Chicken Satsivi. Satsivi from Georgian chicken: who is against it? Secrets of Caucasian cuisine and Georgian chicken satsivi recipes. How to cook Georgian chicken satsivi

(Georgian საცივი) is a dish of Georgian cuisine, which is chicken or turkey meat in a nut sauce. The classic old Georgian recipe involves the use of turkey meat for satsivi, but today this dish has many options and can be prepared not only with poultry meat, but also with fish, and even with eggplant. Today we will share with you a recipe for cooking turkey and chicken satsivi.

Satsivi, translated from the language of their homeland, means cold (or cool) and, according to its name, is served chilled at the table. Different regions of Georgia use their own recipes to make satsivi. In some places, it is cooked with egg yolks or cornmeal, which are added to a sauce of crushed nuts, and in some areas, specially fattened chicken is used for satsivi.

To better understand the essence of any Caucasian dish, it is worth considering some of the features of this cuisine. The real foundation of any meat masterpiece in it is herbs, spices and spices. The latter, just, play a decisive role for the taste of satsivi. The main spices participating in the correct satsivi recipe are:

hops-suneli,
curry,
red and black pepper (ground),
Imeretian saffron,
Bay leaf,
coriander.

Turkey is used less in our kitchen than the usual chicken meat, so in the first recipe we offer a simple chicken satsivi recipe. A whole bird is perfect for preparing satsivi for a festive table, which will gather a lot of people. But satsivi from legs is more convenient to cook for a family feast.

Chicken Satsivi

Ingredients:

whole chicken or 4 legs,
400 gr. peeled walnuts,
1 head of garlic,
2 bulbs,
1 egg yolk,
herbs (cilantro or parsley),
sunflower oil,
pomegranate juice (or wine vinegar),
spices and seasonings traditional for satsivi: Imeretian saffron, coriander, suneli hops, ground pepper (red and black), bay leaf.

Cooking:

You can cook satsivi in different ways, but if you want to serve a real Georgian dish to the table, then we offer you

Classic turkey satsivi recipe

Ingredients:

turkey (weighing 2.5-3 kg),
1 kg walnuts (peeled)
coriander,
1 tsp Imeretian saffron,
2 tsp red pepper,
10 gr. dried cloves and ground cinnamon,
4-5 cloves of garlic,
2 egg yolks,
2 bulbs
1 st. l. wine vinegar,
salt.

Cooking:

Place the prepared and washed turkey carcass in a large pot of cold water, salt it well and boil it. Do not forget to remove the foam when cooking. Cool and cut the turkey into portions.
Now prepare the satsivi nut mixture: mince the walnuts twice, grind them in a blender, or simply pound them in a mortar if you have one. Add garlic, ground spices and spices, crushed in a mortar, to chopped nuts. It is important to add all these ingredients in exactly the same order as described.
Chop the onion very finely and fry until light golden brown.
Take a saucepan, mix the onion and our nut mixture in it. Add egg yolks to this. Don't forget to mix it all well.
Dilute the resulting sauce with broth from turkey to the density of sour cream. To cook satsivi properly, pour in the broth, stirring the sauce constantly to get a homogeneous mass without lumps, add salt to taste, if necessary.
Now put the sauce on a small fire and bring to a boil, stirring all the time with a wooden spoon. Heat the sauce until the first bubbles form, but do not boil! Turn off the heat and place the turkey pieces in the saucepan with the sauce. Let the satsivi cool, then add the vinegar to it.

And now some important information:

Vinegar must be added to a cold dish, otherwise it will darken.
Saffron is added to the sauce to give it color, while all other spices are needed just for taste.
Satsivi is served only chilled. Moreover, on the second day this dish will be even tastier!
Satsivi should be served with pita bread, dry red wine and the freshest herbs - cilantro and tarragon.

Chicken satsivi is a Georgian dish that has gained popularity in Russia. It is prepared for the holidays, it is included in the menu of the best restaurants in the world. Satsivi is served cold, it is advisable to prepare it in advance and put it on the table the next day. During this time, the chicken will have time to soak up the taste and aroma of the sauce. The most tender meat just melts in your mouth, it is enough to try it once, and its taste will be remembered for a long time.

Georgian chicken satsivi

Type of dish - second
Weight - 2500 g.
The country of the dish is Georgia.
The number of servings is 8.
Calorie content (per 100 g) -
Time for preparing -

Ingredients

chicken - about 2-2.5 kg;
onions - 2 pcs.;
walnuts - 2 cups;
garlic - 4 cloves;
salt - 2 tsp;
saffron - to taste;
red hot pepper - 1 tsp;
ucho-suneli - 1.5 tsp;
coriander - 1.5 tsp;
nutmeg - 0.5 tsp;
wine sauce - 3 tbsp. l.;
vegetable oil - 2 tbsp. l.

Step-by-step instruction

Chicken Satsivi cannot be confused with another dish, as the walnut gives it a unique taste and leaves behind a characteristic aftertaste. And, of course, a whole bunch of herbs and spices, without which Georgian cuisine is indispensable. Saffron, pepper, garlic and other ingredients add spiciness, and wine sauce - sourness.

The main ingredient in satsivi is chicken (some use duck or turkey). The weight of the bird is approximately 2.5 kg. Rinse the carcass under running cold water, cut the tail. Carefully inspect the skin for feathers. If there are any leftovers, be sure to remove them. Cut the chicken into small pieces.

Put the bird in a saucepan, pour boiling water over it and put it on the fire. It is important to put the chicken in boiling water, because in this case the meat will turn out tastier. If you need a rich broth, you can take a small saucepan.
Add a whole onion and cook together with the chicken over low heat until tender. How long should chicken meat boil? It all depends on its rigidity. Homemade chicken takes longer to cook, store-bought chicken cooks faster. Approximately it will take 40-50 minutes. At the end, 5 minutes before readiness, throw a few small bay leaves into the broth.

Take out the chicken and strain the broth. It is recommended to remove some fat from it, as it will harden and spoil the taste, because satsivi is served chilled. In addition, the dish is healthier if it contains less saturated fat. You can also remove the skin from the chicken. It is advisable to get rid of the bones, because without them it will be more convenient to eat the dish. You don’t have to get smeared in the sauce, you can just savor satsivi and enjoy its extraordinary taste.
When the meat is ready, the fun begins: you need to prepare the sauce (baje). The taste of the dish depends on it, so you should give it due attention. First, peel the onion and cut it into small cubes. Then fry the onion in vegetable oil until golden brown. To get a juicy product, you need to make a small fire. Otherwise, the onion will dry out.

Walnuts are shelled, you need to get 2 cups of kernels, this is approximately 300 g. Dry nuts will not work, you need to choose juicy ones. Pass the kernels through a meat grinder along with garlic. It is advisable to do this twice, putting a fine grid.

Then add spices. The main seasoning for this dish is ucho-suneli. It is impossible to cook satsivi without it, and if you try, you will not be able to achieve the original taste. Following the ucho-suneli, add coriander, nutmeg, pepper, salt, saffron. For those who are not a fan of spicy dishes, it is recommended to reduce the amount of red hot pepper. As for saffron, it is quite a strong spice, so it should be used with caution. If crushed stigmas are placed, they need very little, at the tip of a knife. In the case of using a mixture of spices, which is called "Saffron", you can add 1 teaspoon.
You can also add a little flour, 1 tablespoon is enough. It will thicken the sauce and prevent it from separating. True, if the walnuts are ground very finely, flour is not needed.

Mix all sauce ingredients and pour over warm broth (2 cups). Mix thoroughly again and pour the resulting mass into a pan with fried onions, put on fire. If you need to make the sauce thinner, add another glass of warm broth for this. The resulting mixture should boil.

The finished sauce should have the consistency of thick sour cream. If you need to dilute it, add more broth. By the way, if the sauce seemed unsalted, you can add more salt. The same goes for spices, they can be adjusted to your own taste. Do not forget that chicken meat is insipid, so the sauce is responsible for improving its taste. At the end of its preparation, add wine vinegar.
Pour the fragrant chicken meat with sauce, cover with a lid and put it in a cold place. From the end of cooking to the moment the dish is served on the table, at least 4 hours must pass. Before, the meat will not have time to soak in the sauce and the taste of satsivi will be far from ideal.

Before serving chicken satsivi, garnish it with herbs, pomegranate seeds, or drizzle with nut butter, if available.

Satsivi cooking secrets from famous chefs

Some chefs prefer not to boil the meat, but to fry it, adding adjika and spices. The question arises: where in this case to get the broth? For this, bouillon cubes are used, which dissolve in boiling water. But, of course, in real Georgian cuisine, this method is not relevant. Sometimes the broth is not used at all, and the nuts are poured with ordinary boiling water. The calorie content of such a dish is lower, so the recipe is suitable for people who watch their figure.
It is hard to imagine a Georgian feast without chicken satsivi. A delicious dish is a visiting card of the festive table and a confirmation of the mastery of the hostess. Satsivi is combined with any food, it is eaten with eggplant, fresh vegetables, bread. Baje sauce can be used for fish and other types of poultry.
A dish like satsivi requires patience. If you hurry, you can spoil its taste, and then time will be wasted. To get a truly unique taste, it is important to pay attention to every little detail in the process of preparing Satsivi sauce.
In Georgia, red wine is served with satsivi, as it is the one that goes perfectly with the delicate taste of meat.

Video: recipe for cooking satsivi at home

Satsivi has a very long history, so it is a matter of national pride in Georgian cuisine, and the main composition of its components cannot be

interpret freely so as not to offend the proud Caucasian people. But in the technology of preparing traditional satsivi, there are also moments where

you can improvise.

If one day you had a chance to try a dish at dinner in one of the Georgian families living in the Caucasus, or appreciate the skill of a real

Georgian chef, please share the secret of cooking. There are not so many “correct” satsivi recipes on the Internet, written in Russian, and familiar housewives from Georgia say that satsivi is like borscht, each family prepares it differently.

We will try to catch the main notes of the bright and so different Georgian cuisine in order to determine the border between unshakable traditions and

opportunities for improvisation.

Georgian Chicken Satsivi - Basic Technological Principles

Satsivi is a sauce and, at the same time, the name of a dish that is often prepared from poultry: chicken or turkey. There are also satsivi options from

fish. This is a cold dish, without which not a single holiday is complete in Georgia, especially New Year and Christmas, like New Year in Russian

does not do without refrigeration. Satsivi, of course, is not jellied meat, but rich meat or fish broth, as you know, tends to turn into

into a gelatinous mass.

You can, of course, eat chicken with walnut sauce and hot, but then it is ordinary chicken with walnut sauce. Meat with sauce

aged so that it absorbs the flavor that distinguishes satsivi from boiled chicken with gravy. The transformation process lasts 7-8 hours.

Walnuts, garlic, cilantro (ground coriander), Imereti saffron, ucho suneli (fenugreek) are essential components of satsivi. By the way,

they are very often used in all dishes of Georgian cuisine. A few words about these ingredients:

Walnut - only this nut is used for satsivi, and no other. Walnut butter can be added, but it will not fully replace

ground kernels, giving a pasty consistency. There should be a lot of nuts, not less than 1/3 of the part in relation to the mass of meat.

With garlic, everything is clear: peel and chop. The amount depends on taste preferences. Note: characteristic odor and

the aftertaste of garlic is lost when combined with fresh cilantro.

If you use fresh cilantro, then you need to squeeze the juice out of it: the sauce should have a characteristic nutty color. Of course, there's nothing wrong

will happen if small pieces of greens are noticeable in the sauce, but this point relates to the issue of culinary aesthetics.

Utskho suneli: do not confuse with suneli hop seasoning, consisting of a set of spices! Utskho suneli has many other names, which are only

indicate its wide distribution and a special role in the culinary of all peoples of the world: shamballa, chaman, curry (mixed with turmeric),

fengurek. If you look for seasoning in the spice department, remember these names. We have this herb called fenugreek, and all of it many times

seen: blue or lilac flowers, which are also called clover. Dried and ground seeds are used as spices.

It is also allowed to use suneli hops for cooking satsivi, but keep in mind that you will get a completely different taste.

Marigolds - Imeretian saffron. If someone is surprised, don't be surprised! These are exactly those bright yellow or orange flowers, but for food

only ground petals of basic varieties are used: the brighter, the better. By the way, if marigolds are planted between the rows of tomatoes,

potatoes, strawberries, then you can, in addition, not only get beauty and a very pleasant seasoning, but also save your crop from

pests. Another important point: if you have never been familiar with this spice, then self-grown flowers will save you from deception

spice sellers who can sell turmeric instead of marigold powder (also a useful spice, but different and cheap!).

If you pay attention to the chemical composition of marigolds, fenugreek and other traditional spices used in Georgian cuisine, you will find out

the main secret of Caucasian health and longevity. In the culinary of this people, everything is thought out to the smallest detail: each, nondescript-looking, herb

has deep meaning. That is why the aromas of Caucasian cuisine are so mesmerizing.

Let's get back to the sauce. The rest of the set of ingredients is like all sauces. Just never add adjika, potato starch and

tomatoes. This is a different dish. Now about meat for satsivi, and let's move on to recipes that differ from each other only in the set for the sauce.

It is not true that satsivi is properly prepared only from turkey. If in the dispute about what came before, the egg or the chicken, there is still some

intrigue, then satsivi appeared in Georgia much earlier than turkeys. Pheasant dishes are often prepared, but this bird is already a luxury, but chicken

ideal for price, availability, ease of processing and neutral taste of meat. But the chicken should be good, homemade, with yellow

fat, if already middle-aged - even better.

The detailed technology for preparing Georgian chicken satsivi is in the first recipe, because the main principles of cooking are almost

change, except for different ways of pre-preparing the bird, and sauce recipes can even be improvised, because

the basic meaning is already clear.

1. Satsivi from Georgian chicken - the first way

Ingredients:

Medium chicken, domestic - 1 carcass (2.0 -2.2 kg)

For the broth:

Onion, black pepper, bay leaf, parsley root, salt

Onion 350 - 400 g (bulb)

Nuts 750-800 g (net)

Cilantro 75 g

Garlic 60-70 g

Imeretian saffron (marigolds)

Wine vinegar

Coriander

Red pepper

Vegetable oil

Cooking technology:

Dip the prepared chicken carcass into boiling water. Cook as usual until the flesh begins to separate from the bone. Don't forget to shoot

foam. At the end of cooking, add spices, roots and salt. Transfer the chicken to a platter. Optionally, you can separate the meat from the bone when the chicken

cool down. Strain the broth.

Pass the cilantro, nuts and garlic twice through the fine mesh of the meat grinder.

Separately chop the onion into a puree. You can do this with a blender. Pour oil into a heated frying pan, put onion puree and

sauté to remove bitterness, until transparent. If it starts to burn, add some broth. Put the fried onion

in the pan in which the sauce will be prepared, add the nut paste, broth. It is important to guess the consistency of the sauce: add this

the amount of broth so that after solidification the sauce looks like thick sour cream. Mix thoroughly, removing lumps, add spices:

ground coriander, a little red pepper, salt.

Put the pan on low heat: the sauce should languish with occasional stirring. Make sure that the thick nut mass does not burn,

sinking to the bottom of the pot.

When the sauce boils, add wine vinegar in such an amount that its acid is clearly visible. Put the pieces in the saucepan

chicken and reheat slightly. Remove the saucepan from the stove. Arrange satsivi in tureens, preferably covered with lids.

2. Satsivi from Georgian chicken - the second way

Ingredients- according to recipe No. 1

Cooking:

The whole cooking technology is absolutely similar to the first method, with the exception of meat preparation. Cut boiled chicken into portions

pieces, fry in a pan or in the oven. Arrange the fried meat in tureens and pour over the nut sauce.

When roasting, the liquid is removed from the meat, and after soaking in the sauce, the taste of satsivi becomes more saturated.

3. Georgian chicken satsivi with egg yolks

It is not known how and when the recipe for hollandaise sauce, which is thickened with egg yolk, came to Georgia, but in some Georgian

families use this technique to prepare satsivi.

Ingredients:

Wings, legs - by the number of servings

Vegetable oil (or margarine) - for frying

Garlic, ground black pepper

Chicken bouillon:

poultry meat;

Bulb;

Spicy roots;

Pepper (peas);

Bay leaf;

Sauce ingredients - according to recipe No. 1, as well as 3 yolks

Cooking order:

If there is ready-made meat broth, use it for satsivi; if not, cook as usual. Try to use chicken backs, necks,

and rub the legs, wings and breast with a mixture of ground garlic and pepper, fry until golden brown.

Prepare the nut paste as described in the first recipe, add the yolks to it, rub it well and add the warm broth. Stir up

homogeneous consistency and slowly heat on the stove until thickened. Put the meat fried until cooked in the prepared portion

dishes, pour sauce, cover. Serve after cooling and steeping, with gomi (cornmeal porridge).

4. Georgian chicken satsivi with pomegranate

Let's face it: in our area, wine vinegar, in home cooking, is not often used by housewives; it is not cheap. If Satsivi is planned, and

The right ingredient was left on the shelf in the store, what should I do? Don't worry, everything is fixable: lemons, pomegranates or sour fruits will do.

taste. Just do not forget about the nutty color and taste of the dish, and the fact that tomatoes in satsivi are bad manners.

Ingredients:

Chicken thighs, wings 2 kg

Broth 1.5 - 2.0 l

Butter for passivation

Carnation

white pepper

The composition of products for the sauce - according to recipe No. 1

Pomegranate juice (fresh) - instead of wine vinegar

Cooking:

In flour (70-100 g), add ground nutmeg and cloves, white pepper. Roll the boiled meat in the flour mixture. Heat up the pan, put in

her butter, finely chopped onion, and fry the wings and thighs. Transfer meat to serving bowls. Saute in the same pan

finely chopped onion until transparent, and add it to the nut mass, mix well. Add broth and simmer sauce until tender.

Pour hot satsivi into bowls of meat. Cover the cooled dish with a film or lids, put in a cold place for infusion.

5. Georgian chicken satsivi with dried cilantro and chicken fat

Ingredients:

Chicken, boiled

chicken fat

For sauce:

Dried cilantro, red pepper, coriander, ground nuts, garlic, salt, corn and wheat flour;

wine vinegar;

The broth is rich

Cooking:

Combine ground nuts, garlic and dry spices, add flour. Stir dry mixture.

Chop the onion. Melt the chopped fat in a pan, sauté the onion until soft. Combine with prepared nut mixture,

stir, add broth.

When using flour to make Satsivi broth, you need to add more so that the sauce does not turn out too thick after setting.

Simmer the resulting mixture over low heat. 3-4 minutes after the sauce boils, add vinegar, pour over the meat laid out in tureens.

6. Georgian Chicken Satsivi - Adjarian Cuisine

Ingredients:

Chicken 1.8 - 2 kg

Chicken broth 700 ml

Oil (sunflower or corn) 120 ml

Nuts 800 g

Garlic 50 g

Khmeli-suneli

Imeretian saffron

Lemons 2 pcs.

Celery, parsley, cilantro (leaves)

Cooking method:

Boil the broth by placing the carcass in cold water. Separate the flesh of the cooked bird from the bones. Strain the broth, removing the spicy additives.

Prepare the sauce:

Fry the nuts in a heated frying pan, add garlic, oil, suneli hops and Imeretian saffron. Punch the mass with a blender, adding

spices. Fry the finely chopped onion, combine with the nut mass, chop again with a blender, adjusting the density of the sauce with the broth.

Pour the mass into a saucepan with meat and simmer for 40-50 minutes. The meat will soak in the sauce and become very soft and tender. Add juice at the end

and lemon zest.

To prepare satsivi, you need to grate the onion on a fine grater. Use white onion - it is less "evil", or onions before

hold in water to remove bitterness and not cry when rubbed.

Satsiwi requires at least 1/3 of the nuts relative to the weight of the chicken.

When using fresh cilantro for satsivi, be careful not to turn the sauce green. Just in case, just squeeze the juice from the spicy greens.

Note that the juice is found in greater amounts in cilantro stalks; The leaves can be used to decorate dishes.

Satsivi has a very long history, so it is a matter of national pride in Georgian cuisine, and the main composition of its components cannot be

interpret freely so as not to offend the proud Caucasian people. But in the technology of preparing traditional satsivi, there are also moments where

If one day you had a chance to try a dish at dinner in one of the Georgian families living in the Caucasus, or appreciate the skill of a real

Georgian chef, please share the secret of cooking. There are not so many "correct" satsivi recipes on the Internet, written in Russian, and familiar housewives from Georgia say that satsivi is like borscht, each family prepares it differently.

We will try to catch the main notes of the bright and so different Georgian cuisine in order to determine the border between unshakable traditions and

opportunities for improvisation.

Satsivi from Georgian chicken - basic technological principles

Satsivi is a sauce and, at the same time, the name of a dish that is often prepared from poultry: chicken or turkey. There are also satsivi options from

fish. This is a cold dish, without which not a single holiday is complete in Georgia, especially New Year and Christmas, like New Year in Russian

does not do without refrigeration. Satsivi, of course, is not jellied meat, but rich meat or fish broth, as you know, tends to turn

into a gelatinous mass.

You can, of course, eat chicken with walnut sauce and hot, but then it's just plain chicken with walnut sauce. Meat with sauce

aged so that it absorbs the flavor that distinguishes satsivi from boiled chicken with gravy. The transformation process lasts 7-8 hours.

Walnuts, garlic, cilantro (ground coriander), Imeretian saffron, ucho suneli (fenugreek) are essential components of satsivi. By the way,