Chicken satsivi: recipe for cooking. Video
Chicken satsivi is a national Georgian dish with a bright unique taste, baked poultry pieces and a spicy nut sauce, the consistency of which is similar to sour cream. Your guests and family members will appreciate the hearty and tender chicken with the aroma of walnuts.
To cook an original Georgian dish with peanut sauce at home, prepare all the ingredients necessary for this: – about 1,5 kg of chicken; – 750 g of peeled walnuts; – 500 g of onions; – 2-3 cloves of garlic; – ground red pepper; – 0,5 teaspoon of saffron; – 1 teaspoon of hops-suneli; – cloves; – salt to taste; – vegetable oil; – 1 tablespoon of pomegranate juice (can be replaced with wine vinegar).
Satsivi is called both the peanut sauce itself and the dish prepared with it. Satsivi can be not only with chicken, but also with turkey, vegetables and even fish
Chicken satsivi recipe: culinary secrets
Take a chicken carcass and wash it thoroughly under running water, place it in a saucepan and fill it with water. Put on fire and bring to a boil, add salt, cook until cooked, do not forget to remove the resulting foam. Transfer the boiled chicken to a baking sheet pre-greased with vegetable oil and bake in an oven preheated to 180 ° C until golden brown. Cut the chicken into pieces, if desired, you can separate the meat from the bones. Strain the broth, it will be useful to you in the future.
Prepare the sauce. Peel the onion and chop very finely. Peel and chop the garlic with a knife. Crush two clove buds with the wide side of a knife and chop. Put a frying pan on the fire, pour in some vegetable oil, put onions and simmer until tender. Grind the walnuts in a blender or food processor until crumbly. Combine ground nuts with saffron, suneli hops, crushed cloves, cinnamon and red pepper. Add salt and chopped garlic, mix the ingredients thoroughly. Then mix the nut mixture with the fried onions and stir again with a spoon.
Important: before the final serving of the satsivi to the table, you will need to spend in the refrigerator for 8 to 12 hours. Serving the dish earlier will not soak the poultry with the sauce, and you end up with a regular everyday chicken.
Start pouring hot chicken stock into the mixture in small portions, stirring the sauce well. As a result, you should get the consistency of liquid sour cream. Note that the sauce will thicken a little later on. The sauce, brought to the desired consistency, can be whipped in a blender. Put it on low heat and bring to a boil, stirring constantly. Remove the foam from the surface of the sauce, turn off the heat and pour in the pomegranate juice.
Place the sliced chicken in a saucepan, cover with cooked peanut sauce and refrigerate. Satsivi is served cold with red wine, herbs and Georgian lavash.