Georgian chicken satsivi - 6 classic recipes with step by step photos

Georgian chicken satsivi with aromatic sauce can become a signature dish of any housewife if you learn how to cook it correctly. Chicken sauce with added nuts also has this name. It is useful to know the recipe for satsivi that has been established for centuries, as well as its interesting variations.

The classic recipe for making chicken satsivi in ​​Georgian

The classic satsivi is made from turkey, however, for our latitudes and wallet, the option with a substitute for chicken is more familiar and economical. The nut sauce should be rich, thick and rich. The best place to buy the seasonings for the dish is the market.

• 
  Put the chicken carcass in a saucepan and cover with cold water so that it slightly covers the chicken. Put the saucepan over high heat and bring to a boil. Be sure to remove the foam. Lightly salt the broth to your liking.
• 
  Reduce heat and cook the chicken for about 40 minutes, occasionally removing the fat from the broth and pouring it separately into a small saucepan.
• 
  Remove the cooked chicken from the pan and transfer to a dish, leave to stand for about half an hour. Pass the broth through cheesecloth, folded in several layers, into another pan.
• 
  Remove parts of chicken flesh from bones, remove skin. Cut into small pieces and set aside in a bowl. Tighten the bowl with cling film and leave in the refrigerator.
• 
  Cut the peeled onion into small pieces. Put the saucepan, into which the fat from the broth was poured, over medium heat and heat the contents. Add onion, reduce heat to low and simmer onion until soft, not allowing it to fry until golden brown. Cook for 10 minutes. and remove from heat.
• 
  Cut the chili in half, remove the seeds and partitions from the inside. Finely chop the chili and peeled garlic, and then knead with a pestle in a mortar, adding some salt.
• 
  In a blender bowl, combine walnuts, clove buds and peppercorns, chop. Transfer to a small bowl and add flour, coriander, Imeretian saffron and cinnamon.
• 
  Pour warm broth into the resulting mass, stirring constantly with a spoon. The workpiece should become the consistency of fatty sour cream. Add spices from a mortar (garlic and pepper), stir well.
• 
  Pour the rest of the broth into a saucepan and bring to a boil over high heat, then immediately reduce the heat to medium. Little by little add the nut preparation to the broth, all the time, stirring and not allowing the broth to boil too much.
• 
  Add stewed onions and slices of chopped chicken to the sauce, simmer for 5 minutes. Cut fresh cilantro and add to the chicken in the sauce, pour in the vinegar, salt, pepper and stir.
• 
  Cover and simmer. Remove from heat and cool completely. Put in the refrigerator.
• 
  Serve the chicken satsivi cold.

Bon Appetit!

A simple recipe for chicken satsivi with walnuts

Satsivi is a cold appetizer in which the main flavoring notes belong to spices and walnuts.You need to buy the best nuts, it is advisable to buy sufficiently young nuts and peel them yourself.

Cooking time: 4 hours.

Servings: 9.

Ingredients:

• Chicken - 1.5-2 kg;
• Onions - 700 g;
• Butter - 25 g;
• Peeled walnuts - 550 g;
• Cilantro sprigs - 4 pcs.;
• Ground black pepper - 1 tbsp. l .;
• Ground coriander - 1 tbsp l .;
• Imeretian saffron ground - 1 tbsp. l .;
• Carnation - 5 buds;
• Ground cinnamon - 1 pinch;
• White wine vinegar - 1 tbsp. l .;
• Garlic - 8 cloves;
• Bay leaf - 2 pcs.;
• Salt to your liking.

Cooking process:

1. Rinse the chicken carcass, put in a wide deep saucepan and pour cold water so that the whole chicken is hidden under it.
2. Set saucepan over high heat and bring to a boil. Remove foam from the surface. Reduce the heat to minimum and cook the chicken for about an hour and a half.
3. Remove the finished chicken carcass from the broth and let it cool. Strain the broth and remove to a cold place. Leave there until solidified fat appears on the surface (this will take about an hour and a half).
4. Melt the butter and brush over the cooled carcass with a silicone brush. Put the chicken on a baking sheet and bake in the oven at 180 degrees for 35 minutes.
5. Cool the baked chicken well, remove the pulp, cut into equal pieces. Place in a deep bowl, tighten with cling film and set aside.
6. Chop the peeled onion very finely. Remove all fat from the surface of the chilled broth, place it in a frying pan, heat it up. Add finely chopped onion and fry over low heat until transparent for about 7-8 minutes, stirring occasionally.
7. Rinse the cilantro greens, dry and tear with your hands. Place the cilantro in a blender bowl and chop. Put the resulting gruel into cheesecloth folded in several layers and squeeze out the juice.
8. Pour the peeled walnuts into a blender bowl and chop. Add pepper, coriander, saffron and cilantro juice. Grind cloves in a mortar, add salt and cinnamon. Mix everything with nuts.
9. Also add a scoop of cold broth to the nuts, stir. Grind the garlic and salt in a mortar using a pestle. Add the mixture to the nuts and stir.
10. Pour the rest of the broth into a saucepan, bring to a boil. Little by little, constantly stirring, add the nut mass. Cook the sauce for about 3 minutes.
11. Add stewed onions, chicken pieces and bring to a boil. Add wine vinegar and bay leaves, cook for 5 minutes. with constant stirring. Add salt to taste and turn off the stove. Leave the pot with the dish on the stove to walk for another 15 minutes.
12. Serve cold prepared appetizer in a large deep platter.

Bon Appetit!

How to cook Georgian satsivi in ​​a slow cooker?

Times are changing, and now even a dish that has appeared for centuries as a result of painstaking manual labor in the kitchen has become real to cook in a multicooker without losing its classic taste. The meat turns out to really melt in the mouth.

Cooking time: 2 hours 10 minutes.

Servings: 7.

Ingredients:

• Whole chicken - 1.7 kg;
• Peeled walnuts - 400 g;
• Onions - 4-5 bulbs;
• Garlic - 5 cloves;
• Salt - 1.5 tsp;
• Ground black pepper - 2 pinches;
• Sunflower oil - 3 tbsp. l .;
• Hops-suneli - 1 tsp;
• Wine vinegar - 1 tsp;
• Bay leaf - 1-2 pcs.;
• Carrots - 1 pc.;
• Allspice - 5 peas.

Cooking process:

1. Wash the chicken carcass, put it in a multicooker bowl and pour water to cover the chicken. Add peppercorns, bay leaves, salt (1 tsp), peeled carrots, chopped in half, set the stewing program and close the lid, let the chicken cook for 1.5 hours.
2. When the chicken is ready, it needs to be removed from the multicooker and removed to cool. Strain the broth and pour into a separate container. Cut the peeled onion into half rings. Pour odorless vegetable oil into the washed multicooker bowl, set the "Fry" program and fry the onions, stirring constantly, until light golden brown (about 7 minutes).
3. Remove the chicken from the bones, cut into pieces, having previously removed the skin.Add the meat to the bowl to the onion and continue frying, stirring occasionally.
4. Place the walnuts in a blender bowl, grind at high speed until they turn into flour.
5. Put peeled garlic, grated on a fine grater, and seasonings in the nut mass, mix everything thoroughly.
6. Add a little broth and vinegar to the sauce. As a result, you need to get a mixture that resembles fat sour cream in consistency. Pour the resulting sauce over the chicken and onions, set the "Steam cooking" program. When the dish boils, be sure to stir everything and turn it off. Close the multicooker with a lid and leave the satsivi to rise for 10 minutes.
7. Keep the finished dish in the refrigerator for at least an hour and a half and serve cold, garnished with pomegranate seeds, fresh herbs or sesame seeds.

Bon Appetit!

Step-by-step recipe for satsivi with chicken and pomegranate

A popular combination for satsivi is chicken in pomegranate-nut sauce. This sauce, flavored with spices, gives the chicken an unusual sweet and sour taste with nutty notes. You can experiment with seasonings to your liking.

Cooking time: 1 hour 15 minutes.

Servings: 6.

Ingredients:

• Chicken carcass - 1-1.5 kg;
• Pomegranate juice - 1 glass;
• Onions - 2 pcs.;
• Peeled walnuts - 0.5 cups;
• Garlic - 3 wedges;
• Cilantro and parsley greens - 7 g;
• Coriander seeds - 0.5 tsp;
• Saffron - 0.5 tsp;
• Hops-suneli - 0.5 tsp;
• Hot red pepper - 1 pinch;
• Salt - to your liking;
• Pomegranate seeds - for decoration.

Cooking process:

1. Prepare all foods. If the nuts were purchased whole, peel them of shells and partitions. Peel and wash the garlic and onions, rinse and dry the herbs.
2. Rinse the chicken in cold water and pat dry on paper towels. Cut the chicken into chunks, rinse again and drain.
3. Heat oil in a thick-walled saucepan, set high heat and fry the chicken. Add finely chopped onion (set aside half of the onion) and reduce heat. The chicken should let the juice go, if this does not happen, you need to add a little water. Season with salt, cover and simmer chicken for about half an hour or until tender.
4. Chop the walnuts into small crumbs in a blender or food processor, mix them with finely chopped or finely grated garlic. Finely chop half of the onion, fry in a pan until golden. Add onions to nuts. Put salt, coriander seeds, red pepper powder, suneli hops and saffron in the future sauce, pour in pomegranate juice. Stir everything thoroughly until smooth, you can beat in a blender.
5. In 10 minutes. until the end of cooking the chicken, pour the prepared sauce over the meat in a saucepan, stir. Simmer for 10 minutes. over low heat under a covered lid, stirring occasionally. If the sauce is thin, the cooking time can be increased slightly so that excess moisture has time to evaporate from the sauce. Sprinkle chopped herbs over the dish, stir.
6. Serve cold and sprinkle with whole pomegranate seeds.

Bon Appetit!

Delicious Georgian chicken satsivi with sour cream

Among the options for cooking satsivi, you can find the preparation of peanut sauce with the addition of sour cream. This is not a classic canon, but sour cream softens the taste of the nuts and removes their potential bitterness.

Cooking time: 1 hour 45 minutes.

Servings: 10.

Ingredients:

• Chicken thighs - 10 pcs.;
• Seasoning for first courses - 1 tsp;
• Salt, peppercorns - to your liking;
• Onions - 1 pc.;
• Bay leaf - 2 pcs.;
• Walnuts - 400 g;
• Fatty sour cream - 2 tbsp. l .;
• Garlic - 5 cloves;
• Hops-suneli - 1 tsp;
• Dried coriander - 1 tsp;
• Paprika - 1 tsp;
• Saffron - 1 tsp

Cooking process:

1. Rinse the thighs, cover with cold water and cook.
2. After boiling, add the onion, seasoning for the soup, a little salt. Cook over low heat, skimming off the foam.
3. Pour the fatty broth separately, cool the chicken itself.
4. Prepare the sauce. Calcine the peeled nuts in a dry frying pan, blow excess husks out of them.
5. Grind walnuts in a blender or scroll through a meat grinder.
6. Add seasoning and chopped garlic to the nuts, stir.
7. Little by little, add broth to the nut blank, stirring until the consistency of a thick slurry is obtained.
8. Add sour cream, stir.
9. Add a little more broth so that the mass liquefies a little more.
10. Remove the chicken meat from the bones, disassemble it with your hands into small pieces.
11. Pour the cooked nut sauce over the warm chicken meat and let it brew for about 6-7 hours. Serve cold.

Bon Appetit!

A simple and delicious recipe for making chicken satsivi with mayonnaise

Chicken with mayonnaise is a familiar combination for people of the post-Soviet space, and chicken satsivi with the addition of mayonnaise in the sauce turns out to be not only tender and spicy, but also a very satisfying, juicy dish. Nuts, pomegranate juice, aromatic herbs like tarragon and thyme are added to the sauce. A real oriental flavor with a Russian accent.

Cooking time: 1 hour 45 minutes.

Servings: 8.

Ingredients:

• Chicken legs - 850 g;
• Walnuts - 450 g;
• Onions - 3 pcs.;
• Carnation - 10 buds;
• Garlic - 5 cloves;
• Bay leaf - 4 pcs.;
• Sea salt - 1 tsp;
• Mayonnaise - 50 g;
• Thyme - 1 tsp;
• Pepper, ground red - 0.5 tsp;
• Tarragon - 1 tsp;
• Butter - 10 g;
• Ground cinnamon - 0.3 tsp;
• Pomegranate juice - 1 tbsp. l .;
• Ground black pepper - 1 tsp;
• Hops-suneli - 1 tsp;
• Coriander (grains) - 1 tsp

Cooking process:

1. Rinse the chicken, add cold water and bring to a boil, the skin can be removed beforehand.
2. Peel the onion, take 1 onion and stick 5 cloves into it.
3. Drain the water from the chicken after boiling along with the foam and pour the legs again with cold water in a volume of 1.5 liters.
4. Bring water to a boil, reduce heat. Put onion and cloves in boiling water with chicken.
5. Send bay leaves to the pan.
6. Pour in dried tarragon.
7. Add thyme to the broth. Stir and cook for about half an hour, gently skimming off the foam.
8. After cooking, remove the chicken from the pan, fry until golden brown on both sides.
9. Finely dice the rest of the onion. Heat butter in a deep frying pan, sauté the onion in it until it becomes transparent.
10. In a blender bowl, combine nuts, peppers, garlic, salt and coriander grains, grind until smooth.
11. Transfer the sauce blank into a bowl, add about 0.5 liters of broth, a little more.
12. Add mayonnaise and mix well until the ingredients are combined.
13. Pour the liquid mixture over the onion into a frying pan, stir and simmer for about 20 minutes.
14. In a mortar, mix the remnants of cloves, hops-suneli, cinnamon.
15. Grind all the seasonings with a pestle and add the pomegranate juice.
16. Stir the spicy mixture and add to the peanut sauce, which is simmering in a pan, simmer for 5 minutes.
17. Fold the fried chicken legs into a deep shape.
18. Pour the resulting sauce over the chicken.
19. Cool the dish at room temperature and refrigerate.
20. Serve the appetizer cold to the table in the form or arrange in portioned plates.

Bon Appetit!

What is satsivi eaten with?

As a rule, satsivi is not an everyday dish; more often it is prepared on holidays, observing all the nuances of cooking and maintaining the required proportions of products.

Since satsivi cooked with chicken is an appetizer and is served cold, sometimes there are questions about what to serve it with. Traditionally, each guest serves satsivi separately in a deep plate. Freshly baked homemade bread, thin pita bread or cornmeal tortillas are served with a spicy snack. They are dipped in peanut sauce, and the chicken itself is eaten by hand. In addition, on a weekday, observing the national flavor, you can cook gomi - corn porridge like hominy for satsivi. Also, a good accompaniment to chicken in a nut sauce will be khachapuri cooked at home with your own hands.

If there is no time or desire to observe traditional delicacies, satsivi can be served with fresh rye bread, loaves, crispbread or lightly toasted toast.A lush pita bread or cheese cake bought in a store is also perfect for an appetizer.

You should not spoil the taste of the dish by snacking on boiled or fried potatoes, cereal side dishes or boiled pasta, because this turns it from a spicy oriental snack into an ordinary stew and kills all the taste.