Georgian Chicken Satsivi

Gamarjoba, gourmets! Perhaps one of the most popular recipes of Georgian cuisine is the Georgian chicken satsivi. Chicken satsivi is a delicious festive traditional dish of Georgia. As we always say: “Nature has created different conditions on the planet and this is a balance for cooking delicious traditional dishes in different parts of the world.” It would seem that what grows on the ground, then use it for delicious food, you just need to mix the ingredients correctly.

Satsivi is a dish of thick consistency based on chicken broth and pieces of boiled chicken, spicy spices, a light pinch of burning red pepper, fragrant cilantro and walnut paste. This dish is usually served cold, but it is also delicious when hot. The taste of satsivi is a complex balance of rich nutty flavor, hops-suneli spices, saffron and garlic flavors.

For this recipe, you can cook chicken broth at home or use a chicken cube and water (in this case, try the dish with salt, since there is already a lot of glutamate in the cube – do not over-salt).

Chicken is used as a base. You can take separate parts of the chicken – legs, thighs, wings, or you can boil half of the carcass. We took individual parts from the store and made broth from them (the recipe is at the link above).
Spices and herbs can be found in almost every store.

Georgian Chicken Satsivi
Georgian Chicken Satsivi

Recipe for chicken satsivi at home

Ingredients

• Chicken
• Walnuts
• Onion
• White wine vinegar
• Butter
• Pepper and salt to taste
• Saffron
• Garlic
• Hops-suneli
• Fresh cilantro
• Chicken broth

Satsivi recipe

Prepare chicken broth.
Peel the onion. Three of them on a fine grater.
Heat the butter in a frying pan and fry the onion.
In a meat grinder, scroll through coriander, peeled garlic and walnuts. If there is no meat grinder, then you can grind it in a mortar or with an immersion blender.
In a saucepan we put a paste of walnuts, salt, ground black pepper, saffron, hops-suneli, hot ground red pepper, passaged onion, chicken broth, wine vinegar, chicken pieces.
Serving: Serve the dish warm garnished with coriander leaves.
Store in the refrigerator for up to 3-4 days. The dish becomes even tastier after it “rests” and is saturated with flavors in the refrigerator for 1 day. So prepare in advance and enjoy the whole palette of taste the next day.

Recipe type: Chicken
Recipe type: Georgian
Yield: 6
Prep time:
Cook time:

Georgian Chicken Satsivi

Ingredients:

Chicken — 1 kg
Walnuts — 250 grams
Onion — 2 pieces
White wine vinegar — 3 tablespoons
Butter — 1 tablespoon
Pepper and salt to taste
Saffron — 3 grams
Garlic — 6 cloves
Hops-suneli — 2 teaspoons
Cilantro — to taste
Chicken broth — 600 ml
Hot pepper — ½ teaspoon

Directions:

1. Prepare chicken broth.
2. Peel the onion. Three of them on a fine grater.
3. Heat the butter in a frying pan and fry the onion over medium heat for 15 minutes. The main part of the juice should evaporate.
4. Walnuts are cleaned from the hard shell and partitions.
5. In a meat grinder, scroll through coriander, peeled garlic and walnuts.
5. Put the walnut paste in a deep saucepan. Add salt, pepper to taste, saffron, hops-suneli, hot ground red pepper.
6. Put the passioned onion in a saucepan and warm the mixture for 5 minutes on low heat.
7. Add chicken broth to the pasta pan. Bring to a boil, stirring regularly. The sauce should be homogeneous without lumps.
8. Add wine vinegar to the sauce.
7. Cool the boiled chicken. Tear it into pieces with your hands. Transfer to a saucepan with sauce.
Serving: Serve the dish warm garnished with coriander leaves.
Enjoy your meal!

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