Satsivi is the name of Georgian walnut sauce. Its color ranges from gray to greenish depending on the amount of greenery used. Most often, poultry (chicken, turkey) is cooked with satsivi sauce, but you can find eggplants and fish. Chicken meat, soaked in spicy sauce, just melts in your mouth. Satsivi can be served both with a cold appetizer and a hot one. The next day, the dish tastes even better.
It is necessary
-
- Chicken with peanut sauce:
- chicken (1 kg);
- walnut kernels (500 g);
- utskho-suneli or hops-suneli (1 tsp);
- onions (0.5 kg);
- garlic (2 cloves);
- dried cilantro (2 tsp);
- saffron (2 tsp);
- cloves (2 things);
- red pepper (on the tip of a knife);
- wine vinegar (1 tbsp. spoon);
- egg (1 piece);
- salt.
Instructions
Step 1
Boil the chicken in salted water until cooked through. Cool it down. Remove the meat from the broth and cut into pieces, place in a container and refrigerate. Leave the broth to cool in a saucepan. Do this in the evening to start making the sauce in the morning.
Step 2
Remove the husks from the onions and chop finely. Heat a skillet with oil and pour the prepared onion onto it. Heat the onion lightly and simmer until the onion is completely translucent. Stir the contents of the pan constantly, the onions should not be fried, but only stewed in fat.
Step 3
Place the walnut kernels in the food processor. Nuts can be grated, minced or pounded in a mortar. Choose a grinding method that suits you. The main thing is to turn the nuts into a homogeneous mass.
Step 4
Crush the cloves and place them in the bowl of the food processor. Add the stewed onions from the pan to the nuts. Season with dried cilantro, utskho-suneli, and red pepper. Crack one raw egg into mass. Turn on the food processor again and stir the resulting dough.
Step 5
Season the sauce with salt. The peanut sauce should taste a little saltier than you normally eat. You will also dilute it with broth, and some of the salt will be absorbed into the chicken meat.
Step 6
Squeeze the peeled garlic cloves through a garlic press into the satsivi. Adjust the amount of garlic as you wish, but it should not be too much so that the spicy aroma of nuts does not clog.
Step 7
Place the stockpot next to the thick, nutty bowl. Take the whisk in one hand and the ladle in the other. Pour some broth into the satsivi and stir with a whisk. Gradually add liquid and stir until you reach the consistency of sauce you want. Consider, after standing, the sauce will become much thicker than it is now. Leave some stock in the pot to thin your peanut sauce the next day, if necessary.
Step 8
Transfer the sliced chicken to a saucepan. Pour the resulting whipped nut mass and bring to a simmer over low heat.
Step 9
Turn off the gas and add wine vinegar to the saucepan. If you have real pomegranate juice, use it instead of vinegar.
Step 10
Chop fresh herbs and add to satsivi. Leave to cool. The dish should be infused for several hours.
