Satsivi

The story

Satsivi is a Georgian main with a clear sense of place. Satsivi refers both to a walnut sauce and to dishes served in it, most famously poultry. It is strongly associated with Georgian New Year and festive winter tables. The recipe below keeps the defining ingredients and technique intact while giving practical metric quantities and enough detail for a home cook to judge texture, seasoning and doneness rather than simply follow a timer.

Ingredients

• 1600 g whole chicken
• 1800 ml water
• 180 g onionhalved
• 400 g Walnuts
• 25 g Garlic
• 2 tsp ground coriander
• 1.5 tsp blue fenugreek
• 0.25 tsp ground cinnamon
• 0.125 tsp ground cloves
• 30 ml wine vinegar
• 2 tsp fine salt
• 1 tsp paprika or mild chilli

Method

1. Poach the chicken gently with the halved

   Poach the chicken gently with the halved onion in water for 40–45 minutes until cooked. Lift it out, cool and strain the broth; skim excess fat but keep the broth warm.

   Look for: cooked Tip: Add broth gradually. It is easier to loosen an overly thick walnut paste than to recover a watery sauce. Avoid: Boiling the walnut sauce hard can make it oily; coarse grinding feels gritty; serving straight from the fridge suppresses aroma.

2. Remove chicken meat from the bones in

   Remove chicken meat from the bones in generous pieces. Reserve 700 ml broth for the sauce and save the remainder for another dish.

3. Grind walnuts with garlic, coriander, blue fenugreek,

   Grind walnuts with garlic, coriander, blue fenugreek, cinnamon, cloves, paprika and salt until very fine. Work in warm broth gradually to make a thick, smooth sauce.

   Look for: very fine

4. Transfer the sauce to a saucepan and

   Transfer the sauce to a saucepan and heat very gently for 8–10 minutes, stirring constantly. It should thicken slightly but must not boil aggressively or the walnut oil may split.

5. Stir in vinegar, taste for salt and

   Stir in vinegar, taste for salt and cool until just warm. Place the chicken in a serving dish and pour the walnut sauce over it, ensuring every piece is coated.

   Look for: just warm

6. Chill for several hours or overnight

   Chill for several hours or overnight. Bring towards cool room temperature before serving so the walnut aroma is not muted by fridge cold.

   Look for: The sauce is smooth enough to coat chicken thickly and holds a soft trail from the spoon when cool.

Nutrition

per serving

Estimated from the listed ingredients and default serving size. Actual values vary with brands, trimming, absorption and cooking losses.