Satsivi (or bazh, bazhi) is a dish of Georgian cuisine, which can be cooked from poultry, meat or fish, but with sazivi sauce. The composition of this sauce must include ground nuts, which are mixed with oils, fruits, berries or juices, dry seasonings and herbs. This is the general principle of preparing satsivi, the components are variable.
Satsivi from poultry
Ingredients:
- chicken or turkey;
- 0,5-0,4 kg of peeled walnuts;
- 5-7 cloves of garlic;
- 1 tablespoon with a hill of acute adzhika (without tomatoes, sweet pepper and, especially, starch);
- ground coriander + ucco-suneli (hops-suneli), saffron imeretinsky ground, salt.
Preparation:
It is best to chop the chicken into pieces and bake it in the oven, although it can also be fried. While the chicken is baked, we will place nuts and garlic using a meat grinder or a blender. Our task is to obtain a homogeneous paste without lumps. Now add the adzhika to this paste and mix thoroughly. The resulting mass is diluted with steep boiling water and thoroughly mixed until the consistency of kefir. You can use chicken broth instead of water. Add saffron sauce and dry spices to sauce, add. Plentifully sauce the chicken and put an hour for 3-4 in a cool place, but not in the refrigerator. The sauce should thicken, and the chicken - soak well.
Satsivi in the multivariate
Cooking in the multivarquet is very convenient. You can also cook chicken for satsivi in a multivark.
Ingredients:
- 1 kg of chicken breasts;
- 2-4 bulbs
- gram 250 kernels of walnuts;
- 5-8 cloves of garlic;
- 1 bunch of cilantro;
- 1 teaspoon coriander coriander;
- saffron, pepper, hops-suneli.
Preparation:
We divide the meat into pieces about a gram to 50. Peeled onions cut into half rings. In the pan of the multivarka, we lay chicken and onions, choose the program "quenching" and stew for about an hour. Nuts, garlic and greens are ground in a paste in a blender or meat grinder. Add a little boiling water (or white table wine). The sauce should be a consistency, like kefir. Add spices and salted. Thoroughly mix. Ready chicken poured sauce and put at least an hour for 2-3 in a cool place.
Satsivi from fish
Georgian cuisine is diverse. Satsivi can also be made from fish.
Ingredients:
- 600 g fillets of fish (or fish steaks);
- 250 g of walnut kernels;
- 80 ml of pomegranate juice (freshly squeezed);
- 2-3 onions;
- 5 cloves of garlic;
- hops-suneli;
- cilantro seeds;
- saffron;
- hot red pepper;
- greens (coriander, basil, tarragon), salt.
Ingredients:
Fish fillets are cut into large enough pieces and welded in steamed or salted water. Fish should not fall apart, so do not digest. In principle, you can put out the fish or bake in the oven. We will lay out the ready fish for the serving dish. Nuts, garlic, onion and chilli peppers, let's turn green through a meat grinder or treat it in a blender. Add the crushed seeds of coriander to the mass, stir everything and dilute the broth, add it, weld it a little and add dry spices and pomegranate juice. We mix the sauce thoroughly, cool it to a warm and water it fish. Serve the satsivi from the fish to the table in about 2 hours, when the fish is soaked.
Vegetarian Satsivi
You can make satsivi vegetarian - from eggplant.
Ingredients:
- 4 medium aubergines;
- 250 g of walnut kernels;
- 2 onions;
- 5 cloves of garlic;
- red hot pepper;
- hops-suneli;
- greens (coriander, basil, tarragon);
- salt;
- fresh lemon juice or pomegranate.
Preparation:
Eggplant washed, dried and cut, can be along - flat slices, and can be crosswise - in circles.