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Georgian Chicken Satsivi
Instructions
I prepare the ingredients for the broth.
I gather all the components for the walnut sauce. The amount of hot pepper can be increased or decreased a little, and instead of khmeli-suneli you can use ucho-suneli. Many traditional recipes use saffron, so a small amount of it would be appropriate in this sauce. The wine vinegar may be replaced with apple vinegar. Pomegranate juice can also serve as a worthy alternative here.
I wash the carcass, place it in a pot and cover it with purified water so that it fully covers the bird. I put the pot on the heat.
As soon as foam begins to gather, it must be skimmed off, and the heat of the stove reduced to its minimum.
I add the peeled onion and the salt to the broth. In total I boil the chicken for 45 minutes, making sure the broth does not boil too hard, so that it turns out light and clear. At the end I take out the carcass and leave it to cool.
I place the walnuts together with the spices and salt in a chopper.
Before adding the garlic to the rest of the mixture, it needs to be chopped with a knife, so that no clove stays whole during the grinding.
Next, the chopped garlic can be transferred to the chopper.
I grind the whole mass into very fine crumbs.
I start to pour in the hot broth in parts, blending the mixture each time.
The result should be a liquid sauce of an almost white colour, which after a few minutes will begin to thicken.
I add the vinegar and blend the mixture once more.
I cut the chicken carcass into serving pieces and arrange them in a ceramic dish, which is the one that will be placed on the table.
I pour the walnut sauce, which has not yet had time to thicken, over the chicken pieces.
The dish must not be stirred. You can simply tap the dish on the table so that the air bubbles come out and the sauce gets into every corner, tightly coating each piece. After about 5–10 minutes the mass will become thick. The Georgian chicken satsivi is ready.If the satsivi needs to be served at a festive dinner but the dish is already ready by midday, I do not put it in the refrigerator but leave it standing on the table – that way the flavour will be more correct. Before serving, I garnish the satsivi with fresh herbs and pomegranate seeds. You will certainly want to experience the very unusual and enchanting taste of this dish again and again, so do give it a try!
Tips
- 1
A GENTLE SIMMER is the "secret" to a clear broth. Vigorous boiling will give a cloudy broth. A quiet bubbling gives a clear one.
- 2
CHOP THE GARLIC WITH A KNIFE FIRST – the "secret" of the grind. Whole cloves can stay whole in the chopper. First use a knife, then grind.
- 3
DO NOT STIR – the "secret" of serving. Tap the dish on the table. The sauce will reach every corner on its own and thicken.
- 4
NOT IN THE FRIDGE – the "secret" of flavour. Satsivi should stand at room temperature. In the cold the walnut sauce will "set" and lose its flavour. The same principle works for other kinds of Georgian walnut sauces.
FAQ
Which chicken should I choose? +
Ideally – a chilled half of a whole carcass (with bones) – it will give a rich broth. Alternatives: boneless chicken thighs (700 g – more tender), drumsticks with the bone (700 g – more aromatic), a whole chicken (for a larger amount – double the portion), turkey breast (700 g – the "premium" option). Fresh chilled meat is the "premium" choice. Do not use: shop-bought mince (it will spoil the idea), broiler wings (too little meat). Tried-and-tested brands are "Miratorg", "Cherkizovo" and "Petelinka". For a "premium" satsivi – farm-raised home chicken. For "classic Georgia" – be sure to use chicken with bones.
What can I use instead of walnuts? +
Alternatives: hazelnuts (200 g – milder, "European"), almonds (200 g – more tender), pine nuts (150 g – "premium", more tender), a 50/50 mix of walnuts and hazelnuts (200 g), pecans (200 g – an "American" note). Fresh peeled walnuts are the "premium" option. Tried-and-tested brands are "Garnets", "Beanitos" and "Nutritio". Do not use: salted nuts, smoked ones, or rancid ones. For "classic Georgia" – walnuts are a must. For "premium" – freshly peeled ones with a light golden tint (not dark).
How long does satsivi keep? +
At room temperature in the dish under film – 1 day. In the refrigerator – 2–3 days. Longer than that – the walnut sauce will separate and lose its flavour. Before serving chilled satsivi – leave it at room temperature for 1–2 hours (the sauce will thicken properly). I do not recommend the freezer – the sauce will separate. Fresh satsivi is at its "star" quality 30–60 minutes after cooking (when the sauce has thickened). On the second day the flavour is brighter. Do not leave it at room temperature for longer than 24 hours in a warm room.
What to serve satsivi with? +
Georgian classics: with lavash or white bread (to dip in the sauce). With fresh herbs (parsley, coriander, tarragon). With pomegranate seeds – a "festive" presentation. With Georgian red wine (Saperavi, Khvanchkara, Kakhetian) – "premium". With a glass of chacha or brandy. With Georgian white wine (Tsinandali). For the "New Year's table" – a Georgian tradition. With white fluffy rice. With boiled potatoes. With suluguni as a snack. With garlic sauce or tkemali. A versatile Georgian festive appetiser.
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