Satsivi Recipe: Georgian Chicken in Walnut Sauce

walnuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide a similar texture with less fat.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds acidity with fewer calories.

pomegranate juice

🥗Healthier: cranberry juice

💰Cheaper: grape juice

Cranberry juice offers a similar tartness.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric provides color and health benefits at a lower cost.

Place 500 grams of boneless skinless chicken breasts in a large saucepan and cover with cool water.

Add 1 tablespoon of salt and bring to a boil over medium-low heat.

Once boiling, flip the chicken breasts over, turn off the heat, and cover the pot.

Allow the chicken to gently cook for 5-10 minutes until the internal temperature reaches 74 degrees Celsius or 165 degrees Fahrenheit.

Remove the chicken from the water and set aside.

Finely grind 200 grams of walnut halves in a mortar and pestle or food processor.

Transfer the ground walnuts to a bowl and grate in 4 cloves of garlic.

Add 0.5 teaspoon blue fenugreek, 0.5 teaspoon ground coriander seed, 0.25 teaspoon cinnamon, and 0.25 teaspoon cayenne pepper; stir to combine and set aside.

In a large skillet over medium heat, heat 1 tablespoon of neutral oil until shimmering.

Add 0.5 finely diced yellow onion and sauté until softened and translucent, about 5 minutes.

Add the walnut mixture to the skillet and sauté until fragrant, about 30 seconds to 1 minute.

Pour in 500 ml of chicken stock and bring to a simmer, stirring occasionally until the sauce thickens and reduces slightly, about 5 minutes.

Add the poached chicken into the sauce and cook for a further couple of minutes.

Allow to cool to room temperature before transferring to an airtight container and refrigerating for at least 4 hours or until completely chilled.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens