Satsivi of chickens

Traditional Georgian satsivi is known far beyond Georgia. The highlight of this dish is a spicy walnut sauce with herbs.

For cooking satsivi from the chickens will need 1chicken, 450 g of peeled walnuts, garlic head, large onion, egg, hops-suneli, large bunch of cilantro, teaspoon of Imeretian saffron powder, coriander, chicken broth, wine vinegar.

Sausivi sauce from chickens will be forgiven for everything ina food processor or a blender. Chicken must be cut into portions and boiled in salted water. A large onion finely chopped and fried over a small fire until golden brown. In a bowl of a blender to put the fried onions, garlic and an egg,
beat to a homogeneous mass. Then add the chicken broth, cilantro, walnuts
nuts, spices. Satsivi sauce from chickens should be quite a liquid consistency, roughly like a thick cream.

Chicken should be put in a capacioussaucepan, pour the beaten sauce, put on a small fire. Bring the satsivi from the chickens to a boil, remove from the stove and allow to stand for at least 3 hours. This sauce becomes darker and thicker, acquires a rich taste. The dish is served both hot and cold. When serving, you can sprinkle with pomegranate seeds and parsley.

Preparation of satsivi is possible not only intraditional dishes, but also in a multivariate. For this recipe you need to take chicken drumsticks - 6-7 pieces, onions, cloves, coriander, garlic and a large bunch of greens. In the pan, pour the oil, cover the onion, cut into half rings. Top with chicken drumsticks, chopped greens, spices, chopped garlic. Cook in the quenching mode for an hour and a half.

Satsivi in ​​a multivark can be made from chickenbreast. To do this, the fillet should be cut into large cubes, chop 2 bulbs and a few cloves of garlic. Pour olive oil on the bottom of the multivark bowl and add a little creamy. Top with cubes of chicken, garlic and onions. Cook in baking mode for 45 minutes. In a blender, chop the coriander, coriander, garlic and onions. Add crushed nuts, flour, adjika and coriander. Mix all the ingredients of the sauce and dilute with warm water. After finishing the baking mode, you need to add the sauce and turn the multivark on the extinguishing mode. Cook the dish for one hour, after which the satsivi should be cooled and placed in the refrigerator for 10-12 hours.

Satsivi can be prepared not only from chicken, butfrom a turkey, duck or goose. In some cases, even beef or vegetables can be used, because the name of the dish is given precisely by the nut sauce satsivi. The most important point is to prepare the sauce itself, which has dozens of varieties. A set of products and a basic scheme for preparing the sauce
more or less constant. In all cases, satsivi is cooked on broth,
boiled from a bird or meat.

For preparation of satsivi from beef it is necessarytake 0.5 kg of meat, a glass of walnuts, pre-peeled, onions, corn flour, garlic, pomegranate juice or wine vinegar, coriander, celery and parsley. Fat beef must be cut into pieces and placed in a pan with boiling water. Then add the whole bulb, a few twigs of celery and parsley. 15 minutes before the preparation in the pan put the pea of ​​black pepper and bay leaf. Cook the beef and the chopped onion fry on the fat, removed from the broth, until the brown crust. A bunch of cilantro to grind in a blender with walnuts and garlic. Add the corn flour to the mixture, mix and pour the broth pre-filtered. Fold the beef with the fried onions in a saucepan, pour sauce on sazivi and cook for 14-15 minutes. A few minutes before the dish is ready to fill with pomegranate juice or wine vinegar. For the same purposes, you can use gooseberry juice.

Satsivi sauce is also used for cooking dishes from fish and vegetables, for example, satsivi from eggplant is very common.