Kitchen appliances and utensils: a set of containers of different depths, cutting board, knife, pan, tablespoon, shape, blender, frying pan, gauze, ladle
Ingredients
| Hen | 1500-2000 g |
| Walnut | 500 g |
| Garlic | 3-4 cloves |
| Bow | 1 PC. |
| Cilantro | 1 bunch |
| Suneli hops | 1 tsp |
| Saffron | ½ tsp |
| Salt | taste |
Did you know?Satsivi is a sauce that can be served with any meat, poultry and even fish, and if you decide to serve chicken or turkey with this sauce, you will get a real Georgian dish, which is called "satsivi".
Step cooking
- The first thing we do is prepare the chicken, namely: wash 1-2 kilograms of chicken under running water, cut off excess fat and skin. If you use a whole chicken carcass, then it must also be divided into several small parts.
- We take a three-liter pot, put the pieces of chicken, fill them with two liters of water so that it completely covers the meat. Optionally, add onion, garlic or herbs to the broth.
- Cook chicken for 30-35 minutes on low heat until fully cooked. Do not forget to stir and remove the foam from time to time. Previously, it was customary to use turkey for cooking satsivi, now it is replaced by domestic chicken. It should be oily, fattened with corn, and the meat texture should be soft, with a yellowish tinge.
- Grind the walnuts in a blender at medium speed, add the suneli hops, coriander, saffron, salt and pepper. Pour them into a plate and leave for a while.
- Finely chop the onion and send it to a heated frying pan with a small amount of vegetable oil. You can grind onions in a blender. Strain the onion until golden brown and remove from heat.
- Also finely chop the garlic and cilantro to a paste with a blender. We combine all the ingredients needed for the sauce, namely: sauteed onions, walnuts, spices and cilantro with garlic. In general, spices are a separate issue. Add them as you wish; in addition to saffron, you can add ucho-suneli, cilantro, red pepper, allspice, cinnamon, cloves.
- We take out the finished chicken from the broth and let it cool. The broth must be filtered through cheesecloth. For best results, roll gauze 3-4 times. You can also use a sieve.
- Add a few soup ladles to our sauce for a more fluid and uniform consistency. For a piquant note in the sauce, add 1 tablespoon of 9% vinegar. We spread the boiled pieces of chicken in a mold, fill it with the finished sauce and send it to the refrigerator for 1 hour. In Georgia, it is customary to serve satsivi in batches, with the addition of a small amount of pomegranate seeds.
Video recipe
You can also familiarize yourself with the recipe for making Georgian chicken satsivi at home using the video. It will detail in detail each step of cooking and serving this dish.
Now you know how to make an original and satisfying Georgian dish using simple ingredients. It will certainly become the "star" of your everyday and festive table. Have you ever cooked Georgian cuisine? What ingredients would you add to this recipe? Write about this in the comments below. Also write if you want to criticize or praise the dish. Thank you for your attention and bon appetit!
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