Satsivi is a second dish made with chicken. It was first served in Georgian restaurants. It has become popular among gourmets for its great taste, amazing aroma and mouth-watering appearance.
Essential ingredients for satsivi
To prepare such a dish, you will need the following ingredients:
- chicken - 2 kg;
- seasoning for meat - 2 tsp;
- adjika (without starch) - 15 ml;
- boiled water - 700 ml;
- walnut kernels (peeled) - 500 g;
- garlic - 7 cloves;
- saffron - 1 tsp;
- salt - 2 tsp;
- greens (dill and parsley) - 1 bunch each.
Satsivi cooking process
It is necessary to start preparing such a dish by preparing the chicken. Wash it under running water, dry it with a paper towel, cut into pieces and place in a skillet. Fry over medium heat until golden brown. Be sure to stir the chicken during this, it is necessary that it fried evenly, and the juice completely comes out of it.
Grind the walnuts with a blender or mortar. It is necessary to make flour out of them. Add chopped garlic cloves and adjika (5 ml) to it. Then place all these ingredients in a blender, it is necessary that they become a homogeneous mass. Squeeze it out with cheesecloth several times. Set aside the resulting liquid, and dissolve the cake in boiling water. It is required to get a homogeneous sauce from it, which should resemble kefir in thickness.
In a bowl, combine the meat spices, sage, and leftover adjika. Pour the resulting mass into the garlic and nuts sauce. Stir again, and then add to the skillet with the chicken. Leave it all on for 30 minutes at room temperature. It is necessary for the dish to cool completely. But you cannot serve it right away, otherwise the meat will not be juicy, and its taste will not be saturated enough. Therefore, after that, you will need to put the dish in the refrigerator for 4 hours.
Before serving, pour the prepared satsivi with the liquid obtained by pressing the garlic with nuts. It is not required to reheat it after that. You just need to sprinkle with chopped herbs - dill and parsley.
Useful Tips
You can store satsivi only in the refrigerator, but no more than 2 days, otherwise it will taste bitter and have an unpleasant odor. This Georgian dish is served with lavash and red wine. It is recommended to use only fresh chicken that has not previously been frozen.
For cooking satsivi, use walnuts only fresh, which are light brown in color. If you add brown kernels to the dish, then its taste will not be so piquant and rich.
