Chicken satsivi came to the Russians from Georgia. Like all Georgian dishes, it is very appetizing and aromatic. Cloves, nuts, garlic, saffron and cinnamon - the spice set speaks for itself. Meat, be it chicken or turkey, gets an unforgettable taste under the influence of such magic "potions".
It is necessary
-
- chicken or turkey - 400 g.
- For the sauce:
- chicken broth - 1 glass;
- chopped walnuts - 4 tablespoons;
- onion - 1 head;
- butter - 1 tablespoon;
- wheat flour - 1/2 tsp;
- garlic - 1 clove;
- egg yolks - 1/2 pcs;
- vinegar 3% - 2 tsp;
- saffron
- ground cinnamon - 1 pinch each;
- carnation - 1 bud;
- hops-suneli - 1 pinch;
- ground red pepper - to taste;
- salt to taste.
Instructions
Step 1
Chicken or turkey meat must be boiled until half cooked and dried.
Step 2
Then put the poultry meat on a baking sheet with butter and bring to readiness, then cut into portions.
Step 3
Then the sauce should be prepared. For the first stage of making the sauce, sauté chopped onions in butter, add flour, fry and dilute with broth.
Step 4
For the second stage of preparing the sauce, it is necessary to add minced nuts, chopped garlic, salt, saffron, pepper, cinnamon, cloves to the onion with flour. Dilute with broth, add vinegar, hops-suneli and cook for 5 minutes. Pour the resulting enriched sauce and refrigerate. With a little chilled sauce, mash the yolk and add to the hot sauce.
Step 5
Pour the pieces of poultry, which have had time to cool, with the finished sauce, and serve, after decorating with herbs.
