Chicken in Walnut Sauce (Satsivi)

Chicken in Walnut Sauce (Satsivi)

Tender poached chicken draped in a tangy, spiced Georgian walnut sauce.

Total 5 hr 30 min Makes 6 servings Calories 480/serving

Dietary

Keto, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

Satsivi is a Georgian classic featuring poached chicken bathed in a rich sauce of ground walnuts, garlic, and warm spices like coriander and marigold. The sauce thickens as it simmers, taking on a golden hue and a tangy depth from vinegar and onion. Served cold or at room temperature, it's a traditional centerpiece for Georgian holiday tables, especially around New Year's and festive supras.

Ingredients

  • 1 whole chicken (about 3 1/2 pounds), cut into pieces
  • 1 yellow onion, quartered
  • 2 bay leaves
  • 6 cups water
  • 1 1/2 teaspoons salt, plus more to taste
  • 2 cups walnuts, shelled
  • 1 small yellow onion, finely grated
  • 4 cloves garlic, minced
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground fenugreek
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon imeretian saffron (marigold), ground
  • 3 tablespoons white wine vinegar
  • 2 cups reserved chicken broth
  • 2 tablespoons fresh cilantro, chopped, for garnish
  • 1/2 pomegranate, seeds removed, for garnish

Method

  1. Place the chicken pieces, quartered onion, and bay leaves in a 6-quart saucepan. Add water and 1 1/2 teaspoons salt, ensuring the chicken is mostly submerged.

  2. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the chicken is cooked through and tender.

  3. Remove the chicken from the broth and set aside to cool slightly. Strain the broth and reserve 2 cups; discard the onion and bay leaves.

  4. Once the chicken is cool enough to handle, remove and discard the skin and bones, then shred or cut the meat into bite-sized pieces.

  5. In a food processor, pulse the walnuts until finely ground but not pasty, scraping down the sides as needed.

  6. Transfer the ground walnuts to a mixing bowl and add the grated onion, garlic, coriander, fenugreek, cinnamon, cloves, cayenne, and ground marigold. Stir to combine into a thick paste.

  7. Gradually whisk the reserved warm chicken broth into the walnut paste, a little at a time, until the sauce is smooth and the consistency of heavy cream.

  8. Stir in the white wine vinegar and season the sauce with salt to taste.

  9. Pour the sauce into a saucepan and warm over low heat, stirring constantly, until slightly thickened; do not let it boil.

  10. Add the shredded chicken to the sauce and stir gently to coat each piece evenly.

  11. Transfer the chicken and sauce to a serving dish, cover, and refrigerate until chilled and the flavors meld.

  12. Garnish with chopped cilantro and pomegranate seeds just before serving.

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    Chicken in Walnut Sauce (Satsivi)

    Satsivi is a Georgian classic featuring poached chicken bathed in a rich sauce of ground walnuts, garlic, and warm spices like coriander and marigold. The sauce thickens as it simmers, taking on a golden hue and a tangy depth from vinegar and onion. Served cold or at room temperature, it's a traditional centerpiece for Georgian holiday tables, especially around New Year's and festive supras.

    5 hr 30 min 6 servings 480 cal

    Ingredients

    • 1 whole chicken (about 3 1/2 pounds), cut into pieces
    • 1 yellow onion, quartered
    • 2 bay leaves
    • 6 cups water
    • 1 1/2 teaspoons salt, plus more to taste
    • 2 cups walnuts, shelled
    • 1 small yellow onion, finely grated
    • 4 cloves garlic, minced
    • 1 teaspoon ground coriander
    • 1/2 teaspoon ground fenugreek
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon imeretian saffron (marigold), ground
    • 3 tablespoons white wine vinegar
    • 2 cups reserved chicken broth
    • 2 tablespoons fresh cilantro, chopped, for garnish
    • 1/2 pomegranate, seeds removed, for garnish

    Method

    1. 1

      Place the chicken pieces, quartered onion, and bay leaves in a 6-quart saucepan. Add water and 1 1/2 teaspoons salt, ensuring the chicken is mostly submerged.

    2. 2

      Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the chicken is cooked through and tender.

    3. 3

      Remove the chicken from the broth and set aside to cool slightly. Strain the broth and reserve 2 cups; discard the onion and bay leaves.

    4. 4

      Once the chicken is cool enough to handle, remove and discard the skin and bones, then shred or cut the meat into bite-sized pieces.

    5. 5

      In a food processor, pulse the walnuts until finely ground but not pasty, scraping down the sides as needed.

    6. 6

      Transfer the ground walnuts to a mixing bowl and add the grated onion, garlic, coriander, fenugreek, cinnamon, cloves, cayenne, and ground marigold. Stir to combine into a thick paste.

    7. 7

      Gradually whisk the reserved warm chicken broth into the walnut paste, a little at a time, until the sauce is smooth and the consistency of heavy cream.

    8. 8

      Stir in the white wine vinegar and season the sauce with salt to taste.

    9. 9

      Pour the sauce into a saucepan and warm over low heat, stirring constantly, until slightly thickened; do not let it boil.

    10. 10

      Add the shredded chicken to the sauce and stir gently to coat each piece evenly.

    11. 11

      Transfer the chicken and sauce to a serving dish, cover, and refrigerate until chilled and the flavors meld.

    12. 12

      Garnish with chopped cilantro and pomegranate seeds just before serving.