🧂 Ingredients
- 1 kg Whole chicken(cut into pieces)
- 500 g Walnuts(finely ground)
- 3 large Onions(finely chopped)
- 10 cloves Garlic(minced)
- 2 tsp Coriander seeds(ground)
- 1 tsp Blue fenugreek(ground)
- 1 tsp Marigold petals(dried and ground (optional))
- 1 tsp Red pepper flakes(or to taste)
- 0.5 tsp Cinnamon
- 3 whole Cloves
- 2 tbsp Vinegar(white wine or cider vinegar)
- 1 tsp Salt(or to taste)
- 2 cups Chicken broth(approximate, for thinning sauce)
- 0.25 cup Pomegranate seeds(for garnish)
- 0.25 cup Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Boil the chicken pieces in water until tender, about 45-60 minutes. Reserve the broth and let the chicken cool. Discard skin and bones, and cut meat into bite-sized pieces.
⏱️ 1 hour - 2
In a separate pot, sauté the finely chopped onions in a little oil or chicken fat until golden brown.
⏱️ 20 minutes - 3
Add the minced garlic, ground coriander, blue fenugreek, marigold petals (if using), red pepper flakes, cinnamon, and cloves to the sautéed onions. Cook for 1-2 minutes until fragrant.
⏱️ 2 minutes - 4
In a large bowl, combine the finely ground walnuts with the sautéed onion and spice mixture. Gradually add the reserved chicken broth, stirring until a thick, smooth sauce forms. The consistency should be like a thick cream.
💡 Tip: You can use a food processor to grind walnuts and mix the sauce for a smoother texture. - 5
Add the vinegar, salt, and more pepper to taste. Stir well.
💡 Tip: Adjust seasoning carefully, as flavors will meld and intensify as it chills. - 6
Gently fold the cooked chicken pieces into the walnut sauce.
💡 Tip: Ensure all chicken pieces are coated evenly. - 7
Transfer the Satsivi to a serving dish, cover, and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 4 hours to overnight💡 Tip: Satsivi is traditionally served cold. - 8
Before serving, garnish with pomegranate seeds and chopped fresh cilantro.
💡 Tip: The pomegranate seeds add a burst of freshness and visual appeal.
💡 Pro Tips
- ✓The quality of walnuts is crucial for the flavor of Satsivi.
- ✓Grinding the walnuts very finely is key to achieving the right sauce texture.
- ✓Blue fenugreek (utskho suneli) is a signature spice in Georgian cuisine and provides a unique aroma.
- ✓Satsivi can be made with turkey as well, following the same method.
🔄 Variations
- Use turkey instead of chicken for a richer flavor.
- Add a pinch of ground nutmeg for an extra layer of spice.
- For a smoother sauce, pass the walnut mixture through a fine-mesh sieve after blending.