Satsivi (chicken with walnut sauce)
Satsivi is a traditional Georgian dish featuring tender chicken in a rich walnut sauce with aromatic spices. This dish is perfect for special occasions and can be served cold or warm.
Cook time 70 min
Prep time 60 min
Ingredients:
3 lb whole chicken2 carrots
1 onion
3/4 cup walnuts
2 garlic cloves
2 tbsp vinegar
2 tbsp dried coriander
1 tsp turmeric powder
1 tsp curry powder
1 tsp ground cumin
Satsivi is a classic Georgian dish featuring tender chicken in a rich and flavorful walnut sauce. This traditional recipe combines aromatic spices with the nutty richness of walnuts, creating a delectable feast that is perfect for special occasions or a comforting family meal. Follow the steps below to prepare a delicious Satsivi that will surely impress your guests.
Instructions:
- Rinse the whole chicken under cold water and pat it dry with paper towels.
- Place the chicken in a large pot and cover it with water. Add the roughly chopped carrots and quartered onion.
- Bring the pot to a boil over medium-high heat. Once it reaches a boil, reduce the heat to medium-low and let it simmer for about 45 to 60 minutes, or until the chicken is fully cooked and the meat is tender.
- Occasionally skim off any foam that rises to the surface while cooking.
- Carefully remove the chicken from the pot and set it aside to cool. Reserve the cooking broth.
- Once the chicken is cool enough to handle, remove the skin and bones, and shred the meat into bite-sized pieces.
- In a food processor, combine the walnuts and minced garlic. Pulse until the mixture becomes a coarse paste.
- To the walnut-garlic mixture, add the vinegar, dried coriander, turmeric powder, curry powder, and ground cumin. Pulse to combine.
- Gradually add some of the reserved chicken broth, a little at a time, blending until you achieve a smooth and thick sauce consistency. Season with salt and pepper to taste.
- In a large saucepan, combine the shredded chicken with the walnut sauce.
- Cook over medium heat, stirring occasionally, until the chicken is heated through and well-coated with the sauce. If the sauce is too thick, add more of the reserved chicken broth to achieve your desired consistency.
- Satsivi is traditionally served cold or at room temperature, but it can also be enjoyed warm. Garnish with fresh herbs like cilantro or parsley if desired.
- Serve the satsivi with your favorite sides, such as rice, fresh bread, or vegetables.
With its combination of savory spices and the rich, nutty sauce, Satsivi is a standout dish that embodies the essence of Georgian cuisine. Take your time to prepare it with care, and you will be rewarded with a meal that is both comforting and luxurious. Enjoy this exquisite chicken dish with family and friends, and savor the delightful flavors that come together in perfect harmony.
Satsivi (chicken with walnut sauce) FAQ:
Cook the chicken in simmering water for about 45 to 60 minutes until fully cooked and tender. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (75°C).
Use a large pot that can comfortably hold the whole chicken along with water and vegetables. An 8-quart pot is generally sufficient for a 3 lb chicken and additional ingredients.
While traditional Satsivi uses walnuts, you can try using pecans or almonds in a pinch. However, this will alter the flavor and texture of the dish.
Store any leftover Satsivi in an airtight container in the refrigerator for up to 3-4 days. You can enjoy it cold or reheat it gently on the stove.
Satsivi pairs well with sides like rice, fresh bread, or roasted vegetables. Fresh herbs such as cilantro or parsley are also great garnishes.
Cooking Tips:
- Roast the walnuts lightly to enhance their flavor before grinding them for the sauce.
- Let the chicken cool in the broth for a more tender and flavorful result.
- Use a blender to puree the walnuts into a smooth paste for a consistent sauce texture.
- Consider letting the Satsivi sit overnight in the refrigerator to allow the flavors to meld together even more.
- Serve Satsivi at room temperature; it enhances the dish's flavor and texture.
Nutrition Facts
6 ServingsCalories 910kcal
Protein 66g
Carbohydrates 12g
Fiber 4.06g
Sugar 3.71g
Fat 70g
More recipes
Balsamic steak with shallot and arugula
Marinated balsamic steak with shallots, arugula, and crispy potatoes.
05 May 2026How to cook the perfect steak
Learn to cook the perfect steak topped with herbed butter.
05 May 2026Thai-style curried fish
A vibrant Thai-style curried fish dish with vegetables and coconut milk.
05 May 2026Spinach and feta steak with salty-sweet wedges
Hearty beef fillets topped with spinach and feta, served with sweet wedges.
05 May 2026Cheesy risotto-stuffed capsicums
Delicious risotto-stuffed capsicums baked to perfection.
05 May 2026Braised beef with roasted potatoes and broccoli
Enjoy tender braised beef with roasted potatoes and broccoli.
05 May 2026