To prepare satsivi in the kitchen, you need to spend 2 hours, and at least 6 more hours will be needed to infuse satsivi.
How to cook Satsivi
Whole
chilled or frozen turkey or chicken – 2-2.5 kilograms
Walnut kernels – half a kilo
Onions – 4 large heads
Water or broth – half a glass
Garlic – 1 head (12-15 teeth)
Grape vinegar – 1 tablespoon
Adjika classic – 2 tablespoons
Ground coriander – 1 teaspoon
Utskho-suneli – 1 teaspoon
Saffron or turmeric – 1 teaspoon
Salt – 2 tablespoons without a slide
Poultry Processing
1. Defrost chicken or turkey if frozen.
2. Gut and rinse the bird.
3. Divide the bird into portions.
4. To choose from, either boil the turkey or chicken in a saucepan , bake the bird in a baking bag (at a temperature of 180 degrees for 40 minutes), or stew (in a frying pan under a lid over low heat for 45 minutes) in a frying pan.
Satsivi sauce preparation
1. Chop the walnuts and remove them together with the partitions, measure out 3 tablespoons for the base of the sauce.
2. Peel the onion and finely chop.
3. Melt chicken or turkey fat in a saucepan (if the bird was cooked; otherwise, add oil) and fry the onion on it.
4. Separate and peel the head of garlic.
5. Mix the edible part of the nuts, adjika and garlic in a bowl, then pass together through the finest mesh of a meat grinder or chop with a blender.
6. Put the mass on gauze, wrap it in it and squeeze it so that liquid flows out of the mass, for which it is necessary to prepare a separate container.
7. Return the mass to the meat grinder and grind again three times, and repeat the procedure for squeezing the juice again.
8. Boil 1 liter of water, pour half a glass of it to the onion along with the nut mass, and mix until smooth.
7. Mix the resulting sauce with the remaining walnuts.
8. Slowly pour in the remaining boiling water, stirring constantly.
9. Pour salt and all dry seasonings into the sauce, add adjika and stir.
10. Boil the sauce after boiling again for 10 minutes.
Preparation and serving of the dish
1. Put chicken pieces into the resulting sauce – it is desirable that the satsivi be completely in the sauce.
2. Boil the bird in the sauce for 1 minute over low heat.
3. Infuse satsivi for 6 hours. The desired time of satsivi infusion is 12 hours.
4. Satsivi is served with prepared nut butter.
Tasty Facts
– When preparing classic satsivi, chicken is used, but the sauce is much more important and you can use turkey with it. The most suitable bird that has not been frozen – fresh or chilled.
– When choosing walnuts, it is important to consider the need for walnut juice. As a rule, fresh walnuts can be bought in the markets, having previously asked the seller to split the walnut for testing.
– Parts of the bird can be baked in the oven in a baking bag, or stewed in a frying pan with the addition of water under the lid. When cooking poultry, it is important that the meat is not covered with a crust, as this will interfere with the soaking of the sauce.
– To prepare satsivi, you need a 5-liter saucepan so that all the products fit in it.
– You can grind nuts and mix them with products for satsivi either in a coffee grinder, or in a meat grinder, or in a blender. In extreme cases, you can crush in a mortar.
– To prepare the sauce, water, pomegranate juice or light chicken or turkey broth is used.
– Ground coriander in the satsivi recipe is allowed to replace cilantro, and adjika with hot pepper.
– When serving, Satsivi can be sprinkled with sprigs of greens and pomegranate seeds.
Satsivi is traditionally served cold with hominy as a side dish. Otherwise, satsivi is served with bread or pita bread, dipping their pieces into walnut sauce; with vegetable salads.
– Freshly squeezed walnut oil can be replaced with store-bought.
– Sometimes a tablespoon of boiled grape vinegar is added to the satsivi sauce, or it is replaced with a teaspoon of citric acid. This is done so that the satsivi sauce does not darken and lose its appetizing appearance.
– To give satsivi an even more spicy flavor, you can add cloves, fried onions, red pepper, cilantro seeds.
– It should be noted that satsivi will become very thick when cooled. That is why it is served with nut butter, which is diluted with satsivi.
– Calorie satsivi from chicken – 320 kcal, from turkey – 290 kcal.
– The cost of products for preparing chicken satsivi – from 750 rubles, from turkey – from 1000 rubles. (on average in Moscow as of June 2020).
– It is better to remove large bird bones after primary processing, because. in cold form, it is more difficult to manage the bones.
– In the classic recipe, the pieces of poultry are first brought to half-cookedness, and then cooked in satsivi sauce.