Satsivi can be cooked almost from any meat or even fish, but the classic version of the dish should be considered one that is based on a bird - a turkey or a chicken. A real satsivi is a rich combination of spice tastes with a creamy sauce based on walnuts. About classical and modern simple recipes of satsivi from chicken, we will talk about this material.
Recipe satsivi with chicken in Georgian
Ingredients:
- chicken - 1.3 kg;
- walnuts - 320 g;
- garlic teeth - 8-10 pieces;
- hot pepper - to taste;
- hops-suneli - 4 tbsp. spoons;
- paprika - 2 tbsp. spoons;
- coriander seeds - 1 tbsp. a spoon;
- pinch of saffron;
- onions - 620 g.
Preparation
Before preparing satsivi in Georgian from a chicken, it is necessary to immerse the bird in a pot of water. The liquid should cover the chicken. Leave the chicken cooked for half an hour, and then remove it, dry the peel and put in the oven to bake until a ruddy crust. While the bird is browned, cook a fragrant paste of nuts and spices, passing them through a meat grinder. Combine the prepared pasta with the onion and add it to the broth. Put the pieces of baked chicken on top and let the satsivi roar on a small fire for about 15 minutes.
Experts say that ideally it is better to give the satsivi to insist during the night, but we think that no one has such an endurance and therefore a plate of hot chicken with nutty gravy should be served on the table immediately, with a generous portion of coriander and a piece of lavash.
Satsivi from chicken in Georgian - simple recipe
Ingredients:
- chicken - 1.2 kg;
- walnut (peeled) - 3 handfuls;
- onion - 7 teeth;
- laurel leaf - 1 pc .;
- onion - 115 g;
- hops-suneli - 2 tbsp. spoons.
Preparation
First, boil the chicken carcass with the laurel until completely ready. Remove the meat from the bones, and set the broth aside. Turn the kernels of walnuts into a paste with onions. Fans of garlic can add a tooth-paste to their favorite ingredient, in Georgian cuisine, they will always find a place. Then add hops-suneli paste and salt, and then dilute with broth, pouring it in portions, until the paste turns into a medium density sauce. Put the pieces of boiled bird in sauce and serve satsivi from chicken with walnuts warm.
Georgian Satsivi dish from chicken
Ingredients:
- chicken - 1,7 kg;
- butter - 35 g;
- onion - 165 g;
- garlic teeth - 10 pcs .;
- walnuts - 3 1/2 items;
- handful of green coriander;
- ground cinnamon, coriander - 1 1/2 tsp.
- ground paprika, hot pepper - 1 teaspoon;
- a pinch of hot pepper, ground cloves;
- egg yolks - 3 pieces;
- vinegar - 35 ml.
Preparation
Cook the chicken until ready and separate the prepared meat from the bones. Leave the hot broth for a while to the side, soon it will be needed for the preparation of the sauce.
For walnut paste, you should skip walnut kernels through a meat grinder, add salvaged onions and garlic chicken. The ready aromatic paste is complemented with spices and vinegar, the latter will help
If desired, satsivi from a chicken can be made in a multivark: after boiling the bird, leave the broth in the bowl and dilute the nut paste in it. Turn on "Quenching" and wait for the boil, add yolks and poultry.