Authentic Georgian Chicken Satsivi
20min
40min
4
590
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Chef's Note
The secret to a silky, non-greasy Satsivi is the temperature of your liquid. Ensure the chicken broth has cooled to warm (around 110-120°F) before blending it with the walnut paste. If the broth is boiling hot, it will denature the walnut proteins too quickly, causing them to clump and release their oils, resulting in a broken, oily sauce.
Tags
Ingredients
1.5 lbs Chicken thighs, boneless and skinless
2.5 cups Shelled walnuts, high quality and fresh
2 medium Yellow onions, very finely minced
4 cloves Garlic cloves, peeled
1.5 tsp Blue fenugreek (Utskho suneli)
1 tsp Georgian marigold (Imereuli shaphrani)
1 tsp Ground coriander seeds
1/2 tsp Cayenne pepper
1.5 tbsp White wine vinegar
2 pieces Bay leaf
6 whole Black peppercorns
to taste Salt
1/4 cup Fresh cilantro leaves, chopped
1/4 cup Fresh pomegranate seeds
Instructions
- 1
Place the chicken thighs in a medium pot with the bay leaves, black peppercorns, and a generous pinch of salt. Cover with water (about 4 cups) and bring to a boil. Reduce heat and simmer gently for 25 minutes until the chicken is cooked through. Remove chicken, let cool slightly, and shred or cut into bite-sized pieces. Strain and reserve the broth, letting it cool until it is warm (110-120°F) rather than boiling hot.
- 2
In a skillet over medium-low heat, sauté the finely minced onions in 1 tablespoon of chicken fat (skimmed from the broth) or neutral oil. Cook slowly for 8 to 10 minutes until completely soft and translucent, ensuring they do not brown.
- 3
In a food processor or high-speed blender, process the walnuts and garlic cloves until they form an extremely fine, uniform powder. Be careful not to over-process into a greasy butter; pulse in short bursts.
- 4
Add the blue fenugreek, marigold, ground coriander, cayenne pepper, and 1 teaspoon of salt to the walnut mixture. Pulse to combine.
- 5
With the food processor running on low speed, slowly drizzle in 2.5 cups of the warm reserved chicken broth in a thin, continuous stream. This gradual addition allows the walnut proteins to encapsulate the oil droplets, forming a smooth, stable emulsion.
- 6
Transfer the walnut emulsion to a clean saucepan. Stir in the sautéed onions and the white wine vinegar.
- 7
Place the saucepan over low heat and bring to a bare simmer. Cook, stirring constantly, for 5 minutes. Do not allow the sauce to boil, as high heat will break the delicate protein-oil emulsion.
- 8
Stir the shredded chicken into the sauce. Remove from heat and let the dish cool to room temperature. Transfer to the refrigerator to chill for at least 3 hours (or overnight), allowing the flavors to meld and the sauce to thicken naturally.
- 9
Serve chilled or at room temperature, garnished with fresh cilantro leaves, pomegranate seeds, and optionally a few drops of cold-pressed walnut oil.
Nutrition Information (per serving)
590
36g
14g
46g
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