Georgian cuisine recipes: Satsivi. Satsivi from Georgian chicken: who is against it? Secrets of Caucasian cuisine and Georgian chicken satsivi recipes

I went through old photos, admired Tbilisi and pleasant memories of the beauty of Georgia, people and amazing food flooded over me. And suddenly I thought, something I have not cooked satsivi for a long time. Further more. It's New Year's Eve and I wanted to change the long tradition of roasting turkey. And satsivi for the New Year's table is better than you can imagine. Both tasty and high in calories. And the dish is eaten cold, and this is important for a long feast, satsivi will not lose its taste all night and even the next day. Chicken pieces soaked in peanut sauce and spices just ask to be mouthed, leaving wonderful taste sensations after. Satsivi preparation consists of two parts. The first and simplest is cooking chicken. The second most difficult and most responsible is the sauce. It is the sauce that sets the tone and taste of the dish. You don't have to worry about the sauce. If you follow the proportions and technology, everything turns out as it should. Satsivi is from the category of culinary masterpieces that are worth the time and effort spent. The recipe shows the composition of the products for 1 chicken, and the photo will be half, just yesterday I decided to remember the process, and cooked half the chicken. And today I am writing a recipe, and my husband is rumbling behind and cannot tear himself away from satsivi.

Time: 2 hours
Difficulty: difficult
Compound:

Chicken

Chicken -1pc
Onion - 1 piece
Bay leaf -2-3pcs
Thyme -0.5 tsp

Sauce

Onion - 6 pcs
Garlic - 4 cloves
Walnuts - 1 cup (peeled)
Cornmeal - 1.5 tbsp or 2 tbsp. tablespoons of wheat flour
Wine vinegar - 1 teaspoon
Black pepper - 1 teaspoon
Chili pepper 1 teaspoon
Coriander - 1 teaspoon
Carnation - 4 pcs
Cinnamon - 0.5 tsp
Hops-suneli - 1 tbsp. a spoon
Imeretinsky saffron - 0.5 tablespoons
cilantro - 1 bunch

How to Cook Satsivi:

Wash the chicken, place in a saucepan, pour cold water to the level of the bird.
Put on fire, add whole peeled onion, bay leaf and thyme, do not salt.
Chicken, after boiling, cook over low heat for 30 minutes.
Use a spoon to scoop out the fat that rises into a cup, it will come in handy later.
Remove the chicken from the broth after 30 minutes, transfer to a frying pan and place in a preheated oven. Bake at 220 degrees for 15 minutes until golden brown.
Put the broth aside, it will still come in handy.
Remove cooked chicken and set aside.
While the chicken and broth are cooling, start preparing the sauce.
Put the peeled nuts and garlic in a blender, chop
Grind coriander, cloves, black and red pepper in a mortar.
Add spices to the blender to the nuts and mix again.
Peel and finely chop the onion. Heat the chicken fat removed from the broth in a pan and fry the onion over low heat until soft.
Reduce the heat to low or put the pan on the divider. Sprinkle flour on the onion.
Gradually add 2.5 cups of warm chicken broth. We don't stop mixing.
When everything is mixed, quickly remove from heat and grind the sauce directly in the pan with a submersible blender. Return the sauce to the stove, salt, and stew for 5 minutes. The sauce should be like kefir. If thicker, dilute with broth. After cooling, it will thicken.
Put the nuts with garlic and spices from the blender into the sauce. Mix.
As soon as the sauce is about to boil, add wine vinegar, cinnamon and suneli hops.
Stir and switch off after a minute. The sauce is ready.
Break the cooled chicken into portions.
Pour the hot sauce over the chicken and leave the satsivi to cool completely at room temperature. After cooling, I remove satsivi overnight in the refrigerator for ripening. It is necessary. Satsivi is eaten cold.

Satsivi can be served in a large salad bowl or in portioned plates, sprinkled with cilantro. Cilantro completes the satsivi. But in winter, gritting my heart, I replace it with parsley. Satsivi does not require a side dish. This is a self-sufficient dish that can only be set off by hot pita bread or flatbread.

Satsivi has its own pronounced and unique taste. The combination of walnuts, onions and spices in it is very harmonious. Satsivi should be eaten slowly, savoring and enjoying the aftertaste.

How I cook Satsivi:

My chicken, I put it in a saucepan and fill it with cold water to the level of the bird. I put it on the fire, add the whole peeled onion, bay leaf and thyme, do not salt. After boiling, cook the chicken over low heat for about 30 minutes. I remove the pop-up fat with a spoon into a cup, it will be needed later.

After 30 minutes, I take the chicken out of the broth (you will need it later), transfer it to the pan and send it to the preheated oven.

Bake at 220 degrees for 15 minutes until golden brown.

I take out the finished chicken and leave to cool. This method of preparation is justified. The chicken is juicy and soft. I tried to just boil it, it was a bit dry and not so tasty as a result.

I start making the sauce with walnuts. Walnuts need to be ripe and juicy, so I don't use store-bought shelled nuts for satsivi. Bad nuts can ruin a dish. I clean the nuts and put them in a blender, add garlic and chop.

I grind coriander, cloves, black and red pepper in a mortar, add spices to nuts

and again mix with a blender.

I clean and finely chop the onion. I heat the chicken fat removed from the broth in a pan and fry the onion over low heat until soft. I reduce the heat to a minimum or put the pan on the divider.

Sprinkle with flour

and mix.

Without stopping to interfere, I gradually add 2.5 cups of warm chicken broth.

I quickly remove it from the heat and use an immersion blender to grind the sauce until smooth right in the pan.
I return the sauce to the stove, salt, and let it sit for 5 minutes. If the sauce is very thick, I bring it to the state of liquid kefir with broth. After cooling, it will thicken further.

I spread the nuts with garlic and spices from the blender into the sauce. I mix.

As soon as the sauce starts to boil, I add wine vinegar, cinnamon and suneli hops. I stir and turn it off after a minute. The sauce is ready.

I cut the cooled chicken into pieces that are convenient to put in your mouth and without bones. They don't recognize it differently in my house.

I pour the chicken with hot sauce and leave the satsivi to cool completely at room temperature. After cooling, I remove satsivi overnight in the refrigerator for ripening. It is necessary.

Satsivi is eaten cold.

Enjoy your meal! If you have any questions, please ask, I will definitely help.

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 made from walnuts and spices, and you can add it to absolutely any meat. The 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 the nuts through a meat grinder 2 times until the nut oil is released, 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

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.
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.
Peel three onions, wash them and grate them on a fine grater. Fry onion puree in a pan with vegetable oil. If large pieces are found in the onion, they should be removed.
We need to stew the onion a little, but not fry, so you can add chicken broth to it during the cooking process. You need to cook it for about 10 minutes, and then send it to the nut mixture.
There also add 2 tsp. saffron, 3 tsp suneli hops, 0.5 tsp each red pepper and freshly ground coriander seeds.
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.
When the sauce is hot, you will need to sample the spices and add them to your liking. If desired, use more seasonings to prepare satsivi.
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.
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.
When the sauce begins to boil, turn it off and remove from heat. In Georgia, it is eaten cold.
Divide the boiled chicken into portions. 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 homemade chicken satsivi recipe that even an inexperienced housewife 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

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.
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.
Finely chop 3 onions and fry until translucent. Then grind it in a meat grinder and send it to the nuts.
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.
You can add more stock along the way if the sauce gets too thick. You can make its consistency as you wish.
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.
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 the festive table. so we can stick to those traditions too.
it 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 ordinary chicken can be served with walnut sauce and get the famous Georgian dish. I also want to leave you several options for cooking delicious poultry meat 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, because it was not in vain that in Soviet times such a dish was very popular in our area.

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 perfect for diversifying your everyday 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 chefs, I hope I was able to be useful to you today and that juicy Georgian chicken with walnut 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 read them. Perhaps you have recipes for very simple dishes that you cook often, 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 of Georgian cuisine, which is usually 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:

the chicken must be fat and well-fed (the ideal option is to 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:

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.
When smoking is cooked, remove it from the broth (it must be left) and coat with butter.
Preheat the oven to 190°C, place the chicken in it and bake for 20 minutes.
While the chicken is cooking, prepare the sauce: chop the onion and fry it in butter. As soon as it acquires a beautiful golden crust, add flour and the broth in which the chicken was cooked to it.
Chop the walnuts. In the resulting chips, add all the spices that we indicated in the list of ingredients.
Pour the resulting mixture into the chicken broth, then add the vinegar as well.
Chicken, which should be ready at this stage, chop into small pieces and throw into the sauce for 5-7 minutes.
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.

1.Wash the chicken well and put it in a large pot. It is advisable to cook it whole, but if there is no suitable pan, then you can cut it into several parts (only then it is better to strain the broth so that there are no small bones). Fill the chicken with water. Put a peeled onion, one cloves, peppercorns and a teaspoon of salt into the pan. Cook until meat is fully cooked. Fifteen minutes before the end of cooking, put the laurel in the pan. When the chicken is ready, let it cool and break it into pieces. In the meantime, grind the walnuts twice in a meat grinder.

2. Combine a quarter teaspoon of salt, one clove, two cloves of garlic and two teaspoons of saffron (Imereti) in a mortar. Grind all ingredients into a fine powder.

3. Add suneli hops, ground cinnamon and chili pepper to the grated spices.

4. Pour white wine vinegar into the ground spices, as well as chicken broth (two to three tablespoons). Mix everything well.

5. Combine the chopped nuts with the broth, pouring it in in small portions and stirring everything each time.

6. Add broth until the consistency of the nut mixture becomes like sour cream.

7. Transfer spices to the nut mixture, mix. The finished sauce should not be too thick, as it will thicken even more over time (when infused). Therefore, watch the consistency of the sauce by adjusting its density with the broth.

8. Put a deep frying pan on the fire, put oil in it. Peel and finely chop the onion, sauté until translucent. Mince the garlic and add to the pan as well. Next, lay out the chicken and cook over low heat for fifteen minutes. At the same time, onions and meat should not be fried.

If someone tells me that my mother’s way of preparing satsivi is somehow sinning against the truth, then I will immediately erect defensive bastions and shoot back to the last bullet. First, my mother is a biologist. This is me to the fact that she approaches everything in the world, and most of all, cooking, approaches strictly scientifically and does not recognize any deviations from dogmas and canons. Secondly, satsivi is a Mingrelian dish, and my mother lived in Zugdidi for several years, and if this does not mean anything to you, then this is the same guarantee of authenticity in relation to satsivi as Carlos Castaneda's travels in relation to his specific topic. And thirdly, public opinion unanimously recognizes that such an ideal satsivi, like my mother’s, simply does not exist.

The ammo has run out.

Now to the point.

INGREDIENTS

(for 8-10 servings)

young turkey (or chicken) - 2kg
walnuts peeled - 500-800g
onion - 1 kg
ground Imeretian saffron - 1 tbsp. a spoon
ground coriander - 1 tbsp. a spoon
ground black pepper - 1 tbsp. a spoon
ground cinnamon, cloves, salt - to taste
cilantro juice - how much will you get from a large bunch of greens
white wine vinegar - 1 tbsp. a spoon
salt, garlic - to taste
bay leaf - optional

Popular

Satsivi is being prepared for a long time, so turn off your phone, fax, relax and tune in to a feat.

The canonical recipe calls for a turkey. Usually, the unfortunate turkeys have an apocalypse by the New Year: they are killed for how much in vain, but such is the knacker tradition.

Let's not discuss it: no turkey - take a large chicken. Healthy, well-fed chicken, preferably fed from the master's hands with selected corn. If you take ice cream - write off all the errors on her unhealthy lifestyle.

Boil the bird in unsalted water in a large enamel saucepan so that it does not stick out its indecent bare legs - perhaps just a little of the ankle.

Attention: do not digest! Then you put it on a dish, it will cool down - in case it is still digested, the meat will have time to grab and take a clear shape; then put it in the oven for browning for an hour at 180 degrees and put a bowl of water in the same place - for the juiciness of the meat.

Now drink valerian (or fifty grams of vodka), inhale and exhale and proceed to the sacrament.

Strain the cooled broth through cheesecloth. Collect the fat, put it in a frying pan and in it, slowly, until pink, fry 1 kilogram (yes, yes!) Finely chopped onion.

This is monstrous, but art requires not such sacrifices.

500-800 grams of the most light walnuts (better than last year's harvest, they have more oil) grind into powder and add to them: 1 tablespoon of ground Imereti saffron, 1 tablespoon of black pepper, a little less than a tablespoon of ground coriander sifted through a strainer, 1 a coffee cup of strained cilantro juice.

Phew. Assistant, blot my forehead with gauze.

This coffee cup of cilantro juice can cause cramps: first, fresh juicy greens must be ground in a mortar, and then squeezed through cheesecloth. I don't dare argue with my mother, but that's her thing. However, you can do without cilantro juice.

Another 4-6 cloves ground with salt in a ceramic mortar, on the tip of a knife (no more!) Cinnamon.

Mix the nuts with spices well (you can use your hand, you can use a wooden spoon), dilute them into gruel, pour in a ladle of broth, and add 1 head of crushed garlic with salt.

There is an option when another tablespoon of finely ground white cornmeal is added, but this is for density and to set off the taste of spices.

Now is the final stage, when all our works will come together and create a miracle.

Read the prayer and proceed.

The broth - do not thump all, look, it will be liquid, about 6-8 glasses, - put on fire, bring to a boil, reduce the fire to microscopic.

Add the mixture to the broth little by little, stirring with a wooden spoon so that it does not burn, does not curl, does not boil!

Then there - onions! And stir, stir, slowly but surely!

Then there - a bird cut into pieces of approximately equal size.

When it all boils well, pour in 1 tablespoon of white wine vinegar.

You can put a couple of bay leaves.

Another five minutes of even gurgling over low heat. Check salt and pepper and turn off.

If you are still alive, congratulations: you have made a real Satsivi!