Unique Georgian satsivi. No one who has tried this miracle has ever remained indifferent. However, not everyone knows: in fact, this term was originally the name of the sauce, which later became the name of the snack. Traditional recipes for satsivi - with chicken meat. But there are also original variations, for example with the noblest fish, sturgeon. It is not forbidden to use goose, duck, turkey, veal and even pork. The sauce itself leaves no less room for imagination. If walnuts and cilantro are mandatory components, then each cook composes a set of spices based on his own experience and preferences. It may include cinnamon, Imeretian saffron, suneli hops, coriander, pepper, onion, garlic and other seasonings.

The five most commonly used ingredients in recipes are:

In addition to nuts, the ingredients often contain egg yolks and flour as thickeners. There are subtleties and nuances in the preparation of each dish. In this case, it's chopping nuts. Meat grinders, blenders and food processors that are convenient for housewives are not good helpers here. Ideally, grind the kernels in a mortar. Satsivi can be prepared in dozens of different ways. Each kitchen has individual secrets and sacraments. The dish is usually served cold, but there are also those who like to try the Caucasian delicacy “hot from the heat.”

Dear readers, today we’ll talk to you about the traditional Georgian dish satsivi. Translated from Georgian, this dish is called cold. In this country Not a single holiday goes by without this dish. and it is always prepared for future use. By satsivi we mean a sauce made from walnuts and spices, and you can add it to absolutely any meat. Classic ingredients for this dish are nuts and poultry. Often this is turkey or chicken. Let's look today at how to cook Georgian chicken satsivi using a classic recipe.

Satsivi recipe with chicken and nuts

Kitchen appliances and utensils: hob, saucepan, knife, cutting board.

• You can boil the chicken in advance. If desired, this can be done even the day before preparing satsivi. To do this, you need to wash half the carcass, add water, add an onion, pepper, salt, 2 bay leaves and place on the stove. At the end of cooking, about 40 minutes after simmering over low heat, add parsley and dill roots. Use cooled chicken to prepare food.
• Satsivi sauce should be rich, with a pronounced nutty taste, so you don’t need to add a lot of fresh herbs to it. I recommend passing the nuts through a meat grinder 2 times until the nut oil is released, so we get the ideal consistency of our sauce.

• Wine vinegar can be substituted freshly squeezed pomegranate or lemon juice.
• As the sauce cools, it will become thicker, so Adjust the amount of broth yourself. As a last resort, you can dilute the already prepared sauce with it.

Step by step recipe

1. Wash and remove excess from one bunch of green cilantro. A small bunch is enough so as not to overwhelm the taste of the other ingredients with herbs. Peel the garlic, about 6 cloves, and wash. The amount of garlic can be as large or small as you wish.
   
2. Grind cilantro, garlic and 200 g of nuts in a meat grinder. The nuts can be crushed in a mortar, then we can get a more grainy sauce. Place the resulting mixture in a saucepan.
   
3. Peel three onions, wash them and grate them on a fine grater. Fry onion puree in a frying pan with vegetable oil. If there are large pieces in the onion, they should be removed.
   
4. We need to simmer the onion a little, but not fry it, so during the cooking process you can add chicken broth to it. You need to cook it for about 10 minutes and then add it to the nut mixture.
   
5. Add 2 tsp there. saffron, 3 tsp. hops-suneli, 0.5 tsp. red pepper and freshly ground coriander seeds.
   
6. Add 1 liter of broth to the nut mass. Put the mixture on the fire and simmer, stirring occasionally. When cold it will be like thick sour cream.
   
7. When the sauce is hot, you will need to taste the spices and add them to your taste. If desired, use more seasonings to prepare satsivi.
   
8. Be sure to add salt, about a couple of pinches of salt. Be sure to stir the sauce during cooking and not let it burn.
   
9. Pour 3 tbsp into the mixture. l. vinegar. Don't be afraid to add more than you need because the meat will take it up later.
   
10. When the sauce starts to boil, turn it off and remove from the heat. In Georgia it is eaten cold.
    
11. Divide the boiled chicken into portions. The skin and excess bones can be removed. Place the meat in a serving plate and pour over the nut sauce. Some families simply divide the chicken, leaving the meat on the bone and not removing the skin. Do as you please.
    

Video recipe

Dear readers, I invite you to watch a short video in which you will learn all the details of preparing Georgian satsivi with walnuts and chicken. You will see how to properly prepare the ingredients, learn some recommendations for preparing it, and understand what the sauce will be like when fully prepared.

Thanks to open borders between countries, recipes for various national dishes travel around the world and find their fans. Likewise, Georgian satsivi, which is the national dish of this country, is gaining popularity in our area. The first time I had to try it was at a friendly meeting, when a friend decided to surprise us with her culinary skills. She really succeeded because her satsivi was truly Georgian, the spices were well felt in it. Let's look at another simple recipe for homemade chicken satsivi, which even an inexperienced housewife can easily handle.

Satsivi from homemade chicken

Cooking time: 35 minutes.
Number of servings: for 8 people.
Calories: 251 kcal per 100 g of product.
Kitchen appliances and utensils: meat grinder, hob, thick-bottomed saucepan, frying pan.

Ingredients

Step by step recipe

1. Wash the homemade chicken thoroughly, add water, add 5 peeled cloves of garlic, peeled onion and a sprig of cilantro, 5 peppercorns. After boiling, cook the chicken over low heat for 1 to 2 hours, depending on the age of the bird.
   
2. Grind 600 g of nuts using a meat grinder. Repeat this process 2 times. If you want the nut pieces to be noticeable in the sauce, then 1 time is enough.
   
3. Finely chop 3 onions and fry until translucent. Then grind it in a meat grinder and send it to the nuts.
   
4. Place the nut mass in a saucepan on the fire. Gradually add a liter of broth to it. After boiling, you need to reduce the heat and simmer the sauce for 10 minutes, stirring.
   
5. You can add more broth during the process if the sauce becomes too thick. You can adjust its consistency at your discretion.
   
6. Pour 1 tsp into the sauce. salt, cilantro and utskho-suneli, 0.5 tsp each. red pepper, saffron and cinnamon. You can adjust the amount of seasonings yourself to get the taste that suits you best. And at the end of cooking, pour 2 tbsp. l. vinegar.
   
7. Cut the chicken into portions, removing the bones. Place in a serving plate and top with nut sauce. Store the sauce and chicken separately in the refrigerator.
   

Video recipe

And this short video shows in more detail the entire process of preparing the above recipe. You will see how the finished sauce turns out.

Serving options

• The food can be served in portions, placing poultry meat on the bottom of a deep plate and pouring sauce on top. You can decorate with a sprig of cilantro, dill or parsley.
• In Georgia, this dish is served on the festive table., so we can also adhere to these traditions.
• This the dish is high in calories and filling, so don’t get too carried away with it if you care about your figure.

Cooking options

• Today we learned how ordinary chicken can be served with nut sauce and get the famous Georgian dish. I also want to leave you several options for preparing delicious poultry meat, which you will surely like.
• Another traditional dish of Georgia is, which is cooked in a frying pan under pressure. In this country, such a device is called “tapa”, so the food was called “tapaka chicken”, and we changed it to “tabaka”, which is more convenient for us. It’s very easy to prepare it, even without a special frying pan, so try it, it’s not for nothing that such a dish was very popular in our area in Soviet times.

• You can also do it. For me, this is a more acceptable option for preparing it, because it is very simple, and the chicken turns out juicy and even healthy. Take the recipe for this dish into your piggy bank and enjoy very tasty chicken.
• Now it is gaining its popularity in our country. This dish is very popular in children's and dietary nutrition. But it is also perfect for diversifying your everyday menu, when you want something unusual and delicate.
• Here is a variant of cooking meat that is very popular among my friends: it is prepared very quickly and simply, so we often make it for a snack during the working day, or take it with us on nature trips and picnics. My children love this dish very much, so I cook it quite often. I recommend that you use this simple recipe for a delicious meat dish.

Dear chefs, I hope I was able to be useful to you today and juicy Georgian chicken with nut sauce is already ready in your kitchen. Write in the comments if you liked the dish. If you have any questions or suggestions, leave them in the comments, I will definitely take a look at them. Perhaps you have recipes for very simple dishes that you often prepare, leave them too, I will be happy to use your recommendations. And now I wish you success in cooking and bon appetit!

Residents of our country are accustomed season dishes with simple sauces and the usual composition of tomatoes, sour cream, garlic and herbs. Many simply limit themselves to using mayonnaise, vegetable oil or ketchup. You shouldn’t limit your diet; introducing new products will not only diversify your diet, but also supply your body with useful substances. Georgian satsivi sauce is made from nuts. Usually this ingredient is found in confectionery and baked goods, but when used as a dressing for chicken and turkey dishes, the taste properties of this product are revealed in a new way.

The recipe for satsivi has already existed for manydecades, its unusual and alluring aroma has won the hearts of many people. Housewives who have long been familiar with this dressing repeatedly experiment and add new ingredients. Whatever the satsivi, its main ingredient is always the walnut. It is necessary to choose good fruits that are not stale and have no signs of rotting.

The classic recipe containsherbs and spices that are an integral part of Georgian cuisine are cilantro, saffron and suneli hops. It is advisable to use fresh herbs; when dried, they do not convey all their natural aroma.

Classic satsivi sauce recipe

Ingredients:

• Shelled Walnuts – 150 g,
• Chicken broth – 250 ml,
• Onion – 1 head,
• Garlic – 3 cloves,
• Cilantro - a couple of sprigs,
• Lemon – 1 piece,
• Flour – 1 tablespoon,
• Saffron - half a teaspoon,
• Chicken fat – 1 tablespoon,
• Salt, sugar, pepper - to taste.

Cooking method:

1. Peel the garlic, put it in a mortar, add a little salt and mash thoroughly until pureed.
2. Wash the nuts, dry them and chop them finely.
3. Chop the cilantro leaves (if you don’t like the taste of cilantro, you can replace it with parsley),
4. Finely chop the onion (to get rid of the excess pungency of the onion, you can soak it in a liquid of water and lemon juice or vinegar for 10 minutes),
5. In a heated frying pan, melt the chicken fat, put the onion on it, pour in the broth and simmer for 10 minutes.
6. Add flour and, stirring constantly, bring to a light cream color.
7. Add saffron and broth, simmer the mixture over low heat for 5 minutes,
8. Squeeze the juice from the lemon and pour it into the total mass,
9. Add nuts, season everything with garlic, suneli hops, cilantro and other spices,
10. Heat the sauce and remove from heat without bringing to a boil.

Satsivi sauce in Georgian recipe for home cooking

Many people love satsivi sauceresidents of our country, but they eat it mainly only in Georgian restaurants. Every housewife can prepare real satsivi and treat it to her family and guests. Consider the classic recipe for turkey with satsivi sauce.

Ingredients

• Walnut – 500 g,
• Onion – 1 piece,
• Garlic – 4-5 cloves,
• Utskho-suneli – 1 teaspoon,
• Georgian saffron – 1 teaspoon,
• Cloves – 1 piece,
• Salt - to taste
• Onions, carrots, celery for broth.

Cooking method

1. Prepare broth from turkey and vegetables. Cook for 1 hour.
2. Sauté the onion in vegetable oil; it should not be burnt, but golden; for this you can add water.
3. Strain the broth and discard the vegetables.
4. Bake the turkey in the oven or fry in a frying pan until golden brown,
5. Grind the nuts in a meat grinder, soak them in the broth for 1 hour,
6. Pour the remaining broth into the nuts until it becomes a liquid porridge. Simmer the sauce over low heat for about 2 hours.
7. Grind the onion in a blender
8. Finely chop the turkey and add it to the sauce.
9. Add a little vinegar, cool and put in the refrigerator. Serve cold.

Satsivi sauce for chicken exclusive recipe from the chef

In this recipe, satsivi is prepared withturkey, but chicken would be a great substitute. A similar dish is prepared by the chefs of the best Georgian restaurants.

Ingredients:

• Chicken pulp – 400 g,
• Carrots, onions - 1 piece each,
• Walnut – 250 g,
• Garlic – 2 cloves,
• Cilantro – 1 sprig,
• Chili pepper – 1 pod,
• Water – 500 ml,
• Salt, cinnamon, utskho-suneli - to taste.

Cooking method

1. Prepare broth from half a carrot and onion,
2. Fry the remaining onions and carrots in oil in a frying pan until golden,
3. Chop the nuts and mix with the broth,
4. Fry or bake the chicken, dip the poultry pieces into cold sauce.

How to cook Georgian satsivi at home for the winter

Satsivi can be stored for the winter and eatendelicious sauce all year round. The finished sauce can be stored for no more than 5 days in the refrigerator, but if you add a little more vinegar to it and pour it into sterile jars and put it in a dark, cool place, it can stay fresh for several months. Satsivi can be prepared according to the following recipe

What else can you cook Satsivi with?

Satsivi - the standard of Georgiannational cuisine. It is prepared as a dressing for chicken or turkey. To thicken the dressing, add flour or egg yolk to it. Different nationalities add different spices and spices to the recipe. The most popular ingredients are clove buds, marjoram, fenugreek, ground red pepper, and pomegranate juice. All these ingredients are traditionally used in Georgian recipes, and the hostess decides whether to add them or not.

Satsivi is quite complex inWhen preparing a product, following these recommendations will help you create a culinary masterpiece:

• Satsivi should have a white color, for this the nuts need to be poured with boiling water,
• The onion must be stewed, not fried. It should be soft and transparent, not brown,
• The broth is poured into the nut pulp, and not vice versa, this way you can achieve the desired thickness,
• Before serving, satsivi should stand in the cold for about 12 hours.

Conclusion

Satsivi - an unusual sauce for friedor baked poultry, if you haven’t tried it yet, be sure to cook it, its taste will not leave anyone indifferent. Real satsivi is very healthy; regular consumption of the product saturates the body with a large amount of vitamins, thanks to the content of fresh nuts.

Satsivi is a nut sauce prepared according to a Georgian recipe, usually served with cold boiled turkey or chicken. This sauce even gave its name to the dish of the same name, satsivi - pieces of cold turkey covered with nut sauce. There are hundreds, maybe thousands of recipes for tasty and thick seasoning, for the preparation of which each housewife has her own secret. It is prepared with pomegranate juice, wine vinegar, with or without flour, with or without onions. In this recipe, acid will be provided by lemon, thickness by walnuts and a little wheat flour, and piquancy by traditional Georgian seasonings - suneli hops, Imeretian saffron, garlic and cilantro.

Remember that the dish is served cold, it can be stored in the refrigerator for 1-2 days, which is very convenient: chicken or turkey can be cooked on the eve of the holiday.

• Cooking time: 30 minutes
• Quantity: 300 g

Ingredients for Satsivi nut sauce

• 150 g peeled walnuts;
• 200 ml chicken broth;
• 80 g onions;
• 3 cloves of garlic;
• 50 g cilantro;
• 1 lemon;
• 15 g wheat flour;
• 7 g khmeli-suneli;
• 3 g Imeretian saffron;
• 15 g chicken fat;
• salt, sugar, pepper.

Method for preparing nut sauce “Satsivi”

Crush the garlic cloves with a knife and remove the husks. Place the cloves in a mortar, add a small pinch of table salt and grind until creamy.

Wash the peeled walnuts with warm water, dry them, chop them into small pieces with a knife and also grind them in a mortar until smooth. Modern technologies make it possible to chop garlic and nuts quickly; you can use a blender for this.

Chop a bunch of fresh cilantro (leaves only without stems) very finely. If for some reason this herb is not to your taste, then you can take cilantro and parsley in equal proportions or do without cilantro altogether.

Finely chop the onion. Instead of onions, since they have a rather strong taste, you can use shallots or white sweet onions.

Heat chicken fat in a frying pan, add onion, pour 30 ml of chicken broth. Cook the onion for 10-12 minutes until it becomes completely transparent and tender.

Pour wheat flour into a frying pan, mix, fry until light creamy.

Add Imeretian saffron, pour in chicken broth, stir so that there are no lumps of flour. Heat the mixture to a boil over low heat, cook for 6-7 minutes.

Squeeze the lemon juice through a sieve to prevent lemon seeds from accidentally falling into the dish. For this amount of ingredients, the juice of a small lemon or half a large one is enough.

Now add the crushed walnuts and garlic. Pour traditional Georgian seasoning khmeli-suneli and add finely chopped cilantro. Mix the ingredients, add table salt to your taste.

Place the frying pan on low heat and heat again to a boil, but do not boil.

Satsivi - nut sauce is ready.

Now all that remains is to prepare what to serve it with. It could be boiled chicken or turkey, baked eggplant, even fish or veal. Pour sauce over any of these products and leave in the refrigerator for several hours. Serve the dish cold. Bon appetit!

No one can say for sure what it is, a sauce or an independent dish. From Georgian “satsivi” is translated as “cold dish”. But, since it is prepared from chicken, turkey, meat and even fish, we can conclude that satsivi is still an original sauce - an amazing combination of walnut paste diluted with broth, herbs and spices.

The dish is prepared very simply. Walnuts give it an original and unusual taste. In addition to nuts, the obligatory ingredients of satsivi are suneli hops, cinnamon, turmeric or saffron, cloves, coriander, garlic, cilantro and vinegar (wine or apple). Satsivi is served cold. Before being served on the festive table, the dish must steep for at least 12 hours so that all the ingredients merge into a single harmonious chord. Satsivi is prepared in advance, expected and anticipated as a holiday.

Classic recipe for Georgian chicken satsivi with walnuts

Any meat and even fish is suitable for preparing satsivi. However, most often, satsivi is prepared from chicken. The bird is accessible, inexpensive, and loved by everyone. The chicken should be large and fatty, preferably domestic, having grown fat in the fresh air and natural feed. It is better to buy spices at the market, where they are of better quality and more aromatic. Taking the classic recipe as a basis, you can later supplement and improve the dish in your own way.

Recipe ingredients:

• large chicken 1.5-2.0 kg.
• bay leaf 3-5 leaves
• sweet peas 3-5 pcs.
• black peppercorns 10-15 pcs.
• walnuts1 cup
• garlic 1/2 head
• butter 2 tbsp. spoons
• onions 2-3 pcs.
• coriander1/2 teaspoon
• hops-suneli 1 teaspoon
• ground red pepper, cinnamon, turmeric or saffron on the tip of a knife
• carnation3-5 flowers
• wine vinegar 2 tbsp. spoons
• cilantro bunch
• salt to taste

Cooking method:

1. Wash the chicken. Remove the wen on the tail. Pour water over the bird and let it cook. You should get a clear, light broth. To do this, turn the heat to maximum to quickly bring the water to a boil. As soon as the water boils, reduce the heat and simmer until tender, constantly skimming off the foam. 15 minutes after the start of cooking, add bay leaf, black and allspice to the broth, and add salt to taste.
2. Remove the finished chicken from the broth, brush with butter (1 tablespoon) and bake in the oven until golden brown. Strain the broth. Skim the fat from the broth.
3. Grind the walnuts and garlic through a meat grinder several times.
4. Peel and finely chop the onion. Fry the onion in the fat collected from the broth until soft. If you can't collect the fat, fry the onion in the remaining 1 tablespoon of butter. Combine the nut-garlic mixture with the onion. Gradually add chicken broth, constantly rubbing and stirring the mixture. Do not add the broth immediately. The sauce should have the consistency of liquid semolina porridge. At the same time, add spices: coriander, suneli hops, pepper, cinnamon, turmeric. Place the sauce on the fire and heat, without letting it boil, for 5-7 minutes. If the sauce has thickened too much, thin with broth.
5. Cut the chicken into portions or separate the meat from the bones. Combine meat and sauce. Cook on the lowest heat for 15 minutes. The sauce will thicken, so add more broth. At the very end, add vinegar, cloves, and chopped cilantro.
6. Let the satsivi cool and brew. As the sauce cools, it may thicken a little again. Dilute it with the remaining broth. The consistency of satsivi should resemble liquid semolina porridge.
7. Advice: Choose large and light nuts for satsivi. They have a more delicate, buttery taste.
8. Instead of wine vinegar, it is permissible to use balsamic, apple cider vinegar or pomegranate juice without sugar.

Feeding method: Serve satsivi with lavash, fresh herbs and a bottle of dry Georgian wine. You can use pita bread instead of a spoon, break off pieces and use them to scoop the sauce directly from the plate. There is no need for a side dish for chicken satsivi.

The simplest chicken satsivi recipe in a slow cooker

Satsivi does not like haste. The dish takes a long time to prepare, infuses and soaks even longer. If you don’t have time, but really want something original, tasty and aromatic, you can try cooking chicken in a slow cooker. You will not receive Satsivi in ​​the classical sense. This will be chicken meat in nut sauce. Nevertheless, you will be satisfied with the taste.

Recipe ingredients:

• chicken 1.5 kg.
• onion 3 pcs.
• garlic1 head
• vegetable oil 50 ml.
• butter 50 g.
• walnuts1 cup
• adjika2 teaspoons
• hops-suneli 2 teaspoons
• salt, pepper to taste
• apple cider vinegar 2 tbsp. spoons
• cilantrosmall bunch

Cooking method:

1. Wash the chicken, divide it into portions. Peel the onion and chop finely. Peel the garlic and press through a press. Place vegetable oil, butter, chicken, half the onion and garlic into the multicooker bowl. Set the “frying” or “baking” mode, cooking time 40 minutes. Fry the chicken with the lid closed, stirring occasionally.
2. Peel the nuts and grind them into powder. To do this, you can use a blender, meat grinder, or coffee grinder. Grind the remaining onion, garlic and a bunch of cilantro in a blender. Combine nuts, onion paste, adjika, vinegar and spices. Dilute with warm water to the consistency of liquid kefir.
3. After the chicken is fried, pour the resulting nut sauce over it. Set the soup or stew mode, time – 1 hour. You can serve immediately, but it is better to let the dish sit and cool.
4. So, from the above recipes you learned how to cook chicken satsivi at home.

Chicken satsivi is prepared very simply and quickly, so it’s worth making this dish at least once. Bon appetit!

Chicken satsivi recipe

Chicken satsivi recipe It’s not complicated, but it takes a lot of time to prepare, but believe me, the dish is worth it! Satsivi will delight your guests.

Let's first say a few words about the fact that satsivi is a popular cold dish of Georgian cuisine that can be prepared from chicken, turkey and even fish. In essence, satsivi is a hot, spicy sauce with walnuts and herbs, with which the meat will be poured and soaked. This dish, like many others, has “classic” and non-classic options.

For the classic version of satsivi, as many claim (by the way, they offer DIFFERENT “classic” recipes), you definitely need Imeretian saffron, special “real” adjika, fresh walnuts, lemon or pomegranate juice... We suggest you descend from the heavenly heights of the Caucasus mountains to the Russian ones plains, and prepare, perhaps not quite a classic, perhaps in a “lazy” version, but very tasty satsivi from those ingredients that we can always find even far from Georgia. Important: it is better to cook satsivi the day before the day you are going to serve it, so that the meat can be properly soaked in the sauce.

Need to:

• Chicken – about 1.3-1.5 kg (you can use a whole chicken, you can buy legs or thighs, we usually prefer the latter)
• Onions – 2 large onions
• Butter – 50 grams
• Flour – 1 heaped tablespoon
• Chopped walnuts - 0.5 cups or a little more.
• Chicken eggs - 2 pieces (more precisely, only 2 yolks are needed)
• Ground cinnamon – 0.5 teaspoon
• Ground red hot pepper – 0.5 teaspoon
• Garlic – 3-4 large cloves
• Table vinegar (9%) – 3 tablespoons
• Dill – about 50 grams
• Cilantro (or parsley) – about 50 grams
• Salt – 1 level tablespoon when cooking chicken and 0.5 level tablespoon in the sauce
• Sugar – 1 level teaspoon

Preparation:

1. First you need to cook the chicken until tender in salted broth. We advise you to cook the chicken a little longer than you would just cook chicken soup, at least 1 hour after the point of boiling, maybe an hour and a quarter - it will be easier to separate from the bones and tear into pieces.
2. While the chicken is cooking, you can chop the shelled and partitioned walnuts. It seems to us that the easiest way is to crush them in a mortar or, in the absence of one, mash them with a puree masher in any bowl. Pour the nuts onto the bottom in a layer of about 1 cm and crush, the process will take 1-2 minutes, repeat the process until you have the required amount of crushed nuts.
3. Please note: our goal is not to turn all nuts into dust or powder. You can stop when there are still 3-4 mm pieces left among the finely crushed nuts.
4. Prepare herbs (dill, cilantro, parsley). The greens need to be washed, allowed to dry, and then finely chopped.
5. Meanwhile, our chicken was cooked. We take out the chicken (or chicken pieces if you bought thighs or legs), and let the chicken meat cool until it is lukewarm so that we can disassemble it with our hands without burning ourselves.
6. While the chicken is cooling, in a small bowl, mix the crushed nuts, two raw egg yolks, cinnamon, red pepper and crushed or otherwise minced garlic. All this must be mixed thoroughly.
7. We disassemble the cooled chicken and tear it into small pieces with our hands, separating it from the bones, discard the chicken skin, we do not use a knife. Place the chicken pieces in a salad bowl that can withstand the hot sauce (for example, ceramic or porcelain is suitable; our ideal option is a glass container with a lid that can be placed in the microwave). The salad bowl should be large enough so that the pieces of chicken take up only about half of its volume.
8. Peel and finely chop the onion. In a deep frying pan in butter, sauté (fry) the onion until golden brown over high heat.
9. When the onion turns golden, sprinkle it with flour and stir, reduce the heat level to low.
10. Pour 3 cups (200 ml each) of the warm chicken broth in which the chicken was cooked into the frying pan with the onions (You will, of course, still have some broth left after this step. The remaining broth can then be served with any savory pies or croutons). Add a mixture of nuts, yolks, pepper, cinnamon and garlic to the pan. Mix everything thoroughly.
11. Continuing to heat the mixture at a low heat level, add finely chopped herbs, vinegar, salt, and sugar. Mix everything. Stirring constantly, bring the mixture to a boil (you will see rare bubbling bubbles on the surface of the sauce) and literally 1-2 minutes after that, turn off the stove (and during these 1-2 minutes your sauce practically did not boil, but warmed up, since the heating is small, the area The frying pan is large, and you stirred it all the time, do not let the sauce boil and bubble).
12. Pour the hot sauce over the chicken pieces in the salad bowl and mix everything well (it’s more convenient to pour in the sauce in several additions, stirring each time). Important: first let the satsivi cool to room temperature and only after that cover the salad bowl with a lid (if there is no lid, a plate of a suitable size will do, you can cover it with cling film) and put it in a cool place. If you cover the dish warm, water will appear in the dish, which is bad; the sauce should thicken and harden a little. Place the cooled satsivi, covered, in the refrigerator overnight. Now you know chicken satsivi recipe, or rather, one of its many variants.
13. Remove the dish from the refrigerator 2-3 hours before serving to allow it to come to room temperature.

Satsivi

Ingredients:

• 1 chicken weighing approximately 1.5 -1.7 kg
• Peeled walnuts 300-500g
• Onion (not purple)
• Garlic
• Clove buds 3-4 pieces
• Saffron
• Ground allspice
• Bay leaf
• Apple or wine vinegar
• Cilantro and ground red pepper, optional. The original recipe also contains cinnamon.
• Georgian seasonings: utskho-suneli, khmeli-suneli is also suitable.

It is best to purchase a special mixture of seasonings for satsivi. Sold at the market and in some supermarkets.
If you used fewer nuts, you may need a tablespoon of flour to get the sauce to the desired consistency.

Recipe:

1. Wash the chicken (turkey), immerse it in cold water, boil until tender with the addition of salt and bay leaf. Don't forget to remove the foam in time. The broth should be transparent. It is advisable to strain it.
2. Finely chop the onion and sauté until transparent. In the original recipe, onions are stewed in fat skimmed from chicken broth. You can use butter.
3. Remove the finished bird from the broth. Separate the meat from the bones and skin. You can simply cut the chicken into portioned pieces, but ideally it is better to take fillet.
4. The amount of sauce prepared depends on how many walnuts we take. In my opinion, the more, the tastier.
5. Grind the peeled nuts, onions and garlic in a blender or pass through a meat grinder a couple of times.
6. At this stage, add spices and salt.
7. Gradually add the broth into the crushed mixture in a thin stream, stirring constantly. The sauce should have a uniform consistency. About the same as liquid semolina porridge, without lumps.
8. Place the sauce on low heat. Bring to a boil and cook for five minutes, stirring.
9. Add chicken. Cook over low heat for five to ten minutes. As the liquid boils, add the broth little by little and stir.
10. Before turning off, add vinegar and chopped cilantro.

Satsivi is served cold. In a chilled dish, salt and seasonings will be felt a little less than in a hot dish. In addition, the sauce will look a little thicker.