Satsivi – Georgian Chicken in Walnut Sauce

Satsivi is a traditional Georgian dish made with tender chicken served in a rich and aromatic walnut sauce. Deeply savoury and fragrant with spices, this iconic recipe from Georgian cuisine combines ground walnuts, garlic, herbs, and warm spices into a creamy sauce that is both comforting and elegant.

Hey folks, today I’m sharing a dish that is both nostalgic and fascinating from a culinary perspective. Georgian cuisine is incredibly aromatic and complex, relying heavily on herbs, spices, nuts, and fresh ingredients. Satsivi is a perfect example of that approach. This dish brings together tender chicken and a velvety walnut sauce infused with spices and herbs. So, let’s dive into this Satsivi – Chicken in Walnut Sauce.

What Is Satsivi?

Technically, satsivi refers to the walnut sauce itself rather than the dish. In Georgian cuisine, the sauce can be served with various foods such as poultry, fish, vegetables, or even eggs. However, chicken satsivi is by far the most famous version and is widely considered one of Georgia’s most iconic dishes.

Traditionally, the poultry is first simmered gently to produce both tender meat and a rich broth. The broth is then used to create the sauce, which is thickened with finely ground walnuts and flavoured with garlic, onions, and spices. As a result, the sauce becomes creamy without using any dairy.

Another interesting aspect of satsivi is that it is often served cold or at room temperature. Because the walnut sauce thickens as it cools, the flavours become deeper and more integrated over time.

A Personal Note

This dish was very familiar during my childhood. My mother had both Ukrainian and Georgian roots, so she knew a thing or two about Georgian food. As a result, dishes like satsivi appeared on our table quite regularly.

Although I would not claim that this is a perfectly authentic recipe, the flavour profile is very close to what I remember. Georgian cuisine is wonderfully diverse, and there are many regional variations of satsivi. Therefore, there is no single “correct” recipe.

Why You’ll Love This Satsivi – Chicken in Walnut Sauce

• Rich and comforting. The walnut sauce is creamy, aromatic, and deeply satisfying.
• Unique flavour profile. Warm spices, garlic, and herbs create a complex and fragrant sauce.
• Naturally dairy-free. Walnuts create a creamy texture without using cream.
• Make-ahead friendly. In fact, satsivi often tastes even better after resting.
• A classic Georgian dish. It is one of the most beloved recipes in Georgian cuisine.

Flavour and Texture Profile

The flavour of satsivi is complex yet balanced. Ground walnuts create a creamy and slightly nutty base, while onions and garlic add savoury depth. Meanwhile, spices such as coriander, cinnamon, and fenugreek contribute warmth and fragrance.

At the same time, a small amount of acidity from pomegranate molasses or vinegar helps balance the richness of the sauce. As a result, the dish remains rich yet vibrant rather than heavy.

Khmeli Suneli

Spices and herbs are extremely important in Georgian cuisine. However, some traditional spices may be difficult to find depending on where you live.

If authentic spices are unavailable, khmeli suneli can be a helpful alternative. This aromatic Georgian spice blend usually contains ground coriander, fenugreek, marigold petals, and other herbs. Because it already includes several traditional flavours used in Georgian cooking, it can simplify the preparation of many dishes.

In addition, khmeli suneli is often easier to find online or in international grocery stores than sourcing each spice individually.

Ingredients You’ll Need for This Satsivi – Chicken in Walnut Sauce

To prepare this Satsivi – Chicken in Walnut Sauce, a combination of simple ingredients creates its distinctive flavour.

• Chicken. A whole chicken provides both tender meat and a flavourful broth.
• Walnuts. Finely ground walnuts create the creamy base of the sauce.
• Onions and garlic. These provide the savoury backbone of the sauce.
• Chicken broth. The broth from cooking the chicken forms the liquid base of the sauce.
• Spices. Coriander, cinnamon, cloves, and cayenne provide warmth and complexity.
• Khmeli suneli. This Georgian spice blend adds traditional flavour depth.
• Pomegranate molasses or vinegar. Adds acidity that balances the richness of the walnuts.
• Fresh cilantro. Provides brightness when serving.
• Pomegranate arils. Add colour and a slight tartness as garnish.

How to Make Satsivi – Chicken in Walnut Sauce

First, simmer the whole chicken with vegetables and herbs to create a rich broth while cooking the meat. Then remove the cooked chicken and cut it into pieces.

Next, prepare the walnut sauce by combining finely ground walnuts, garlic, sautéed onions, and spices. Gradually add the hot broth until a thick and smooth sauce forms.

Finally, return the chicken to the sauce and simmer briefly so the flavours combine. The dish can then be served warm or allowed to cool slightly before serving.

More Delicious Georgian Recipes

Are you looking for more Georgian recipes like this Satsivi? Be sure to check more recipes below:

• Georgian Bean and Walnut Stew (Lobio)
• Chakhokhbili – Georgian Chicken Stew
• Kuchmachi – Georgian Offal Stew

I’d love for you to try this Satsivi – Chicken in Walnut Sauce. If you give this recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts.

Cheers!

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Satsivi – Georgian Chicken in Walnut Sauce

Recipe by Ben | Havocinthekitchen

5.0 from 1 vote

Course: Mains and Comfort DishesCuisine: Georgian

Satsivi is a classic Georgian chicken in walnut sauce made with garlic, spices, and tender meat. A rich and comforting Georgian dish.

Servings

8-12

servings

Prep time

30

minutes

Cooking time

1 hour

30 minutes

Cook Mode

Keep the screen of your device on

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.