Satsivi

Category: Meat dishes
Satsivi

Ingredients

Chicken 1300-1500 gr
Walnuts 500-700gr
Garlic 1 large head
Onions 2 heads
White wine vinegar 9% 1 tbsp. l
Ground coriander seeds 2 tbsp
Ground fenugreek grains 1 tbsp l
Imeretian saffron 1st st. l
Corn flour 1 tbsp l
Ground cinnamon one fourth of a teaspoon
Carnation 5 pieces.
Hot red pepper and salt to taste.

Cooking method

  • The chicken should be medium fat. Boil the chicken, remove from the broth and cool in a sealed container. Then it will not darken. Cut the chilled chicken into portions. Strain the broth. Chop two white onions very finely. Stew the onions in fat from broth until soft, do not fry. In an enamel saucepan, mix the onion, ground nuts, white vinegar, crushed garlic, saffron, hot red pepper Stir everything well, as if trying to squeeze the oil out of the nut. Add coriander, fenugreek, cinnamon, crushed cloves and cornmeal. Mix everything. Gradually dilute with warm broth all the time rubbing with your hands so that there are no lumps. Can be made with a mashed potato. Add broth 2-2.5 liters. Depends on the size of the chicken and the amount of nuts. Put on medium heat and continuously! while stirring, bring to a boil. Reduce the fire and boil for 5 minutes. After 5 minutes, put the chopped chicken pieces into a saucepan and season with salt. Cook until boiling, stirring occasionally. As soon as it boils, remove from heat and let cool.

The dish is designed for

2-2.5 liters

Time for preparing:

40 minutes

Cooking program:

Meat grinder, stove

Note

Never cover with a lid until it cools completely! Serve cold in large salad bowls. We have a must-have dish for any family at the New Year's table. If you do everything right, you will end up with a fragrant golden dish. After cooling, the satsivi will thicken. It should turn out like liquid sour cream. If it turns out very thick, you can slightly dilute it with cold broth. Honestly, sometimes too lazy to mess around with stewing onions. I add it when cooking with heads in the broth. But the correct recipe is this. The nuts must be grinded 2 times, otherwise there will be unpleasant grains of the nut.

Oroma
Gayane! I really like your recipes! It's great when national recipes are laid out by a person who knows all this thoroughly. my sister has a Georgian husband. So satsivi is a favorite dish in our family. When I make it for guests, all of this is eaten first. the recipe was given by the mother of the sister's husband. So she, too, immediately advised putting onions in the broth for simplicity.
leo-kadia
Gayane, I have been reading your recipes from the very first posted. But this one just carried me away. It's a pity that you can't post pictures of this dish ... Finally, I saw how to actually cook it (from a person who is 100% "in the know"). My Armenian grandmother mentioned him a long time ago, as a child. But she did not know how to cook it, since she had lived all her life on the territory of Ukraine in a Ukrainian family. It was cooked by her Abkhaz aunt and for some reason they called it tsatsibel ... I take it as a bookmark, now for her son - I will definitely cook it for my dad In memory of her and with gratitude to you!
Tell me, walnuts should be fried or not; do you need to clean them? In some book (the recipe there was somewhat different) I met roasted and peeled nuts ... Thank you!
Gayane Atabekova
leo-kadia, Katya nuts are the most common walnuts. No need to fry. I didn't understand what purified means. The weight goes to the shelled nuts.
leo-kadia
The aunts suffer and after frying they peel off the skin from the kernels of the nuts (already without the shell). Thank you! I'll try to cook!
brendabaker
How do you divide the chicken?
I know the dish * Circassian chicken *, where the boiled chicken is removed from the bones, the meat is divided into fibers and poured with walnut-bread sauce.
Your sauce is more interesting, I would like to cook such a satsivi correctly.
Thank you for an excellent selection of interesting, unusual recipes
Gayane Atabekova
brendabaker, Oksana, you just need to cut the chicken into regular portions. There is no need to separate the meat from the bones.
brendabaker
Gayane Atabekova,
Got it, THANKS, so I will
Gayane Atabekova
Here's a photo of the girls. The photo is a little dark. In fact, golden brown.Satsivi
Sens
Quote: leo-kadia
For some reason they called him tsatsibel ...
Satsibeli is a sauce)))
Gayane Atabekova
Satsebeli is a Georgian tomato sauce. I'll take a picture and put in the recipe.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers