Chicken Satsivi

Chicken Satsivi

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To make the sauce:

  1. Cilantro 50 g
  2. 6 cloves garlic
  3. Walnuts 450 g
  4. Onion 3 pcs.
  5. Saffron Imeretinsky 4 tsp
  6. Suneli hops - 6 tsp
  7. Chilli ground pepper 1 tsp
  8. Ground coriander 1 tsp
  9. Red wine vinegar 3 tbsp
  10. Ground black pepper 1/2 tsp
  11. Vegetable oil 2 tbsp
  12. Salt 1 tsp
  13. Chicken Broth 1.5 L

For cooking chicken and broth:

  1. Chicken 1.5 kg.
  2. Bay leaf 2 pcs.
  3. Red onion 1 pc.
  4. Black pepper peas 10 pcs.
  5. Allspice peas 4 pcs.
  6. Parsley stalks 10 g
  7. Water 2.5 L
  8. Salt 1 tsp
  • Main Ingredients: Onion, Chicken, Nuts, Greens
  • Serving 6 servings
  • World Cuisine


Step 1.

Pour chicken into 2.5 liters of water and bring to a boil, remove the foam and add 1 onion, peppercorns, salt and parsley stalks. Boil the broth for 40 minutes over low heat, then add 2 bay leaves and cook for another 10 minutes.

Step 2

Grind with a meat grinder cilantro, garlic, walnuts and garlic.

Step 3

Grate three onions on a fine grater.

Step 4

Put the onion with two tablespoons of vegetable oil in a pan for 4-5 minutes over low heat, the onion should become soft and transparent.

Step 5

Put the stewed onions and the cooked nut mass into the pan and gradually adding 1.5 liters of chicken stock to the pan, mix until smooth.

Step 6

Add hops to the sauce - suneli, Imereti saffron, coriander, salt, vinegar, red chili pepper, ground black pepper and warm over low heat for 3-5 minutes, but do not boil. By consistency, the sauce should be like thin sour cream.

Step 7

Cut the boiled chicken, separate from the bones, remove the skin, cut the fillet into pieces, put in a plate and pour in the satsivi sauce. Put in the refrigerator for 1-2 hours, serve with fresh vegetables, herbs and pita bread.