Dive into the heartwarming world of Georgian cuisine with our Chicken and Walnut Stew, famously known as Satsivi. This dish is the epitome of comfort, ideal for chilly evenings. It artfully blends the robust flavors of walnuts with succulent chicken, all beautifully infused with the unique spices of Georgia. Our easy-to-follow recipe will lead you on an exciting culinary journey, producing a dish that exudes exotic charm yet feels like a cozy hug. Perfectly paired with classic Georgian accompaniments such as mamaliga or khachapuri, this stew promises to be a delightful addition to your winter menu.
Large pot, Blender or food processor, Strainer, Spoon
Ingredients
1 to 1.5KilogramChicken
1Onionwhole
400-500GramsWalnutsshelled
2-3Garlic Cloves
1TeaspoonUcho-Sunelisee notes for substitutes
1TeaspoonAdjikasee notes for substitutes
Saltto 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
Ucho-suneli is a Georgian spice made from dried blue fenugreek leaves. A mix of fenugreek and a pinch of nutmeg can be used as a substitute.
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.