Satsivi (Georgian Chicken in Cold Walnut Sauce)
Local name: საცივი
In short: Poached chicken coated in a cold, creamy walnut sauce spiced with coriander, cinnamon and cloves, the traditional Georgian dish for New Year. It takes about 2 h in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 1 h 30 min
- Resting
- 3 h
- Total
- 2 h
- Servings
- 6
- Difficulty
- Medium
- Calories
- 575 kcal
Satsivi is both a cold walnut sauce and the dish it names: poultry in a thick sauce of ground walnuts, onion, garlic, vinegar and warm spices such as coriander, cinnamon and cloves. It is a centerpiece of the Georgian New Year and Christmas table, made a day ahead so the flavors meld, and served cold or at room temperature. The same sauce is spooned over fish, eggplant and boiled vegetables.
Instructions
- Put the chicken in a large pot with the water, halved onion, bay leaf and 1 tsp salt. Bring to a boil, skim off the foam and simmer gently for 35 to 40 minutes, until the chicken reaches 74°C (165°F).
- Lift out the chicken and strain the broth. Measure 750 ml (3 cups) for the sauce and keep the rest for soup. Remove the chicken skin if you like.
- Heat 1 tbsp of the oil in a skillet and brown the chicken pieces for 3 to 4 minutes per side. Set aside.
- In the same pan, cook the chopped onions in the remaining 2 tbsp oil over medium heat for 10 minutes, until soft and pale gold. Stir in the khmeli suneli, coriander, cinnamon, cloves, cayenne and marigold for 1 minute.
- Grind the walnuts with the garlic and a pinch of salt in a food processor for 2 to 3 minutes, until a smooth, oily paste forms.
- Whisk the walnut paste into the 750 ml of warm broth. Stir in the onion mixture and simmer very gently for 10 to 15 minutes, stirring often, until the sauce is as thick as cream. Do not boil hard, or the oil separates.
- Stir in the vinegar and salt. The sauce should taste nutty, tangy and warmly spiced.
- Add the chicken to the sauce, cool, then chill for at least 3 hours or overnight. Serve cold or at room temperature, thinned with a little broth, topped with pomegranate seeds and cilantro.
Tips
- The sauce thickens in the fridge. Stir in a few spoonfuls of the saved broth before serving until it flows slowly like cream.
- Satsivi is also made with turkey, which is the traditional New Year bird. Use turkey legs and simmer them for 1 1/2 hours until tender.
Questions and answers
Is satsivi served hot or cold?
Cold or at room temperature. The sauce is made warm so the walnuts blend smoothly, then the dish is chilled so the flavors settle.
Can I make satsivi ahead of time?
Yes, and it is better after a night in the fridge. It keeps for 4 days covered. Thin the sauce with broth before serving.
Why did my walnut sauce turn oily?
The sauce was boiled too hard or the walnuts were ground for too long without liquid. Keep the heat low, and whisk in a little broth to bring it back together.
How long does it take to make Satsivi (Georgian Chicken in Cold Walnut Sauce)?
About 2 h in total: 30 min of preparation and 1 h 30 min of cooking.
How many calories are in Satsivi (Georgian Chicken in Cold Walnut Sauce)?
About 575 kcal per serving, with 32 g of protein, 11 g of carbohydrates and 45 g of fat. These values are estimates.
Nutrition per serving
| Calories | 575 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 11 g |
| Fat | 45 g |
| Fiber | 4 g |
| Sugar | 4 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
