SATSIVI — Georgian chicken with walnut sauce. Recipe by Always Yummy!

Satsivi is the famous sauce of Georgian cuisine. It so happened that the dish made of chicken fillet poured with the most delicious walnut sauce has this very name "satsivi". Crushed walnuts with herbs and spices make this dish unique. For holidays and weekdays satsivi with chicken is always desired at your table.

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✅ Ingredients:
• cilantro – 2 oz / 50 g
• garlic – 6 cloves
• walnuts – 1 lb / 450 g
• 3 onion
• imeretian saffron – 4 tsp
• khmeli suneli – 6 tsp
• ground chili pepper- 1 tsp
• ground coriander – 1 tsp
• red wine vinegar – 3 tbsp
• ground black pepper – ½ tsp
• vegetable oil – 2 tbsp
• salt – 1 tsp
• chicken broth – 6 cup / 1,5 l
For cooking of chicken and broth:
• chicken – 3,2 lb / 1,5 kg
• 2 bay leaf
• 1 red onion
• 10 peppercorns
• 4 allspice corns
• parsley sprigs – 1/3 oz / 10 g
• water – 10 cup / 2,5 l
• salt – 1 tsp

✔︎ You will need:
• stockpot
• pan
• meat grinder
• fine grater
• carving board

📙 Preparation:
1. Pour the chicken with 10 cup / 2,5 l of water and bring to a boil, skim the froth and add 1 red onion, peppercorn, salt and parsley sprigs. Boil the broth over low heat for 40 minutes, then add 2 bay leaves and cook for 10 minutes more.
2. Crumble the cilantro, garlic and walnuts with the meat grinder.
3. Grate 3 onions finely.
4. Stew the onion with 2 tbsp of vegetable oil in the pan over low heat for 4-5 minutes until onion soft and translucent.
5. Lay the stewed onion and walnut paste into the stockpot and, gradually adding 6 cup / 1,5 l of the chicken broth, stir until smooth.
6. Add the khmeli suneli, imeretian saffron, coriander, salt, vinegar, ground chili and black peppers to the sauce and warm up over low heat for 3-5 minutes but not boil. The sauce is to be of such texture as not thick sour cream.
7. Cut up the boiled chicken - remove the bones and skin, cut the fillet into pieces. Lay the chicken in the plate and coat with the satsivi sauce. Put the satsivi chicken into the fridge for 1-2 hours. Serve the dish with fresh veggies, greens and lavash.