander, nutmeg and hot pepper.

You need to be careful with pepper, add a little at a time so that the dish is tasty, and not “burning”. Lastly add the saffron. Probably everyone remembers that saffron is the most expensive spice in the world. In addition, its taste is very strong, so add it on the tip of a knife. If you have a pure spice without additives.

And if you have a mixture, you can add about a teaspoon. And of course, the question arises, can you do without saffron?

- Add 1 tbsp. flour to thicken the sauce. This will allow you to combine the liquid part with the solid, but this is of course optional, if the nuts are well ground to a homogeneous state, then flour can be dispensed with.

- Mix the sauce well and add 2 tbsp. chicken broth (warm, not hot!)

- Mix again so that the sauce becomes homogeneous and pour the mass into the pan to the fried onions.

- Add 1 more tbsp. chicken broth, the mixture should be liquid. We put the pan on the fire and bring to a boil, while stirring the sauce. The sauce will thicken before your eyes. If you do not really like it and it seems that it is too thick, you can add more broth.

Now let's taste our peanut sauce. Here you need to remember that we have chicken meat without spices, so the sauce should be a little brighter and salty.

- Add wine vinegar at the very end.

Now you need to pour the chicken meat with hot sauce. We cover with a lid. Let cool and then put in the refrigerator for 4 hours, and even better at night. During this time, the meat will be marinated, saturated with the aroma and taste of nut sauce.

How to file Satsivi

After that, chicken satsivi can be served on the table. Served cold, garnished with fresh herbs and sprinkled with pomegranate seeds (this is optional)

Bon appetit! Georgian Chicken Satsivi is ready!

Turkey Satsivi

Turkey meat, excellent in its taste quality. Therefore, it is excellent for preparing turkey satsivi. A step-by-step recipe will show you how to prepare an excellent cold appetizer, tender turkey meat goes well with peanut sauce.
The dish is very tasty. But it will take some time.

Ingredients:

• 0.5kg turkey fillet
• 0.2 kg onion
• 150g pomegranate
• 150g walnuts
• 15g flour
• 3 garlic cloves
• 120 ml stock
• 15ml vegetable oil
• 20g butter
• Spices for broth
• 2 tablespoons soy sauce
• 60g cilantro
• Ground red, suneli hops, ground black pepper, saffron

Recipe:

1. Wash the turkey fillet well, cut the fillet into pieces.
2. Put the fillet in a saucepan, pour 1 liter of cold water, add 2 tbsp. spoons of soy sauce or pomegranate juice. And we send satsivi to the refrigerator for the night or for 6-8 hours.
3. In the morning, drain the water, rinse the fillet well with cold water. We add the turkey meat to the turkey, fill it with water, and then set it to boil. Let's add to
4. a pot of fresh herbs, a clove of garlic, spices to your taste. Cook the turkey for 35-40 minutes, then leave to cool.
5. Preparing the sauce:
6. We clean the pomegranate, put the seeds in a small bowl and pour some water. We put on fire, let it sing and cook for 4 minutes, then you need to crush the grains. This can be done with a mashed potatoes. Then we strain the juice into a saucepan.
7. Peel the onion and chop finely. Dissolve the butter in a frying pan and add vegetable oil. We let onion on a mixture of oils. Until it turns golden, then add the flour and pour in the broth. This will make a white sauce, mix well and let the sauce thicken. Then let it cool down a bit and add to the pomegranate juice.
8. Peel the walnuts and finely chop. Then add to the saucepan.
9. Wash the cilantro well and chop finely and also add to the sauce.
10. Now add spices ground black and red pepper, suneli hops, ground saffron.
11. Next, you can grind all of our sauce in a blender or just mix. Then put the sauce to boil and bring to a boil. This allows the flavor of the spice to activate and the sauce becomes even tastier. After that, remove from heat, and then add the squeezed garlic.
    Now we take out the turkey meat from the broth, and lower it into the sauce. Now put the turkey satsivi in ​​the refrigerator.
12. Satsivi is served cold to the table, decorated with greens and pomegranate seeds and, of course, nuts.
13. Bon appetit!