Chicken Satsivi in ​​Multicooker BORK U700

Chicken Satsivi in ​​Multicooker BORK U700

Category: Meat dishes

Kitchen: georgian

Ingredients
Chicken drumsticks	12 pcs
Chicken wings	7 pcs
Turnip onion	7-10 pcs
Walnuts	400 g
Hmeli suneli	1 tbsp
Hops-suneli with blue fenugreek	1.5 tbsp
Cilantro	1 bundle
Ground coriander	Little
Saffron	Pinch
Ground black pepper	By VKSU
Adjika Amtsa classic (I took half a hl)	1 tsp
Grape Vinegar (White)	2 tbsp
Flour	3 tbsp
Olive oil	2 tbsp
chicken broth	1 l
Garlic (I took half the head)	0.5-1 head

Cooking method

• I took the basis of the recipe here https://Mcooker-enn.tomathouse.com/in...ption=com_smf&topic=439.0
• But I did this:
• So, I took 12 chicken thighs and 7 wings (I cooked for my mother), first boiled them in a saucepan so that there was broth.
• In the meantime, I prepared the sauce, as in the recipe (only I put the adjika less - it’s too much thermonuclear), but I didn’t pour it with water, but with broth.
• Sauce:
• Finely chop the onion
• Either knead the garlic in a garlic press, or in a blender (set aside some), mix the rest with cilantro and onions and bring it to a mushy state in a blender.
• Grind the nuts separately, add spices, flour and adjika to them, pour the broth stirring properly so that there are no lumps. Then we mix our sauce with the mass of onion-garlic-cilantro.
• And then I took part of the thighs and part of the wings, put them in our cartoon Bork u700, filled it with sauce and put them on the Stew mode. When everything was ready, I added a couple of tablespoons of wine vinegar, put the cooked wings and thighs in another saucepan, and put the rest in the broth into a cartoon. I put it on Stew again, so my sauce was stewed twice, and the thighs / wings only once. But how soft they turned out! Themselves depart from the bones !!!
• 

The dish is designed for

Lot

Time for preparing:

Cooking -60 minutes, stewing 40 minutes * 2 times

Cooking program:

Extinguishing

Note

And my child, who could not be persuaded to eat something like that, kept walking around and asking for chicken. First I ate 3 legs and then another, too tasty, he says, it turned out.
The process, of course, is laborious, but the result exceeds all expectations.

Carmelita, not a bad recipe But there can be no adjika in classic satsivi! The sauce must be white! Using authentic technology, the nuts are crushed to butter and diluted with broth. Then spices and garlic are added to this sauce. Separately boiled poultry (namely, the real satsivi is obtained with poultry) is poured with ready-made sauce. By no means a reproach!

Kara, Thanks for the clarification.
Once upon a time I made Satsivi with Knorovskaya filling (for Satsivi) - then it turned out very tasty. Then I did it myself once (but in the recipe I read that I need to add corn flour and I, apparently, I went too far - in general, it turned out to be porridge)
This time, having bought a cartoon, I shoveled a bunch of recipes and everyone was advised to do it differently: someone first put the chicken and turn on the baking or oven mode for 40 minutes. I didn't risk it.
In the original Bork recipe, you need to put everything at once and put on the Stew mode 2 times. It seems that something is also wrong.

Therefore, I decided to adapt to our reality. I found a recipe here on the forum that I really liked and decided to try it. It turned out delicious :)

And the fact that the color should be light, I also know, but after reading a huge number of recipes, the dark color in them is explained by the content of fresh cilantro in the recipe, and in Georgia it seems like they use dry seasonings, and cilantro sprigs only for decoration. I can't say anything here.

We will try further :)

I did satsivi again today, but in a slightly different way.

Satsivi

10 chicken thighs
5 chicken wings
2 onions
250 gr walnuts (grind)
1-3 cloves of garlic
3 tbsp flour
1.5 tbsp Khmeli-suneli with utskho-suneli
1 tsp Coriander (dry)
1L Broth (or water)
0.5-1 tsp Adjika Amts (optional)
1.5-2 tbsp white wine vinegar
Bunch of cilantro
Salt, pepper to taste

Peel the onion, cut into half rings, fry in vegetable oil until transparent, add finely chopped garlic and fry for a couple of minutes. Turn off

Add chicken to the bowl and pour over the sauce:

Mix dry ingredients, add water / broth, stir to avoid lumps. Add ground nuts and chopped cilantro. Stir.

Put on Braising (or Multi-Cook 105 * 55 minutes). At the end of the program, stir and switch on Multipovar 105 * for another 15 minutes.
Bon Appetit!