Georgian Chicken Satsivi - a rare dish in terms of richness and usefulness with spicy fragrant nut sauce. It was invented in the Caucasus many centuries ago, but thanks to its unforgettable taste, today Satsivi decorates a meal in many countries of the world.

Georgian Chicken Satsivi - classic recipe

The classic recipe involves the use of Georgian spices and the thorough preparation of spicy hearty sauce using yolks.

Products:

  • chicken - 1 - 1.2 kg;
  • walnut kernels - 2 - 2.5 cups;
  • butter - 2 tablespoons;
  • 3 to 4 medium-sized onions;
  • 2 - 3 yolks of a chicken egg;
  • 1 - 2 leaves of laurel, fresh cilantro - a bunch;
  • a tablespoon of flour (preferably corn);
  • 6 to 8 garlic cloves;
  • 2 large spoons of 3% vinegar (you can wine or grape);
  • adjika (without tomatoes) - 1 - 2 teaspoons (to taste);
  • uzhu-suneli (or hops-suneli) - 1 - 2 tablespoons or a mixture of ground seeds of coriander, marjoram, blue fenugreek, thyme, cinnamon and dry saffron;
  • chicken stock - 4 cups.

Cooking:

  1. Boil the prepared chicken carcass in salted water with bay leaf and black pepper (2-4 peas) until half cooked. Cut it into pieces, remove the skin and fry until tender.
  2. Passer finely chopped onions in a deep saucepan in a mixture of butter and vegetable oils. Add flour, fry another 1 - 2 minutes, avoiding darkening. Then dilute the flour with 2 cups of warm broth, adding it little by little and stirring. Leave the resulting mass on low heat.
  3. Pass nuts with cilantro and spices through a meat grinder to a state of a fine-grained mixture.
  4. Pour the nut mass into the boiling broth with onions. In boiling water, it changes color from brownish yellow to beige and creamy.
  5. Add vinegar to the broth and cook for another 3 minutes over low heat. If the mixture is too thick, add the broth.
  6. Rub the egg yolks and beat with half a glass of nut dressing, cooled to 45 - 50ºС.
  7. Then gradually introduce the yolks into the nut mixture, continuously stirring until the mass thickens. In terms of density, the sauce should resemble sour cream of medium fat content.
  8. Pieces of the bird put in a deep ceramic bowl, pour hot Satsivi sauce and set to cool.

Traditionally, the dish is served cold, holding 1 - 2 hours in the refrigerator. However, many love warm satsivi, which is in no way inferior to the standard presentation. But in any case, fresh lavash and greens are definitely needed for it.

Cooking in a slow cooker

A slow cooker will greatly simplify the process and make cooking sazivi easier. You don’t even have to follow the boiling broth during cooking - the housewife only needs to cut the carcass into pieces and put the products in the appliance bowl.

The main ingredients:

  • chicken - 1 - 1.2 kg;
  • peeled walnuts - 1.5 - 2 cups;
  • 4 medium onions;
  • cilantro (fresh) - 1 bunch;
  • 8 cloves of garlic;
  • adjika (acute) - 1 teaspoon;
  • flour - 3 tablespoons;
  • hops suneli (better - utshu-suneli) - 1 - 2 tablespoons;
  • saffron (dry) and coriander - 1 to 2 small spoons;
  • butter and vegetable oil;
  • salt, ground black pepper - to taste.

Step by step recipe:

  1. Cut 2 onions into rings and fry until golden
  2. Finely chop the garlic (3 prongs).
  3. Grease the bottom of the multicooker with vegetable oil, chop in it butter (40 - 50 g) and put onion with garlic.
  4. Divide the chicken into portions, salt, pepper and lay on the bottom of the crock-pot directly onion. For 30 to 40 minutes, cook in the “Baking” or “Roasting” mode (depending on the type of multicooker).
  5. 10 minutes before the end of poultry cooking, start preparing a dressing. Pass the nuts through a meat grinder along with cilantro, remaining onions, garlic and spices. Add 2 tablespoons of flour to the nut mixture and mix. Gradually pour warm water into the nut mass, interfering so that there are no lumps. The density of the finished mass becomes similar to low-fat sour cream.
  6. Pour the chicken in a slow cooker with nut dressing and cook satsivi for 45 - 50 minutes in the "Stewing" mode to thicken the sauce.

Before serving, decorate the satsivi with chopped cilantro and pomegranate seeds.

Cooking option with cream

Satsivi cooked with cream, in which the bird is stewed, is very tasty.

Would need:

  • chicken carcass - 1 - 1.3 kg;
  • cream (25 - 30%) - 400 ml;
  • peeled nuts - 1.5 - 2 cups;
  • fresh cilantro;
  • garlic - 6 teeth;
  • flour - 1 - 2 tablespoons;
  • butter and vegetable;
  • hops-suneli with mint - a tablespoon (or a mixture of spices: saffron, coriander powder, cinnamon, blue fenugreek, dry mint, thyme, red and black pepper), salt;

Instruction:

  1. Boil the chicken until half cooked whole or in slices in salted water with bay leaf.
  2. Beat off and grate the chicken meat with salt. Pepper and fry.
  3. Pass garlic and herbs with nuts and spices 2 times through a meat grinder until a homogeneous mixture is obtained.
  4. Pour in hot hazelnut cream, mix and add salt and spices to taste.
  5. Pour the pieces of poultry sauce and simmer for about 7 minutes over low heat.

With sour cream and nuts

Satsivi with sour cream is a quick, satisfying and original version of the classic recipe.

Products:

  • chicken weighing about a kilogram;
  • fat sour cream - 200 ml;
  • peeled walnuts - 1 cup;
  • 5 garlic cloves, 2 onions;
  • cilantro, spices;
  • vegetable oil.

Recipe:

  1. Chop the chicken into pieces and cook.
  2. Fry chopped onions finely until transparent.
  3. Grind garlic, nuts, cilantro and spices in a blender until smooth.
  4. Fry pieces of poultry with salt and pepper and spices.
  5. Pour ground nuts with hot broth until “gruel” is obtained. For severity, add half a teaspoon of thick adjika (real, without tomatoes).
  6. Mix the nut sauce with sour cream and pour the chicken with the resulting sour cream and nut dressing. While stirring, bring the composition to a boil over low heat.

By tradition, the dish is eaten chilled, then the sauce becomes even more thick and tasty.

Georgian Chicken Satsivi with Peanuts

Satsivi will turn out to be unexpected in taste, which is cooked not with walnuts, but with peanuts (in the absence of an allergy to it). This option will add special originality to the dish.

Ingredients:

  • chicken - 0.6 - 0.7 kg;
  • chicken yolks - 2 pcs.;
  • onion - 2 pieces, garlic - 3 - 4 teeth;
  • flour - 2 tablespoons;
  • peanuts peeled - 150 g;
  • cilantro - at will;
  • spice.

Cooking

  1. Cook the whole chicken or pieces.
  2. Mix chopped onion with flour and fry until transparent.
  3. Chop peanuts with garlic, herbs and spices in a blender as small as possible.
  4. Mix peanut butter with onion mixture, pour in hot broth (1 cup) and simmer the resulting mixture for 3-4 minutes.
  5. Beat the yolks in 50 - 100 ml of warm broth and, stirring, gradually add them to the nut mixture. Bring the composition to a boil, but do not allow to boil. Stew the sauce until thickened.
  6. Fry the chicken pieces and pour them on the satsivi peanut sauce.

To serve chicken with nuts, you can either chill (according to a traditional recipe), or eat it warm.

The easiest step by step recipe

If you want a spicy Caucasian cuisine, but time is running out or fatigue attacks, then with dignity you can cook "lazy" Satsivi.

You will need:

  • chopped chicken carcass (fillet, breast, chicken legs, thighs) - 1 kg;
  • peeled nuts - 150 - 200 g;
  • 2 onion heads;
  • 5 cloves of garlic;
  • 2 tablespoons of flour;
  • greens (preferably cilantro)
  • adjika and a mixture of spices to taste (whatever is at home) - coriander, pepper, thyme, turmeric, salt.

Simplified recipe:

  1. Pieces of washed bird are sprinkled with spices, salt and fried.
  2. Add finely chopped onions to the meat and leave the products to stew on a small fire, pouring a little water in order to prevent the dish from burning.
  3. In a blender chopped nuts, garlic and herbs. Stir the resulting mass with flour.
  4. Little by little hot water (boiled) is added to the nut-garlic mixture until a semi-liquid sauce is obtained. To taste it is salted and spices are added.
  5. Boil a nut dressing over low heat until the desired density.

Chicken pieces are poured with sauce and served to the table with herbs in cold or warm form.

How to cook from chicken breast

Without losing time and energy, it is easy to cook satsivi from chicken using chicken breasts. The cooking process is no different from any selected recipe, but this option is easier for the hostess, as you don’t have to cut the carcass.

Would need:

  • 6 chicken breasts;
  • peeled peanuts or walnuts - 300 g;
  • 3 onions and half the middle head of garlic;
  • herbs, spices, salt;
  • 2 tablespoons of flour.

How to cook:

  1. Boil the breasts or simply fry them in vegetable oil until golden brown.
  2. Separately, fry chopped onions until transparent.
  3. Grind nuts, spices, garlic and herbs in a meat grinder until a homogeneous mixture.
  4. If the breasts are boiled, then use a hot broth to dilute the nut mass so that a thick, but dripping from the spoon sauce is obtained. Taste it and salt it if necessary.
  5. If the meat was fried, then boiling water can be used for the sauce.
  6. For spicy “sourness” in satsivi you can add wine or grape vinegar (3%) in the amount of 1 - 2 tablespoons (or lemon juice).

It remains only to densely fill the breasts with nut dressing and put them in a cool place.

Little tips

  1. Choose only light, greasy walnut kernels with an oily sheen for satsivirather than dry browns (such will be bitter).
  2. Even if you do not like cilantro, try to use this particular greens in the preparation of satsivi. In such a sauce, it is wonderfully transformed and gives the taste of the finished dish a special unique shade.
  3. If the sauce is too stained with cilantro juice, it is clarified by simply adding 25 - 30 ml of lemon juice.

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