Hello honest people. Today I want to show you one great way to eat chicken. The recipe categorically does not pretend to be canonic. This is just an option that I personally like. In the end, I will tell you about the variations in its preparation.
So, satsivi is a great Georgian dish. In fact, there are only three key elements - chicken (or young turkey), onions and nuts. But there are subtleties. So I suggest you read on.
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Ingredients:
Homemade chicken - 2kg
Bulb onion - 900g
Walnuts - 500g
Ground coriander - 1 tbsp.
Imeretian saffron ground - 1 tsp.
Black pepper - 1 tbsp.
Fresh cilantro - to taste
White wine vinegar - 1 tbsp.
Salt and garlic to taste.
How to cook:
Prepare the products so that you do not forget anything in the process.
Cook the chicken in an enamel pan. Place the carcass in cold water, as in broth. Bring to a boil over low heat and carefully remove all foam. Cook the chicken until tender. But try not to digest it. Filter the finished broth.
Cover the meat with a bowl and keep warm.
Cut the onion into small, neat cubes.
Collect the fat that has appeared on the surface from the slightly cooled broth and fry the onion on it until soft and translucent. It is convenient to do this in a saucepan - there are a lot of onion slices. If desired, onions can also be fried in vegetable oil.
Grind the nuts in a blender into a fine powder and add saffron, black pepper, coriander. Mix.
Grind the crushed garlic (I have one small head) on a board with salt.
Pour a ladle of broth into the nuts (a little more, if necessary). Stir. It should not be a dry, pasty mass. Add garlic and salt to it.
Now it's time to assemble: pour 2-3 cups of broth into a separate saucepan. It is possible and less - if anything, you can always add so that it is not too liquid. Put the broth on low heat and bring to a boil.
Gradually, stirring constantly, add all the nut mixture. And don't forget to get in the way. The fire is small. After the nuts, add all the onions and bring to a boil, stirring occasionally. Taste the sauce and adjust for salt and pepper.
At the final stage, transfer the chicken to a saucepan. And when it boils, pour in the vinegar. Let it simmer over low heat for 5 minutes and remove from the stove.
Georgian chicken satsivi can be served to the table.
Cilantro if served optional.
Bon Appetit!
Technical issues and replacements
Technique: before that, I never cooked chicken, but did this: cut the raw carcass into portions and fry in fat or butter until golden brown and half cooked. Then everything was according to the recipe and at the end of cooking, he poured the meat into the sauce in a large clay or cast-iron pot, then put it in the oven. Delicious in both cases, but the texture is slightly different. So I suggest you try and compare.
conclusions
When I tried chicken satsivi for the first time, I was especially delighted with the sauce - I did not think that nut sauce with onions could be so tasty. And the meat is completely saturated with it. It was a very unusual feeling for me then. It is also great to dip fresh shoti or mchadi in this sauce, or eat it with gomi - corn porridge. But I usually do something like the Moldavian hominy, which I love very much, and fill it with sauce. So it's all really delicious.
As usual, I recommend cooking and sharing your impressions in the comments. I wonder what you got there in the end.
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