Satsivi – Chicken in Walnut Sause

Satsivi – Chicken in Walnut Sause is one of the most prominent dishes of Georgia. It features tender chicken and a decadent and creamy walnut sauce with spices that are typical for the region. This is a relatively easy dish, but its flavours are nothing short of outstanding!

Hello, folks – how are you doing? I hope you all had a fantastic weekend, and you will have a great week ahead!

After all, it is the Spring Equinox on March 20, just in a few days. Hurray! I can tell that Daisy is much happier over the last week or so spending a lot of time outdoors. And yeah, she is starting to neglect her model responsibilities, i.e., you will unlikely see her in any of my summer pictures – she has so many more important businesses than old photography haha.

Anyway, it is still technically winter, so I am going to sneak a few more comfort recipes perfect for the cold season.

And today, I am excited to introduce another Georgian dish on the Havoc in the Kitchen.

Satsivi – Chicken in Walnut Sause

Technically, Satsivi is the name of the walnut sauce, which can be served with other dishes. But chicken satsivi is perhaps the most prominent recipe. At least this dish was very common in my childhood, as my mom had both Ukrainian and Georgian roots, so she knew a thing or two about Georgian food.

Typically, it is made with poultry (either chicken or turkey), which is boiled first.

The sauce is made of walnuts, onion, garlic, chicken broth, and a combination of dried herbs. Typically, herbs and spices include Imeretian saffron, cinnamon, fenugreek, cayenne pepper, ground coriander seeds, and cilantro. Optionally – Khmeli Suneli.

I will not claim this is an authentic recipe. First of all, there are so many variations, so there is not only one right way to make this dish. Secondly, the blend of spices I had was missing a few key components, yet the overall flavour was quite close to what I remember from my childhood.

Khmeli Suneli

Spices and herbs are absolutely important in Georgian cuisine. Unfortunately, some of them may be quite challenging to find where you live.

If you cannot find some of the authentic spices, then Khmeli Suneli can be an alternative option. It is an aromatic blend of dried herbs and spices typically containing ground coriander seeds, marigold, fenugreek, and a few others. Besides, it is easier to find Khmeli Suneli online or even in an international department of your grocery store, rather than hunting each of the ingredients separately.

By the way, please be sure to check Lobio – Georgian Bean and Walnut Stew – another recipe where you can use Khmeli Suneli.

I hope you like this recipe for Satsivi, and you will make it a try.  If you make it, let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.

Cheers!

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Satsivi – Chicken in Walnut Sause

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Mains and Comfort DishesCuisine: Georgian

Servings

8-12

servings

Prep time

30

minutes

Cooking time

1 hour

30 minutes

Satsivi – Chicken in Walnut Sause is one of the most prominent dishes of Georgia featuring tender chicken and decadent walnut sauce.

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Ingredients

• Chicken and Broth:

• 1 medium whole chicken (about 1.5 – 2 kg)

• 1 large onion, halved

• 1 large carrot, cut into few parts

• 1 stalk celery, cut into few parts

• 2-3 bay leaves

• a few sprigs of parsley

• Satsivi:

• 1 tbsp. (15 ml.) extra virgin olive oil

• 1 tbsp. (15 g) butter

• 2-3 medium onions, peeled and finely sliced

• 4 cups (400 g) walnut halves, lightly toasted

• 2 tbsp. (30 ml.) pomegranate molasses or 1 tbsp. (15 ml.) white wine vinegar

• 3-4 garlic cloves, minced

• 1 teaspoon ground coriander

• 1 tsp. Khmeli Suneli

• 1/4 tsp. ground cinnamon

• 1/8 tsp. cayenne pepper

• a few saffron threads

• 3-4 cloves

• 1 tsp. salt

• fresh cilantro, for serving

• pomegranate arils, for serving

Directions

• Broth and Chicken:
• Rinse the chicken. Fill a large (enough to fit the whole chicken) pot with water and place the chicken along with other ingredients for broth.
• Bring water to a boil, then reduce to low simmer and cook on a medium-low heat until chicken is cooked through, about 45-60 minutes. Do not let the broth to simmer rapidly, as it could make the broth cloudy. Be sure to skim any scum.
• When chicken is cooked through, transfer it to a cutting board, cool until easy to handle and cut into chunky pieces.
• Strain the broth through a fine-mesh sieve once or better twice. Set aside (you will not need all the broth for this recipe.)
• Satsivi:
• Heat the butter and olive oil in a medium skillet or frying pan over medium heat. Add the onions and cook until translucent, about 5-7 minutes.
• Using a kitchen processor or blender, grind the walnuts and garlic into a very fine flour.
• Transfer the walnut sauce into a large pan. Slowly stir in hot chicken broth, one ladle at a time until your sauce is smooth and thick. You might need to add 4-6 ladles of a broth.
• Using a mortar and pestle, grind the cloves. Stir in the cloves along with ground coriander, Khmeli Suneli, cinnamon, cayenne, saffron threds, and salt to the walnut sauce. Add the pomegranate molasses or white wine vinegar, too.
• Bring the sauce to a boil, then reduce heat to medium-low and simmer for 5 minutes.
• Add cooked chicken to the sauce along with more of the broth (start with 2 cups and then add more if necessary – the sauce should be just slightly runny.) Simmer stirring occasionally for about 15 minutes. Try and adjust seasoning if necessary.
• When serving, sprinkle satsivi with cilantro and pomegranate arils. Enjoy warm or cold.