Satsivi is a very popular Georgian dish. It got its name from the name of the sauce. As a rule, satsivi is prepared with chicken and turkey, but you can also find satsivi with different types of meat and fish. Many people love satsivi, but have no idea how easy it is to prepare it at home. There are a huge number of different ways to prepare this delicious dish. It can be cooked with onions and various types of nuts. I chose for myself chicken satsivi recipe without onions and have been cooking using it for many years. I only use walnuts. It is very important that the nuts are fresh. The most delicious thing about satsivi is the sauce itself, and there should be a lot of it so that the chicken pieces are hidden under it. And more fresh white bread. Move the bowl of satsivi closer, break off some bread or pita bread, dip it into the bowl, bite off a piece of chicken and begin to enjoy, dipping new portions of bread into the bowl...

Ingredients

To prepare chicken satsivi you will need:

chicken - 1 carcass;

walnuts - 300 g;

chicken broth - 300 ml;

garlic - 5 cloves (or to taste);

coriander - 1 tbsp. l.;

hops-suneli or utskho-suneli - 3 tbsp. l.;

dry adjika - 1 tbsp. l.;

mayonnaise - 2 tbsp. l. (optional);

nut (or olive) oil - a few drops;

salt, pepper - to taste.

*a market set of spices for satsivi is possible.

Cooking steps

Pour water into a saucepan, bring it to a boil, add the chopped chicken pieces and cook until tender. Then remove from the pan and cool.

In a separate container, combine cooled chicken broth, ground walnuts, prepared spices and mayonnaise. Mix well. Place pieces of boiled chicken into the same container. Cover with a lid and let the satsivi brew for 30 minutes.

You can add a few drops of nut oil on top. Walnut oil can be replaced with olive oil.

Bon appetit!

Chicken satsivi is a Georgian dish that has gained popularity in Russia. It is prepared for the holidays and is included in the menus of the best restaurants in the world. Satsivi is served cold, it is advisable to prepare it in advance and put it on the table the next day. During this time, the chicken will have time to become saturated with the taste and aroma of the sauce. The most tender meat simply melts in your mouth; just try it once, and its taste will be remembered for a long time.

Georgian chicken satsivi

1. Type of dish - second
2. Weight – 2500 g.
3. The country of the dish is Georgia.
4. Number of servings – 8.
5. Calorie content (per 100 g) –
6. Cooking time -

Ingredients

• chicken – approximately 2−2.5 kg;
• onions – 2 pcs.;
• walnuts – 2 cups;
• garlic – 4 cloves;
• salt – 2 tsp;
• saffron - to taste;
• red hot pepper – 1 tsp;
• utskho-suneli – 1.5 tsp;
• coriander – 1.5 tsp;
• nutmeg – 0.5 tsp;
• wine sauce - 3 tbsp. l.;
• vegetable oil – 2 tbsp. l.

Step-by-step instruction

Chicken satsivi cannot be confused with another dish, since the walnut gives it a unique taste and leaves behind a characteristic aftertaste. And, of course, a whole bouquet of herbs and spices, which Georgian cuisine cannot do without. Saffron, pepper, garlic and other ingredients add spice, and wine sauce adds sourness.

1. The main ingredient of satsivi is chicken (some use duck or turkey). The weight of the bird is approximately 2.5 kg. Rinse the carcass under running cold water and cut off the tail. Carefully inspect the skin for feathers. If you find any remains of them, be sure to remove them. Cut the chicken into small pieces.

1. Place the bird in a saucepan, pour boiling water over it and put it on the fire. It is important to be sure to immerse the chicken in boiling water, because in this case the meat will turn out tastier. If you need a rich broth, you can take a small saucepan.
2. Add the whole onion and cook along with the chicken over low heat until tender. How long should chicken meat boil? It all depends on its rigidity. Homemade chicken takes longer to cook, store-bought chicken takes longer to cook. It will take approximately 40-50 minutes. At the end, 5 minutes before readiness, throw a few small bay leaves into the broth.

1. Remove the chicken and strain the broth. It is recommended to remove a little fat from it, as it will harden and spoil the taste, because satsivi is served chilled. In addition, a dish is healthier if it contains less saturated fat. You can also remove the skin from the chicken. It is advisable to get rid of the bones, since it will be more convenient to eat the dish without them. You don’t have to smear yourself in the sauce; you can simply savor the satsivi and enjoy its extraordinary taste.
2. When the meat is ready, the fun part begins: you need to prepare the sauce (bazhe). The taste of the dish depends on it, so you should give it due attention. First, peel the onion and finely chop it into cubes. Then fry the onion in vegetable oil until golden brown. To get a juicy product, you need to keep the fire low. Otherwise, the onion will become dry.

1. Walnuts are peeled, you need to get 2 cups of kernels, this is approximately 300 g. Dry nuts are not suitable, you need to choose juicy ones. Pass the kernels through a meat grinder along with the garlic. It is advisable to do this twice, using a fine mesh.

1. Then add spices. The main seasoning for this dish is utskho-suneli. It’s impossible to cook satsivi without it, and even if you try, you won’t be able to achieve the original taste. Following the utskho-suneli, add coriander, nutmeg, pepper, salt, and saffron. For those who are not fans of spicy foods, it is recommended to reduce the amount of red hot pepper. As for saffron, it is a fairly strong spice, so it should be used with caution. If crushed stigmas are used, only a small amount is needed, on the tip of a knife. If you use a spice mixture called “Saffron”, you can add 1 teaspoon.
2. You can also add a little flour, 1 tablespoon is enough. It will thicken the sauce and prevent it from separating. True, if the walnuts are ground very finely, flour is not needed.

1. Mix all the sauce ingredients and pour in warm broth (2 cups). Mix thoroughly again and pour the resulting mass into a frying pan with the fried onions and put on fire. If you need to make the sauce thinner, add another glass of warm broth. The resulting mixture should boil.

1. The finished sauce should have the consistency of thick sour cream. If you need to thin it out, add more broth. By the way, if the sauce seems unsalted, you can add more salt. The same goes for spices; they can be adjusted to your own taste. Don’t forget that chicken meat is fresh, so the sauce is responsible for improving its taste. At the end of its preparation, add wine vinegar.
2. Pour the aromatic sauce over the chicken meat, cover with a lid and place it in a cool place. At least 4 hours must pass from completion of cooking to the moment the dish is served. Before the meat has time to soak in the sauce, the taste of the satsivi will be far from ideal.

Before serving chicken satsivi, you need to decorate it with herbs, pomegranate seeds or pour nut butter, if available.

Secrets of cooking satsivi from famous chefs

Some chefs prefer not to boil the meat, but to fry it, adding adjika and spices. The question arises: where can I get the broth in this case? To do this, use bouillon cubes that dissolve in boiling water. But, of course, in real Georgian cuisine this method is not relevant. Sometimes broth is not used at all, and the nuts are poured with regular boiling water. The calorie content of such a dish is lower, so the recipe is suitable for people who watch their figure.
It's hard to imagine a Georgian feast without chicken satsivi. A delicious dish is the calling card of a festive table and a confirmation of the hostess’ skill. Satsivi goes well with any food; it is eaten with eggplants, fresh vegetables, and bread. Bazhe sauce can be used for fish and other types of poultry.
A dish like satsivi requires patience. If you rush, you can spoil its taste, and then your time will be wasted. To get a truly unique taste, it is important to pay attention to every detail when preparing satsivi sauce.
In Georgia, red wine is served with satsivi, as it goes perfectly with the delicate taste of meat.

Video: recipe for making satsivi at home

Satsivi is a national Georgian dish. He is known and loved all over the world. The name means “cold”, so the dish is served chilled in a nut sauce. Traditionally, satsivi is made from chicken. Sometimes turkey meat is used or eggplants are stuffed with nut paste. Even fish is prepared this way.

In Georgian cuisine, attention is paid to herbs and spices. Fragrant sauces are prepared with the addition of fresh herbs - mainly cilantro, basil and dill.

In the Caucasus they say: “The Georgian table is like a Georgian song...”, and what song, and even a festive one, would be without the most tender satsivi! Try to cook a dish according to one of the recipes, and your culinary talent will be appreciated.

Satsivi is prepared from domestic chicken weighing about 2 kg. The meat of such a bird is juicy and soft. Nut kernels are used in the following proportion: per 1 kg of chicken – 500 g. nut kernels.

Serve satsivi cold, garnish with lemon slices and herbs.

Ingredients:

• chicken – 1 piece;
• onion – 1 piece;
• bay leaf – 2 pcs;
• black peppercorns – 10 pcs;
• parsley root – 1-2 pcs.

For the sauce:

• green cilantro – 1 bunch;
• garlic – 8 cloves;
• walnut kernels – 400-500 g;
• onions – 3 pcs;
• Imeretian saffron – 3 tsp;
• hops-suneli – 4 tsp;
• ground red pepper – 1 tsp;
• ground coriander – 1 tsp;
• vinegar, or wine vinegar – 5 tbsp;
• sunflower oil -100 ml;
• salt – 1 tbsp. or to taste.

Preparation:

1. Rinse the chicken, cover with water and bring to a boil. Add peppercorns, bay leaves, onions cut in half to the boiling broth, and after 30 minutes add peeled parsley root. Cook for about an hour.
2. Prepare nut sauce. Finely chop the onion and simmer in sunflower oil until transparent, pour in 2-3 ladles of broth and simmer over low heat for 10 minutes.
3. Sort the walnut kernels from the partitions, grind them in a blender or in a mortar along with cilantro and garlic.
4. Add nut paste, spices, 600 ml of broth to the stewed onion, add salt to taste and simmer over medium heat for 15 minutes, stirring constantly. Add broth as needed to ensure the sauce is creamy and does not burn.
5. Season the nut sauce with wine vinegar, bring to a boil, remove from heat, and cool.
6. Cut the finished chicken into portions, remove the skin and large bones.
7. Place the cooked meat in a tureen or stewpan, pour over the sauce and refrigerate for 10 hours.

In the Caucasus, cold poultry appetizers are prepared not only on holidays, but also on weekdays. The finished dish is placed in a cool place overnight and served only the next day along with lavash or mchadi flatbreads; satsivi is stored for no more than 2 days.

Serve the dish chilled on portioned plates, garnish with basil and cilantro leaves on top. Pickled eggplants and cream cheese go well with satsivi.

Ingredients:

• chicken - half a carcass;
• onion – 1 piece;
• allspice peas – 5-7 pcs;
• bay leaf – 1 pc.
• salt – 1 tsp;
• vegetable oil – 75 ml;

Sauce:

• walnut kernels – 1 cup;
• onions – 3 pcs;
• ghee – 2-3 tbsp;
• utskho-suneli – 1 tsp;
• coriander – 1 tsp;
• ground chili pepper – 1 tsp;
• saffron – 1 tsp;
• cilantro, parsley, basil - 1 bunch;
• garlic – 3 cloves;
• vinegar – 1-2 tbsp;
• salt - to taste.

Preparation:

1. Boil the washed chicken until half cooked for 30-40 minutes. After boiling, add the onion, bay leaf, allspice and salt to the water.
2. For the sauce, peel the onion and grate it on a fine grater or chop it in a blender. Simmer the onion pulp in melted butter, finally pour in 1 cup of broth and bring to a boil.
3. Mince the walnut kernels along with the herbs and simmer with the onion, stirring constantly for 5 minutes.
4. Finely chop the garlic, add to the sauce, sprinkle with spices, pour in vinegar, salt to taste and simmer over low heat for 10 minutes.
5. Heat vegetable oil in a frying pan, divide the boiled half carcass into portions and fry until golden brown.
6. Place the chicken pieces in a saucepan with nut sauce, stir gently, let it boil and remove from the stove. Keep the satsivi in ​​the refrigerator for 10-12 hours.

Satsivi from chicken legs in a slow cooker

To prepare this recipe, you can use chicken or turkey wings and poultry fillets. Turkey meat takes a little longer to cook - increase the cooking time to 1.5-2 hours.

Ingredients:

• chicken legs – 1 kg;
• wine – 50 ml;
• mixture of Caucasian spices - 1 tbsp;
• vegetable oil – 2 tbsp;
• salt – 1 tbsp.

For the sauce:

• peeled walnuts - 2 cups;
• onions – 2-3 pcs;
• butter – 50 g;
• parsley – 1 bunch;
• garlic – 5 cloves;
• ground coriander – 1 tsp;
• khmeli-suneli seasoning – 1 tbsp;
• anise and cumin seeds - 1 tbsp;
• ground black pepper – 1-2 tbsp;
• salt – 1-2 tsp;
• lemon – 1 pc.

Preparation:

1. Rinse the chicken legs in running water, remove the skin, cut into 2-3 pieces and rub with salt. Marinate in a mixture of spices, wine and vegetable oil.
2. Prepare the sauce: mince the nut kernels, onions and parsley. Mix with chopped garlic, butter, spices, lemon juice and salt to taste. Add 200-300 ml of water or broth so that the sauce is not thick.
3. Place the prepared hams in the multicooker container, pour in the sauce, and close the lid. Select “Baking” mode for cooking and set the time to 1 hour.
4. Transfer the finished dish to a deep bowl, cool and serve.

Festive chicken satsivi with walnuts

Rarely is a feast in the Caucasus complete without satsivi; please your loved ones with a traditional Georgian dish with spicy nut sauce.

For the sauce:

• walnut kernels – 3 cups;
• onions – 4-5 pcs;
• garlic – 1 head;
• raw egg yolks – 2-3 pcs;
• olive oil – 50 ml;
• hops-suneli – 4 tsp;
• ground cumin, red and black pepper – 1 tsp each;
• saffron – 1 tsp;
• cinnamon – 0.5 tsp;
• lemon – 1 piece;
• pomegranate juice – 50 ml;
• cilantro – 1 bunch;
• salt – 2-3 tsp;
• pomegranate and lemon for decoration - 1 pc. each;

Cooking method:

1. Mix olive oil, spices, salt and onion chopped in a blender. Rub the chicken carcass inside and out with this paste and leave for 1 hour at room temperature.
2. Roast the chicken until done in a Dutch oven - preheat the oven. While baking, baste the carcass with the draining meat juices and add broth if necessary. Cool the finished chicken and cut into pieces. You can remove the skin and large bones.
3. Prepare satsivi sauce. Using a blender or meat grinder, grind the walnuts and onions with cilantro separately.
4. Saute the onion puree in olive oil until transparent, pour in 50-100 ml of water or broth if necessary. Add nut paste, spices and simmer for 15 minutes.
5. Peel the garlic, grate the cloves on a fine grater, add to the sauce, pour in lemon juice and pomegranate juice, stir constantly and bring to a boil. Salt the dish, tasting it. Remove from heat.
6. Beat the egg yolks and combine with the nut butter that has cooled to 50°C, stir.
7. Place the chicken pieces in a deep bowl, cover with sauce, and place in a cool place overnight.
8. Before serving, cut the finished dish into portions, place on beautiful plates, garnish on the side with a slice of lemon and sprinkle with pomegranate seeds.

Bon appetit!

Satsivi can be prepared from almost any meat or even fish, but the classic version of the dish should be considered the one based on poultry - turkey or chicken. Real satsivi is a rich combination of spice flavors with a creamy sauce based on walnuts. We will talk about classic and modern simple recipes for chicken satsivi in ​​this material.

Georgian chicken satsivi recipe

Ingredients:

• chicken carcass - 1.3 kg;
• walnuts - 320 g;
• garlic cloves - 8-10 pcs.;
• hot pepper - to taste;
• 4 tbsp. spoons;
• paprika - 2 tbsp. spoons;
• coriander seeds - 1 tbsp. spoon;
• a pinch of saffron;
• onions - 620 g.

Preparation

Before you cook Georgian chicken satsivi, you need to immerse the bird in a pan of water. The liquid should cover the chicken. Leave the chicken to boil for half an hour, then remove it, dry the skin and bake in the oven until golden brown. While the bird is browning, prepare a flavorful paste of nuts and spices by passing them through a meat grinder. Combine the finished paste with sautéed onions and add to the broth. Place the baked chicken pieces on top and let the satsivi simmer over low heat for about 15 minutes.

Experts say that ideally it is better to let satsivi brew overnight, but we believe that no one has such endurance and therefore a plate of hot chicken with nut sauce should be served immediately, with a generous portion of cilantro and a piece of pita bread.

Georgian chicken satsivi - a simple recipe

Ingredients:

• chicken carcass - 1.2 kg;
• (peeled) - 3 handfuls;
• onions - 7 cloves;
• laurel leaf - 1 pc.;
• onions - 115 g;
• hops-suneli - 2 tbsp. spoons.

Preparation

First, boil the chicken carcass with bay leaves until fully cooked. Remove the meat from the bones and set the broth aside. Grind the walnut kernels into a paste along with the onions. Fans of garlic can add a clove or two of their favorite ingredient to the paste; it has a place everywhere in Georgian cuisine. Next, add khmeli-suneli paste and salt, and then dilute with broth, adding it in portions, until the paste turns into a sauce of medium thickness. Add pieces of boiled poultry to the sauce and serve the chicken satsivi with walnuts warm.

Ingredients:

• chicken - 1.7 kg;
• butter - 35 g;
• onions - 165 g;
• garlic cloves - 10 pcs.;
• walnuts - 3 1/2 tbsp.;
• a handful of green cilantro;
• ground cinnamon, coriander - 1 1/2 teaspoons;
• ground paprika, hot pepper - 1 teaspoon each;
• a pinch of hot pepper, ground cloves;
• egg yolks - 3 pcs.;
• vinegar - 35 ml.

Preparation

Boil the chicken until fully cooked and separate the finished meat from the bones. Set the hot broth aside for a while; we will soon need it to prepare the sauce.

For nut butter, pass the walnut kernels through a meat grinder, add sautéed onions and pureed garlic cloves to them. We supplement the finished aromatic paste with spices and vinegar, the latter will help reveal the taste of the added ingredients. Dilute the resulting paste with chicken broth to the consistency of full-fat kefir. Place the mixture on the fire and wait until it starts to boil. Take a ladle of the hot sauce and whisk it with the egg yolks, which will help thicken the satsivi. Place the poultry pieces into the resulting sauce and remove the dish from the stove. Serve warm.

If desired, chicken satsivi can be made in a slow cooker: after boiling the bird, leave the broth in the bowl and dilute the nut butter in it. Turn on “Stew” and wait until it boils, add the yolks and poultry.

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:

First you need to cook the chicken until tender in salted broth (you can see how to do this). 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.

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.

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.

Prepare herbs (dill, cilantro, parsley). The greens need to be washed, allowed to dry, and then finely chopped.

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.

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.

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.

Peel and finely chop the onion. In a deep frying pan in butter, sauté (fry) the onion until golden brown over high heat.

When the onion turns golden, sprinkle it with flour and stir, reduce the heat level to low.

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.

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).

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, more precisely, one of its many options.

Remove the dish from the refrigerator 2-3 hours before serving to allow it to come to room temperature.

REMEMBER: EASY TO COOK!

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Eat yourself, feed your family, treat your friends!

BON APPETIT!

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