Boiled chicken in peanut sauce, or satsivi, is a traditional Georgian dish. Satsivi is a universal sauce, with it you can cook duck, turkey, meat and even fish.
Pick your recipe
You will need
-
- Based on 1 kg of chicken:
- a hen
- 400 g peeled greek nuts
- 1 large onion
- 2 cloves of garlic
- 20 g of cilantro and parsley
- 1 egg
- 1 tbsp hops-suneli
- 1 tsp saffron
- a pinch of ground black pepper
- a pinch of ground coriander
- 1 tbsp 3% vinegar or 2 tbsp. pomegranate juice
- 500-600 ml chicken stock
Instruction manual
1
Rinse the chicken carcass and boil it in salted water, then cut into large pieces. You can cut it into portions before cooking. Cut the onion and fry it in vegetable oil until soft and golden. Cool to room temperature.
2
To prepare the sauce, walnuts twice pass through a meat grinder. Put them in small portions, otherwise they are compressed on the screw. You can pre-freeze them, then cranking will be much easier.
3
Add toasted nuts, raw egg, grated garlic and parsley to the nuts. Again, pass the mixture through the meat grinder twice. In small portions, half a ladle, pour the hot chicken stock into the nut mixture and beat with a mixer at low speed.
4
In the process of whipping, add salt, parsley, cilantro, suneli hops, vinegar, saffron, black pepper and coriander. The resulting sauce should be the consistency of liquid sour cream, light and uniform. If you need more sauce (for large chicken), add another broth and a tablespoon of flour. Instead of vinegar, you can add pomegranate juice.
5
If you are going to make a sauce using a blender, first place greens, an egg, fried onions and garlic in a beating bowl. Beat, add about 300 ml of chicken stock and add nuts. Continue whipping until thickened, some of the nuts will not be crushed. Add the remaining broth and continue whisking until smooth.
6
Put pieces of chicken in a pan, pour the resulting sauce, put on medium heat and bring to a boil with constant stirring. Then remove from heat and leave for 3 hours. During this time, the chicken will be marinated, and the nut sauce will become darker and thicker. Satsivi can be served warm and cold. Before serving, pour the dish with peanut butter.