A traditional Georgian dish made from poultry (chicken or turkey) put into a rich, creamy walnut sauce.
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 hour 20 minutes
Difficulty
Medium
Skills Required
None
Ingredients & Nutrition
600 kcal
Calories
45g
Protein
45g
Fat
8g
Carbs
3g
Fiber
2g
Sugar
350mg
Sodium
- 1 (about 3 lbs) Whole Chicken
- 2 cups, finely ground Walnuts
- 1, chopped Onion
- 3 cloves, minced Garlic
- 1 tsp each Spices (coriander, blue fenugreek, marigold)
- pinch Cinnamon
- 1 tbsp Vinegar
- from boiling the chicken Chicken Broth
Equipment Needed
- Large Pot
- Food Processor
Let AI Suggest Variations
- Use turkey instead of chicken, especially for festive occasions.
- Some recipes add a bit of flour to the sauce to thicken it.
- Garnish with fresh cilantro and a drizzle of walnut oil.
- Can also be made with fish.
Instructions:
1. Boil the whole chicken until cooked through. Reserve the broth. Shred the chicken meat.
2. In a food processor, blend the ground walnuts with garlic and spices to make a paste. Add a little broth to help it blend.
3. Sauté the onion until translucent. Add the walnut paste and cook for a few minutes.
4. Gradually whisk in about 4-5 cups of the warm chicken broth to create a smooth, creamy sauce. Simmer gently for 10-15 minutes.
5. Stir in the vinegar.
6. Add the shredded chicken to the walnut sauce. Heat through gently.
7. Satsivi is traditionally served cold or at room temperature. Let it cool before serving.