Satsivi

Name: Satsivi
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 8 serving
Ingredients: 1 whole chicken; 1 large onion; 1 large carrot; 1 talk celery; 2 cloves garlic; 2 bay leaves; a few sprigs of parsley, dill or both; 1 tablespoon olive oil; 2 medium onions; 4 ½ c walnuts; 4 cloves garlic; 2 tablespoon balsamic vinegar; ½ teaspoon ground coriander; ½ teaspoon Khmeli-Suneli; ⅛ teaspoon cayenne pepper; ⅛ teaspoon saffron; ⅛ teaspoon cinnamon; 1 teaspoon salt; 3 peppercorns; 3 cloves; 3 tablespoon parsley or cilantro

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
Servings
8
Course
Main Course
Cuisine
Georgian

Satsivi

Knox Blevins

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There's so much flavor in this delicious Chicken Satsivi. Georgian national dish of tender chicken coated in a decadent and creamy Walnut Garlic Sauce. It's a crowd-pleasing comfort food perfect for family dinners ors holidays.

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Ingredients

Servings

For the Chicken Broth

1 whole chicken
1 large onion halved
1 large carrot
1 talk celery halved
2 cloves garlic crushed
2 bay leaves
a few sprigs of parsley, dill or both

For Satsivi

1 tablespoon olive oil
2 medium onions finely minced
4 ½ c walnuts
4 cloves garlic
2 tablespoon balsamic vinegar
½ teaspoon ground coriander
½ teaspoon Khmeli-Suneli
⅛ teaspoon cayenne pepper
⅛ teaspoon saffron
⅛ teaspoon cinnamon
1 teaspoon salt
3 peppercorns
3 cloves
3 tablespoon parsley or cilantro chopped

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Instructions

To make Chicken Broth

Bring a large pot of water to a boil. The pot should fit the whole chicken. Add chicken and boil for a minute.
Carefully remove chicken to a plate and discard the water. (This step is optional and you can make chicken in the first water, however my method will give you a clearer and more delicious broth.)
Clean the pot, rinse chicken and fill the pot with water again. Add chicken and the broth ingredients into the pot. Bring water to a boil, then reduce to simmer and cook on a medium-low heat until chicken is cooked through, about 50 minutes. (Don't let the broth to bubble, otherwise it will be cloudy). When chicken is cooked through, transfer it to a cutting board, slightly cool and cut into chunky pieces.

To make Satsivi

Heat olive oil in a medium skillet and over medium heat. Add onion and cook until translucent, about 5-7 minutes.
Meanwhile, using Kitchen Aid grinder attachment, grind walnuts and garlic. You need to do this 2-3 times. Press the mixture against mesh sieve to release the oil. Reserve walnut oil for salad dressings or for other recipes. (Alternatively, you can use food processor to blend walnuts and garlic into a smooth sauce)
Add sautéed onion to a walnut garlic mixture and grind again.
Transfer the sauce into a large pan. Slowly stir in hot chicken broth, one ladle at a time until your sauce is nice and smooth but thick. You might need to add 4-5 ladles of a broth.
Stir in Balsamic vinegar, coriander, Khmeli-Suneli, cayenne pepper, saffron, cinnamon and salt.
Bring the sauce to a boil, then reduce heat to medium-low and simmer for 5 minutes.
Add cooked chicken to the sauce along with about ½ of all chicken broth that you have and simmer stirring occasionally for 15-20 minutes. (Regulate the amount of broth that you add into the sauce. The sauce should be just slightly runny.)
Stir in peppercorns, cloves and adjust the seasoning.
If Satsivi sauce came out too thick, add a little bit of broth.
Sprinkle Satsivi with parsley or cilantro and serve with a salad like this and bread for dunking.

Nutrition Information

Show Details

Carbohydrates 38g (13%) Saturated Fat 19.8g (99%) Cholesterol 175mg (58%) Potassium 1793mg (51%) Fiber 23.3g (93%) Sugar 5.8g (12%) Calcium 255mg (26%) Iron 13mg (72%)