Authentic Georgian Satsivi Recipe

Ingredients

1 large chicken (about 3-4 lbs)
2 litres of water
3 medium onions
4 cloves of garlic
100 grams of walnut kernels
3 tablespoons of vinegar
1 teaspoon of dried coriander
1/2 teaspoon of cinnamon
1/4 teaspoon of ground cloves
1/4 teaspoon of ground black pepper
Salt to taste
A bunch of fresh coriander
A bunch of fresh parsley

Steps and instructions

Clean and rinse the chicken thoroughly. Place it in a large pot, add water and bring it to a boil over medium heat.
Peel and chop two onions. When the water starts boiling, add the chopped onions to the pot. Reduce heat, cover the pot, and let it simmer until the chicken is cooked through.
While the chicken is cooking, prepare the satsivi sauce. In a blender, combine walnut kernels, peeled garlic, vinegar, dried coriander, cinnamon, ground cloves, black pepper, and salt. Blend until you get a smooth paste.
Peel and grate the remaining onion. Add it to the walnut paste and blend again until well combined.
When the chicken is cooked, remove it from the pot and set it aside to cool. Reserve the chicken broth.
Chop fresh coriander and parsley. Add it to the walnut paste and mix well.
Gradually add the reserved chicken broth to the walnut paste, stirring continuously. The sauce should have the consistency of thick cream. If it's too thick, add more broth. If it's too thin, blend in more walnuts.
When the chicken is cool enough to handle, cut it into pieces. Place the pieces in a deep dish and pour the satsivi sauce over them. Make sure every piece is well coated with the sauce.
Cover the dish and refrigerate for at least 2 hours, or overnight if possible. The flavors will meld together and the sauce will thicken as it cools.
Before serving, take the satsivi out of the refrigerator and let it come to room temperature. Serve with bread, if desired.

Tools for making

Large pot - For boiling the chicken and making the broth.
Blender - To blend the walnut paste and create a smooth sauce.
Knife - For chopping onions, garlic, coriander, parsley, and cutting the chicken into pieces.
Grater - To grate the onion for the walnut paste.
Deep dish - To place the chicken pieces and pour the satsivi sauce over them.
Cover or lid - To cover the dish and refrigerate the satsivi.
Refrigerator - To chill and allow the satsivi to set and develop flavors.

Recipe variations

Vegetarian option: Replace the chicken with tofu or seitan to make a meat-free version.
Alternative meats: Substitute the chicken with turkey, duck, or even beef for a different flavor profile.
Spice it up: Add a dash of cayenne pepper or chili flakes for some heat.
Herb variations: Experiment with different herbs such as dill, basil, or mint to add a unique twist to the sauce.
Nut alternatives: Use alternative nuts like almonds, cashews, or hazelnuts instead of walnuts to create a different taste and texture.
Gluten-free option: Replace the regular flour with gluten-free flour or cornstarch to make the recipe suitable for those with gluten intolerance.
Vegan version: Replace the chicken broth with vegetable broth and use a plant-based yogurt instead of regular yogurt in the sauce.
Creamy twist: Stir in a dollop of sour cream or Greek yogurt into the sauce for a richer and creamier flavor.
Fruit infusion: Add a touch of sweetness by incorporating some pomegranate molasses or apricot preserves to the sauce.
Crunch factor: Garnish with toasted sesame seeds or chopped nuts for added texture and visual appeal.

Recipe overview

Satsivi is a traditional Georgian poultry dish that is drenched in a flavorful and creamy sauce made from walnuts, garlic, and a medley of warm spices. This rich and comforting dish is typically served cold, and is a beloved part of Georgian cuisine enjoyed at festivities and family gatherings. Preparing Satsivi involves simmering a chicken until tender, then smothering it in the specially prepared walnut sauce and letting it rest to allow the flavors to meld. The end result is a dish that is intensely flavored, with a harmonious blend of textures and tastes. It's a bit of a project, but well worth the effort. Don't be intimidated by the list of ingredients or steps - each one contributes to building layers of flavor that make this dish truly special. Best served with bread and enjoyed at room temperature. Enjoy the process and the delicious end result!

Common questions

How long does it take to cook the chicken? - The chicken should be simmered until cooked through, which typically takes around 45 minutes to 1 hour.
Can I use boneless chicken for this recipe? - Yes, you can use boneless chicken for this recipe. Adjust the cooking time accordingly as boneless chicken tends to cook faster.
Can I use chicken broth instead of water? - Yes, you can use chicken broth instead of water to enhance the flavor of the dish.
Can I substitute walnuts with another nut? - Traditionally, satsivi is made with walnut kernels. However, you can experiment with other nuts like almonds or cashews if you have dietary restrictions or preferences.
Can I make satsivi ahead of time? - Yes, satsivi can be made ahead of time. In fact, it is recommended to refrigerate the dish for at least 2 hours or overnight to allow the flavors to meld together.
Can I freeze satsivi? - While it is possible to freeze satsivi, the texture of the sauce may change slightly upon thawing. It is best enjoyed fresh or refrigerated for a few days.
What can I serve satsivi with? - Satsivi is traditionally served with bread, such as crusty baguette or Georgian cornbread (mchadi). It can also be enjoyed with rice, roasted vegetables, or as a sauce for grilled meats.

Serving dishes and utensils

Cutting Board - A sturdy cutting board is essential for preparing the ingredients.
Chef's Knife - A sharp chef's knife will make it easier to chop and cut the chicken, onions, and herbs.
Pot - You will need a large pot to cook the chicken and simmer the broth.
Blender - A blender will be used to make the satsivi sauce by blending the walnut paste and other ingredients.
Deep Dish - A deep dish is ideal for pouring the satsivi sauce over the chicken and marinating it.
Cover for Dish - A cover or lid for the dish will help keep the satsivi refrigerated and allow the flavors to meld together.
Refrigerator - You will need a refrigerator to chill the satsivi for at least 2 hours, or overnight.
Serving Plate - A serving plate or platter will be used to present the satsivi chicken for serving.
Bread - Serving the satsivi with bread is optional but recommended for enjoying the flavors and soaking up the sauce.

Origin stories

Satsivi is a beloved staple of Georgian cuisine, a testament to the country's rich culinary history and its fondness for walnuts. The name "satsivi" actually refers to the sauce itself, which is traditionally made with walnuts and an array of carefully balanced spices. The sauce is so integral that it has become synonymous with the dish, which can be made with a variety of main ingredients. Most commonly, you will find it served with poultry, as we have in our recipe. However, it can also be made with fish or vegetables, each rendition bringing its own unique charm to the table. The creamy, nutty sauce has a unique ability to enhance the flavor of the main ingredient, while also bringing a touch of Georgia’s unique culinary flair to the dish. So while you savor each bite, remember: you're not just enjoying a meal, you're partaking in a culinary tradition that has been passed down through generations in the heart of the Caucasus.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.