Entree: Russia – Southern Russia – Сациви ➤ Satsivi (Chicken served in a chilled spiced walnut sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Additional 3 hrs

Total 4 hrs 10 min

Ingredients

- 1 whole chicken, cut into pieces, approx. 3.5 lb (1.6 kg)
- 2 cups (200 g) walnuts, finely ground
- 1 1/2 cups (360 ml) chicken stock, plus more as needed
- 3 tbsp (45 ml) unsalted butter or neutral oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 egg yolks
- 3 tbsp (45 ml) white wine vinegar
- 1/2 cup (120 ml) dry white wine
- 1 tsp ground coriander
- 1 tsp ground fenugreek or 1 tsp Georgian blue fenugreek if available
- 1/4 tsp cayenne pepper or to taste
- 1 bay leaf
- Salt to taste
- Freshly ground black pepper to taste
- Pomegranate seeds for garnish (optional)

Instructions

1. Rinse the chicken pieces, place in a large pot, cover with cold water, add the bay leaf, and bring to a gentle simmer. Skim foam, then simmer until cooked through, about 30–35 minutes for a whole chicken cut into pieces.
2. Remove the chicken and reserve 1 1/2 cups (360 ml) of the poaching liquid (stock). Let chicken cool; remove skin and bones if preferred, and keep pieces whole or shredded.
3. While chicken cooks, heat the butter or oil in a skillet over medium heat and sweat the chopped onion until soft and translucent, about 6–8 minutes. Add minced garlic and cook 1 minute more without browning. Remove from heat.
4. In a food processor or blender, combine the ground walnuts, cooked onion and garlic, ground coriander, ground fenugreek, cayenne, vinegar, and white wine. Pulse to form a fairly smooth paste, scraping down sides as needed.
5. With the processor running, slowly pour in the reserved hot chicken stock in a thin stream until the walnut mixture becomes a thick, pourable sauce. If needed, add more stock to reach desired consistency.
6. Temper the egg yolks: whisk the yolks in a small bowl and slowly add 2–3 tablespoons of the hot walnut sauce while whisking constantly, then stir the tempered yolks back into the main sauce. Return the sauce to a low saucepan and heat gently, stirring, until it thickens slightly and reaches about 160°F (71°C); do not boil.
7. Season the sauce with salt and black pepper to taste. If the sauce is too sharp, adjust with a teaspoon of honey or a touch more stock.
8. Arrange the chicken pieces on a shallow platter and pour the warm walnut sauce over them. Allow to cool to room temperature, then chill for several hours or overnight for best flavor.
9. Serve cold or at room temperature, garnished with pomegranate seeds and chopped parsley if desired.