Satsivi – Georgian Chicken and Walnut Stew
Hello, flavor adventurers! Get ready to embark on a journey to the heart of Georgian culinary traditions with our delicious take on Chicken Satsivi, a classic walnut stew that’s as rich in history as it is in flavor. Traditionally made with turkey and served cold as part of Georgia’s festive holiday feasts, our version swaps in tender chicken for a modern twist that’s just as irresistible.
Imagine the creamy, nutty allure of ground walnuts blending seamlessly with the vibrant spices of Georgia—think earthy blue fenugreek (ucho-suneli) and fiery adjika, all coming together in a harmonious symphony of taste. Each bite is a celebration, evoking the warmth and cheer of Georgia’s winter gatherings, where Satsivi reigns as the star dish on tables laden with festive delights.
This recipe brings the rustic charm of Georgian kitchens right to yours, with an approachable guide that makes recreating this traditional favorite both simple and rewarding. Whether served as a cold appetizer or warm main dish, Chicken Satsivi is perfect for cozy dinners or festive get-togethers when you want to impress with something extraordinary.
So, roll up your sleeves and let’s bring a slice of Georgian holiday magic to your table—your taste buds will thank you for this flavor-packed adventure!
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.
