Georgian cuisine presented many gourmets with unique dishes that they want to cook again and again. One of them is Georgian chicken satsivi. No other kitchen in the world has any analogues of this cold snack, which is served in Georgia on major holidays, most often at Christmas. Of course, with the preparation of this Satsivi will have to tinker, but it's worth it: gentle poultry meat in a peanut sauce with herbs will not leave anyone indifferent.
In different parts of Georgia, satsivi are cooked differently, moreover - each housewife has her own preferences, which make her dish different from others. Nevertheless, the general rules for cooking satsivi from chicken exist in Georgian.
- Initially, Satsivi was most often made from turkey, but today the hen palm has taken over the palm. It is cheaper and more accessible, and if you choose a good copy, then the snack from it will turn out just as good, and even more tender. A rather large and fat chicken, weighing more than one and a half kilograms, fed with corn or other natural products can be considered suitable for satsivi in Georgian. In other words, preference should be given to a bird raised on its own or by farmers, and not on large poultry farms.
- The second, no less important part of the dish is the sauce, which is also called satsivi. Its main part consists of finely grated walnut kernels. Ideally, the sauce is cooked in chicken broth with the addition of a specific set of spices. The taste, color and aroma of the prepared sauce largely depend on the bouquet of spices. It is thanks to this that each mistress has a unique satsivi. Many, in order to give it a characteristic color and a specific aroma, add Imeretinsky saffron (marigolds) and meatho-suneli (blue fenugreek) to it when cooking. Condiments such as basil, red pepper, dill and ground coriander are also often used. Fresh cilantro, marjoram, bay leaf, mint can be added. It is difficult to assemble a complete set of these seasonings, but it can be replaced with the available condiment hops-suneli, which included all of them.
- In order for the chicken to soak in the nut flavor, it is not just poured with sauce before serving, but boiled in it, and then allowed to cool under it, first at room temperature and then in the refrigerator.
It is important to know that it is impossible to warm up Satsivi before serving - this dish is eaten cold.
Georgian Georgian Satsivi in the oven - a classic recipe
- chicken - 1, 5-1, 8 kg;
- walnut kernels - 0, 6-0, 8 kg;
- chicken broth - 0, 8-1 l;
- garlic - 5-7 cloves;
- onions - 0, 4-0, 5 kg;
- hops-suneli - 20-25 g;
- pomegranate juice - 20-25 ml;
- cilantro greens - 50 g;
- salt - to taste.
Method of preparation:
- Wash the chicken, remove the skin from it, remove the bones, cut the meat into medium sized pieces, put it in a baking dish and put it in the oven. Bake the chicken in the oven until a brown crust is formed. Try not to overdo the bird in the stove, as the meat may become too dry and tasteless.
- Peel the onions and cut into small cubes.
- Chop nuts until smooth. Traditionally, for this kernel of nuts pounded in a mortar or fray through a sieve. However, modern kitchen appliances can significantly ease the process. So, you can chop nuts with a blender.
- Pass the peeled garlic cloves through the press.
- Measure out 3 tablespoons of the nut mass, mix with garlic and half a teaspoon of hop-suneli.
- Fold in 3-4 layers of cheesecloth, put garlic-peanut mass into it and squeeze the maximum amount of oil out of it.
- Pass the pressed mass twice or three times through a meat grinder, re-assemble it into gauze, squeeze the oil again and combine with the first portion.
- Boil chicken broth. It is better if it is cooked from real chicken, but in extreme cases, you can use broth in cubes.
- Put the mass in which the oil was squeezed out into a small saucepan, cover it with a glass of broth and stir to form a uniform composition.
- Add the remaining nuts and, gradually pouring the broth, stir to keep the mixture homogeneous. As a result, nutty sauce should acquire the consistency of kefir.
- Add the remaining seasonings to the sauce, salt it, mix it well again.
- Fat from the form where the chicken was baked, drain it into the frying pan, heat it and fry the onion in it (it should become almost transparent).
- Mix the chicken pieces with onions, put into a thick-walled pot.
- Pour the sauce over the chicken and set on low heat.
- When the sauce boils, remove the pan from the heat.
- Pour the chicken with pomegranate juice (if not, then replace it with lemon juice).
- Cover the pan with a lid, leave to cool at room temperature for 4 hours.
- Move the pan to at least 8 hours in the fridge.
- Before serving, place the chicken and sauce on the dish, pour in nut butter, sprinkle with chopped cilantro.
Chicken Satsivi according to a traditional Georgian recipe will decorate a festive table. Serve it as a cold snack. The chicken is eaten by dipping it in the sauce.
Georgian Satsivi in Georgian cauldron
- chicken wings - 0, 7-0, 8 kg;
- walnut kernels - 0, 25 kg;
- cilantro - 50 g;
- garlic - 1 head;
- onions - 0, 2 kg;
- butter - 50 g;
- pomegranate juice - 50 ml;
- bay leaf - 2 pcs .;
- salt, hop-suneli - to taste.
Method of preparation:
- Wash the chicken wings, cover with water, salt to taste. Put on the fire, bring to a boil, remove the foam and simmer for 15 minutes.
- Take out the chicken wings. Broth strain.
- Peel the onions and cut into small pieces.
- In a cauldron, melt a piece of butter. Put onions and fry them in oil until golden brown.
- Without removing the onion from the cauldron, place the wings of a chicken in it. Fry them for 7-8 minutes on each side.
- Pour a glass of broth, add laurel leaves and leave to simmer over low heat. Stew need 15 minutes.
- Chop nuts, herbs and garlic in a blender.
- Mix the resulting mass with hops-suneli.
- Pour the nut and garlic mass with a glass of broth. Stir thoroughly so that no lumps remain.
- Pour pomegranate juice into the mixture, mix again.
- Add the sauce to the chicken and stew it in it for another 15 minutes.
- Wait for the dish to cool and put it in the refrigerator for a few hours.
Satsivi should not be reheated before serving. Garnish for this snack is also not required.
Georgian Satsivi in a Multicooker
- chicken (or chicken thighs) - 1 kg;
- walnut kernels - 0, 3 kg;
- cilantro - 100 g;
- bulb onion - 0, 2 kg;
- garlic - 3-4 cloves;
- salt, hop-suneli - to taste;
- lemon juice - 10 ml.
Method of preparation:
- Cilantro wash, dry, finely chop with a knife.
- Garlic cloves skip through a special press or just finely chop.
- Peel the onions and chop them finely.
- Chop the walnut kernels thoroughly using a blender or mortar. In the nut mass should not remain a single undigested piece of walnut.
- Squeeze the juice out of a lemon - it will take 2 teaspoons.
- Wash the chicken, cut it into large pieces. If you use chicken thighs, then they only need to wash (no need to cut).
- Put the chicken in the multicooker bowl. Cover with greens.
- Put the nut mass on the chicken with the greens, mixing it with garlic and lemon juice.
- Sprinkle with onion, salt and season.
- Pour water into the multicooker bowl so that it fills it by a third.
- Close the multicooker, put the fire mode for 2 hours.
- Remove the dish from the multicooker.
The Georgian dish prepared according to this recipe can be served not only cold, but also, departing from the tradition, hot. In the latter case, it can be served with a side dish of potatoes or pasta.
Traditional Georgian dish satsivi made from chicken in peanut sauce will decorate the festive table. It is better to serve it cold - in Georgia it is eaten like this. However, if desired, Satsivi can be used as a hot snack, served with a side dish. This dish will certainly make an indelible impression on the guests, because the nutty sauce with garlic, cilantro and Georgian spices gives the chicken a unique delicate taste with a pleasant sourness.