Classic Satsivi recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

There is a lot of controversy about what is Satsivi - a dish or a sauce? Nevertheless, in translation from Georgian, the word means “cold dish”, which means that we will take it like that. Satsivi recipe will surely appeal to every cook who loves delicious and original food.

What kind of meat is used?

Most often, the dish is prepared from turkey or chicken and served with a sauce of nuts. Despite the fact that many experts claim that it is turkey that is included in the Satsivi recipe, there are many variations of the dish with fish, poultry and meat. For example, pike perch satsivi is an incredibly tasty food, especially if you caught the fish with your own hands. The basis of the dish lies precisely in a spicy nut sauce made with the addition of cilantro and garlic.

Keeping Traditions

Georgian satsivi recipe does not contain flour, eggs and onions, and the sauce for the dish does not need heat treatment. It is also called bage sauce. It is a versatile sauce that is applied to many dishes and foods. It is based on the corewalnut. The composition of the spices used also practically does not change: cinnamon, garlic, pepper, pomegranate juice and Imeretian saffron. Greens are optional, but without cilantro you won't be able to cook the right dish.

Baje looks a lot like thick sour cream and is added to satsivi at the final stage of cooking. It is in this sauce that the cooked meat cools down. The Georgian chicken satsivi recipe implies that the dish will be served cold.

Chicken for the dish is the most accessible and simple component. The meat cooks very quickly, and the most difficult thing is to wait for it to cool completely.

Traditional version of the dish

This step-by-step recipe for chicken satsivi will allow you to get 2 servings of this dish. It takes about half an hour to prepare all the ingredients, and the process of preparing the components lasts an hour and a half.

The classic Satsivi chicken recipe needs the following ingredients:

• a kilogram of chicken or chicken wings;
• 1 cup walnuts;
• a bunch of cilantro;
• garlic head;
• 2 bulbs;
• 50 grams of butter;
• pomegranate juice optional;
• various spices.

Proceed to cooking

Georgian chicken satsivi recipe step by step:

1. You can take a whole chicken and cut it into several pieces or buy a kilo of wings. One chicken willa lot for the whole family, and wings are loved by many, and they contain enough meat.
2. Walnuts can be purchased pre-peeled. Or you can do the nut shelling yourself (whichever is more convenient).
3. Cilantro is also being prepared. Luckily, this vitamin herb is available all year round and is easy to get.
4. The meat must be washed, check that there are no remnants of bird feathers on it. Next, spread the wings inside the pan and fill with water so that it reaches the level of the meat. Turn on the fire on the stove and bring the meat to a boil. Remove the foam periodically and cook the wings in this way for 15 minutes. Next, you need to remove the wings from the broth and wait until they cool. You can strain the broth and pour into a separate container.
5. Peel the onion, cut it, but not very finely, then fry in butter.
6. Once the onion begins to take on an attractive ruddy hue, add the cooled wings to it and continue to fry the dish for 10 minutes, stirring the meat in the pan.
7. After add a few bay leaves, a glass of broth that remained after boiling the wings, and continue to simmer the meat on low heat.
8. Meat needs to be stewed in a frying pan for a very long time. Until the moment when it starts to lag behind the bone. While you are waiting for the chicken to be ready, you can start cooking the bage.
9. Peeled nuts need to be sorted out, removing all remnants of the shell and the partition. Cilantro is thoroughly washed, damaged elements and coarse stems are removed. Peel the garlic.
10. Placecilantro, nuts and garlic inside the blender. Add a spoonful of suneli hops and other spices to taste. Put some s alt in.
11. Chop everything well so that the components take on a paste state. Make sure that no large particles are visible: the more thoroughly the nut is crushed, the better. You can always grind the nuts inside the mortar first. Add chicken broth and a few tablespoons of pomegranate juice to the nut paste. In no case do not use store nectar! Mix all ingredients. If you do not have natural pomegranate juice, then you can use a spoonful of wine vinegar as an analogue. The consistency of the resulting sauce should resemble sour cream or semolina. You can properly adjust the condition with the help of broth. You can also add spices to taste.
12. In principle, our sauce is already ready. It does not require boiling, frying or other thermal processes. It remains only to combine the finished stew with sauce to complete our Georgian Satsivi recipe.
13. Add the sauce to the chicken, stir it in and add the remaining chicken broth. Now the consistency of the sauce should resemble liquid sour cream.
14. Extra heat the chicken over low heat for 15 minutes. There are recommendations when you just need to pour the sauce over the chicken and leave. Both options are equally good.
15. It is necessary to wait for the meat to cool completely in order to confidently declare the readiness of the dish.
16. Serve the chicken cold. Garnish to it will also be completely superfluous. Just take a loaf of fresh breador buy fresh lavash.
17. A torn off piece of pita bread perfectly helps to replace any spoon.

Another traditional recipe

The Satsivi recipe is very popular at every Georgian feast. If you want to truly experience this marvelous taste, you should definitely try to cook the dish yourself. Our step-by-step Georgian Satsivi recipe will help you with this.

What do you need to have?

1. Chicken. Previously, it was the turkey that was traditionally used to cook the dish, but in our time it is replaced by ordinary chicken. It is best to take poultry, fatty, fattened feed with corn. The texture of such meat will be soft, the color will have a slight yellowish tinge.
2. Nut sauce. In fact, satsivi is the name of a special nut sauce. It is used for cooking dishes with vegetables, meat or fish. Walnut in Georgia is a universal product. It is best to use fresh nuts. It also uses crushed garlic, fried onions and spices.
3. The set of spices consists of dried basil, hot red pepper, dill, coriander, blue fenugreek and Imeretian saffron. Spices help to add a pleasant aroma to the dish, and also get rid of the nutty bitterness. They affect the improvement of the digestive system and make it possible to store the dish for a long time. The number of spices to be used, each cook determines independently. Often in satsivi you can meet hyssop, mint,celery or bay leaf.

When do Georgians start cooking a dish?

Most often it is done to celebrate something or to meet dear guests. Of course, this is not a dish for everyday cooking. Previously, the Satsivi recipe was used for Christmas. After a long fast, chicken meat in a fatty nut sauce was taken just fine.

How is the chicken chosen for the dish?

It must be a young, well-fed specimen. In different regions of Georgia, a different climate prevails, different feeds are used, which affects the taste of meat. The best meat is from chickens that were grown on fertile soils, then it turns out to be fatty and soft.

How should the dish be eaten?

Traditionally, before the guests arrive, several cold appetizers such as pickles, pkhali, greens and satsivi should be placed on the table. The dish is calculated for five. Each person imposes satsivi on himself in a deep container. The sauce is eaten by dipping bread into it, and the chicken is eaten by hand.

What is special about this recipe?

Adjarian cuisine is not distinguished by its sharpness. Nevertheless, the classic Georgian satsivi recipe has slight differences in different parts of the country. The fact is that every housewife can add her own zest to the classic formula. Some people prefer a thick sauce, while others prefer a thin one. The amount of spices added may also vary. Sometimes Svan s alt, Imeretian oil and other ingredients are used.

There are recipes that have differences already at the verylast step in cooking. Most often, the sauce is added to the chicken just before serving. However, sometimes after that the dish is still stewed for about an hour on the stove so that the meat gets a more tender and nutty taste.

You can start cooking

Satsivi recipe with photo will help you quickly and easily prepare this appetizing dish.

What products you need to have:

• 1.5 kilograms of chicken meat;
• 200 grams of onion;
• 150 milliliters of vegetable oil (it can be corn or sunflower);
• 900 grams of nuts;
• 6 garlic cloves;
• spoon of suneli hops;
• spoon of Imeretian saffron;
• s alt of your choice.

To prepare the broth, you need to use the following products:

• chicken;
• one bulb;
• 2 carrots;
• half a lemon;
• 2 garlic;
• bunch of fresh herbs such as cilantro, parsley, celery;
• black pepper.

Cooking starts

The step-by-step recipe for Satsivi is as follows:

1. Chicken broth is being boiled. The bird must be thoroughly gutted, washed and the tail removed. Add cold water to the pan, place the chicken inside and wait for it to boil. Then add the ingredients in this order: an unpeeled onion, divided into a quarter; thoroughly washed, but unpeeled carrots, divided into pieces; greens and peppercorns. Everything should be cooked together for half an hour. Once the cooking isfinished, throw in a few unpeeled garlic cloves, turn off the heat and wait for the broth to infuse for five minutes. Take the chicken out of the broth and strain it. Rub warm meat with s alt, wait for it to infuse for 10 minutes, after which it can be divided into parts.
2. Starting frying onions. Peel the onion from the husk, chop thoroughly and fry until golden brown. At the very end, add a little Imeretian oil. To prepare it, you need to add 4 saffron flowers to 1 liter of vegetable oil.
3. The preparation of the nut mixture begins. Nuts need to be fried, mixed with spices, pour everything with broth and grind well in a blender. As an analogue, you can use a meat grinder and pass the mixture through it three times. Add the fried onion and chopped garlic to the dish, then go through the blender again. Adjust the thickness of the sauce with the broth.
4. Mix the meat with the prepared sauce. Put the chicken parts inside a deep bowl and slowly pour the sauce over the meat.

That's it, our classic Satsivi recipe is complete!

Dish with chicken wings

Satsivi recipe with photo will help you prepare a fragrant and spicy meat dish that will make every guest in your house go crazy.

What components are needed:

• 1.2 kilograms of chicken wings;
• 1, 2 cups walnuts;
• garlic head;
• cilantro;
• 2 onions;
• 50 grams of butter;
• spoonwine vinegar;
• half a spoonful of coriander;
• 2 spoons of suneli hops;
• saffron;
• cinnamon;
• pepper and s alt to your taste;
• pomegranate seeds;
• bay leaf.

Chicken wings are great for making this dish because they are small and have a great meat-to-bone ratio. Of course, this appetizing dish can also be prepared on the basis of drumsticks, as well as chopped whole chicken.

Let's start cooking

1. Chicken wings are thoroughly washed, laid out inside the pan and poured with cold water. The meat is brought to a boil and boiled for 20 minutes, do not forget to remove the resulting foam. Unfold the wings and wait for them to cool, and you can filter the broth. At this time, cut the onion, cut into half rings, in a preheated pan until it becomes golden. After that, you can add meat to the onion and fry the wings for another 10 minutes.
2. Now you can add 1.5 cups of broth and bay leaf to the meat. Cover the chicken with a lid and wait until the meat is stewed. Only when it falls behind the bones is it completely ready.
3. Walnut, peeled garlic, all seasonings, and s alt to taste should be placed in a blender. Grind the ingredients until smooth. Then you can add wine vinegar and chicken broth to get a consistency similar to sour cream.
4. The finished sauce should be added to the chicken meat, mix the dish and leave to cool. Decorate the chicken with pomegranate seeds.