Satsivi: cooking secrets

Hi everybody! Today we will plunge into Georgian cuisine. I'll tell you how to cook satsivi with chicken at home. This is a very tasty dish that will not leave you indifferent.

This in itself is the name of a sauce in which you can cook other poultry meats or even vegetables. It necessarily includes walnuts and a number of spices, as well as broth or cream (sour cream).

Each housewife can have her own composition of spices. I will offer you several different options, and you can choose the one you like or come up with your own.

Today’s review of Georgian recipes is not my only one. I can also offer you such national dishes as chakhokhbili and kharcho, which you should also really like.

Classic Georgian chicken satsivi recipe

So, let's look at the first recipe that I once learned from the famous chef Ilya Lazerson. A fairly simple and classic option, but as you understand, not the only one. And yet, I like him the most.

Ingredients:

Boiled chicken
Walnuts - 1 cup
Onion - 1 pc.
Garlic - 1-2 cloves
Broth - 2 cups
Utskho-suneli - 1 teaspoon
Cilantro - a small bunch
Cinnamon - on the tip of a knife
Ground red pepper - on the tip of a knife
Vegetable oil
Salt - to taste

Boil the chicken parts in advance in salted water. This will take approximately 30-40 minutes after the water boils. Then remove from heat and let cool.

Preparation:

1. Peel the onion and cut quarters into rings. Pour vegetable oil into the frying pan and heat it up. Then put the chopped ingredient there. Fry until golden brown.

2. Remove the skin from the boiled chicken parts. Then separate the meat from the bones and place it on the prepared deep dish in which you will serve it. Determine the size of the pieces according to your taste.

3. Now let's start preparing the sauce. Place the peeled walnuts in a deep container. Make sure there are no partitions, and remove them too. Place cilantro sprigs, peeled and chopped garlic, cinnamon and ground red pepper there. Then pour in the broth, add salt to taste and utskho-suneli. At the end, add the fried onion and stir.

4. Using an immersion blender, bring the mixture to a smooth, homogeneous consistency. You can also use a stationary one. The main thing is that everything is well ground into a single mass.

5. Pour the finished sauce into a dish with chicken. Garnish with chopped cilantro, nut crumbs and maybe sprinkle a little paprika on top. That's it, the dish is ready. Serve and treat your loved ones.

Chicken satsivi simple recipe

Ingredients:

Chicken legs – 700 gr.
2 onions
Walnut kernels – 300 gr.
3 cloves garlic
Flour – 3 tbsp. l.
Freshly squeezed lemon juice – 50 ml
Salt - to taste
Butter - for frying
Dill seeds - to taste
Ground black pepper - to taste
Coriander - to taste
Chicken spice mixture - to taste
Khmeli-suneli - to taste
Paprika - to taste
Saffron - to taste

Cooking process:

Rinse the chicken well. Pour water into a saucepan, add bay leaf, whole peeled onion, salt, pepper and bring to a boil. Add prepared meat to boiling water, reduce heat and cook for about 20-25 minutes.
Peeled walnut kernels need to be fried until golden brown in a frying pan (without adding oil!).
Then the nuts need to be crushed using one of the methods described below: with a blender, passed through a meat grinder twice, or mashed in a spice mortar. The finer the nut paste, the more tender the satsivi will be.
Add saffron, paprika, dill seeds, coriander, suneli hops and chicken spices to the nuts. Mix everything thoroughly and add salt to your taste.
Peel the onion, wash under running water, and then cut it into small cubes.
Peel the garlic cloves and chop them using a press or a sharp knife.
Remove the cooked chicken meat from the broth and transfer to a plate until it cools completely.
Once the meat has cooled, remove it from the bones and cut into small pieces.
Pour flour into a dry, hot frying pan and, stirring constantly, fry until the flour acquires a golden hue.
Melt the butter in a large frying pan and add the onion and garlic. Fry for 2-3 minutes.
Add the nut mixture with spices to the onion. Pour in chicken broth (1 cup) and mix everything very well. Gradually add fried flour to the sauce. Remember to stir constantly to prevent lumps from forming.
If the sauce is too thick, add more broth. The finished hot sauce should have a consistency similar to kefir or sour cream. Taste the sauce and add salt if necessary.
Add lemon juice to the sauce.
Place the chicken pieces into the sauce and mix well. Simmer the dish on the stove for 3-5 minutes and then turn off the heat.
Satsivi is usually served cold, so first cool it to room temperature and then put it in the refrigerator overnight. Bon appetit!

Georgian chicken satsivi in a slow cooker

I also found a suitable recipe for multicooker holders. In this case, this unit is a Redmond brand, it doesn’t really matter. After all, the main functions of all brands are similar. If you don’t have the “frying” mode, then replace it with “baking”, “pilaf” or “cereals”.

Ingredients:

Chicken drumstick – 0.5 kg
Walnuts – 50 gr
Cream 20% – 500 ml
Garlic - 4 cloves
Basil - 1/4 teaspoon
Thyme - 1/4 teaspoon
Khmeli-suneli - 1/4 teaspoon
Pepper mixture - 1/4 teaspoon
Salt - to taste
Vegetable oil

Preparation:

1. Pour 2-3 tablespoons of vegetable oil into the multicooker bowl. Select the “frying” menu, type of product – meat and press “Start”. Wait 3 minutes for the oil to heat up. Then put the chicken in there. Fry for 3-4 minutes on one side, then flip.

2. As soon as you turn it over, sprinkle in a mixture of peppers, suneli hops, thyme, basil and salt. Stir until the spices are evenly distributed throughout all the pieces. Continue frying for another 3-4 minutes.

3. Next, add finely chopped walnuts, cream, chopped garlic and mix well. Oh and turn on the “quenching” mode for 40 minutes.

Instead of cream, you can use full-fat sour cream.

4. When the program ends, transfer the finished dish to a plate and cool. Although, when served hot, it is also very good and will go well with any side dish.

Step-by-step recipe for chicken satsivi at home

Another traditional Georgian recipe, which is slightly different from the first and takes a little longer to prepare. But in the end, you will end up with an incredibly tasty and nutritious snack. It is quite suitable for a festive table and even for a picnic.

Ingredients:

Chicken – 1 kg
Onions - 2 pcs.
Bay leaf - 2 pcs.
Garlic – 5 cloves
Walnuts - 400 g (peeled)
Khmeli-suneli - 1 teaspoon
Imeretian saffron - 1 teaspoon
Red pepper adjika - 1 teaspoon
Broth - 1 liter
Salt, pepper - to taste

Preparation:

1. Rinse the chicken and place it in portions in a pan. Place bay leaves and peeled onion halves there. Pour in water to completely cover the meat and place on the fire. Cook after boiling for 30 minutes.

Do not forget to remove the foam during cooking so that the broth turns out clean and transparent.

2. Place the finished pieces on a greased baking sheet or in a baking dish. Place in an oven preheated to 180 degrees and bake for about 20 minutes until golden brown.

3. To prepare the sauce, place the shelled and partitioned walnuts in a blender. Grind them into fine crumbs. Then transfer to the container in which you will prepare the sauce.

4. Next, add chopped garlic, suneli hops, salt and pepper to this mass. Then add hot chicken broth in portions and stir. The sauce should have the consistency of liquid sour cream. Then add adjika, saffron and mix again.

5. By this time, your chicken should be cooked. Transfer it to a clean container or pan and pour the prepared sauce over it. Cover with a lid and let cool.

6. After the dish has cooled, put it in the refrigerator for 5-6 hours so that it is thoroughly infused. And then serve it cold with pita bread and greens.

Georgian chicken satsivi

Ingredients:

Small chicken weighing up to 1.5 kg
Onions – 3 pcs.
Chicken broth – 1 l
Butter – 220 gr.
Walnut kernels – 300 gr.
Wheat flour – 30 gr.
Garlic – 5-6 cloves
Dill – 1 bunch
Bay leaf – 5-6 pcs.
Utskho-suneli – 1 tsp.
Saffron – 1 tsp.
Coriander – 1 tsp.
Dry adjika – 1 tsp.
Allspice – 6 pcs.
Cloves – 3 pcs.
Wine vinegar - to taste
Salt - to taste

Cooking process:

Pour 1 liter of cold water into the pan. Place the pan on the stove, turn the heat to high and bring the water to a boil.
Rinse the chicken thoroughly under running water, dry and divide into portions.
Place the poultry pieces in boiling water, reduce the heat and simmer the chicken until cooked through (about 1 hour).
Remove the bird from the broth, cool slightly, then remove the skin and separate the meat from the bones.
Grind the walnut kernels using a blender or meat grinder.
Peel the garlic cloves, rinse with water, and then pass through a special press (or finely chop with a knife).
Peel the onion, rinse under cold water and cut into small cubes.
Place half the specified amount of butter in the pan and wait until it melts. Then place the chicken pieces and bay leaves in the pan, mix well and cook until done. Transfer the finished chicken to a separate plate (discard the bay leaf).
In the pan where the chicken was fried, add the other half of the oil, as well as the onion. Fry it until translucent and then add the garlic to the onion. Gradually add flour and mix well. Pour in some wine vinegar and chicken broth. Mix well.
Wash the dill well, dry and finely chop.
Mix chopped nuts, dill, yolks, salt and pepper in a separate container. Add saffron, utsko-suneli, cloves, coriander, allspice and adjika. Mix everything thoroughly and add to the pan with the onions.
Place chicken pieces into the resulting sauce, stir and simmer under the lid over low heat for 3-5 minutes. Turn off the heat and cool the satsivi completely.
This dish should be served cold, and it is better to do this on the second day, after it has been in the refrigerator overnight. If desired, you can decorate the satsivi with slices of tomatoes or pomegranate seeds before serving. Bon appetit!

Satsivi salad with chicken and walnuts

Not a bad option for the holiday table is to make chicken satsivi in the form of a salad. To prepare it, you can take any part of the carcass, just without the skin. I prefer breast or thigh fillets. The recipe itself is very simple and everything is done quickly. The dish turns out very tasty and satisfying.

Ingredients:

Boiled chicken - 1 pc.
Sour cream – 250 gr
Mayonnaise – 250 gr
Walnuts (shelled) - 70 g
Khmeli-suneli - 0.5 teaspoon
Garlic - 2-3 cloves
Salt, pepper - to taste

Preparation:

1. Place the chicken in a saucepan, cover with cold water, add salt and cook for 30-40 minutes after boiling. Then remove it from the broth, cool and chop finely.

2. Place sour cream and mayonnaise in a deep dish. Add suneli hops and mix thoroughly. Then grind the walnuts in a blender along with the garlic and add to the sauce. Mix well again until smooth.

3. Now add the chopped chicken to the sauce and stir very well. Place the salad in the refrigerator for 2-3 hours to soak thoroughly. Then transfer to a serving dish, decorate beautifully and serve.

How to cook delicious Georgian chicken satsivi with nuts?

Despite the fact that nuts are an essential component in the preparation of satsivi, there are different ways to prepare it. Now we will look at a recipe that you should definitely prepare at home.

Decorate with grains

Process:

The chicken carcass should be placed in a large pan and cooked for 40-50 minutes.
When the meat is cooked, you need to take it out and put it on a dish. Once cool, place on a baking sheet lined with foil.
Brush the chicken with butter. To make the process easier, you can melt it in the microwave and use a brush to lubricate it.
Sprinkle the chicken with pepper and salt , wrap in foil, and place in the preheated oven. Bake at +200°C for 15 minutes.
While the chicken is cooking, you can start preparing a fragrant and tasty sauce. Finely chop the peeled onion and fry in oil.
Add flour to the onion and continue to fry, stirring constantly.
After 2-3 minutes, add some broth to the pan. Wait for the mixture to boil.
Then add spices and nuts crushed to powder.
Pour in wine vinegar. Simmer the mixture for 5 minutes over low heat . The gravy should not boil.
Remove the meat from the chicken bones and add it to the sauce. After this, you can increase the heat and wait for the mixture to boil.
Add finely chopped herbs and garlic , which should be passed through a press. Mix thoroughly.
When the mixture has cooled, place it in the refrigerator for 20-30 minutes.
Before serving, garnish the dish with pomegranate seeds.

Video on how to cook Georgian chicken satsivi at home

I offer you to watch a video recipe in which you will see the whole process of preparing chicken satsivi at home. After watching it, you definitely shouldn’t have any questions. After all, everything is told in a very accessible way.

Ingredients:

Chicken – 15-2 kg
Walnuts (shelled) - 400 gr
Onion - 250 gr
Corn flour - 1 tablespoon
White wine vinegar - 1 tablespoon
Garlic - 3 cloves
Utskho-suneli, coriander, Imeretian saffron - 1 heaped teaspoon each
Chili pepper - to taste
Ground cloves - 1/4 teaspoon
Ground cinnamon - 1/4 teaspoon
Salt, pepper - to taste

Well, dear friends, that’s all I have for today. Today you learned several options for preparing the Georgian dish - chicken satsivi, and you can easily repeat them at home. Choose the recipe you like and treat your family.

Enjoy your meal! Bye!