SatsiviChicken in Walnut Sauce

Name: Satsivi (Chicken in Walnut Sauce)
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Georgia
Ingredients: 1200 g Whole Chicken; 1500 ml Water; 2 pcs Bay Leaf; 200 g Onion (finely chopped); 250 g Walnuts (finely ground); 15 g Garlic (minced); 4 g Coriander Powder; 2 g Blue Fenugreek; 2 g Dried Marigold Petals (crumbled); 1 g Cinnamon Powder; 20 ml Distilled White Vinegar; 10 g Salt; 2 g Black Pepper

Satsivi is Georgian poultry in an aromatic walnut sauce and is commonly served chilled or cool. This version poaches chicken, blends the broth with walnuts and spices, then cools it safely before serving.

Prep

30m

Cook

1h 20m

Serves

Estimated

Nutrition

Per serving

726kcal

Calories

43g

Protein

57g

Fat

11g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Chicken

1.2kg
Whole Chicken

Broth

1.5l
Water
2pcs
Bay Leaf

Sauce

200g
Onion (finely chopped)
250g
Walnuts (finely ground)
15g
Garlic (minced)
4g
Coriander Powder
2g
Blue Fenugreek
2g
Dried Marigold Petals (crumbled)
1g
Cinnamon Powder
20ml
Distilled White Vinegar
10g
Salt
2g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Simmer the chicken in the water with the bay leaves until the thickest part reaches 74°C (165°F) and the meat is tender.
02
Lift out the chicken and let it cool enough to handle. Cut or pull the meat into serving pieces and set it aside. Strain and keep the broth.
03
Cook the onion in a little broth until soft.
04
Grind or blend the walnuts with the softened onion, garlic, coriander powder, blue fenugreek, dried marigold petals, and cinnamon powder, adding enough broth to make a smooth, thick sauce.
05
Return the sauce to a pot and cook it very gently, stirring often. Add the distilled white vinegar, salt, and black pepper.
06
Place the pieces into the sauce and warm them through gently so they absorb the walnut flavor.
07
Serve warm, or cool promptly in shallow containers and refrigerate within 2 hours. Satsivi is often served chilled or cool, but it should not be held at room temperature for extended periods.

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