Poached chicken served cold, coated in a rich, garlicky walnut sauce spiced with marigold and coriander, a classic Georgian New Year dish.
Georgian Satsivi is a real, traditional Georgian dish, known as Cold Chicken in Walnut Sauce. Poached chicken served cold, coated in a rich, garlicky walnut sauce spiced with marigold and coriander, a classic Georgian New Year dish.\n\nSatsivi is traditionally served at Georgian New Year and holiday celebrations, its name deriving from the word for 'cold', as the dish is meant to be served chilled or at room temperature after the walnut sauce has set.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Georgian home cooking, not a generic stand-in for a search term.
Serves 6
Simmer the whole chicken or chicken pieces with water and onion for 45 minutes until fully cooked through and tender.
Remove the chicken and let cool slightly, then shred or cut into pieces. Reserve 600 ml of the poaching broth.
Blend ground walnuts, garlic, marigold or turmeric, coriander, fenugreek and chili flakes with the reserved warm broth until smooth.
Stir in vinegar and season with salt to taste.
Pour the walnut sauce over the chicken pieces, coating them thoroughly.
Refrigerate for at least 3 hours, or overnight, until the sauce sets slightly and the flavors meld. Garnish with fresh cilantro and serve cold or at room temperature.
Use warm broth when blending the walnut sauce, which helps it come together smoothly rather than seizing or separating.
Grind the walnuts as finely as possible for the silkiest sauce texture.
Chill the finished dish for several hours, or overnight, allowing the sauce to properly set and the flavors to fully meld.
Use turkey instead of chicken for a traditional variation especially common during holiday celebrations.
Some households add a splash of pomegranate juice to the sauce for extra tang and color.
Adjust the chili flakes for a milder or spicier version.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Satsivi is traditionally served at Georgian New Year and holiday celebrations, its name deriving from the word for 'cold', as the dish is meant to be served chilled or at room temperature after the walnut sauce has set.
The broth may have been too hot or too cold when blended, or the walnuts weren't ground finely enough β use warm, not boiling, broth and grind the walnuts thoroughly.
Yes, it's traditionally made ahead and actually improves after resting overnight in the refrigerator.
Cold or at room temperature β the name itself means 'cold' in Georgian, and serving it chilled is essential to its character.
Per serving (300g / 10.6 oz) Β· 6 servings total
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