There is no recipe that does not cause controversy over the ingredients even after many years. And the whole point is that any chef strives to bring something new to the recipe, his own, which is why it is difficult to find a recipe for a reference dish. However, what a delicious dish of Georgian cuisine is satsivi! The name translated from Georgian means "cold dish". So initially only the sauce was called, today the whole dish is called satsivi, including poultry meat.
It is necessary
- - Chicken or turkey, at least two kilograms;
- - Peeled walnuts - 0.5 kg;
- - Seven cloves of garlic;
- - Three spoons of spicy adjika;
- - Two teaspoons of satsivi seasoning;
- - A teaspoon of Imeretian saffron;
- - Salt to taste.
Instructions
Step 1
Cut the chicken into medium pieces, roast it in the oven, preferably so that there is no crust. Then it's up to the sauce.
Step 2
To make an excellent sauce, you need to choose the right walnuts. They should not be brown, but light. Peel the nuts and make a nut butter out of them. A blender or meat grinder is perfect for this function. The main goal is to make sure that there are no large grains in the pasta, so that it is uniform.
Step 3
Then from this mass it is necessary to prepare nut butter. You will need: three tablespoons of chopped nuts, a teaspoon of spicy adjika, seven cloves of garlic. These ingredients should be scrolled in a meat grinder several times, then put the resulting mass on cheesecloth, squeeze out the liquid (oil). The rest of the garlic and nuts must be put back to the chopped walnuts.
Step 4
Then add a liter of boiling water to the rolled nuts. It must be added slowly, stirring constantly. As a result, you should have a sauce that is similar in thickness to kefir. Add pre-cooked seasonings mixed with a small amount of boiling water to the resulting sauce. The final step is to place the chicken in the resulting sauce. And, despite the sudden awakening of hunger and the appetizing appearance of the dish, you must let it brew for at least three hours. Sprinkle freshly prepared peanut butter over the dish before serving the satsivi.
