Satsivi is a sauce from Georgian cuisine, or dishes with this sauce. Mostly Satsivi is made from chicken meat, but on the Internet you can find Satsivi recipes that use fish or meat from other animals.
Be sure to use walnuts in this recipe light, fleshy. Wine sauce can be replaced with apple.
When serving Satsivi with chicken to the table, the side dish is optional. The main thing is to serve sauce and pita bread.
Wash the chicken. Place in a pan, add enough water to cover the chicken. A lot of water is not necessary to make the broth delicious. If necessary, still silent water can be added during cooking. Cook for about 1 hour, during which periodically remove the resulting foam.
Once the water boils, add peppercorns and bay leaves and reduce heat.
Peel and chop the onions into small cubes.
Sauté the onions in a skillet with preheated butter over moderate heat.
Grind the walnuts in a blender, or pass through a meat grinder several times until small crumbs are obtained.
Add chopped nuts to a pan with fried onions and mix.
Add the remaining spices to the skillet and, while stirring, overheat on the stove.
Next, add the chicken stock and bring to a boil.
Use as much broth as possible to make the sauce in density like regular semolina porridge.
Remove the boiled chicken from the pan and remove the bones. Hands finely chop chicken.
Transfer cooked chicken into a saucepan.
Add salt and minced garlic to taste. At the very end of cooking, add vinegar and chopped herbs. Mix well and put in the refrigerator to cool.
Leave at least 2 hours in the Satsivi fridge.
Ingredients
Directions
Wash the chicken. Place in a pan, add enough water to cover the chicken. A lot of water is not necessary to make the broth delicious. If necessary, still silent water can be added during cooking. Cook for about 1 hour, during which periodically remove the resulting foam.
Once the water boils, add peppercorns and bay leaves and reduce heat.
Peel and chop the onions into small cubes.
Sauté the onions in a skillet with preheated butter over moderate heat.
Grind the walnuts in a blender, or pass through a meat grinder several times until small crumbs are obtained.
Add chopped nuts to a pan with fried onions and mix.
Add the remaining spices to the skillet and, while stirring, overheat on the stove.
Next, add the chicken stock and bring to a boil.
Use as much broth as possible to make the sauce in density like regular semolina porridge.
Remove the boiled chicken from the pan and remove the bones. Hands finely chop chicken.
Transfer cooked chicken into a saucepan.
Add salt and minced garlic to taste. At the very end of cooking, add vinegar and chopped herbs. Mix well and put in the refrigerator to cool.
Leave at least 2 hours in the Satsivi fridge.
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