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Satsivi
Chicken in cold walnut sauce
Satsivi (საცივი): Georgian chicken in cold spiced walnut sauce
Satsivi is a dish of the Georgian New Year table, prepared in homes across western Georgia, Imereti and Samegrelo, a day ahead so it can be served cold at the long supra feast on 1 January. Poached chicken is covered in a thick, ivory walnut sauce scented with garlic, fenugreek, coriander and marigold petals and sharpened with vinegar. It is rich and fragrant, eaten with cornbread (mchadi) or fresh bread. Chef's tip: blend the walnuts with a little warm stock until they release their oil; this gives the sauce its silky texture.
- Total time
- 105 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the chicken
- 8 ¼ cups water
- 1 tsp black peppercorns
- 1 ½ tsp salt
For the walnut sauce
- 10 ½ oz walnuts
- 5 cloves garlic
- 1 onionfinely chopped
- 2 tsp ground coriander
- ¼ tsp ground cinnamon
- 1 pinch ground cloves
- ½ tsp chilli flakes
- 2 tbsp white wine vinegar
- 1 tsp salt
- 1 tbsp fresh coriander (optional)chopped
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Method
0/6 doneStep 1: Put 3 ⅓ lb whole chicken or bone-in chicken pieces in a pot with 8 ¼ cups water, 2 bay leaves, 1 tsp black peppercorns and 1 ½ tsp salt. Bring to the boil, skim, then simmer gently for 50–60 minutes until the meat reaches 165°F next to the bone.
60 minStep 2: Lift out the chicken and keep 700 ml of the stock. Remove the skin, cut the chicken into serving pieces (or roast the pieces at 425°F for 10 minutes to colour them, as many Georgian cooks do).
10 minStep 3: Spoon 2 tbsp fat from the top of the stock into a pan and cook 1 onion for 8 minutes until soft.
8 minStep 4: Blend 10 ½ oz walnuts and 5 cloves garlic to a fine paste, then add the onion, 2 tsp ground coriander, 1 tsp ground blue fenugreek or fenugreek, 1 tsp dried marigold petals (or a pinch of turmeric), ¼ tsp ground cinnamon, 1 pinch ground cloves, ½ tsp chilli flakes and 1 tsp salt. With the motor running add about 500 ml warm stock until it is like pouring cream.
5 minStep 5: Pour the sauce into a pan and heat gently for 5 minutes, stirring, without boiling. Stir in 2 tbsp white wine vinegar. A common mistake is boiling the sauce; the walnut oil separates and it turns grainy.
5 minStep 6: Lay the chicken in a deep dish and pour the sauce over. Cool for no more than 1 hour, then cover and refrigerate overnight. Serve cold, scattered with 1 tbsp fresh coriander, within 2 days.
5 min
Nutrition per serving
- Calories
- 620 kcal
- Protein
- 44 g
- Carbs
- 10 g
- Fat
- 46 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does satsivi take?
- About 105 minutes in total: 30 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of bay leaves?
- Leave it out, or a pinch of dried thyme (it's a background flavour).
- What can I use instead of black peppercorns?
- Ground black pepper, a little less than the amount.
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