Satsivi in ​​the multivariate

Satsivi is a traditional Georgian sauce and name for a group of dishes from meat, fish and poultry, which are cooked in this sauce. The basis for the sauce is ground walnuts, spices and garlic - traditional ingredients widely used in many dishes of Georgian cuisine.

Cooking satsivi is not difficult, but even less trouble awaits owners of multivarieties, recipes for which we will share in this article.

Satsivi from chicken in multivark

Ingredients:

Preparation

Let's start with chicken. We lubricate the bottom of the multiquark cup with vegetable oil and cover with a layer of half-chopped onion and garlic. On top of the onion cushion we put chicken thighs and steaks, slightly salt and pepper. If you are preparing satsivi in ​​the multivariate "Panasonic", then set the "Baking" mode for 40 minutes and leave the chicken ready.

In the meantime, you can tackle the nut sauce itself. For its preparation, the walnuts are ground into flour using a blender, a coffee maker or a meat grinder. Similarly, grind the remaining onions and garlic and combine it with nut flour. We brazed the base for saffron sauce, hops-suneli, salt and pepper, after which, stirring constantly, we dilute the mass with warm water until a sauce of creamy consistency is obtained. At the end of cooking, pour the chicken with the resulting satsivi, switch to the "Quenching" mode and continue cooking for 1 hour.

Ready meal completely cool (satsivi served cold), then sprinkle with chopped cilantro and / or pomegranate seeds.

Satsivi's recipe in the multivariate

Ingredients:

Preparation

Eggplants are cut in half along, but not until the end, to make it look like a "pocket" for our sauce. We cut off the stalk from the vegetable and put it in hot salted water for 10 minutes.

In the meantime, we are preparing to prepare satsivi sauce. Grind the onions and garlic in a blender and mix with walnuts. Add to the nut paste a ground clove, a little saffron, coriander and hops-suneli. Mix the vinegar with 2 parts of hot water and dilute them with nut butter until creamy consistency. Part of the sauce is put in pockets, and the rest of the brew 1/2 cup of water and pour over the eggplant. If you are preparing satsivi in ​​the multivarke "Redmond", then set the "Quenching" mode for 1 hour. Prepare the prepared dish, and serve it to the table, sprinkling with fresh greens of coriander.

How to cook satsivi from a chicken in a multivariate?

Ingredients:

Preparation

Chop the chicken into small pieces of medium size. Onions are cut into semi-rings of medium thickness. Walnuts are ground into flour and mixed with chopped herbs, garlic, vegetable oil and spices. We mass the mass with the consistency of low-fat sour cream. Fill the resulting sauce with chicken pieces in the multivark and set the "Quenching" mode for 1.5 hours. Prepare the prepared dish before serving and sprinkle with pomegranate seeds.