Entree: Georgia – Adjara – საცივი ➤ satsivi (Georgian walnut sauce served over poached or roasted poultry)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Additional 30 min

Total 1 hr 40 min

Ingredients

- 1 whole chicken, about 3.5 lb (1.6 kg), cut into serving pieces
- 1 1/2 tsp (8 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 6 cups (1.4 L) water, or enough to poach the chicken
- 2 cups (240 g) walnuts, finely ground
- 1 large onion, finely chopped — about 1 cup (150 g)
- 6 cloves (18 g) garlic, minced
- 2 tbsp (30 ml) white wine vinegar
- 1/2 cup (120 ml) chicken stock or reserved poaching liquid
- 1/2 cup (50 g) stale breadcrumbs
- 2 tbsp (15 g) khmeli suneli (Georgian spice blend) or substitute 1 tsp each ground coriander and fenugreek
- 1/2 tsp (1 g) ground fenugreek (if not in khmeli suneli)
- 1/2 tsp (1 g) ground coriander (if not in khmeli suneli)
- 2 tbsp (30 ml) vegetable oil or clarified butter
- 1 bay leaf
- 1/4 tsp (0.5 g) ground cloves or a small pinch of ground cinnamon (optional)
- 2 hard-boiled eggs, sliced, for garnish (optional)
- 2 tbsp (30 g) pomegranate seeds, for garnish (optional)

Instructions

1. Rinse the chicken, season with 1 1/2 tsp (8 g) salt and 1/2 tsp (2 g) black pepper, then place in a large pot. Add bay leaf and 6 cups (1.4 L) water to cover. Bring to a gentle simmer and cook until the chicken is tender and cooked through, about 35–45 minutes. Reserve 1/2 cup (120 ml) of the poaching liquid, then remove chicken and let cool. Remove bones and skin if desired and keep the meat warm or refrigerate briefly.
2. While the chicken cooks, heat 2 tbsp (30 ml) vegetable oil or clarified butter in a skillet over medium heat. Add the chopped onion and sauté until translucent and lightly golden, about 6–8 minutes. Add the minced garlic for the last minute; do not brown.
3. In a food processor or using a mortar and pestle, grind 2 cups (240 g) walnuts to a fine but slightly textured paste. Add the sautéed onion and garlic, 1/2 cup (50 g) breadcrumbs, 2 tbsp (30 ml) white wine vinegar, khmeli suneli and any optional spices, and process to a smooth, thick paste. If too thick, add a little of the reserved poaching liquid or chicken stock to reach a mayonnaise-like consistency.
4. Transfer the walnut mixture to a saucepan over low heat. Stir in the reserved 1/2 cup (120 ml) poaching liquid or stock slowly, whisking until a smooth, thick sauce forms. Simmer gently for 5–7 minutes, adjusting salt to taste. The sauce should be thick but pourable.
5. Return the chicken pieces to the saucepan and coat thoroughly with the walnut sauce, or arrange chicken on a platter and pour the sauce over. Satsivi is traditionally served at room temperature; chill briefly if desired to set the sauce, about 30–60 minutes.
6. Garnish with sliced hard-boiled eggs and pomegranate seeds if using. Serve sliced chicken topped with satsivi and warm bread or boiled potatoes on the side.