A recipe from Gemo

Satsivi

Name: Satsivi
Prep time: 35 min
Cook time: 75 min
Total time: 110 min
Yield: 6 servings
Ingredients: 1.5 kg Chicken (whole or bone-in pieces); 2 l Water (for broth); 2 pc Bay Leaf (for broth); 8 pc Black Peppercorns (for broth); 2 tsp Salt (plus more to taste); 2 tbsp Sunflower Oil (for onions and tray); 3 pc Onion (finely chopped); 600 g Walnut (finely ground); 5 clove Garlic (crushed); 2 tbsp White Wine Vinegar (or mild wine vinegar); 1 tsp Blue Fenugreek (Utskho Suneli); 1 tsp Marigold Petals (Imeruli Saffron); 1 tsp Coriander (Ground); 0.25 tsp Cinnamon (Ground); 0.13 tsp Ground Cloves (a small pinch); 0.5 tsp Cayenne Pepper (or to taste); 0.5 bunch Cilantro (Coriander) (optional, for serving)

გემო (ოფიციალური გვერდი)Chef

110 minMedium6 servings

A Georgian holiday classic of tender chicken served in a thick walnut sauce seasoned with garlic, blue fenugreek, Imeretian saffron, coriander, cinnamon, cloves, and vinegar. It is cooked ahead and served cold or at room temperature, especially for New Year and festive tables.

Method

01
Put the 1.5 kg chicken in a deep pot with 2 liters water, 2 bay leaves, 8 black peppercorns, and 1 teaspoon salt. Bring to a gentle boil, skim the surface, then simmer for 35-40 minutes until the chicken is almost cooked through. Lift the chicken out and strain the broth; keep about 1.2 liters broth for the sauce.
⏱ 40 min
02
Heat the oven to 200 C. Pat the chicken dry, rub a tray with 1 tablespoon sunflower oil, and roast the chicken at 200 C for 18-22 minutes until lightly browned and fully cooked. Cool until easy to handle, then cut into medium serving pieces and discard loose skin if desired.
⏱ 22 min
03
While the chicken roasts, warm the remaining 1 tablespoon sunflower oil in a wide pot over medium-low heat. Add the 3 chopped onions with a pinch of salt and cook for 12-15 minutes, stirring often, until soft and pale gold but not browned.
⏱ 15 min
04
Grind the 600 g walnuts very finely. Mix them with 5 crushed garlic cloves, 1 teaspoon blue fenugreek, 1 teaspoon Imeretian saffron, 1 teaspoon ground coriander, 1/4 teaspoon cinnamon, 1/8 teaspoon ground cloves, 1/2 teaspoon cayenne, and the remaining 1 teaspoon salt. Stir in about 700 ml warm chicken broth a little at a time until the walnut mixture becomes a smooth, pourable sauce.
05
Add the walnut sauce to the softened onions. Rinse the walnut bowl with another 300-500 ml warm broth and add enough to make the sauce the thickness of heavy cream. Warm over low heat for 8-10 minutes, stirring constantly; do not let it boil hard, or the walnut sauce can split. Stir in 2 tablespoons white wine vinegar, then adjust salt, pepper heat, and thickness with more broth if needed.
⏱ 10 min
06
Nestle the chicken pieces into the hot walnut sauce and spoon sauce over every piece. Simmer very gently for 3-5 minutes, just until the chicken is coated and heated through.
⏱ 5 min
07
Transfer the satsivi to a deep serving dish, cool, then refrigerate for at least 4 hours or overnight so the walnut sauce thickens and flavors settle. Serve cold or at room temperature, optionally scattered with chopped cilantro.
⏱ 240 min