SATSIVI — Georgian chicken with walnut sauce. Recipe by Always Yummy!

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.

Pour the chicken with 10 cup / 2,5 l of water and bring to a boil, skim the froth and add 1 red onion, peppercorn, salt and parsley sprigs. Boil the broth over low heat for 40 minutes, then add 2 bay leaves and cook for 10 minutes more.

Crumble the cilantro, garlic and walnuts with the meat grinder.

Grate 3 onions finely.

Stew the onion with 2 tbsp of vegetable oil in the pan over low heat for 4-5 minutes until onion soft and translucent.

Lay the stewed onion and walnut paste into the stockpot and, gradually adding 6 cup / 1,5 l of the chicken broth, stir until smooth.

Add the khmeli suneli, imeretian saffron, coriander, salt, vinegar, ground chili and black peppers to the sauce and warm up over low heat for 3-5 minutes but not boil. The sauce is to be of such texture as not thick sour cream.

Cut up the boiled chicken - remove the bones and skin, cut the fillet into pieces. Lay the chicken in the plate and coat with the satsivi sauce. Put the satsivi chicken into the fridge for 1-2 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens