Satsivi is the most popular dish of Georgian cuisine, based on walnut sauce. This dish is served cold and is a marinade sauce. Under it you can cook not only poultry, but also meat, fish, eggplant, and beans. This dish is combined with any vegetable side dishes, which only accentuate the aroma and taste palette of satsivi with meat and slightly dilute its spicy taste. Given the nutritional value of this dish, we can confidently say that it can be fed with a small amount of a small company of friends.
Satsivi sauce from chicken in Georgian - classic recipe
Ingredients:
- chicken - 1.6 kg;
- chicken broth - 450 ml;
- walnut kernels - 2 items;
- oil "Peasant" - 110 g;
- onion - 2 heads;
- flour - 45 g;
- garlic (middle head) - 1 piece;
- egg yolk (raw) - 3 pieces;
- vinegar wine - 90 ml;
- fresh cilantro - 30 g;
- hops-suneli - 5 g;
- cinnamon - 5 g;
- cloves - 5 g;
- curry - pinch;
- salt - to taste;
- pepper bitter (capsicum) - 1 pc.
Preparation
Prepared chicken carcass (processed and gutted) boil 35 minutes after boiling, removing foam from the surface of the broth. Then transfer the chicken from the broth to the baking sheet, add salt, butter and bake in the oven until completely cooked. In the process of baking, periodically water the carcass with the juices separated on the baking tray.
To prepare the sauce, you must carefully crush the onion and put it on an oiled brazier until the transparency is obtained, then add the flour and fry for 2-3 minutes. This mass is gradually dissolved with a hot broth, formed from the preparation of the chicken, and, constantly stirring, simmer on low heat. Then alternately enter vinegar, finely chopped and crushed greens, as well as pounded hops-suneli. Salt add to taste. In the finished sauce put the parsed chicken and cook for 7 minutes. Meanwhile kernels of a walnut, a carnation and cinnamon to grind with a chili, preliminary having cleared a pod from seeds, to mix with crude yolks, curry and a broth, all well to grind, add in sauce with a chicken.
After cooking, the dish should be allowed to cool for at least 8 hours. Otherwise it will be an ordinary meal with gravy.
The satsivi recipe from a turkey will differ from a similar one from a chicken only by cooking the carcass of the turkey in the first stage of cooking.
Satsivi from chicken in Georgian - simple recipe
Ingredients:
- chicken - 1700 g;
- onions (medium size) - 3 pcs .;
- oil "Farmer" - 45 g;
- wheat flour (premium grade) - 85 g;
- broth (preferably chicken) - 550 ml;
- walnuts (kernels) - 255 g;
- garlic - 1 clove;
- a set of spices (for chicken) - 10 g;
- chicken eggs (yolk) - 4 pcs .;
- wine vinegar (from red grapes) - 115 ml.
Preparation
Cook the chicken until cooked. Carcase the oil, lubricate with butter and send to a preheated to 195 degrees oven for twenty-five minutes. Periodically it is necessary to turn the chicken and water it with juice,
In a separate saucepan, the walnut kernels need to be crushed together with garlic and spices. Grind to a homogeneous consistency. Add yolks and wine vinegar. Once again, mix thoroughly and heat and gradually bring the fried onions. Remove from heat without boiling. Sauce pour the bird cut into pieces.