Entree: Georgia – Imereti – საცივი ➤ satsivi (Chicken served in a rich spiced walnut and garlic sauce)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 35 min

Additional 30 min

Total 1 hr 35 min

Ingredients

- 1 whole chicken, about 3.5 lb (1.6 kg), cut into pieces
- 1 tsp (5 ml) salt, plus more to taste
- 6 cups (1.4 L) water
- 3 tbsp (45 ml) vegetable oil or clarified butter
- 1 medium onion, finely chopped — about 1 cup (150 g)
- 4–5 garlic cloves, crushed
- 3 cups (300 g) walnuts, finely ground or processed
- 1/2 cup (120 ml) chicken stock (reserved from cooking) plus more as needed
- 3 tbsp (45 ml) white wine vinegar or apple cider vinegar
- 1 slice crustless white bread, torn and soaked in 1/4 cup (60 ml) water, squeezed (or 2 tbsp [15 g] breadcrumbs)
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground fenugreek (or 1 tsp [2 g] khmeli-suneli if available)
- 1/4 tsp (0.5 g) ground cloves
- 1/2 tsp (2 g) black pepper
- 2 large egg yolks
- 1 tsp (5 ml) honey or sugar (optional, to balance acidity)
- 1/4 cup (60 ml) pomegranate seeds for garnish (optional)
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Place the chicken pieces in a large pot, add 6 cups (1.4 L) water and 1 tsp (5 ml) salt, bring to a simmer and cook gently until just done, about 30–35 minutes for average pieces. Skim foam; reserve 2 cups (480 ml) of the cooking liquid, then remove chicken and cool. Reserve chicken meat and strain stock.
2. Heat 3 tbsp (45 ml) oil or clarified butter in a skillet over medium heat; add the chopped onion and cook until soft and golden, about 8–10 minutes. Add crushed garlic in the last minute and stir until fragrant.
3. In a food processor combine the ground walnuts, softened bread, sautéed onion and garlic, ground coriander, fenugreek, cloves, black pepper, and 1/2 cup (120 ml) reserved chicken stock. Process to a smooth paste, adding more stock a tablespoon at a time if needed to reach a thick but pourable consistency.
4. Transfer the walnut paste to a saucepan over low heat. In a small bowl whisk the 2 egg yolks with 2 tbsp (30 ml) reserved stock or water. Gradually temper the egg yolks by whisking in a few spoonfuls of the warm walnut sauce, then slowly whisk the tempered yolks back into the saucepan. Stir constantly and cook gently for 3–5 minutes without boiling to thicken. Adjust seasoning with 3 tbsp (45 ml) vinegar, 1 tsp (5 ml) honey if using, and additional salt to taste.
5. Fold the warm chicken pieces into the walnut sauce to coat well; add more reserved stock if the sauce is too thick to coat the chicken, keeping a thick, saucy texture. Simmer together 5 minutes to meld flavors, then remove from heat.
6. Chill to room temperature or refrigerate until cool; traditional satsivi is often served at room temperature or chilled. Garnish with pomegranate seeds and chopped cilantro or parsley before serving.