Chicken Satsivi

1. 1 Chicken thighspack 900 g ≈ $3.81 180 g
2. 2 Walnutspack 150 g ≈ $4.00 50 g
3. 3 Onions≈ $1.60 per kg 50 g
4. 4 Garlic≈ $10.00 per kg 6 g
5. 5 Ground coriander 2 g
6. 6 Khmeli-suneli 2 g
7. 7 Bay leaves 1 g
8. 8 Salt 3 g
9. 9 Ground black pepper 1 g
10. 10 Vinegar 9% 5 ml
11. 11 Turmeric 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Place the chicken¹ in a pot, cover with water by 2 cm, and add the bay leaf and 1 g salt.

2. Simmer for 35–40 minutes until the chicken¹ is tender, skimming off the foam. Reserve the broth.

3. Pull the meat from the bone in large pieces.

4. Blend the walnuts², onion³, garlic⁴, coriander, khmeli suneli, turmeric, pepper, and remaining salt in a blender.

5. Gradually pour in 180 ml hot broth and blend to a thick, smooth sauce.

6. Warm the sauce in a saucepan for 5 minutes over low heat, without letting it boil hard.

7. Add the vinegar, pour the sauce over the chicken¹, and mix.

8. Cool, then refrigerate for at least 2 hours and serve cold.