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Print Recipe
Chicken with Satsivi Sauce Recipe
A little Georgia on the table!! The very name of Georgian dishes already makes it delicious))) Satsivi is a thick sauce based on ground walnuts, poultry broth with a certain set of spices. Traditionally, the sauce is poured over boiled chicken or turkey. This is an incredibly flavorful, delicious dish at home.
Cook Time 1200 minutes
Servings
Ingredients
For the broth:
For the sauce:
Cook Time 1200 minutes
Servings
Ingredients
For the broth:
For the sauce:
Instructions
  1. First of all, cut and boil the chicken. If desired, you can boil the whole bird and cut it up after. In the water where the chicken will be cooked, add black and allspice, bay leaf and onion. Cook the broth over low heat, removing the resulting foam, until the bird is ready. Add salt to the broth to taste, remove the meat, strain and add saffron. Cover with a lid and give it time to brew.
    First of all, cut and boil the chicken. If desired, you can boil the whole bird and cut it up after. In the water where the chicken will be cooked, add black and allspice, bay leaf and onion.
Cook the broth over low heat, removing the resulting foam, until the bird is ready. Add salt to the broth to taste, remove the meat, strain and add saffron. Cover with a lid and give it time to brew.
  2. Sort the walnuts, dry them a little in a frying pan and chop them with garlic. For these purposes, you can use a meat grinder, mortar or blender. Add suneli hops, coriander grains crushed in a mortar, chili pepper flakes to taste, cinnamon.
    Sort the walnuts, dry them a little in a frying pan and chop them with garlic. For these purposes, you can use a meat grinder, mortar or blender. Add suneli hops, coriander grains crushed in a mortar, chili pepper flakes to taste, cinnamon.
  3. In a saucepan, melt the butter and fry the diced onion. Add the nut mass. Pour in a ladle of broth and bring the sauce to a boil. Continuously stirring the sauce, add more broth so that the sauce acquires a more liquid consistency. While the sauce is boiling, try it with salt and spices and, if necessary, add the missing ones. Before boiling, pour in the wine vinegar.
    In a saucepan, melt the butter and fry the diced onion. Add the nut mass. Pour in a ladle of broth and bring the sauce to a boil. Continuously stirring the sauce, add more broth so that the sauce acquires a more liquid consistency.
While the sauce is boiling, try it with salt and spices and, if necessary, add the missing ones.
Before boiling, pour in the wine vinegar.
  4. Let the sauce boil for a minute, remove from the heat and pour it over the prepared chicken meat. Leave until completely cooled. Serve the chicken with satsivi sauce, sprinkle the dish with coriander and pomegranate seeds.
    Let the sauce boil for a minute, remove from the heat and pour it over the prepared chicken meat. Leave until completely cooled.
Serve the chicken with satsivi sauce, sprinkle the dish with coriander and pomegranate seeds.
  5. My dream is to visit Georgia! Georgian cuisine is incredibly rich, original and unique. Nothing can affect its traditions and hospitality. One of my friends who visited Georgia said: ""The food is so amazing that it's worth coming here just to eat." One thing is alarming)))) In a country where the names of dishes sound like a song, you will have to eat twice as many dishes as originally expected.
    My dream is to visit Georgia! Georgian cuisine is incredibly rich, original and unique. Nothing can affect its traditions and hospitality. One of my friends who visited Georgia said: ""The food is so amazing that it's worth coming here just to eat." One thing is alarming)))) In a country where the names of dishes sound like a song, you will have to eat twice as many dishes as originally expected.
  6. Enjoy)
    Enjoy)

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