Georgian Chicken Satsivi: Step By Step Recipe With Photo And Video

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Chicken satsivi: revealing the secrets of the Georgian national dish

Georgian cuisine is very popular due to the rich aroma and spice of its dishes. Among them, one of the most important places is occupied by satsivi, without which not a single feast is complete. Let's reveal together the secrets of this traditional national dish.

Content

• 1 How to cook satsivi according to the classic recipe
• 2 How else can you cook satsivi
• 3 Satsivi of chicken in a slow cooker
• 4 Video recipe for chicken satsivi in Georgian

How to cook satsivi according to the classic recipe

Did you know that before satsivi was made only from turkey? But times are changing, and now it has been replaced by a chicken - a much more affordable bird. But here, too, everything is not simple: they say that ordinary chicken from the store will not work. We need one that was fed with corn. Thanks to this, the carcass becomes greasy, and the meat becomes soft and yellowish.

From my own experience, I will say that corn-fed chicken really differs in both fat content and taste from the rest. I raise chickens, and it just so happens that corn is the most affordable feed in our region. I won't say about the yellowish color of the meat, but the fat builds up very quickly, and the taste really becomes somehow special.

In the traditional satsivi recipe, it is customary to use a whole chicken carcass. But if you do not have this opportunity, you can take chicken legs.

If you don't have a whole chicken, you can use legs or even wings.

For cooking you will need:

• 1.5 kg of chicken;
• 200 g onions;
• 150 ml of sunflower or corn oil;
• 700-900 g of walnuts;
• 5-6 cloves of garlic;
• 1 tsp hops-suneli;
• 3 g saffron;
• salt to taste.

You will also need to cook the broth. It is cooked with chicken that will be used for satsivi. In addition to it, take:

• 1 onion;
• 2 carrots;
• ½ lemon;
• 2 cloves of garlic;
• 1 bunch of greens, consisting of parsley, celery leaves and cilantro;
• black peppercorns - to taste.

If possible, use Imeretian oil in cooking. You can cook it yourself by infusing 3-4 saffron flowers in 1 liter of corn or sunflower oil for 2-3 hours.

Let's start preparing the dish.

1. First, cook the broth. Rinse and gut the chicken, be sure to remove the tail. Place the carcass in a pot of cold water, put it on fire and bring to a boil. Add in turn: onion cut into 4 parts in husk; unpeeled, well-washed carrots, cut into pieces; greens and peppercorns. Cook for 30 minutes. Finally add the garlic without peeling the cloves, turn off the heat after 2-3 minutes. Let the broth sit for 5 minutes, then remove the chicken. Strain the liquid, rub the chicken with salt, let it sit for 10 minutes and disassemble it into pieces.

   

   Cook a strong chicken stock, adding seasonings and vegetables to it

2. Peel the onion, chop as small as possible and fry until golden brown. Start frying in a dry frying pan, and when the onions begin to change color, add a little Imeretian oil. If you don't have one, just fry the onions in regular vegetable oil.

   

   Fry the onion adding Imeretian oil to it

3. Now prepare the nut mixture. To do this, fry the peeled nuts, add spices to them, fill with broth and chop in a blender. You can also skip the mass three times through a meat grinder. Combine with sautéed onions and finely chopped garlic, beat again with a blender. If the sauce looks too thick for you, add a little broth.

   

   Grind the nuts for the sauce in a blender

4. There is very little left: put the pieces of boiled chicken in a deep plate and gently pour the nut sauce.

   

   Arrange the meat on plates and top with the sauce

That's all, your satsivi is ready. Set the table and invite your guests!

How else can you cook satsivi

It should be noted that in different regions of Georgia, the methods of cooking this dish may differ. The amount of spices can be completely different: somewhere they use more or less garlic, pepper, hops-suneli, add other seasonings, and the taste becomes different because of this. Greens can be fresh or dried, which also affects the result.

Adjika, one of the most important spices in Georgian cuisine, can also play an important role. Be sure to try adding it to your satsivi, but do not overdo it: spicy dishes may not be to everyone's taste. But if you just like it, 1-2 teaspoons of hot adjika will make the satsivi even more flavorful and tasty.

You can deviate a little from the classic recipe and add something of your own to the satsivi

But what can I say - every housewife has her own secret, thanks to which satsivi becomes special. For example, a friend of mine prepares it, slightly deviating from the traditional technology. If, in the classic recipe, nut sauce is added to the chicken just before serving, then she stews the chicken in it for about an hour over low heat. Thanks to this, the meat becomes tender, with a bright nutty taste.

The sauce can also be prepared in different ways. For example, some recipes do not take flour and adjika for it, but use a mixture of chicken broth and wine vinegar.

Chicken satsivi in a slow cooker

Of course, if you have this wonderful and convenient device, you cannot deny yourself the pleasure of cooking satsivi in it. In principle, the cooking method differs little from the classic one.

Happy owners of a multicooker will definitely try to cook satsivi in it

Take these products:

• 1 chilled chicken carcass;
• 6 onions;
• 8 cloves of garlic;
• 1.5 cups walnuts;
• 1 bunch fresh cilantro
• 1 tsp spicy adjika;
• 2 tbsp. l. hops-suneli;
• 2 tsp dry Caucasian saffron;
• 50 g butter;
• 50 g of vegetable oil;
• 3 tbsp. l. wheat flour;
• 1 liter of warm drinking water;
• 50 g of pomegranate seeds;
• salt, black pepper - to taste.

Let's start cooking.

1. Cut the chicken into portions. Peel and finely chop 2 onions and 4 garlic cloves with a knife. Grease the bottom of the multicooker with vegetable oil, add pieces of butter there. Place onion and garlic, meat on top. Salt a little and put the multicooker on the "Baking" mode for 40 minutes.

   

   Bake chicken with onions and garlic in a slow cooker

2. Season the meat about 15 minutes before cooking. Peel the remaining garlic and onion and grind with a blender along with the cilantro. Also chop the walnuts and mix everything with spices and adjika.

   

   Make a mixture of nuts, adjika and spices

3. Gently pour warm water into the mixture, stirring constantly to avoid clumping. Season with salt. Remember that the consistency of the sauce should be similar to sour cream, so the water should be used "by eye".

   

   Use the mixture and water to make the sauce.

4. The chicken in the slow cooker is already cooked. Pour the nut sauce over it and set the "Stew" mode to 1 hour.

5. When the satsivi is cooked, let it cool down at room temperature, then refrigerate it overnight, or preferably 10-12 hours. Garnish with pomegranate seeds and fresh cilantro before serving.

   

   Pomegranate seeds and cilantro will not only decorate the finished dish, but also add flavor notes to it

Georgian chicken satsivi video recipe

As you can see, cooking satsivi is not a very difficult process, but it is fun. We are confident that your family will love the recipes we offer. Enjoy your meal!