The most famous sauce throughout Georgia is undoubtedly Satsivi. This famous sauce is able to transform any dish into a special festive treat.
If the word Satsivi is translated from the Georgian language, then it turns out to be a “cold dish” and that is why the Georgians consider it a full-fledged dish and never serve it as a supplement to anything. Satsivi is the main accord of taste, around which the delicious qualities of all other products are gathered.
Satsivi taste is unlikely to be confused with any other taste, because walnuts can give it not only the uniqueness of taste, but also the aftertaste. You can not imagine a Georgian dish without a bouquet of spices and herbs. This also applies to satsivi, because apart from walnuts, saffron, cinnamon, pepper and garlic are certainly present here. For the thickness of the sauce used flour and egg yolks. For gaining freshness, cilantro is used, and pomegranate juice or wine vinegar gives it a sour taste.
There are many technologies for making sauce, but the set of ingredients is approximately the same. Another interesting fact is that e does not have the same taste of sauce, because every cook or hostess always has it differently, although they prepare it in one recipe.
Satsivi loves calm and patient people and does not love those in a hurry. To get that unique and real taste of the sauce, you need to insist on it for a long time, calmly wait until all its ingredients are well acquainted and create one common unison of taste.
It is safe to say that no Georgian feast can do without sazivi, and every hostess always proudly serves this dish to the table. Satsivi is also present in the menu of each Georgian restaurant. Georgians usually serve red wine to this sauce, which is perfectly combined with the sharpness of its taste and tenderness of meat.
Chicken Satsivi Recipes
Recipe 1: Chicken Satsivi
Have patience and calm approach to the preparation of ingredients for your dish.
- chicken - 1 kg;
- onions - 2 pcs .; - flour - 1 tsp;
- White wine vinegar - 1.5 tbsp. l .;
- butter - 2 tbsp. l .;
- cilantro - bundle;
- hops-suneli - 1 tsp;
- garlic cloves - 4 pcs .;
- Saffron - 0.5 tsp;
- walnuts - 1 cup;
- ground coriander - 1 tsp;
- paprika and salt.
Carefully wash the chicken and remove all excess fat. Put the carcass in a pot of water and boil it for about half an hour. Chicken choose, but do not pour the broth. Put the chicken on the desktop, grease it with a small amount of oil, salt and send to the oven for 20 minutes. In the process of baking chicken, do not forget to regularly pour it with melted fat so that it turns out to be not only juicy, but also rosy.
Taken to the sauce. Finely chop the peeled onion and fry it gently in a pan with butter. Add the trickle flour, mix and fry it for 2 minutes. Add the broth, in which the chicken was cooked, and mix well. Chop the walnut kernels in a blender and add to the sauce along with the spices - saffron, coriander, hops-suneli, pepper and salt. Add wine vinegar and, without boiling, warm it for another 7 minutes. We clean the chicken from pits and peels, disassemble the meat into pieces and add to the sauce.
Warm up on medium heat for about 5 minutes. Grind fresh cilantro, and also send in the sauce along with garlic cloves passed through the press. Stir and remove from heat. Let the sauce cool and then put it in the fridge. Chicken sauce is ready. Now he needs to be given an opportunity to brew well and only after that you can already safely say - I serve a Georgian dish.
Recipe 2: Chicken Satsivi
Now let's take a look at another recipe for Satsivi, which in its composition of ingredients is not much different from the previous one.
- chicken - 1.5 kg;
- chicken broth;
- peeled walnut kernels - 0.5 kg;
- dried cilantro - 2 tsp;
- red ground pepper - 1 tsp;
- Saffron - 0.5 tsp;
- garlic cloves - 3 pcs .;
- Onions - 1 pc .;
- egg yolks - 3 pcs .;
- ground cinnamon and cloves - to taste,
- Wine vinegar - 0.5 tbsp.
Fill the chicken with 2 liters of boiling water and set to cook on the stove. An hour later, choose a chicken, cut it into portions and put it on a baking sheet. Send the meat to the oven to fry, periodically pouring the pieces of meat with the resulting juice. Choose a baking sheet from the oven, and lay the meat on a plate - let it rest.
At the time, grind in a blender kernels of nuts. Add dried cilantro, saffron, red pepper, crushed cinnamon and cloves, and crushed garlic. Stir and add egg yolks. Chop the onion and send it to the nuts. At this stage, add the broth in which our chicken was cooked. We should have a thick consistency sauce. Now we need a sieve through which we will pass our gruel 3-4 times and get a watery mass as a result.
Pour the sauce into the pan and set it on a slow fire. We follow the process, periodically mix, and immediately remove from the stove, as soon as we notice the first rising bubbles. Put the finished meat in a hot sauce and mix.
If you wish, you can free the meat from the bones and only then lower it into the pan. When the chicken sauce has cooled, add salt and wine vinegar to it to taste! Attention! Add vinegar to cold sauce only! Ready sauce is sent to the shelf in the fridge so that it can brew well.
We grind a bunch of cilantro, cut white bread into beautiful pieces, pour a glass of red wine and serve cold satsivi to the table.
Satsivi and Chicken - secrets and tips from the best chefs
- To make a delicious Georgian satsivi sauce, you can add spicy adjika, which will add flavor to its taste. Mandatory ingredient to the sauce is fresh coriander.
- Chicken to Satsivi sauce can be cooked either whole or sliced. There is another way to cook it - cut into pieces and fry in a skillet with spices and adjika. After that, the finished meat is added to the sauce. In this case, you wash to cook broth for the cube sauce.