Chicken satsivi

Category: Meat dishes
Chicken satsivi

Ingredients

A hen 1300gr-1500
Walnuts 500gr
Garlic 45gr
Corn flour 2st. l with top
Ground coriander 2st. l without top
Ground fenugreek - utskho suneli 1 st. l without top
Imeretian saffron-marigold 1 st. l without top
White wine vinegar 9% 1.5 tbsp. l
Ground hot red pepper taste
Salt taste
White onion 3 heads.
Ground cinnamon 0.25 tsp
Carnation buds 6 items

Cooking method

  • The new year is coming. I wish you all health and happiness in the new year. Almost every family cooks Satsivi for the New Year. Some of the richest turkey. But we have a turkey like half a cow. Therefore, everything is mainly cooked from chicken. I watched several videos on YouTube and was horrified. The recipe is laid out by people who not only have never eaten real satsivi, but have never seen it in their eyes. The chicken should be fatty. Boil the chicken. In the classic recipe, the onion must be finely chopped and stewed for a very long time in fat from the broth. Until it's completely boiled down He shouldn't be fried. But this is such a hassle. Therefore, I add onions to the broth with heads when cooking. Then I pull it out of the broth. It's easier this way and doesn't affect the taste at all. Strain the broth. Thin the nuts at least 2 times, and preferably 3. They will release their oil and there will be no unpleasant grains when eating. Place the nuts in the bowl where you will cook the satsivi. Take a larger pan, but not an aluminum one. Put garlic, saffron, red pepper, crushed in gruel into the nuts and pour vinegar. Put on a glove. Nuts are very damaging to nails. Knead this whole mixture thoroughly. As if trying to squeeze butter out of a nut. If you succeed, then you are great. Drain this oil into a cup. It will still come in handy. I never succeed. Then add flour, coriander, fenugreek, cinnamon, powdered cloves and salt to the nuts. Add half a glass of warm broth to this mixture and stir all the time until the mass becomes homogeneous and liquid. Pour in the rest of the broth. In total, you need to pour 3.5 liters of broth. Put the pot on fire. Reduce heat and simmer satsivi, continuously !!!! stirring until boiling. Stop I can't help it not for a minute. You can use a family member who has nothing to do. As soon as the satsivi comes to a boil, reduce the heat to low and cook, stirring occasionally, for exactly 20 minutes. During this time, both flour and nuts will cook. In 20 minutes. place chicken portions into the pan. and cook, stirring until boiling. After boiling, cook for 30 seconds. Try it with salt and pepper, you may have to add. Remove the pot from the stove. Never cover the pan with a lid until it has cooled completely. My finicky demands that I skin the chicken. I remove the skin and remove the breast bones. The rest is cut into portions. If you do not remove the skin, refrigerate the chicken in a sealed container, then it will not darken. It is better to chop completely chilled chicken, then it will not fall apart. Satsivi is served cold in salad bowls. If you succeed in doing a heroic act and squeeze the butter out of the nut, pour on top of the satsivi. Cook and eat to your health.

The dish is designed for

4 liters

Time for preparing:

1 hour

Cooking program:

Meat grinder, stove.

Gayane Atabekova
It looks a little dark in the photo. In fact, it is golden in color.


Added Wednesday 14 Dec 2016 02:03 PM

Want to add. Do not put black pepper and fresh herbs in satsivi. Only those spices that I wrote.


Added Wednesday 14 Dec 2016 02:29 PM

Pour the remaining broth into a jar. If the satsivi is too thick for you the next day, add some cold broth. But I am not adding.Eat satsivi with white bread, preferably with Georgian puri.
kil
Thanks for the recipe. I'd like to try to cook.
Gayane Atabekova
kil, Irina to health. You will definitely like it. Just cooked yesterday. Weighed everything, even garlic. Usually I cooked by eye.
Anatolyevna
Gayane Atabekova, Gayane, It's a heroic deed to cook satsivi correctly!
Good recipe! Thank you!
Kokoschka
Gayane Atabekova, thanks for the recipe! I never did it, but I wanted it all the time ...
kil
Gayane Atabekova, everything is there except for marigolds, you need to look for and buy a turkey.
Gayane Atabekova
kil, Irina girls wrote that Uzbeks are selling in the markets. Imeretian saffron is called. These are dried and ground leaves of marigold flowers. This spice is yellow-orange. The darker the better. She gives the dish a golden color.
Sapphire
Quote: Gayane Atabekova
Eat satsivi with white bread, preferably with Georgian puri.
I'm taking it to bookmarks. There is a recipe for puri, I want to try.
Gayane Atabekova
Sapphire, Irina and what a recipe. There is only water, salt, flour and yeast. You can't bake this in an oven .. Real ones are baked in special vertical ovens.
Masha Ivanova
Gayane Atabekova, Gayane! Thanks for another great recipe! It is very important to learn how to cook a dish from a person who knows the recipe firsthand. Tell me, how many onions do you put in the broth for this amount of chicken? (Water, as I understand it, pour five liters?) And where do you put the onions? Are you throwing it away? I ask, since you write that in the classic recipe the onion is stewed in fat for a long time, so I thought, suddenly some part of the onion is ground and put into the soup after cooking?
Gayane Atabekova
Masha Ivanova, Lena put three onions. I take it out of the broth, sprinkle it with salt and eat it. I like it and the goodness does not disappear.
Masha Ivanova
Gayane Atabekova, Gayane, thank you! I don't like boiled onions, so you can throw them away. All clear.
Tatiana27
Gayane Atabekova, Thank you ! A very interesting recipe. Tell me, what role does vinegar play there? A friend from Tbilisi taught me how to make satsivi, so she doesn't add vinegar.
Gayane Atabekova
Tatyana27 [/ b Tatyana put vinegar in satsivi. Vinegar is not put in baji - this is also a nut sauce, but it is not boiled and is diluted with water. Very little vinegar is used for the overall bouquet. It is completely not felt in the finished dish ...
Masha Ivanova
Gayane Atabekova, Gayane! I would very much like to know your recipe for Baji.


Posted Thursday, December 15, 2016 11:31 AM

And further. You named the recipe-Chicken Satsivi. Do you make something similar from other meat. If so, from which and what are the features in the preparation of other meat.
Gayane Atabekova
Masha Ivanova, Lena satsivi is made from chicken or turkey. Black kharcho is made from beef. The recipe is on my profile. You can also make a nutty sauce-baji. You can put fried chicken, fish or fried eggplant in it. This recipe is also in the profile
_Milana_
Gayane, thanks for this wonderful recipe! I have long wanted to learn how to cook satsivi. I really fell in love with Georgian cuisine. It's great that you joined our forum and share your experience.

I noticed that for some reason, it is extremely rare to find girls from Georgia on Russian-language culinary forums. And who, if not a representative of the national cuisine, will tell the best about the peculiarities of the dish and the secrets of its preparation.



And about vinegar ... As far as I know, it is added to brighten the peanut sauce. By themselves, walnuts give the dish a dark color.

And another clarifying question. Should I take corn flour or can I substitute corn starch?
Gayane Atabekova
_Milana_, No, you need corn flour. Is this a problem for you? We make delicious corn cakes out of it - mchadi. Delicious with cheese or pkhali. Phali is vegetables with nuts. My profile has recipes for spinach, green beans and eggplant with nuts. If you put the spices in exactly the same sequence as I have written, you will get a golden satsivi.I don't put vinegar in the walnut sauce-baji, but it also turns out golden. There is also a recipe in the profile. The main thing is to follow the sequence.


Added Thursday, December 15, 2016 6:37 PM

As for the girls from Georgia, this is probably a language problem. In prehistoric times, I graduated from a Russian school with a gold medal (I'm not bragging, just by the way I had to) and the Russian sector of the medical institute. So I have no language problem. Nowadays young people study mainly English. Although my grandchildren are fluent in Russian, Georgian, English and German. But unfortunately they do not know their native Armenian. These are the times.
Rada-dms
Thanks for the authentic recipe! We will make from turkey, after all, it tastes differently!
Gayane Atabekova
Rada-dms.Turkey tastes better. Her broth is delicious. We often use only broth. Boiled chicken is put in satsivi, and boiled turkey is baked in the oven.
Kokoschka
Quote: Gayane Atabekova
Although my grandchildren are fluent in Russian, Georgian, English and German
Cool!!!
Quote: Gayane Atabekova
In prehistoric times, I graduated from a Russian school with a gold medal (I'm not bragging, just by the way I had to) and the Russian sector of the medical institute
How lucky we are
Quote: Gayane Atabekova
corn tortillas - mchadi
All Gayane's word is said ...: sanelk: it's up to the recipe!
Gayane Atabekova
Kokoschka, Let's fry Lilechka, right off the photo and post it.
Kokoschka
HelloGayane! : Friends: I'll wait!
_Milana_
Quote: Gayane Atabekova
you need exactly corn flour. Is this a problem for you?
We have no problems with corn flour. I just clarified whether it is possible to make a replacement.

Phali is a delicious snack! I tried it with beets, now I will master your recipes.
Gayane Atabekova
_Milana_, I often do with beets. I put all the spices, herbs, onions, garlic in spinach with nuts. I rub boiled beets on a coarse grater, but do not put vinegar and season with mayonnaise. Otherwise, you won't get enough nut. Also very tasty and, most importantly, fast and cheap.
brendabaker
Gayane Atabekova,
What is the thickness of the sauce in a cold dish?
Should it freeze like jellied meat, or should it still remain liquid?
(I once did it according to a recipe from a book, when the sauce froze satsivi could be cut with a knife)
Gayane Atabekova
brendabaker, Oksana cold should be like liquid sour cream. Therefore, leave some broth. If it becomes very thick, you can add a little cold broth or cold boiled water.
brendabaker
Gayane Atabekova,
Thanks for the tip, Gayane
Good, detailed recipe, with pleasure I try real satsivi
Gayane Atabekova
brendabaker, Oksana to health. I hope you will like it.
olesya26
Gayane, I want to thank you for your recipes, thank you !!! Thank you from the bottom of my heart !!! Half a year ago we opened a Georgian cafe, we often go there, my husband loves satsivi, and I decided to cook according to your recipe !!! Super! it tastes better than in a cafe, there is more cereal.
I cooked from my homemade chicken, now I know what a real satsivi, though there was a lot for us))) I will cook again, only for half a portion, thank you again !!!
Gayane Atabekova
olesya26, Olesya is very glad that you liked it. Cook for health.
olesya26
And thank you!!! From our whole family !!!

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