Chicken Satsivi
Cold chicken in a thick walnut sauce with garlic, coriander and khmeli suneli. Easy to make ahead and serve for lunch or a festive table.
- Time
- 1 h 20 min
- Serving
- 710 kcal
- Ingredients
- ≈ $2.27
- Protein
- 40 g
Ingredients
- 1 Chicken thighspack 900 g ≈ $3.99 180 g
- 2 Walnutspack 150 g ≈ $4.00 50 g
- 3 Onions≈ $1.60 per kg 50 g
- 4 Garlic≈ $10.00 per kg 6 g
- 5 Ground coriander 2 g
- 6 Khmeli-suneli 2 g
- 7 Bay leaves 1 g
- 8 Salt 3 g
- 9 Ground black pepper 1 g
- 10 Vinegar 9% 5 ml
- 11 Turmeric 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Place the chicken1 in a pot, cover with water by 2 cm, and add the bay leaf and 1 g salt.
Simmer for 35–40 minutes until the chicken1 is tender, skimming off the foam. Reserve the broth.
Pull the meat from the bone in large pieces.
Blend the walnuts2, onion3, garlic4, coriander, khmeli suneli, turmeric, pepper, and remaining salt in a blender.
Gradually pour in 180 ml hot broth and blend to a thick, smooth sauce.
Warm the sauce in a saucepan for 5 minutes over low heat, without letting it boil hard.
Add the vinegar, pour the sauce over the chicken1, and mix.
Cool, then refrigerate for at least 2 hours and serve cold.
Tips
- Why it works
- Pour in the hot broth gradually. The nuts swell, and the sauce is easier to make smooth and lump-free.
- Substitutions
- Replace the 9% vinegar with 10 g of lemon juice. You can leave out the turmeric, the color will be paler.
- Common mistakes
- A common mistake is boiling the nut sauce. You'll notice a sharp nutty smell and oil separating on top.
- Storing and reheating
- Keep in the fridge for up to 3 days. Serve cold or let it stand for 15 minutes at room temperature, and don't heat it to boiling.
- Serve with
- Serve for lunch with lavash or plain boiled rice.
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