Satsivi is a delightful Georgian Classic.
Satsivi is a cold chicken dish steeped in a rich walnut sauce. Walnuts are a staple of Georgian cooking, you will find them not just in Satsivi but in quite a few Georgian dishes.
Satsivi is richer than I like my dishes to be.
But it is well worth it for an occasional splurge. It is my special nod to the Russian part of my family, done the streamlined way: who knew a Moroccan girl could cook Satsivi and other Georgian favorites? You bet I can!
- 8 servings chicken (drumsticks, thighs, half breasts: 16 pieces in all), or all white: 4 whole boneless chicken breasts
- 2 large onions, sliced very thin
- 6 large cloves garlic, minced
- 2 good pinches saffron
- 1 teaspoon turmeric
- 2 cups water
- 1½ cups ground walnuts
- ¼ cup unfiltered apple cider vinegar
- 1 teaspoon each: paprika, cinnamon, ground coriander
- 1–2 good pinches cayenne
Bring the chicken, onions, garlic, saffron, turmeric, and water to a boil.
Reduce the flame to medium and cook, covered, for 1 hour. Remove the chicken to a platter with a slotted spoon. If you used whole chicken breasts, sliced them thick. Stir the walnuts, vinegar, and spices into the pot, and cook another 10 minutes until the sauce thickens. Pour over the chicken. Chill the dish before serving.