Satsivi – Georgian Chicken and Walnut Stew
Hello, flavor seekers! Buckle up for a thrilling culinary ride with our newest recipe sensation – the dazzling Georgian Chicken and Walnut Stew, or as the locals call it, Satsivi. This isn’t your everyday meal; it’s a whirlwind tour into the vivacious heart of Georgian culinary traditions. Picture this: the luxurious, comforting taste of Satsivi, mingling the rustic charm of walnuts with succulent, savory chicken, all dressed up in an ensemble of exotic Georgian spices.
In the colorful realm of Georgia, Satsivi is the life and soul of any celebration. It’s the centerpiece on festive tables and the comforting companion during those frosty winter evenings. Every spoonful is like a carnival of flavors, bringing cheer and warmth to your gatherings. Think creamy walnut sauce getting cozy with aromatic spices like ucho-suneli and adjika, creating a symphony of tastes that are both wildly exotic and pleasantly familiar.
Whether you’re a kitchen virtuoso or a bold flavor adventurer, this recipe is your easy-breezy guide to mastering this Georgian culinary gem. It’s perfect for anyone itching to jazz up their palate or wanting to sprinkle a dash of Georgian zest into their kitchen adventures. So, are you ready to dive into this flavor-packed journey? Let’s roll up our sleeves, get those pots simmering, and bring the sassy spirit of Georgia right into your home kitchen!
Georgian Chicken and Walnut Stew (Satsivi)
Ingredients
- 1 to 1.5 Kilogram Chicken
- 1 Onion whole
- 400-500 Grams Walnuts shelled
- 2-3 Garlic Cloves
- 1 Teaspoon Ucho-Suneli see notes for substitutes
- 1 Teaspoon Adjika see notes for substitutes
- Salt to taste
Instructions
- Preparing the Chicken: Place the chicken in a large pot and cover completely with water. Add 1 whole onion, 2-3 garlic cloves, and salt to taste. Bring to a boil, then reduce heat and simmer. Skim off any foam that forms to ensure a clear broth. Cook until the chicken is fully done.
- Making the Walnut Paste: In a blender, blend the walnut kernels until finely ground. Add 1 teaspoon each of adjika and ucho-suneli to the walnuts. Blend again until well mixed.
- Creating the Sauce: Strain the chicken broth. Gradually add 2 tablespoons of the broth to the walnut mixture, stirring continuously to avoid lumps. Continue until the mixture becomes lighter in color.
- Combining Chicken and Sauce: Thin the walnut sauce with additional broth until it reaches the consistency of liquid yogurt. Add pieces of cooked chicken (deboned) to the sauce. Adjust salt to taste.
- Finalizing the Dish: Let the chicken satsivi cool to room temperature. Refrigerate to allow the flavors to infuse and the sauce to thicken slightly before serving.
- To Assemble: Serve the chilled chicken satsivi as a main course, ideally with traditional Georgian breads or cornmeal dishes on the side.
Notes
Adjika is a Georgian spicy paste, made with red peppers, garlic, herbs, and spices. A blend of red pepper flakes, minced garlic, and a hint of coriander can replace it.
Adjust the amount of garlic and spices according to taste preferences.
Discover our Let’s Eat The World culinary holiday in Tbilisi and Eastern Georgia, Let’s Eat Georgia.
