Georgian Chicken Satsivi
Tender chicken in a cool, velvety walnut sauce scented with coriander, fenugreek, garlic, and saffron.
About This Dish
Satsivi develops its distinctive richness from finely ground walnuts emulsified with seasoned chicken broth, then rested until the flavors settle.
Keep this recipe in your kitchen
Your first beautifully formatted offline recipe is free. Choose a print-ready PDF or a high-resolution JPEG card.
Stages
- Chicken and Broth1 hr 5 min
- Walnut Sauce40 min
- Resting4 hr
Step-by-Step Instructions
-
1
Cover the chicken with water, season lightly, and simmer until the thickest parts reach 74 °C. Remove and reserve 1.2 liters broth.
-
2
Cut the chicken into serving pieces. Soften the onions in a little skimmed chicken fat without browning.
-
3
Grind the walnuts very finely with garlic and spices. Whisk in warm broth gradually to make a sauce the consistency of cream.
-
4
Add the onion and simmer the sauce very gently for 10 minutes without a hard boil. Stir in the vinegar and adjust the salt.
-
5
Pour over the chicken, cool promptly, cover, and refrigerate for at least 4 hours. Serve cool, not ice-cold.
