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Classic Georgian Chicken Satsivi

Classic Georgian Chicken Satsivi

Dinner
Prep Time
25min
Cook Time
35min
Servings
4
Calories
580
Chef's Note

To prevent the walnut emulsion from breaking, never boil the sauce after the walnut paste has been incorporated. If you need to reheat the Satsivi, do so very gently over low heat, stirring constantly, or serve it at traditional room temperature.

Tags
Georgian
Satsivi
Walnuts
Chicken
Gluten-Free
Dairy-Free
Dinner
Traditional
Emulsified Sauce
Ingredients

  • 4 pieces Bone-in, skin-on chicken thighs

  • 2 cups Shelled walnuts

  • 1 medium Yellow onion, finely chopped

  • 4 cloves Garlic cloves, peeled

  • 1 tsp Blue fenugreek (or ground fenugreek)

  • 1 tsp Ground coriander

  • 1/2 tsp Turmeric (or ground Georgian marigold)

  • 1/4 tsp Cayenne pepper

  • 1.5 tbsp White wine vinegar

  • 1.5 tsp Kosher salt

  • 1/4 cup Fresh cilantro, chopped

  • 2 tbsp Pomegranate seeds

Instructions
  • 1

    Place chicken thighs, chopped onion, and 1 teaspoon of salt in a medium pot. Cover with 4 cups of water. Bring to a boil, then reduce heat to low and simmer for 20 minutes until chicken is cooked through. Strain and reserve 2 cups of the warm broth, then set the chicken aside.

  • 2

    While the chicken cooks, toast the walnuts in a dry skillet over medium-low heat for 4 minutes until fragrant. Transfer them to a clean kitchen towel and rub vigorously to remove the loose, bitter skins.

  • 3

    In a food processor, blend the toasted walnuts, garlic, blue fenugreek, ground coriander, turmeric, cayenne pepper, and the remaining 1/2 teaspoon of salt. Process continuously until the nuts release their oils and form a dense, uniform paste.

  • 4

    Transfer the walnut paste to a large bowl. Slowly whisk in the reserved warm chicken broth, 1/2 cup at a time, to emulsify the walnut oils and create a smooth, velvety sauce. Whisk in the white wine vinegar.

  • 5

    Heat a dry, non-stick skillet over medium-high heat. Sear the cooked chicken thighs skin-side down for 5 minutes until the skin is crisp and golden brown.

  • 6

    Arrange the crispy chicken in a shallow serving dish. Pour the warm walnut sauce over the chicken. Let the dish rest for 5 minutes before serving to allow the flavors to meld. Garnish with fresh cilantro and pomegranate seeds.

Nutrition Information (per serving)
580
Calories
32g
Protein
12g
Carbs
46g
Fat
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