Chicken Satsivi

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Ingredients

To make the sauce:

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

For cooking chicken and broth:

Chicken 1.5 kg.
Bay leaf 2 pcs.
Red onion 1 pc.
Black pepper peas 10 pcs.
Allspice peas 4 pcs.
Parsley stalks 10 g
Water 2.5 L
Salt 1 tsp

Main Ingredients: Onion, Chicken, Nuts, Greens
Serving 6 servings
World Cuisine

Cooking:

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.