Sauce is a liquid-consistent seasoning for a side dish or meat. It adds richness and brightness to any dish. Together with such seasoning, culinary delights begin to “sound” in a new way.
Satsivi sauce, the recipe for which first appeared in cookbooks of the 16th-17th centuries, is used quite often in modern dishes. Many people prepare it at home.
About the sauce
People call satsivi sauce nutty. This name is justified by the fact that it contains a large number of walnuts. This sauce comes from Georgia. And in this country, the name of the sauce determines the dish. So, satsivi here is chicken or duck. However, in European countries this principle does not apply.
This sauce is added to first courses and stews. Meat is marinated with it and served with ready-made dishes. Today, satsivi is widely used with fish (for example, sterlet).
Despite the fact that the preparation of the sauce differs among different nations and cooks, it consists of a traditional set of spices. Cinnamon, saffron, pepper, suneli hops, garlic and lemon or pomegranate juice are what are constant in this dish. To give the sauce a thick consistency, cooks use flour or yolks.
This dish is usually served cold. Its preparation method allows you to store the sauce in the refrigerator for 1-2 days. Therefore, gravy for meat can be made on the eve of the holiday. You can also leave the meat in this marinade for several hours so that it absorbs all the flavors and becomes spicy.
Satsivi sauce: classic recipe
Don’t think that satsivi is the lot of professional chefs. Any housewife can easily prepare it in her kitchen. The ingredients for making the sauce are readily available and can be purchased at any supermarket.
The seasoning is prepared within 30-40 minutes. For this you will need:
- walnuts (peeled 150 grams);
- garlic (3 cloves fresh or a teaspoon of ground);
- large onion;
- a glass of chicken broth;
- 50 grams of cilantro;
- one whole lemon;
- saffron (93 grams);
- seasoning hops - suneli (7 grams);
- a tablespoon of chicken fat;
- a spoonful of wheat flour as a thickener.
By the way, in Georgia everyone uses flour to thicken satsivi. It has a neutral taste and does its job well. Eggs are much less common in this recipe.
Georgian chicken satsivi
In the Caucasus, cold poultry appetizers are prepared not only on holidays, but also on weekdays. The finished dish is placed in a cool place overnight and served only the next day along with lavash or mchadi flatbreads; satsivi is stored for no more than 2 days.
Serve the dish chilled on portioned plates, garnish with basil and cilantro leaves on top. Pickled eggplants and cream cheese go well with satsivi.
Ingredients:
- chicken - half a carcass;
- onion – 1 piece;
- allspice peas – 5-7 pcs;
- bay leaf – 1 pc.
- salt – 1 tsp;
- vegetable oil – 75 ml;
Sauce:
- walnut kernels – 1 cup;
- onions – 3 pcs;
- ghee – 2-3 tbsp;
- utskho-suneli – 1 tsp;
- coriander – 1 tsp;
- ground chili pepper – 1 tsp;
- saffron – 1 tsp;
- cilantro, parsley, basil - 1 bunch;
- garlic – 3 cloves;
- vinegar – 1-2 tbsp;
- salt - to taste.
Preparation:
- Boil the washed chicken until half cooked for 30-40 minutes. After boiling, add the onion, bay leaf, allspice and salt to the water.
- For the sauce, peel the onion and grate it on a fine grater or chop it in a blender. Simmer the onion pulp in melted butter, finally pour in 1 cup of broth and bring to a boil.
- Mince the walnut kernels along with the herbs and simmer with the onion, stirring constantly for 5 minutes.
- Finely chop the garlic, add to the sauce, sprinkle with spices, pour in vinegar, salt to taste and simmer over low heat for 10 minutes.
- Heat vegetable oil in a frying pan, divide the boiled half carcass into portions and fry until golden brown.
- Place the chicken pieces in a saucepan with nut sauce, stir gently, let it boil and remove from the stove. Keep the satsivi in the refrigerator for 10-12 hours.
Cooking method
Of course, fresh garlic will give more flavor, so it is best to give preference to it. The secret to a good sauce is that it needs to be prepared with love. Strictly speaking, this secret applies to any dish.
In Georgia, everything is done by hand. No choppers or blenders. This is why the dishes turn out so soulful. The garlic is crushed with a knife and kneaded in a mortar. You need to add a pinch of salt to it, everything is brought to a pasty consistency.
Peeled walnuts should be washed with warm water and dried. We also put them in a mortar with the garlic mass. Knead the mass again.
It's time for cilantro. You can replace it with parsley or take these herbs in equal proportions. Only the leaves should be chopped, no stems. If you are intolerant to these components, then you can do without them.
Onions are cut into small cubes. You can use tender sweet white onions or shallots. The sauce will taste a little different, but no worse. The onion should be fried in a frying pan until a light golden hue appears. This will take about 10-12 minutes.
Next, you need to carefully add the flour so that there are no lumps. After mixing, you will get a creamy mass. Saffron and chicken broth are added here. The liquid remains on low heat. After the mixture boils, you can squeeze the lemon. This must be done through a sieve. The bones should not get into the sauce.
Now comes the time for garlic and nuts. Put it all into the broth and mix well. Add cilantro, suneli hops and salt to taste. Bring to a boil and remove from heat. The sauce is ready!
Classic recipe for Satsivi sauce for the winter
Georgians love hot and spicy dishes. Accordingly, satsivi has a special aroma in this country. This sauce is prepared here without emphasis on chicken broth and eggs. Perhaps this is due to the fact that satsivi is present on every table almost every day.
To prepare satsivi (Georgian sauce), the recipe for which is very simple, you will need simple ingredients:
Recipe 1: Traditional chicken Satsivi
Let's try to become magicians for a while and get a fragrant, spicy sauce with a consistency similar to sour cream from ordinary walnuts. The color will depend on the amount of greenery. The softest chicken can be easily broken crosswise even with a simple spoon.
Ingredients: chicken (1 kg), peeled walnut kernels (400 grams), onion (1 large), garlic (2 cloves), cilantro or parsley, egg, suneli hops (1 spoon), Imeretian saffron (1 teaspoon) , black pepper, ground coriander, vinegar (1 tbsp), chicken broth (400-600 ml.).
Cooking method
It is very difficult to make nut sauce using a meat grinder - if you turn the nuts several times, the thick nut sticky mass will clog the inside. They also grind the nuts in a mortar - this will require even more effort. The easiest way to blend the sauce is with a blender. While the chicken is boiling in salted water (cut it into pieces), prepare the sauce. Grind the nuts in any way. Fry the onion over low heat, cool to room temperature. Break a raw egg, add parsley, garlic, fried onion and mix with nuts minced several times. Add chicken broth and whisk. Add salt, seasonings, vinegar (you can limit it or not add it at all). The sauce turns out to be whitish in color, similar to liquid sour cream. If a blender is used to prepare the sauce, the broth should be poured in parts. Place the chicken in a saucepan and pour over the sauce. Bring to a boil over medium heat and remove. We insist for at least 3 hours. Serve without heating.
Step-by-step cooking instructions
If you don’t know where to start preparing satsivi sauce (a classic Georgian recipe), then first prepare all the ingredients. In a blender, grind the nuts and garlic to a paste. Heat a frying pan and pour a spoonful of vegetable oil. It is necessary to fry chopped onions on it, to which cilantro is then added. All this is stewed until fully cooked.
Next, you need to grind the nut-garlic mass along with salt and spices in a mortar. You can use a blender, but the ingredients will be more flavorful if mixed by hand.
Then everything must be mixed with onions and cilantro, which are stewed in a frying pan. Many people grind the finished sauce in a blender. So it becomes a homogeneous soft consistency. However, you can leave it in its original form. Cool and serve. Satsivi sauce, the recipe for which is distinguished by the availability of ingredients and simplicity, will decorate any table.
Classic Georgian chicken satsivi recipe
To prepare a traditional dish of Georgian cuisine, the taste of which cannot be forgotten after trying at least once, you will need:
- domestic chicken 2.5 kg;
- 2 onions;
- 300 g walnuts;
- head of garlic;
- 40 ml each of wine vinegar and sunflower oil;
- salt, bay leaf, saffron, utskho-suneli, coriander, red hot pepper.
The preparation method consists of the following steps:
- The tail of a well-washed carcass is removed, after which the chicken is divided into pieces. They are placed in boiling water to maintain greater juiciness.
- A whole onion is added to the broth and the meat is cooked until cooked over low heat.
- A few minutes before the end of cooking, add a bay leaf to the chicken.
- The meat is removed and freed from the bones. A little fat is removed from the strained broth so that the dish does not harden.
- Onion cubes are sautéed over low heat until golden brown.
- The kernels of juicy, light-colored nuts are passed through a meat grinder along with peeled garlic.
- The nut-garlic mass is mixed with salt and spices, after which 400 ml of broth is poured.
- After stirring again, the liquid is poured into a frying pan with onions, where it is also mixed with vinegar.
- After boiling, the sauce with the consistency of thick sour cream is seasoned with the meat.
- The dish is placed in the refrigerator and can be served no earlier than after 4 hours.
Chicken sauce
This original recipe is perfect for special occasions. Such a fragrant and tender chicken will look simply delicious on the holiday table.
The recipe does not require any special expenses. It requires:
How to cook
The preparation of the dish begins with the broth. To do this, place the chicken in water and bring to a boil. Then simmer over low heat for 10-20 minutes.
Carrots and onions must be fried in a frying pan without oil. However, if you can’t do this, you can add a minimal amount. Then pour the broth into the pan. Cook it for another 60 minutes and then strain. Fry half the onion in oil and add to the broth. The onion should be finely chopped. Then we add all the spices here. The sauce is ready!
Some housewives pour it over the chicken and serve it in separate portions. Others simply put it on the table in a gravy boat.
Real Georgian sauce
Many people believe that you can put any spices in satsivi. However, tomatoes, tomato paste or juice are definitely not suitable here.
True connoisseurs of Georgian cuisine prefer to serve this spicy sauce with duck. They are sure that this way its meat becomes juicy and soft. But you can get by with chicken. Satsivi sauce, the recipe for which is presented below, is prepared for every holiday table in Georgia.
To prepare the sauce you need the following ingredients:
Also, make sure you have chicken broth (500-600 ml or about 3 cups) in the kitchen, as well as fresh lemon or wine vinegar. 50 grams of butter and salt to taste will also come in handy.
In order not to spend a lot of time preparing the dish, you can grind all the ingredients in a blender. Satsivi sauce (a classic winter recipe) is well suited for the cold season. Its hot and spicy components make dishes incredibly tasty.
First chop the garlic, then the walnuts. Now you need to add all the spices and herbs here, in the proportions indicated above. All this is poured with broth and simmered over low heat. Add lemon juice or wine vinegar. You can strain the mixture through a sieve or grind it again in a blender. Here you also need to add onions, fried in oil until golden brown.
The chicken from which the broth was prepared should be poured with the resulting sauce and left to soak for 6-7 hours. In Georgia, this dish is served cold. Chicken satsivi is decorated with pomegranate seeds and cilantro.
Satsivi nut sauce, the recipe of which can be slightly modified according to your preferences, is a real find for housewives. It will make any dish juicy and flavorful. It can be served with any side dish or separately.
Recipe 2: Chicken Satsivi in Bazhe (with adjika)
Bazhe is a type of satsivi. Nuts are not brewed here. Typically, Georgian restaurants outside Georgia prepare this particular version of the dish. The main thing is to choose the right nuts. They should be lighter in color and filled with juice. You can take not a whole chicken, but for example, wings - they are beautiful and the same size.
Ingredients: turkey or chicken (2 kg), peeled walnuts (0.5 kg), garlic (half a head), spicy adjika (without tomatoes) (3 full teaspoons), satsivi seasoning (2 teaspoons), saffron (powder, 1 teaspoon), salt.
Cooking method
Place the wings in a pan and add water to just cover them. Cook for a short time - about 15 minutes after boiling. Pour the broth into a separate bowl and strain. In a frying pan, fry finely chopped onion in butter, then put the wings there and fry for another 15 minutes, constantly turning and stirring. Prepare Bazhe sauce with adjika. Carefully inspect the peeled nuts so as not to leave any parts of the shell or partitions. Wash the cilantro, peel the garlic. Place everything in a blender and grind. Add salt, suneli hops, adjika, cinnamon, pomegranate juice and seasonings (saffron, coriander, black and red pepper). Ideally, the nuts should be ground separately in a mortar and then mixed with the rest of the ingredients. The sauce is already ready – there is no need to cook or simmer it. Pour it over the wings and leave it to steep for 3-4 hours. Satsivi is served with hot lavash. Cold satsivi is a hot side dish. If you really want a side dish, you can serve rice without salt; it perfectly complements the whole range of spices.
Useful properties and calorie content of satsivi
As it became clear from the recipes, satsivi is a fairly fatty seasoning. There are about 250 calories per 100 grams of this product. If we take into account the fact that this is not a full dish, but only a sauce, then this calorie content is very high.
Satsivi can be made lighter by using plain water, which replaces the broth. Skinless chicken breasts will also significantly reduce the number of calories and make the dish more dietary. If you reduce the amount of nuts and add herbs, the sauce will become less caloric.
This dish contains a large amount of magnesium, which has a beneficial effect on brain activity. Nuts saturate the body with fatty acids and vitamins. They also have a beneficial effect on the body’s vascular system, preventing the development of atherosclerosis.
It is worth noting that satsivi sauce for chicken (recipe above) is not often eaten by Europeans or Russians in everyday life. You can serve the sauce with meat or a side dish, garnished with pomegranate and herbs. This dish is rich in nutrients and microelements. It contains a lot of vitamins due to nuts and greens.
Festive chicken satsivi with walnuts
Rarely is a feast in the Caucasus complete without satsivi; please your loved ones with a traditional Georgian dish with spicy nut sauce.
Dry white wine or juice from light grape varieties will go well with chilled meat.
Ingredients:
- chicken. better homemade - 2-2.3 kg;
- olive oil – 3 tbsp;
- set of spices for chicken – 2 tsp;
- onion – 1 piece;
- salt – 2 tsp;
For the sauce:
- walnut kernels – 3 cups;
- onions – 4-5 pcs;
- garlic – 1 head;
- raw egg yolks – 2-3 pcs;
- olive oil – 50 ml;
- hops-suneli – 4 tsp;
- ground cumin, red and black pepper – 1 tsp each;
- saffron – 1 tsp;
- cinnamon – 0.5 tsp;
- lemon – 1 piece;
- pomegranate juice – 50 ml;
- cilantro – 1 bunch;
- salt – 2-3 tsp;
- pomegranate and lemon for decoration - 1 pc. each;
Cooking method:
- Mix olive oil, spices, salt and onion chopped in a blender. Rub the chicken carcass inside and out with this paste and leave for 1 hour at room temperature.
- Roast the chicken until done in a Dutch oven - preheat the oven. While baking, baste the carcass with the draining meat juices and add broth if necessary. Cool the finished chicken and cut into pieces. You can remove the skin and large bones.
- Prepare satsivi sauce. Using a blender or meat grinder, grind the walnuts and onions with cilantro separately.
- Saute the onion puree in olive oil until transparent, pour in 50-100 ml of water or broth if necessary. Add nut paste, spices and simmer for 15 minutes.
- Peel the garlic, grate the cloves on a fine grater, add to the sauce, pour in lemon juice and pomegranate juice, stir constantly and bring to a boil. Salt the dish, tasting it. Remove from heat.
- Beat the egg yolks and combine with the nut butter that has cooled to 50°C, stir.
- Place the chicken pieces in a deep bowl, cover with sauce, and place in a cool place overnight.
- Before serving, cut the finished dish into portions, place on beautiful plates, garnish on the side with a slice of lemon and sprinkle with pomegranate seeds.
Sunday, March 17, 2020
Satsivi is a Georgian nut sauce, but the cold appetizer dish with which it is served also has this name. Today I offer a step-by-step recipe for chicken Satsivi - a spicy, tasty and very filling treat. If you love poultry, nuts and spices, you will definitely like Satsivi.
The main ingredient in this homemade dish recipe is chicken. As an option, turkey will do (V.V. Pokhlebkin generally claimed that this was the original base for Satsivi). You can boil the carcass or immediately cut it into portions.
