👨‍🍳 Instruktioner

1. 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. 2

   In a separate pot, sauté the finely chopped onions in a little oil or chicken fat until golden brown.

   ⏱️ 20 minutes
3. 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. 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.

   💡 Proffstips: You can use a food processor to grind walnuts and mix the sauce for a smoother texture.
5. 5

   Add the vinegar, salt, and more pepper to taste. Stir well.

   💡 Proffstips: Adjust seasoning carefully, as flavors will meld and intensify as it chills.
6. 6

   Gently fold the cooked chicken pieces into the walnut sauce.

   💡 Proffstips: Ensure all chicken pieces are coated evenly.
7. 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

   💡 Proffstips: Satsivi is traditionally served cold.
8. 8

   Before serving, garnish with pomegranate seeds and chopped fresh cilantro.

   💡 Proffstips: The pomegranate seeds add a burst of freshness and visual appeal.