Boiled chicken in peanut sauce, or satsivi, is a traditional Georgian dish. Satsivi is a versatile sauce that can be used to cook duck, turkey, meat and even fish.
It is necessary
-
- Based on 1 kg of chicken:
- hen
- 400 g shelled walnuts
- 1 large onion
- 2 cloves of garlic
- 20 g each cilantro and parsley
- 1 egg
- 1 tbsp hops-suneli
- 1 tsp saffron
- a pinch of ground black pepper
- a pinch of ground coriander
- 1 tbsp 3% vinegar or 2 tablespoons pomegranate juice
- 500-600 ml chicken broth
Instructions
Step 1
Rinse the chicken and boil it in salted water, then cut into large pieces. You can cut it into portions before cooking. Chop the onion and fry it in vegetable oil until soft and golden brown. Cool to room temperature.
Step 2
To prepare the sauce, pass the walnuts through a meat grinder twice. Place them in small portions, otherwise they will be compressed on the screw. You can pre-freeze them, then it will be much easier to turn.
Step 3
Add toasted onion, raw egg, grated garlic and parsley to the nuts. Grind the mixture twice again. In small portions, half a ladle each, pour the hot chicken broth into the nut mixture and beat with a mixer at low speed.
Step 4
While whisking, add salt, parsley, cilantro, suneli hops, vinegar, saffron, black pepper and coriander. The resulting sauce should have the consistency of liquid sour cream, light and uniform. If you need more sauce (for a large chicken), add more broth and a tablespoon of flour. You can add pomegranate juice instead of vinegar.
Step 5
If you are preparing the sauce with a blender, first place the herbs, egg, fried onion and garlic in the beating bowl. Whisk, add approximately 300 ml of chicken stock and add the nuts. Continue beating until thickened, some of the nuts will not be crushed. Add the rest of the broth and continue beating until smooth.
Step 6
Place the chicken pieces in a saucepan, pour over the resulting sauce, put on medium heat and bring to a boil with constant stirring. Then remove from heat and leave for 3 hours. During this time, the chicken will be marinated, and the nut sauce will become darker and thicker. Satsivi can be served warm or cold. Sprinkle peanut butter over the dish before serving.
