Description
A traditional Georgian dish featuring tender chicken served in a creamy walnut sauce infused with garlic, onion, and warm spices, creating a rich and aromatic meal often enjoyed chilled.
Ingredients
- 500 g boneless skinless chicken breasts
- 200 g walnut halves (about 2 cups)
- 4 garlic cloves, finely grated
- 1/2 teaspoon blue fenugreek
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 1/2 medium yellow onion, finely diced
- 500 ml low sodium chicken stock (2 cups)
- 1 tablespoon vegetable oil
- 1 tablespoon salt (for poaching)
- Water (for poaching)
Instructions
- Place the chicken breasts in a large saucepan and cover them with cold water. Add 1 tablespoon of salt.
- Bring the water to a boil over medium heat. Once boiling, turn off the heat, flip the chicken, and cover the pot.
- Let the chicken sit in the hot water for about 10 minutes until it reaches an internal temperature of 74°C (165°F). Remove and set aside.
- Place the walnut halves in a food processor and grind until they form a fine meal similar to wet sand.
- Transfer the ground walnuts to a bowl and mix in the grated garlic, blue fenugreek, cinnamon, and cayenne pepper.
- Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and cook for about 5 minutes until soft and translucent.
- Add the walnut mixture to the skillet and cook for 30–60 seconds while stirring until fragrant.
- Gradually pour in the chicken stock while stirring until the mixture becomes smooth.
- Bring the sauce to a gentle simmer and cook for 5–10 minutes until slightly thickened.
- Slice the cooked chicken into thick pieces and add them to the sauce, stirring gently to coat.
- Remove from heat and allow the dish to cool to room temperature.
- Transfer to a container and refrigerate for at least 4 hours or overnight before serving.
Notes
- Satsivi is traditionally served chilled, allowing the flavors to deepen.
- Chicken thighs can be used instead of breasts for a richer flavor.
- Blending the walnut mixture with some stock creates a smoother sauce.
- If the sauce becomes too thick, add a little extra chicken stock when reheating.
- Fresh cilantro or parsley can be added as a garnish before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Georgian
Nutrition
- Serving Size: 1 serving
- Calories: 502
- Sugar: 3g
- Sodium: 650mg
- Fat: 35g
- Saturated Fat: 4g
- Unsaturated Fat: 29g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 95mg
