Entree: Georgia – Tbilisi & Eastern Georgia – საცივი ➤ Sats'ivi (Poultry in a chilled, spiced walnut sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 10 min

Additional 2 hrs

Total 3 hrs

Ingredients

- 1 whole chicken, cut into pieces, approx. 3 lb (1.4 kg)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 large onion, finely chopped, about 8 oz (225 g)
- 3 cloves garlic, crushed
- 8 oz (225 g) walnuts, finely ground
- 1 slice stale white bread, crust removed, soaked in 1/2 cup (120 ml) water and squeezed
- 1 cup (240 ml) chicken stock, preferably low-sodium
- 3 tbsp (45 ml) white wine vinegar or pomegranate molasses
- 1 tsp (2 g) ground blue fenugreek (utskho suneli) or regular fenugreek
- 1 tsp (2 g) ground coriander
- 1/4 tsp (0.5 g) ground cloves
- 1/4 tsp (0.5 g) ground cinnamon
- 1/8 tsp (0.5 g) cayenne pepper or to taste
- 1 bay leaf
- 1 egg yolk (optional, for richer sauce)
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Rinse chicken pieces and pat dry. In a large pot, add chicken, bay leaf, 1/2 onion (roughly chopped), salt, and enough water to cover. Bring to a simmer and poach gently until the chicken is cooked through, about 30–35 minutes. Remove chicken, reserve 1 1/2 cups (360 ml) of the poaching liquid, and cool the chicken. Debone and shred or leave on bone as preferred.
2. Meanwhile, in a dry skillet over medium heat, toast the ground walnuts lightly, stirring often, 3–4 minutes until fragrant. Remove and let cool.
3. In a saucepan, heat oil and butter over medium heat. Add the remaining chopped onion and sauté until soft and translucent, about 6–8 minutes. Add crushed garlic and cook 1 minute more.
4. In a blender or food processor, combine toasted ground walnuts, soaked bread (squeezed), sautéed onion and garlic, 1 cup (240 ml) of the reserved poaching liquid or chicken stock, white wine vinegar, and the spices (fenugreek, coriander, cloves, cinnamon, cayenne). Blend to a smooth, thick sauce. If too thick, add up to 1/2 cup (120 ml) additional stock to reach a thick pouring consistency.
5. Return the walnut sauce to the saucepan and warm gently over low heat, stirring constantly so it does not stick. If using, temper the egg yolk by whisking 1–2 tbsp (15–30 ml) hot sauce into the yolk, then whisking the yolk back into the sauce to enrich slightly. Adjust salt and pepper.
6. Add the shredded or portioned cooked chicken to the sauce and coat evenly. Simmer gently 5–10 minutes to marry flavors. Remove from heat and let cool to room temperature, then chill for at least 2 hours; Satsivi is traditionally served chilled or at room temperature.
7. Garnish with chopped cilantro or parsley before serving. Serve with crusty bread or boiled potatoes as customary.