How to cook satsivi in Georgian?

Satsivi Georgian dish is rather mysterious. Some people think that this is a special sauce from walnuts, and others understand this dish as a chicken dish. In addition, it is believed that each region has its own way of preparing satsivi in Georgian. Anyway, in fact this dish is both a chicken or a turkey cooked with an unusual nutty gravy, and a sauce with which it is made, which can be used in other dishes.

How to cook satsivi from a chicken?

The Georgian recipe suggests taking a kilogram of chicken meat, a half a kilogram of fresh walnuts, four hundred grams of onions, a pair of cloves of garlic, a teaspoon of spices - coriander, hops-suneli, half a teaspoon of saffron, cinnamon, cloves, two tablespoons of vinegar, salt. Put the cooked chicken. This is best done in advance - the real satsivi in Georgian is eaten with the sauce from the remaining broth. Half-finished chicken should be laid out on a baking tray and sent to the oven, from time to time, watering it with juice to make it ruddy. Nuts clean and grind (as small as possible). Brush and chop onion and garlic. You will need about three liters of broth per half a kilogram of nuts, since they absorb the liquid in it no worse than ordinary flour. Fry the onion on fat from the chicken in a deep frying pan. Cool chicken broth and pour walnuts. Add the garlic, pepper, salt, saffron, mix everything thoroughly until the consistency of the liquid sour cream and cook with the onion for a quarter of an hour. Five minutes before the end of cooking, add the vinegar and the remaining spices. Cut chicken into large portions and pour in sauce. Satsivi is ready in Georgian. It can be immediately served to the table and eat hot. No less tasty will be to eat a dish and cold the next day.

Imeretian Satsivi in Georgian

Another recipe for cooking this dish, associated with a region of Georgia, such as Imeretia. Take a carcass of chicken or turkey, five to seven bulbs, a couple of eggs, about twenty cloves of garlic, a teaspoon of saffron, red pepper, coriander, hops-suneli, four tablespoons of vinegar, half a kilo of chopped walnuts, six clove rods, salt. Boil the meat and take it out of the broth. Salt only the chicken, do not add anything to the broth. Leave it overnight, then remove the fat from the surface and put it in enameled utensils. Aluminum does not suit you. Mix in a bowl of nuts, peppers, garlic, coriander, salt and hops-suneli, use a wooden spoon for mixing. Add the mixture of two eggs, vinegar, gradually pour in the broth. Mix the sauce with a mixer, so it's airy. Chicken cut into portions, chop the onion and chop. Fry it in fat, then add the sauce. Bring to a boil, add cloves and chicken. Allow to simmer for about two minutes and serve to the table chilled. Satsivi is ready in Georgian. The dish should thicken, but if you prefer a more liquid option, use more broth. Dilute with water or add fresh herbs traditional recipe does not advise.