Georgian

Satsivi

A classic Georgian dish of tender chicken folded into a cool, fragrant walnut sauce. The sauce is rich with garlic, coriander, blue fenugreek, marigold, and a little vinegar for the gentle tang that makes satsivi so distinctive.

▶Watch it madeВкус Грузии Taste of Georgia · 4:25

Ingredients

• Bone-in chicken legs or thighs600g
• Water3 cups
• Yellow onion1 small, divided
• Bay leaf1
• Salt1 1/2 tsp, plus more to taste
• Walnuts, very fresh1 1/4 cups / 120g
• Garlic cloves3
• Ground coriander seed1 tsp
• Ground blue fenugreek1/2 tsp
• Ground marigold petals / Imeretian saffron1/2 tsp
• Ground cinnamon1 pinch
• Ground cloves1 pinch
• Cayenne or Georgian hot red pepper1/4 tsp
• White wine vinegar1 tbsp
• Chicken fat skimmed from broth or neutral oil1 tbsp
• Pomegranate seeds2 tbsp, for serving
• Fresh cilantro leaves1 tbsp, optional

Method

1. Place the chicken in a pot with the water, half of the onion, the bay leaf, and 1 tsp salt; bring to a gentle boil, skim well, then simmer until the chicken is tender, about 45 minutes.
2. Lift the chicken from the broth and set it aside to cool; strain the broth and reserve about 1 1/2 cups for the sauce.
3. When cool enough to handle, remove the chicken from the bones and tear it into large bite-size pieces.
4. Finely chop the remaining half onion and cook it slowly in the skimmed chicken fat or oil until soft and pale golden, about 8 minutes; do not brown it deeply.
5. Grind the walnuts very finely with the garlic, coriander, blue fenugreek, marigold, cinnamon, cloves, cayenne, and 1/2 tsp salt until the mixture becomes a damp, aromatic paste.
6. For a traditional finish, press the walnut paste firmly with the back of a spoon and collect any reddish walnut oil that rises; reserve this oil for serving if it appears.
7. Put the cooked onion in a saucepan, add the walnut paste, and gradually whisk in 1 to 1 1/2 cups warm strained broth until the sauce is thick but pourable, like heavy cream.
8. Set the sauce over low heat and warm it gently for 5 to 7 minutes, stirring constantly; do not let it boil or the walnuts may turn bitter and oily.
9. Stir in the vinegar, taste, and adjust salt, heat, and acidity so the sauce is savory, nutty, lightly tangy, and aromatic.
10. Fold the chicken pieces into the warm walnut sauce, simmer very gently for 2 minutes, then transfer to a shallow serving dish.
11. Cool to room temperature, then refrigerate for at least 3 hours, preferably overnight, so the sauce thickens and the flavors settle.
12. Serve satsivi cold or just cool, drizzled with the reserved walnut oil if you have it, and scattered with pomegranate seeds and a little cilantro if desired.

Common questions