Satsivi
A Georgian poultry dish in walnut sauce first documented as 'Gurian satsivi' in Barbare Jorjadze's pioneering Georgian cookbook, though it's eaten nationwide today, especially at New Year. Its name comes from the Georgian word for 'cold,' since satsivi is classically served at room temperature or chilled, not hot — Western recreations that serve it as a warm sauce poured over hot chicken are missing the point. Turkey is the traditional bird for New Year's, with chicken a more casual, modern substitution.
Meat
⚠ Contains: Tree Nut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 whole chicken or turkey, cut into pieces
- 400g walnuts, toasted and ground
- 4 cloves garlic
- 1 onion, chopped
- 2 tbsp white wine vinegar
- 1 tsp ground coriander
- 1/2 tsp fenugreek
- A pinch of turmeric (for color)
- 1/2 tsp cinnamon
- Ground red pepper, to taste
- Salt
Steps
- Poach the bird in salted water until tender, reserving the stock.
- Toast and grind the walnuts to a paste.
- Whisk the walnut paste with garlic, onion, vinegar, and the spices into a smooth sauce, thinning with the hot reserved stock.
- Simmer briefly to thicken, without letting it boil hard or the sauce may split.
- Pour the sauce over the poached, jointed poultry, and chill before serving cold or at room temperature.