Georgian chicken satsivi recipe. Two authentic Georgian satsivi recipes, classic and light

Satsivi recipes from poultry, fish and eggplant. step by step photos in the middle of the article and a few secrets of cooking satsivi.

Satsivi is one of the showcase dishes of Georgian cuisine. Who knows, he smiled and nodded his head, and who does not know, I tell him. This is an appetizer, cold tender boiled turkey or chicken meat in a spicy and fresh, but very tender sauce with walnuts. Although it's me - it's the same cold soup- nut cream soup with pieces of poultry. Or not? Is that fish in a delicate peanut sauce? What? Not a fish at all, but an eggplant? Well, you have completely confused me!

In fact, despite the fact that the very word "satsivi" in Georgian means "cold dish", it will be the way you want it to be. Want to - cold appetizer. Want to - hot soup, if you want - sauce to corn porridge Or even pasta. Eat as you like, no matter what the Georgians do with it. They gave birth to it, polished it, brought it up, brought it to perfection and released it into the world with God. And now Satsivi is building his own relationships with his new friends.

Two sauces with Georgian walnuts, dressy or casual?

It is necessary to prepare this divine dish according to the rules reverently, quietly singing hymns in an undertone. The classic elegant version was certainly prepared from a turkey, because a turkey is such a capricious bird in care, which is difficult to grow, and if you decide to eat it, then you need to pick up a worthy festive frame.

But I cheated, at the prompt of Nino, I filled the chicken with bags and pretended that it was satsivi. “The city version will do,” Maya Rezoevna said, shaking her head not very approvingly. In brackets, I note that it is this lightweight version that is served in the vast majority of Georgian restaurants under the guise of satsivi.

Unlike the canonical version, there are no caramelized onions and cloves in the lightened dish, I did not warm it up, so the taste is simpler and unpretentious than it should be. But he's still beautiful.

So, I will share with you both versions, both the correct classic and the accelerated lite. What is their difference?

But, to be honest, all the same, even if the texture is not so thin and the taste is a little simpler, these small drawbacks are more than offset by the opportunity to enjoy satsivi more often. I accept payment.

How to choose products for any satsivi

Nuts - the main trump card

Spices in Georgian

Chicken or turkey?

How to cook elegant classic satsivi

Ingredients:

Georgian saffron (marigold) - 1 tsp;

white vinegar - 2 tsp;

dry cilantro - 1 tsp;

cloves - 1 bud;

salt - to taste;

Cooking:

Boil the turkey with roots - we make broth from the turkey according to all the rules of the broth. Boil meat with roots and your favorite spices until fully prepared about 1 hour.

Remove the fat from the broth and caramelize the onion in it. Caramelize the onion over low (medium) heat for about 20 minutes. It should not burn and blush. It should become golden and transparent. As needed, add water.

Strain the broth through a sieve. Leave the turkey, leave the broth, discard everything that is left in the sieve.

Fry the boiled turkey in a pan or in the oven. Roasting is needed not only for golden brown how much for the taste fried meat. You can put the turkey on a baking sheet under the grill for 10 minutes, for example.

Grind nuts in a meat grinder or in a blender. Nuts do not grind well and stick, so you can add a little (little!) broth to them to make grinding easier. It's easier to grind with a blender. If in a meat grinder, then two or three times.

Soak the ground nuts in 1/3 of the broth so that they swell (about 1 hour).

When the nuts swell, pour the broth into them until the sauce has a consistency like liquid semolina. Add all spices. Now the sauce should be boiled over low heat for about 2 hours, stirring constantly and diluting with broth, if necessary. If the sauce is not stirred or if it is turned on too strong fire, it will burn and turn bitter, and you will have to throw it away.

Chop the onion with a blender, add to the sauce.

Cut the turkey into pieces about 2 cm and add to the sauce.

Add vinegar, bring to taste, boil - and remove from heat. Cool down.

Keep overnight in the refrigerator. Eat cold.

Fast Light Satsivi

Boil the chicken.

Mix all the ingredients for the sauce in a blender.

Pour sauce over chicken and leave for 24 hours.

Time for preparing: 15 minutes (if there is boiled chicken)

Complexity: very simple

Ingredients:

For sauce:

- walnuts- 1 glass
- water - 2 cups (or broth, or three cups)
- garlic - 2 cloves
- ucho-suneli - 1 pinch
- Georgian saffron - 1 pinch
- fresh cilantro - 3 bushes
- ground chili - 1 pinch
- salt - to taste

Exit– 3 servings

From the chicken I cooked a marvelous chicken soup. Cooked broth from 1 chicken plus 1 breast. I put both breasts on satsivi, the rest of the meat was returned to the soup.


Here, look, cilantro. I made a double batch.

Here, look, nuts. Nuts from the market, so I washed them properly.

Here is a double set of ingredients, ready.

I put everything in the blender bowl (I cleaned the garlic, of course).

Filled with water.

And turned into a homogeneous mass. Hello sauce.

From fish

You can take any fish: salmon, trout, pike perch and even pollock. The fish cooks quickly, so it must be fried in a frying pan in hot oil for about two minutes, cut into pieces - and you can pour the sauce. Chicken broth in the sauce can be replaced with fish.

from eggplant

They must be cut into plump rings and fried in oil in a pan for 3 minutes on each side. Cut into 4 pieces and pour over the sauce. Let it brew for a day, serve with pomegranate seeds.

Interesting satsivi recipes in English:
http://eatyourworld.com/blog/recipes_from_afar_sacivi_republic_of_georgia
http://www.charlottesvveb.com/2009/09/09/sacivi-chicken-with-walnut-sauce/

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Dear readers, today we will talk with you about the traditional Georgian dish Satsivi. Translated from Georgian, this dish is called cold. In this country No holiday is complete without this dish. and it is always prepared ahead of time. Satsivi refers to a sauce that is made from walnuts and spices, and you can add it to absolutely any meat. Classic Ingredients for this dish are nuts and poultry meat. Often it is turkey or chicken. Today let's look at how to cook Georgian chicken satsivi using a classic recipe.

Satsivi Recipe with Chicken and Nuts

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

• Chicken can be boiled ahead of time.. If desired, this can be done even the day before the preparation of satsivi. To do this, wash half the carcass, add water, add onion, pepper, salt, 2 bay leaves and send to the stove. At the end of cooking, about 40 minutes after simmering, add parsley root and dill. Use cooled chicken for cooking.
• Satsivi sauce should be rich, with a pronounced taste of nuts, so you do not need to add a lot of fresh herbs to it. I recommend passing nuts through a meat grinder 2 times before highlighting nut butter, so we get the perfect consistency of our sauce.

• Wine vinegar can be substituted freshly squeezed pomegranate or lemon juice.
• As the sauce cools, it will thicken, so adjust the amount of broth. In extreme cases, 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 clog the taste of other ingredients with herbs. Peel the garlic, about 6 cloves, and wash. The amount of garlic can be more or less as you wish.
   
2. Grind cilantro, garlic and 200 g of nuts in a meat grinder. Nuts can be crushed in a mortar, then the sauce can get more grainy. Put the resulting mixture into a saucepan.
   
3. Peel three onions, wash them and grate them on a fine grater. Fry onion puree in a pan with vegetable oil. If they come across in the bow big chunks, they should be removed.
   
4. We need to stew the onion a little, but do not fry, so during the cooking process you can add to it chicken bouillon. You need to cook it for about 10 minutes, and then send it to the nut mixture.
   
5. There also add 2 tsp. saffron, 3 tsp suneli hops, 0.5 tsp each red pepper and freshly ground coriander seeds.
   
6. Add 1 liter of broth to the nut mass. Put the mass 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 sample the spices and add them to your liking. If desired, use large quantity seasonings for cooking satsivi.
   
8. Be sure to salt, about a couple of pinches of salt. Be sure to stir the sauce during the cooking process and not let it burn.
   
9. Pour into a mass of 3 tbsp. l. vinegar. Don't be afraid to add more than you need because the meat will take it later.
   
10. When the sauce begins to boil, turn it off and remove from heat. In Georgia, it is eaten cold.
    
11. Divide boiled chicken portioned pieces. The skin and excess bones can be removed. Put the meat in a serving plate and pour over the peanut sauce. Some families simply divide the chicken, leaving the meat on the bones and not removing the skin. Do what suits you.
    

video recipe

Dear readers, I suggest you watch a short video in which you will get acquainted with all the details of cooking Georgian satsivi with walnuts and chicken. You will see how to properly prepare the ingredients, learn some guidelines for its preparation and understand what the sauce will be like when fully cooked.

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

Satsivi from domestic chicken

Time for preparing: 35 minutes.
Servings: for 8 people.
Calories: 251 kcal per 100 g of product.
Kitchen appliances and utensils: meat grinder, hob, thick-bottomed pot, frying pan.

Ingredients

Step by step recipe

1. Thoroughly wash the homemade chicken, add water, add 5 peeled garlic cloves, 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. Send the nut mass in a saucepan to the fire. Gradually add a liter of broth to it. After boiling, reduce the heat and boil the sauce for 10 minutes, stirring occasionally.
   
5. You can add more stock along the way if the sauce gets too thick. You can make its consistency as you wish.
   
6. Pour into the sauce 1 tsp. salt, cilantro and ucho-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 from them. Place on a serving plate and pour over the peanut sauce. Store the sauce and chicken separately in the refrigerator.
   

video recipe

And in this short video, the whole process of preparing the above recipe is shown in more detail. You will see how the finished sauce will turn out.

Feed Options

• Food can be served in portions, laying 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 festive table so we can stick to those traditions too.
• This the dish is high-calorie and satisfying, so do not get carried away with it if you care about your figure.

cooking options

• Today we have learned how regular chicken you can serve with walnut sauce and get the famous Georgian dish. I also want to leave you several cooking options tasty meat birds which you will surely like.
• Another traditional dish of Georgia is, which is cooked in a pan under pressure. Such a device in this country is called "tapa", so the dish was called "chicken tapaka", and we changed it to a more convenient "tabaka" for us. It is very easy to cook it, even without a special frying pan, so try it, it’s not in vain that Soviet times such a dish in our area was very popular.

• And more can be done. For me, this is a more acceptable option for its preparation, because it is very simple, and the chicken turns out to be juicy and even healthy. Take the recipe for this dish in your piggy bank and enjoy a very tasty chicken.
• Now in our country is gaining its popularity. This dish is very popular in children's and diet food. But it is also great for diversifying your daily menu when you want something unusual and tender.
• And here is the option of cooking meat, which 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, we take it with us to nature and a picnic. My children love this dish very much, so I cook it quite often. I recommend you to use this simple recipe for a delicious meat dish.

Dear cooks, I hope I was able to be useful to you today and is ready in your kitchen juicy chicken with Georgian walnut sauce. Write in the comments if you liked the dish. If you have any questions or suggestions, leave them in the comments, I will definitely read them. Perhaps you have recipes very simple meals, which you often cook, leave them too, I will gladly use your recommendations. And now I wish you success in cooking and bon appetit!

Features of the Satsivi dish

Satsivi is a traditional dish Georgian cuisine, which, as a rule, is prepared for the Christmas table. Georgians eat it first, because on this day the strict fast ends and it is allowed to eat meat. Often, the inhabitants of this country say that they associate Christmas with walnuts and chicken - these are the 2 main ingredients of Satsivi.

There are several main features of this dish that every housewife must take into account in the process of preparing it:

• chicken must be fat and fattened ( perfect option– use broilers that are grown in Gori);
• it is desirable to make the sauce thick so that bread can be dipped into it;
• each guest or household does not need to put a separate portioned plate with a dish, a person must impose “Satsivi” on himself (as is customary among Georgians).

How to cook "Satsivi" according to the classic Georgian recipe?

Ingredients to be used to prepare the dish:

• 2 heads of white onions;
• 25 g flour;
• 50 ml white wine vinegar;
• 1 kg of chicken meat;
• 100 g butter;
• salt and pepper (you can use a lot of pepper in this recipe if you like spicy meat);
• a bunch of cilantro and other herbs that are used in Caucasian cuisine;
• 1 tsp hops-suneli and the same amount of coriander;
• 1/2 tsp saffron
• 4 cloves of garlic;
• 1 cup walnuts.

The process of preparing Satsivi:

1. Take chicken meat, clean it of all fatty parts, rinse, and then boil in a small amount of water under a lid. This process will take you 20 minutes.
2. When the smoke is cooked, remove it from the broth (it must be left) and coat butter.
3. Preheat the oven to 190°C, place the chicken in it and bake for 20 minutes.
4. While the chicken is cooking, prepare the sauce: chop the onion and fry it in butter. As soon as he acquires a beautiful golden crust, add to it the flour and the broth in which the chicken was cooked.
5. Chop the walnuts. In the resulting chips, add all the spices that we indicated in the list of ingredients.
6. Pour the resulting mixture into the chicken broth, then add the vinegar as well.
7. Chicken, which should be ready at this stage, chop into small pieces and throw in the sauce for 5-7 minutes.
8. Chop the greens and sprinkle with it before serving the dish.

If you like, you can also garnish the dish with a few pomegranate seeds, purely for the play of colors on the dish and for the beauty of the presentation. Although Georgians, as a rule, do not do this, so as not to interrupt the rich nutty taste of the sauce and chicken, which is soaked in all the spices and nut oils.

Georgian cuisine is famous for its delicious and hearty meals. But it is not the dishes themselves that make it so attractive, but the original savory sauces, various spicy additives, herbs and herbs. Thanks to them, meat and vegetables get completely special taste. Satsivi is a dish prepared in this way. On the one hand, it is a sauce that can be served with meat and fish dishes, on the other hand, real the National dish, which is called “satsivi”. It is eaten cold, this is a dish from poultry- chicken or turkey. In rare cases, it is prepared from other meat or even fish.

Satsivi - food preparation

A dish is prepared on the basis of walnuts popular in Georgia, they are well ground and rubbed through a metal sieve. It would be easy without the nuts delicious chicken but not Satsivi. Georgian cuisine is different in that the same dishes are cooked differently in different parts of the country. The debate about what is better to choose for satsivi - chicken or turkey - does not subside to this day. They will probably last forever, so each housewife chooses the main product on her own.

Of the herbs, the main component is saffron, which has a neutral taste and yellowish color, as well as pepper, garlic, and cinnamon. Of the greens, cilantro and others are mandatory spices. natural fruit juices give sourness, it can be pomegranate. Pieces of poultry are laid out in a layer, poured with sauce and left to infuse and harden. The sauce soaks the meat for several hours. Satsivi is always cooked in Georgia on holidays, juicy fragrant dish requires respect primarily because it takes so long to prepare.

Satsivi - best recipes

Recipe 1: Traditional Chicken Satsivi

Let's try to become magicians for a while and get a fragrant walnut from ordinary walnuts. spicy sauce, similar in texture to sour cream. The color will depend on the amount of greenery. The softest chicken is easily broken across even with a simple spoon.

Ingredients: chicken (1 kg), peeled walnut kernels (400 grams), onion (1 large), garlic (2 cloves), cilantro or parsley, egg, suneli hops (1 spoon), Imeretian saffron (1 teaspoon), black pepper, ground coriander, vinegar (1 tablespoon), chicken broth (400-600 ml.).

Cooking method

It is very difficult to make nut sauce with a meat grinder - if you crank the nuts several times, a thick nutty sticky mass clogs the inside. Grind nuts in a mortar - this will require even more effort. The easiest way to whip the sauce is with a blender. While the chicken is cooking in salted water (cut it into pieces), prepare the sauce. Grind the nuts in any way. Fry the onion over low heat, cool until room temperature. Breaking down a raw egg, add parsley, garlic, fried onions and mix with nuts passed several times through a meat grinder. Add chicken broth and beat. Add salt, seasonings, vinegar (you can limit or not put at all). The sauce is whitish in color liquid sour cream. If a blender is used to prepare the sauce, then the broth should be poured in parts. Place the chicken in a bowl and pour over the sauce. Bring to a boil over medium heat and remove. We insist at least 3 hours. Serve without reheating.

Recipe 2: Satsivi from chicken in bage (with adjika)

Bazhe is a kind of Satsivi. Nuts are not brewed here. Usually in Georgian restaurants outside of Georgia, this particular version of the dish is prepared. The main thing is to choose the right nuts. They should be lighter, filled with juice. You can take not a whole chicken, but for example, wings - they are beautiful and the same in size.

Ingredients: turkey or chicken (2 kg), peeled walnuts (0.5 kg), garlic (half head), spicy adjika(without tomatoes) (3 heaping teaspoons), satsivi seasoning (2 teaspoons), saffron (powder, 1 teaspoon), salt.

Cooking method

Place the wings in a saucepan and cover with water to just cover them. Cook for a short time - 15 minutes after boiling. Pour the broth into a separate bowl, strain. In a frying pan, fry finely chopped onions in butter, then put the wings there and fry for another 15 minutes, constantly turning over and stirring. Cooking the sauce bage with adjika. Carefully inspect the shelled nuts so as not to leave parts of the shell and partitions. My cilantro, clean the garlic. Put everything in a blender and grind. Add salt, suneli hops, adjika, cinnamon, pomegranate juice and spices (saffron, coriander, black and red pepper). Ideally, the nuts should be ground separately in a mortar and then mixed with the rest of the ingredients. The sauce is already ready - it does not need to be boiled or stewed. Fill them with wings and leave to infuse for 3-4 hours. Satsivi is served with hot lavash. Cold satsivi - hot side dish. If you really want a side dish - you can serve rice without salt, it perfectly sets off the whole range of flavors of spices.

Recipe 3: Eggplant Satsivi

Another option for preparing satsivi is eggplant in walnut sauce.

Ingredients: eggplant (5 pieces), pomegranate juice (0.5 cups), vegetable oil(3 tablespoons), onion (3 pcs.), garlic (4 cloves), peeled nuts (200 grams), hot pepper without seeds (1 small), cilantro, salt, basil.

Cooking method

Grind nuts, crush in a mortar and mix with saffron, garlic, hot pepper, 2 tsp salt. Pour in 2 cups of water and pomegranate juice. Peel and chop the onion, fry in a saucepan, in oil, about 4-5 minutes. Add walnut sauce, bring to a boil and cook for about 15 minutes. Cut the eggplant into circles, salt and leave for 30 minutes. Rinse, wring out lightly and fry in oil, about 3 minutes on each side. Grind greens and pour boiling sauce. Let's cool down. Sprinkle with pomegranate seeds before serving - very beautiful and appetizing.

— Properly prepared Satsivi should be white color. Great attention should be paid to nuts - if you pour nuts exclusively with boiling water, then the sauce will come out much lighter.

- The onion is stewed on the smallest fire until it dissolves, becomes jelly-like. In no case should it burn, otherwise the dish may be spoiled.

- The broth is added to the nut mass, and not vice versa. Thus, the desired density is achieved.

- To make the dish as light as possible without losing the taste, we take chicken breast and remove the skin from it, simmer in a closed pan. We prepare the sauce on water, put half the nuts, and make up for their deficiency with greens.

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 peanut sauce. Satsivi is traditionally made with chicken. Sometimes turkey meat is used or stuffed nut butter eggplant. This is how fish is prepared.

Attention in Georgian cuisine give spices and spices. Aromatic sauces cooked with the addition of fresh herbs - mainly cilantro, basil and dill.

In the Caucasus they say: Georgian table similar to a Georgian song…”, and what a song, and even a festive one, 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 proportion: for 1 kg of chicken - 500 gr. walnut kernels.

Serve satsivi cold, garnish with lemon wedges and herbs.

Ingredients:

• chicken - 1 pc;
• onion - 1 pc;
• Bay leaf- 2 pcs;
• black peppercorns - 10 pcs;
• parsley root - 1-2 pcs.

For sauce:

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

Cooking:

1. Rinse the chicken, cover with water and bring to a boil. Add peas, bay leaf, onion cut in half to the boiling broth, after 30 minutes - peeled parsley root. Boil for about an hour.
2. Prepare the nut sauce. Finely chop the onion and set aside 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 with a blender or in a mortar along with cilantro and garlic.
4. Add nut paste, spices and spices, 600 ml of broth to the stewed onion, salt to taste and simmer over medium heat for 15 minutes, stirring constantly. Add more broth as needed to keep the sauce creamy and not burnt.
5. Season the nut sauce wine vinegar, bring to a boil, remove from heat, cool.
6. Ready chicken disassemble into portioned pieces, 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 snacks from poultry meat are prepared not only on holidays, but also on weekdays. The finished dish is placed overnight in cool place and served only the next day with lavash or “mchadi” cakes, satsivi is stored for no more than 2 days.

Serve chilled, on serving plates, garnish with basil and cilantro leaves on top. Pickled eggplants and cream cheese are suitable for satsivi.

Ingredients:

• chicken - half a carcass;
• onion - 1 pc;
• pepper sweet pea- 5-7 pcs;
• bay leaf - 1 pc.
• salt - 1 tsp;
• vegetable oil - 75 ml;

Sauce:

• walnut kernels - 1 cup;
• onion - 3 pcs;
• melted butter - 2-3 tbsp;
• ucho-suneli - 1 tsp;
• coriander - 1 tsp;
• ground chili pepper - 1 tsp;
• saffron - 1 tsp;
• greens of cilantro, parsley, basil - 1 bunch;
• garlic - 3 teeth;
• vinegar - 1-2 tbsp;
• salt - to taste.

Cooking:

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 onion peel, and grate on a fine grater or chop with a blender. Simmer onion gruel in melted butter, at the end pour in 1 cup of broth and bring to a boil.
3. Skip the walnut kernels in a meat grinder along with herbs and simmer with onions, stirring constantly for 5 minutes.
4. Finely chop the garlic, add to the sauce, sprinkle with spices, pour in the vinegar, salt to taste and simmer over low heat for 10 minutes.
5. Heat the vegetable oil in a frying pan, divide the boiled half carcass into portions and fry until golden brown.
6. Put the chicken pieces in a saucepan with nut sauce, mix gently, let it boil and remove from the stove. Keep "satsivi" in the refrigerator for 10-12 hours.

Satsivi from chicken legs in a slow cooker

To prepare this recipe, you can take 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 thighs - 1 kg;
• wine - 50 ml;
• a mixture of Caucasian spices - 1 tbsp;
• vegetable oil - 2 tbsp;
• salt - 1 tbsp.

For sauce:

• peeled walnuts - 2 cups;
• onion - 2-3 pieces;
• butter - 50 gr;
• parsley - 1 bunch;
• garlic - 5 cloves;
• ground coriander - 1 tsp;
• hops-suneli seasoning - 1 tbsp;
• anise and cumin seeds - 1 tbsp;
• ground black pepper - 1-2 tbsp;
• salt - 1-2 tsp;
• lemon - 1 pc.

Cooking:

1. Rinse the chicken legs in running water, remove the skin, cut into 2-3 parts and rub with salt. Marinate in a mixture of spices, wine and vegetable oil.
2. Prepare the sauce: mince the nut kernels, onion and parsley. Mix with minced garlic, butter, spices, lemon juice and salt to taste. Add 200-300 ml of water or broth to make the sauce thin.
3. Fold the prepared hams into the multicooker container, pour over the sauce, close the lid. Select the cooking mode "Baking" and set the time - 1 hour.
4. Transfer the finished dish to a deep bowl, cool and serve.

Festive chicken satsivi with walnuts

It is rare that a feast in the Caucasus is complete without satsivi, please your loved ones with traditional Georgian dish with spicy hazelnut sauce.

• walnut kernels - 3 cups;
• onion - 4-5 pcs;
• garlic - 1 head;
• raw egg yolks - 2-3 pcs;
• olive oil - 50 ml;
• suneli hops - 4 tsp;
• ground cumin, red and black pepper - 1 tsp each;
• saffron - 1 tsp;
• cinnamon - 0.5 tsp;
• lemon - 1 pc;
• 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 chopped onion with a blender. Rub this paste on the inside and outside of the chicken carcass and leave for 1 hour at room temperature.
2. Roast the chicken until cooked through in a roasting pan - preheat the oven. During baking, water the carcass with dripping meat juice, add broth if necessary. Cool the cooked chicken and cut into pieces. Skin and large bones can be removed.
3. Prepare the satsivi sauce. Grind the walnuts and onion with cilantro separately with a blender or in a meat grinder.
4. On olive oil sauté onion puree 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 the lemon juice and pomegranate juice, stir constantly and bring to a boil. Salt the dish, tasting. Remove from fire.
6. Beat the egg yolks and combine with the nut paste that has cooled to 50 ° C, mix.
7. Put the chicken pieces in a deep bowl, pour over the sauce, put in a cold place overnight.
8. Before serving ready meal cut into portions, put on beautiful plates, garnish with a slice of lemon on the side and sprinkle with pomegranate seeds.

Bon appetit!