Entree: Georgia – Kakheti – საცივი ➤ Sats'ivi (Cold poached chicken served in a rich spiced walnut sauce)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 8 min

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 1 whole chicken, about 3.5 lb (1.6 kg)
- 8 cups (1.9 L) water or low-sodium chicken broth
- 1 medium onion, halved (about 1 cup / 150 g)
- 2 bay leaves
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1 tsp (2 g) black peppercorns
- 3 tbsp (45 ml) vegetable oil or unsalted butter
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 3 cups (300 g) walnuts, finely ground or pulsed to a meal
- 8 garlic cloves, peeled (about 24 g)
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground fenugreek (or 1 1/2 tsp ground fenugreek seeds)
- 1/4 tsp (1 g) cayenne pepper or to taste
- 3 tbsp (45 ml) white wine vinegar
- 2 cups (480 ml) reserved chicken broth (from poaching), plus more as needed
- 1 tsp (5 g) sugar (optional; balances acidity)
- Fresh cilantro or parsley, chopped, for garnish: 1/4 cup (15 g)
- Pomegranate seeds for garnish (optional): 1/4 cup (40 g)

Instructions

1. Place the whole chicken in a large pot and add 8 cups (1.9 L) water or broth, halved onion, bay leaves, peppercorns, and 1 tsp (5 g) salt. Bring to a gentle simmer, skimming foam, then cover and poach for 35–45 minutes until the chicken is cooked through. Remove chicken and cool until easy to handle. Reserve 2 cups (480 ml) of the poaching liquid and discard solids.
2. When cool enough, shred the chicken into bite-size pieces, discarding skin and bones. Set shredded chicken aside.
3. While chicken cools, heat 3 tbsp (45 ml) vegetable oil or butter in a skillet over medium heat. Add the chopped onion and cook until translucent and soft, about 6–8 minutes. Remove from heat and let cool slightly.
4. In a food processor combine the ground walnuts, garlic, cooked onion, ground coriander, ground fenugreek, cayenne, vinegar, sugar (if using), and about 1 cup (240 ml) of the reserved broth. Process until a smooth, thick paste forms, adding up to the remaining 1 cup (240 ml) broth as needed to reach a pourable, creamy consistency.
5. Transfer the walnut sauce to a saucepan and warm gently over low heat, stirring constantly to prevent sticking, for 6–8 minutes to meld flavors. Do not boil vigorously. Taste and adjust salt, vinegar, or cayenne.
6. Combine the shredded chicken with the warm walnut sauce in a large bowl, stirring until the chicken is thoroughly coated. Allow mixture to cool to room temperature.
7. Cover and refrigerate for at least 4 hours or overnight so flavors develop; satsivi is traditionally served chilled or at cool room temperature.
8. Before serving, bring to a cool-to-warm temperature if desired, garnish with chopped cilantro or parsley and pomegranate seeds. Serve with crusty bread, boiled potatoes, or as part of a Georgian feast.