Satsivi recipe from chicken, turkey or vegetables

Satsivi is a very famous dish in Georgia. Its name is derived from sazivi sauce, which is made from walnuts and spices. The name of the sauce gradually passed to all the dishes that are prepared with its use. Traditional satsivi recipe in Georgian suggests turkey meat, but nowadays it is often made from chicken.

Satsivi recipe for chicken № 1

Chicken weighing approximately 1.5 kg cook on the fire for about an hour, then put it on the baking sheet down the breast and until ready to bake. When it is ready - cut into pieces (the bones can be removed).

500 g walnuts thoroughly grind in a mortar or combine, add to them 3 slices of chopped garlic, two tsp. Cilantro dried, 1 spoonful of ground red pepper, half a spoonful of saffron and, if desired, a little cloves (ground) and cinnamon. Mix everything and add 3 yolks, cut one onion as small as possible and add it to the sauce. Then in the sauce you need to gradually, stirring, pour broth from the chicken (you need it to become a consistency like sour cream thick). Then 3 times wipe this slurry through a sieve. The result will be a homogeneous liquid mass, which must be put on the fire and, as soon as the bubbles appear, immediately remove and put the chicken there. When it cools down, put half the stew into the pan. Vinegar wine and salt. Satsivi should be served on the table when it is completely cooled, and along with it - crisp bread, greens and red wine.

Satsivi recipe for chicken № 2

There is another recipe for chicken satsivi, which is somewhat different from the previous one.

Chicken weighing approximately 1.5 kg. Boil and fry in an oven until ruddy, then cut. 400 gr onions cut as small as possible and lightly fry (it should not be fried, but only become soft). 500 g of nuts to grind, add spices such as red pepper ground (one spoonful), hops-suneli (one spoon), yellow saffron (0.5 spoonfuls), grapes (2 buds crushed with knife), garlic (4 wedges) and salt . Then add onions and broth (not all, but as much to get a liquid gruel). This gruel should be boiled and add 1 tablespoon to it. Pomegranate juice (can be replaced with lemon), and then pour the chicken. When it gets cold and stays at least a couple of hours, you can serve it on the table.

As we see, the recipe for satsivi from a chicken is not that complicated, but it requires patience.

Satsivi recipe from turkey

Turkey with a weight of about 1.5 - 2 kg pour water, salt it and simmer until almost ready, remembering to remove the foam. Then, as in the case of a chicken, bake it in the oven.

8 onions cut into rings and fry, using half the fat removed from the broth. On the remaining half, brown the flour (corn or wheat) until golden, put it in broth and boil. 4 stacks. Nuts of walnuts in a mortar, mix with 3 spoons of chopped garlic, salt, 1 teaspoon of black pepper and the same amount of coriander. Add flour to the mixture with the broth, then - in a frying pan to the onion and cook for 10 minutes (the fire should be weak). Then pour on 0,5 spoons of cinnamon and hops-suneli, cloves 5 buds, 1 б.л. Juice of pomegranate and infusion of saffron Imeretian. Lightly heat and let it brew for 15 minutes.

Cut the turkey into small pieces and fill them with sauce. In order for the dish to become truly saturated, it needs to be allowed to brew for hours 3.

Satsivi from aubergines

At half a kilo of aubergines, remove the stems and wash. Side of each vegetable make a deep incision, pour hot water, boil and boil for about 20 minutes. When cool, lightly squeeze out the liquid. Finely chop 2 onions and fry them. Four cloves of garlic in a blender with 0,7 stacks of crushed walnuts, 1 spoon of coriander, salt, half a teaspoonful. Hops-suneli and pepper. Separately (in a mortar) grind 3 buds of cloves with a pinch of cinnamon and add to the mixture of nut with spices. Then add 100 ml of white wine to the sauce, diluted with a glass of water and pour it all into a skillet with onion, on which the sauce should boil and fry for about 8 minutes. The resulting sauce should be filled with incisions in eggplants and let them soak for at least an hour.