Satsivi with walnuts
Chicken in a thick nut sauce, served chilled.
150 min · 6 servings
Per serving
Approximately 509 kcal Protein: 34.5 g Fat: 38.3 g Carbohydrates: 11.4 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Walnuts
NHS: food allergyIngredients
- Chicken thigh without skin and bones - 800 g
- Peeled walnuts - 300 g
- Onions - 200 g
- Garlic – 12 g
- Water for cooking - 700 g
- Wine vinegar - 25 g
- Ground coriander - 3 g
- Blue fenugreek – 2 g
- Ground cinnamon - 0.5 g
- Ground cloves - 0.2 g
- Paprika – 2 g
- Salt - 5 g
How to cook
- Cover the chicken with water, add the onion and simmer over low heat for about 35 minutes until tender. Save the decoction.
- Finely chop the nuts with garlic, vinegar and spices. Dilute with warm broth until the sauce becomes thick.
- Add chopped boiled onions and chicken pieces. Heat to a low simmer, stirring.
- Cool in a shallow dish and chill in the refrigerator. Serve cold.
Products for the recipe
- Shelled walnuts — 300 g for 6 servings: peeled walnuts.
- Walnut in shell — Crack the shell and weigh out 300 g of peeled kernels. Use plain kernels that match the recipe ingredient. Remove the shell and partitions; weigh the kernels. To prepare this item, measure the prepared edible portion and select the purchase quantity separately.
Adaptation of Vostok Food: thigh fillet instead of a whole bird, smaller volume, simplified set of spices. The time includes cooling. Text - CC BY 3.0.
Source: Georgia About — Satsivi, Georgian Recipes · CC BY 3.0