Like most classical recipes, satsivi has a large number of variations, however, its composition remains approximately constant: the abundance of ground walnuts, spices like cinnamon and saffron, a lot of garlic and vinegar. The name of the satsivi is the dishes cooked with this nut sauce, as a rule the bird (chicken and turkey) is stewed in it, but the options for cooking fish and meat are not excluded. We will explain how to prepare satsivi below.
How to cook satsivi in Georgian from chicken?
Ingredients:
- walnuts - 3 1/2 items;
- chicken broth - 2.5 liters;
- green coriander - 1 1/2 st .;
- garlic teeth - 10 pcs .;
- onion - 95 g;
- hot pepper - to taste;
- olive oil - 55 ml;
- chicken thighs - 1.2 kg;
- paprika - 3 tsp.
- Ground coriander, cinnamon - 1 teaspoon;
- ground fenugreek - 1 teaspoon;
- pinch of saffron;
- egg yolks - 2 pieces;
- red wine vinegar - 35 ml.
Preparation
Before you correctly prepare satsivi from chicken, you should make the nut butter. To do this, fill the walnuts with half a glass of broth, add half the garlic and onions, a little cilantro and hot pepper. Whisk everything in a homogeneous paste. Chicken dry and sprinkle with sea salt. Fry the bird until browning, add the remaining onion with garlic and pepper, spices, stir, leave for a couple of minutes. Combine the bird with the nut paste and pour in the remaining broth. Reduce the heat under the dishes to medium, then leave the bird to stew for about half an hour.
In order to thicken the sauce, you can add flour to it, but we replace it with a pair of egg yolks. Whisk yolks with a ladle of thick sauce and return to the pan when the dish boils, reduce heat, season with salt and vinegar, and then remove from heat.
How to cook satsivi from turkey in Georgian at home?
Ingredients:
- turkey - 1,8 kg;
- butter - 45 g;
- onion - 65 g;
- garlic teeth - 4 pcs .;
- flour - 5 g;
- chicken broth - 360 ml;
- wine vinegar - 35 ml;
- ground nutmeg, cinnamon - 1/4 tsp;
- laurel leaf - 1 pc .;
- pinch of saffron;
- walnuts - 1 tbsp.
Preparation
Rub the turkey with melted butter and salt and bake at 200 degrees for 1 hour. Every 20 minutes, lubricate the bird with melted butter, and in the middle of cooking turn to the other side. Check the readiness by piercing the leg with a sharp knife: clear juice means that the meat can be extracted from the oven.
Before you make sazivi sauce, whisk the nuts into a paste. Fry pieces of onions and garlic together, sprinkle all the flour and pour the broth. Add spices, nut butter and let the sauce thicken. Serve with baked poultry.