Chicken satsivi – 4 recipes for Georgian cuisine

Oksana Tregubova • 07/04/2018

Satsivi is a national Georgian dish. He is known and adored all over the world. The name means “cool”, so the dish is served chilled in nut sauce. Usually satsivi is made from chicken. From time to time they eat turkey meat or stuff eggplants 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 the freshest herbs - mainly cilantro, basil and dill.

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

Traditional chicken satsivi recipe

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

Serve satsivi cool, 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.

Manufacturing:

Wash the chicken, add water and bring to a boil. Add peppercorns, bay leaves, onions cut in half to the bubbling broth, and after 30 minutes add peeled parsley root. Cook for about an hour.
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.
Sort the walnut kernels from the partitions, grind them in a blender or in a mortar together with cilantro and garlic.
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 if necessary so that the sauce comes out creamy and does not burn.
Season the nut sauce with wine vinegar, bring to a boil, remove from heat, and cool.
Cut the finished chicken into portions, remove the skin and large bones.
Place the cooked meat in a tureen or saucepan, pour over the sauce and refrigerate for 10 hours.

Georgian chicken satsivi

In the Caucasus, cool snacks from poultry meat are prepared not only on holidays, but also on weekdays. The finished dish is placed overnight (that is, in the dark) in a cold space and served only the next day along with pita bread 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. Satsivi goes well with pickled eggplants and cream cheese.

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.

Manufacturing:

Boil the washed chicken until half cooked for 30-40 minutes. After boiling, add onion, bay leaf, aromatic pepper and salt to the water.
For the sauce, peel the onions and grate them on a small grater or chop them in a blender. Simmer the onion pulp in melted butter, finally pour in 1 cup of broth and bring to a boil.
Mince the walnut kernels with the herbs and simmer with the onion, stirring constantly for 5 minutes.
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.
Heat the vegetable oil in a frying pan, divide the boiled half carcass into portions and fry until golden brown.
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 make this recipe, you can use chicken or turkey wings and poultry fillets. Turkey meat takes slightly 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 caraway seeds – 1 tbsp;
ground black pepper – 1-2 tbsp;
salt – 1-2 tsp;
lemon – 1 pc.

Manufacturing:

Wash 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.
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.
Place the cooked hams in the multicooker container, pour in the sauce, and close the lid. Select the baking mode for baking and set the time to 1 hour.
Transfer the finished dish to a deep bowl, cool and serve.

Solemn chicken satsivi with walnuts

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

Dry snow-white wine or juice from light grapes will go well with chilled meat.

Ingredients:

chicken. better homemade - 2-2.3 kg;
olive oil – 3 tbsp;
set of spices for chicken – 2 tsp;
onion – 1 piece;
salt – 2 tsp;

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, reddish 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;

Manufacturing method:

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.
Bake the chicken until done in a Dutch oven - preheat the oven ahead of time. While baking, baste the carcass with the draining meat juices and add broth as needed. Cool the finished chicken and cut into pieces. You can remove the skin and large bones.
Prepare satsivi sauce. Grind the walnuts and onions with cilantro separately using a blender or meat grinder.
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.
Peel the garlic, grate the cloves on a small 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.
Beat the egg yolks and combine with the nut butter that has cooled to 50°C, stir.
Place the chicken pieces in a deep bowl, pour in the sauce, and place in a cool space overnight (that is, in the dark) .
Before serving, cut the finished dish into portions, place on beautiful plates, garnish on the side with a slice of lemon and sprinkle with lemon seeds.

Georgian chicken satsivi recipe

The favorite dish of almost all people, regardless of nationality, social status and age, is Georgian chicken satsivi; the traditional recipe is prepared in upscale restaurants all over the world. A tasty dish will be made from fatty chicken and new walnuts. It should be served cool.

Decorate the dish with the freshest lemon seeds or pomegranate juice. But satsivi is so tasty that it is eaten quickly and without spectacular presentation. The dish goes perfectly with pita bread or corn tortillas.

Secrets of making Georgian chicken satsivi: traditional step-by-step recipe

What makes the dish unique is that the boiled chicken is marinated in a nut sauce. It is important to marinate the fillet for at least 4 hours in the refrigerator.

To make satsivi, you can use the whole carcass and individual parts, for example, legs, drumsticks. The dish will certainly turn out if you take into account the main tips for making it:

The chicken must be fatty. This is necessary to obtain a rich broth;
The bird is boiled for about 1 hour in ordinary water. No need to add salt!
The broth should be transparent. Therefore, during its cooking, you should constantly skim off the foam, and then you need to strain it twice through cheesecloth;
The sauce should be simmered until thickened. It shouldn't be very watery!
It is important to use a lot of fresh herbs: basil, cilantro, parsley. It will make the sauce taste most refreshing;
You can add adjika to the sauce. In this case, the taste of the dish will be the sharpest.

Prepare the dish in a bowl with a thick bottom. In this case, the sauce will simmer and will not burn.

Ingredients:

· Chicken – 1 kg;
· Walnuts – 200 gr;
· Vegetable oil – 2 tablespoons;
· Onions – 2 heads;
· Paprika – a pinch;
· Ground coriander – 2 pinches;
· Salt and dark pepper to taste.

Secrets of making Georgian chicken satsivi

Manufacturing method:

We carefully wash the chicken, chop it into pieces and fill it with water;
After the water boils, cook the broth for about an hour. Constantly removing foam;
After cooking, strain the broth twice. It must be one hundred percent transparent;
Cut the onion into small cubes and fry in vegetable oil until golden brown. Stir constantly. If the onion burns, it imparts a bitter taste to the finished dish;
Peel the nuts and crush them in a blender until smooth.
You can use a masher;
Add nuts to the onion, salt and pepper, pour in the broth;
We begin to simmer the sauce over low heat. Add other spices;
The sauce should thicken slightly;
Pour the sauce over the chicken, add chopped herbs;
Cool the satsivi at room temperature, and then put it in the refrigerator for 4 hours;
After the dish has steeped, serve it to the table.

Satsivi is placed on the table in a common dish. Some housewives separate the meat from the bone and marinate only the fillet in sauce. The sauce should be thick. So that you can dip bread into it.

Unique chicken satsivi salad: recipe with step-by-step photos

You can prepare fragrant Georgian chicken satsivi in the form of a salad; the step-by-step recipe involves making a huge amount of dressing. The appetizer will fit perfectly on a festive table. It is prepared quite simply.

Ingredients:

· Chicken fillet – 2 pieces;
· Tomato paste – 1 tablespoon;
· Apple – 1 piece;
· Garlic – 3 cloves;
· Greens – 1 bunch;
· Mayonnaise – 1 glass;
· Ground walnuts – 2 tablespoons;
· Salt – to taste.

Unique chicken satsivi salad: recipe with step-by-step photos

Manufacturing method:

Boil the chicken fillet until tender and cut into small cubes;
Peel the apple, remove the core, grate it on a large grater, add to the chicken;
Add crushed nuts to the base;
Prepare the sauce. To do this, mix mayonnaise with chopped garlic, tomato paste and salt;
Pour the sauce over the salad and mix thoroughly;
Sprinkle with chopped herbs and serve.

Unusual recipes for chicken satsivi at home

Satsivi can be made from fried chicken. In this recipe, the sauce is brewed with boiling water rather than stewed. The dish turns out to be higher in calories than in the traditional version.

Usually, in cafes and restaurants, they cook chicken in bazhe - an analogue of satsivi. Manufacturing time is reduced. But the dish does not lose its own taste. The recipe will require real adjika. It is important that it does not contain starch or tomatoes.

Ingredients:

· Chicken – 1 kg;
· Peeled walnuts – 250 g;
· Garlic – 4 cloves;
· Adjika – 1.5 teaspoons;
· Seasoning for satsivi – 1 teaspoon;
· Powdered saffron – ½ teaspoon;
· Salt – to taste.

Unusual recipes for chicken satsivi at home

Manufacturing method:

Fry the chicken in a frying pan or bake it in the oven. It is important that there is no rough crust on the meat!
We wash the nuts, dry them and pass them through a meat grinder. They must be uniform. Therefore, you can mince it 2-3 times;
Take 1/3 of the crushed nuts and add half of the adjika and garlic to them, mix thoroughly and pass through a meat grinder another 2-3 times;
From the acquired mass, squeeze the oil by hand into a separate container;
We pass the dry mass through a meat grinder 2-3 times and squeeze out the oil again;
Pour ½ cup of boiling water over the dry part and mix thoroughly until smooth;
Add crushed nuts to the sauce and add boiling water evenly. On average, it should take about 1.5 glasses. The mixture should resemble the drink;
In a separate container, mix the remaining adjika with spices, add a little boiling water. The mass should look like a thick sauce;
Mix nut sauce with adjika sauce. Pour the purchased dressing over the chicken. Let the dish cool, and then put it in the refrigerator for 4-6 hours;
The dish should be served seasoned with nut butter.

Chicken satsivi: step-by-step recipe in a slow cooker

If you want to treat yourself to an unusual Georgian dish, but don’t have the time, then you can prepare an analogue in a slow cooker. Naturally, satsivi in the classical sense cannot be called such a recipe. But chicken in nut sauce will be a good addition to the table.

Ingredients:

· Chicken – 1 kg;
· Onion – 2 heads;
· Garlic – 3 cloves;
· Vegetable oil – 3 tablespoons;
· Walnuts – ½ cup;
· Cilantro – 1 bunch;
· Apple cider vinegar – 1 tablespoon;
· Adjika – 1 teaspoon;
· Seasoning for satsivi – 1 teaspoon;
· Salt – to taste.

Chicken satsivi: step-by-step recipe in a slow cooker

Manufacturing method:

Wash the chicken, cut into small pieces, place in a multicooker bowl greased with vegetable oil;
Add chopped garlic and onion to the chicken, fry for 40 minutes with the lid closed, stirring occasionally;
Grind the nuts into crumbs, mix with seasoning, salt, adjika and apple sauce. Dilute with boiling water to make kefir mixture;
Add the sauce to the fried chicken and simmer for 1 hour. Instead of the “Stew” mode, you can select the “Soup” mode;
You can serve it immediately after production. The dish will be even tastier if it steeps for a couple of hours.

Satsivi is the base of Georgian cuisine. The dish is very fragrant and satisfying. If you use chicken breast or fillet, the recipe will be dietary. Be sure to prepare satsivi according to one of the presented recipes. And this dish will be included in your personal cookbook for a long time!

Chicken satsivi in Georgian style

Georgian state cuisine is famous for its many different dishes, and sauces are considered the distinctive individuality of the recipe. Memorably juicy and fatty, sauces complement not only fish or meat dishes, but also side dishes. They are used as a marinade; meat is soaked in them to cook it and give it a catchy juicy taste and smell before cooking. One of the favorite dishes of classical Georgian cuisine is chicken satsivi (საცივი) - this is the name given to chicken meat cooked with creamy nut sauce.

Manufacturing secrets

Each family has its own recipe for satsivi, because... when you change the proportions of seasonings, the dish comes out with completely different colors of taste. But there are universally useful tips for making satsivi:

When choosing chicken or turkey, you need to pay attention to the fattier and fatter version of the bird, then the broth will have the appropriate taste and smell.
The sauce is made very thick so that bread can be dipped into it.
Satsivi is not served in portions; it is placed on the table in a large dish. It is customary that guests must apply it for themselves without the help of others.

This chicken dish usually appears on Georgian tables on Christmas, the day of the end of a serious fast, and is eaten at the beginning of the holiday, which allows eating meat after a long break. That is why in Georgia Christmas days are associated with the name “satsivi”, chicken and walnuts - the main ingredients of a common dish.

How to cook satsivi

There are a huge number of varieties of this Caucasian treat. The basic recipe is interpreted differently in each family, and the dish never turns out the same, because... When you change the proportions of added seasonings, the taste of the dish changes. To get acquainted with classic cuisine, the Georgian chicken satsivi recipe is perfect.

Satsivi with Georgian chicken

The most beloved variation of a common dish in Georgia, it is served for lunch or dinner and has a thick aroma and juicy taste.

Nutritional value: 302 Kcal/1264 KJ.

Chicken - 1 carcass weighing 1.5-2 kg.
Onion - 2 pcs.
Garlic - 3-4 cloves.
Cilantro - 1 bunch.
Ground walnuts - 1 tbsp.
Flour - 1 tsp.
Butter - 2 tbsp.
Wine vinegar - 2 tbsp.
Salt – 1 tsp.
Seasonings:
Fragrant peas – 3-5 pcs.
Bay leaf – 4 pcs.
Khmeli-suneli – 1 tsp.
Dark peppercorns – 10 pcs.
Coriander – 0.5 tsp.
Saffron – 0.2 tsp.
Carnation – 3 inflorescences.

Manufacturing method

The chicken needs to be washed and the fat on the tail trimmed off. After this, the carcass is poured with water and left to cook. To ensure that the broth is clear, turn up the heat until it boils, then turn it down and cook the chicken until tender. When the broth boils, add bay leaf, dark and aromatic pepper, and salt.

When ready, the carcass is removed, coated with melted butter for a golden hue and placed in the oven for baking. While the chicken is cooked until golden brown in the oven, the broth is filtered and excess fat is removed (it is not thrown away, but transferred to the frying pan).

Chopped nuts are mixed with garlic cloves passed through a press. The onion is finely chopped and fried until golden brown in chicken fat, then flour is added and simmered for about 2 minutes. The purchased mixture is mixed with walnuts, garlic and seasonings are added. At the end, the broth is slowly poured in, and the mixture is constantly stirred so that no lumps appear, the mixture is uniform and resembles watery semolina porridge. The purchased sauce is heated for 5 minutes, without bringing to a boil.

After baking, the chicken is cut into pieces and deboned, then added to the sauce and simmered over low heat for about 15 minutes. The mixture constantly thickens, so it will need to be diluted with broth to maintain a watery mixture. When ready, add wine vinegar, cloves and finely chopped cilantro to the dish. The finished satsivi must steep before it can be served.

The usual recipe for traditional satsivi at home

At home for an evening dinner, you can create satsivi using a simplified recipe: it is simple and easy to prepare, and a properly prepared dish will amaze all household members with its taste. It is necessary to start its production in advance, because... The dish is eaten cool.

Nutritional value: 298 Kcal/1248 KJ.

Chicken - 1 carcass weighing 1.5-2 kg.
Garlic - 4 cloves.
Walnuts - 2 tbsp.
Lemon juice – 1 tbsp.
Salt – 1 tsp.
Seasonings:
Oregano – 1 tsp.
Utskho-suneli – 1 tsp.
Sweet paprika – 1 tsp.
Fenugreek – 0.5 tsp.
Coriander – 1 tsp.

Manufacturing method

Boil the chicken, remove the bones and finely chop the purchased fillet. Peeled walnuts should be fried in a frying pan over very low heat, without adding oil, then grind them to flour. You should do the same with garlic step by step, then mix it with nuts and spices. The cooled broth remaining from the cooked chicken is slowly poured into the resulting mass, stirring constantly. The gravy is diluted to a mixture of sour cream, then brought to a boil over low heat and poured into the chicken. The dish needs to be simmered on the fire for some time, about 20 minutes.

The finished satsivi is placed in a cool space, and after cooling it can be served.

Satsivi salad with chicken

Satsivi is also made in the form of a salad, for which a lot of dressing is prepared. This gives it an extraordinary juicy taste and makes it a signature dish on the festive table. The step-by-step recipe is quite easy to follow, and cooking does not take much time.

Production time: 1 hour. Number of servings: 10.

Calorie content of the dish: 289 Kcal/1210 KJ.

Chicken breasts – 0.5 kg.
Tomato paste – 1 tbsp.
Greens – 1 bunch.
Mayonnaise – 200 g.
Garlic – 3 cloves.
Ground walnuts – 1 tsp.
Apple – 1 pc.
Tartlets – 10 pcs.
Salt - 1 tsp.

Manufacturing method

The chicken fillet is boiled and then finely chopped. A peeled and grated apple, ground nuts and chopped herbs are added to it. The next step is making the sauce. To do this, tomato paste, salt are added to mayonnaise, and garlic is crushed. The resulting mixture must be thoroughly mixed and seasoned with the salad. The salad mass is divided into portions and placed in tartlets. The finished dish can be decorated with sprigs of fresh herbs.

Calorie content of the dish: 297 Kcal/1243 KJ.

Chicken - 1 carcass weighing 1.5-2 kg.
Ground walnuts - 2 tbsp.
Garlic - 5-6 cloves.
Onion - 2 pcs.
Cilantro - 1 bunch.
Adjika – 1 tbsp.
Vegetable oil – 2 tbsp.
Apple cider vinegar – 2 tbsp.
Butter – 50 g.
Khmeli-suneli – 2 tsp.
Salt - 1 tsp.
Pepper – 0.5 tsp.

Manufacturing method

You need to finely chop the onion and mix it with crushed garlic. Half of the mixture given to us is placed in the multicooker, chicken cut into pieces and vegetable oil are added, after which the frying mode is set for 40 minutes. To the second half of the onion-garlic consistency, add nuts, chopped cilantro, adjika, apple cider vinegar and seasonings. The purchased sauce is diluted with water so that its mixture resembles a drink, and added to the fried chicken. After this, the multicooker mode changes to “making soup”, and the food simmers for about an hour. The food can be served immediately after it has cooled down.

Chef's secrets: how to cook satsivi

The secret of creating the right satsivi lies in the details:

To make this common dish, only the freshest cilantro is used. Dried or frozen, it gives the most measured color of taste. The freshest cilantro will fully reveal the chicken with nut sauce.
The uniqueness of the treat is given by walnuts - they are called an integral part of the gravy.
To add more spiciness, adjika is added to the sauce.
The chicken or turkey used for production does not need to be boiled - almost all of it is fried with spices, and the broth is prepared from a cube.
As a side dish for satsivi, gomi (corn porridge similar to hominy), mchadi (corn flour flatbread) or lavash are served.
Lemon seeds can be used as a flavoring addition and decoration - they add extraordinary notes to the dish.

Satsivi is considered not only an ordinary treat, but also one of the signs of Caucasian hospitality. Photos and videos of the making of this dish can be found in virtually any review of Georgian cuisine and travel to Georgia, which is catchy and catchy with its inimitable flavor.

Chicken dishes, Satsivi

Chicken dishes

Sauce recipes → Satsivi

Satsivi is a famous nut sauce of Georgian cuisine. It so happened that satsivi specifically refers to a chicken fillet dish drenched in this delicious nut sauce. Crushed walnuts with herbs and spices make this dish inimitable. On holidays and weekdays, satsivi with chicken will always be desired on your table.

Satsivi with chicken is a common dish in Georgian cuisine.

Satsivi is a national Georgian dish, the main character of which is the cool nut sauce that infuses the chicken fillet with a magical aroma.

Even if serious connoisseurs of “proper” Georgian cuisine do not like the recipe for frisky satsivi, we recommend preparing this dish - it is very tasty! Well, making lazy satsivi justifies the name of the dish - you don’t have to mess around with much.

Satsivi is a sauce with walnuts, the recipe of which has become a true hallmark of Georgian cuisine. Boiled poultry is usually served with satsivi sauce; this dish is also called satsivi.

This famous Georgian dish will not leave anyone phlegmantic, although the recipe for turkey or chicken satsivi is, in principle, simple. The main thing in satsivi is the sauce recipe, which gives the dish its name. It is prepared using a huge amount of walnuts with classic Georgian spices and pomegranate juice.

Chicken satsivi recipe is the pride of Georgian cuisine. Chicken in an unusually special sauce with walnuts, garlic and herbs takes on particularly rich flavor notes.

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Chicken satsivi – 4 recipes for Georgian cuisine