Chicken satsivi. Chicken satsivi Chicken with nuts and sour cream

Chicken stewed with walnuts in a frying pan is another opportunity to diversify the menu by preparing a hearty and very appetizing dish for your loved ones. The meat turns out tasty, with an unusual nutty taste. Prepare it, I’m sure you’ll like it. My family is delighted with this dish.

Ingredients

To prepare chicken stewed with walnuts in a frying pan, you will need:

chicken meat (I have thighs) - 0.5 kg;

salt - to taste;

water - 1/3 cup;

ground black pepper - to taste;

mixture of Italian herbs - 1 tsp;

dill - a bunch;

carrots - 1 pc.;

tomato - 1/2 pcs.;

walnuts - 3-4 tbsp. l.;

vegetable oil - 1 tbsp. l.

Cooking steps

Wash the chicken parts, dry with a paper towel and fry in vegetable oil on both sides until golden brown for 6-7 minutes.

Send walnuts there (I didn’t chop the nuts, I like them better when they are whole, but this is optional, you can chop them a little with a knife). Fry for another 2-3 minutes.

Then add water, if necessary, add more spices. Cover and simmer the chicken and walnuts over medium heat until the liquid has completely evaporated, about 8-10 minutes, stirring occasionally.

Divide the chicken with walnuts into serving bowls and serve hot.

Bon appetit!

In the summer, the heat dictates recipes for all of us that are not particularly interesting on other days. This cold chicken dish is my lifesaver for this time of year when the thought of cramming hot meat into your stomach evokes an instinctive protest. Chicken with walnuts, of course, is cooked, but over very low heat, and at this time there is no need to hang around the stove. And it is consumed cold.

The cooking time is indicated taking into account cooling, the real labor costs for the cook there are 10-15 minutes.

For 750-1200 g of chicken, take 100 g of walnuts, 1 bunch of parsley, 1 lemon, 2-3 cloves of garlic and salt to taste (determined when cold). The amount of water depends on the configuration of the chicken pieces and the pan.

Fill the chicken cut into portions in a saucepan with water so that it barely covers it, and cook for about 1 hour over low heat. The transparency of the broth is not important.

We grind the walnuts, but not to the size of flour, but coarser.

When the chicken is cooked, remove it from the heat and set it to cool (1.5-2 hours), and scald the nuts with a ladle of hot broth.

When the chicken has cooled completely, chop the parsley and garlic.

Place the chicken in a container in which you can put it in the refrigerator, completely filling it with marinade.

Mix the marinade from cooled chicken broth, scalded walnuts and parsley with garlic, add salt to taste.

Pour the marinade over the chicken and refrigerate for at least 3 hours. It’s even more convenient to prepare this dish in the evening and eat it the next day.

As a result, we get a meat dish - chicken - and a nut sauce with the consistency of a thin jelly, which can be used with something else if desired.

Chicken with walnuts is ready. Bon appetit!

Satsivi or chicken in nuts with garlic has long gained popularity in the European part of our countries and has acquired a truly international character, along with kharcho soup and shish kebab. Historically, two branches of culinary traditions developed on the territory of Georgia - Western and Eastern, and they persist to this day. The differences are in the diet, for example, Eastern Georgians eat wheat bread, while Western Georgians prefer mchadi - flatbreads made from corn flour, baked in a tyndyr. In addition, in the Eastern Territories, meat dishes are mainly prepared from beef and lamb. In Western countries, they prefer poultry - chickens and turkeys. We’ll tell you how to cook satsivi – delicious chicken with nuts – in our culinary master class.

Recipe Information

Cuisine: Georgian.

Total cooking time: 1 hour

Number of servings: 8-10 .

Ingredients:

• domestic chicken carcass – 1 piece
• garlic – 1-1.5 heads
• walnuts – about 300-400 g
• seasoning for satsivi
• saffron
• Bay leaf.

Cooking satsivi

1. 
   First you need to prepare the chicken carcass for subsequent processing - cut it into portions, rinse thoroughly under running water. to help you. Separate the large bones of the chest and wings and set to cook for 35-40 minutes.
2. At this time, salt the rest of the chicken, place it in a deep frying pan or baking sheet and put it in the oven for 40-45 minutes at a temperature of 250-270 degrees.
3. 
   While the chicken is baking and the broth is simmering, you can start preparing the sauce. Peel the garlic.
4. 
   Peel the nuts; if you value your time, you can use ready-made peeled walnuts.
5. 
   We pass the nuts and garlic through a meat grinder to obtain a homogeneous paste.
6. 
   Add a tablespoon of satsivi seasoning to the nut-garlic mixture.
7. 
   Pour in ¼ cup of chicken broth and add half a tablespoon of saffron, it is this that later gives the broth a yellowish tint, and the taste will suffer without it.
8. 
   By this time the broth should already be cooked. We take out the wings and chicken bones from it. Place the mixture of walnuts, garlic and seasonings into the hot broth.
9. 
   Stir thoroughly and add bay leaf.
10. 
    Remove portioned chicken pieces from the oven. They should be well-done with golden skin.
11. 
    Place them in the prepared sauce made from chicken broth and nut-garlic mixture. Place on the fire and bring to a boil again. As soon as the sauce boils, turn off the stove, and Georgian chicken satsivi is ready.
12. Chicken with nuts is a very high-calorie dish, as is most of the entire diet of Georgians. Therefore, satsivi can be served as a separate dish, both hot and cold, or you can prepare a side dish of rice or mashed potatoes. In any case, your household will appreciate your culinary masterpiece.
    
    
    
    

Traditionally, a Georgian dish of chicken and walnuts is popular in Russia and the CIS. The specific, unique taste comes from Satsivi sauce. To prepare it, walnuts, garlic and suneli hops are necessarily used. Another secret of the dish is to let the ingredients brew and mix into one whole. This is what makes it different from regular fried poultry.

How to cook chicken with walnuts

Instead of chicken fillet, you can use goose or duck meat. For the classic recipe, it is important to choose a large bird; it is advisable not to buy chickens. Chefs do not recommend using frozen meat, as this will not create an unusual taste. The main secret of the recipe lies in the filling. To prepare it, you need to take peeled walnuts in a proportion of 2/3 of the internal volume of the bird.

The nuts are finely chopped, cilantro, parsley or dill and salt are added. You can add 2-3 drops of lemon juice and a pinch of nutmeg. Then the carcass is stuffed and baked in the oven for 60 minutes. To speed up the cooking process, wrap the bird in foil. This way it will bake much faster, but will not have a golden brown, crispy crust. From time to time, poultry meat must be basted with fat or marinade residue.

Chicken with walnuts recipe

If you want to diversify your everyday menu or serve an unusual dish to your guests, then chicken with nuts and garlic will be the best option. Poultry meat prepared according to the Georgian recipe is very appetizing, satisfying, and has a nutty flavor. You don't have to stick to the classic recipe; you can add your own ingredients, such as mushrooms or cheese. Whatever cooking option you choose, it will still turn out very tasty and healthy.

In Georgian

• Time: 60 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 279 kcal/100 grams.
• Purpose: for lunch, dinner.
• Cuisine: Georgian.
• Difficulty: medium.

Georgian cuisine has many delicious, unusual and incredibly simple recipes. The recipe for chicken satsivi with walnuts is one of them. Another name is guruli. Spices, onions and suneli hops add a special aroma. Not a single Georgian recipe can do without them. If you are tired of the recipe for regular fried chicken, then serve this dish of national cuisine.

Ingredients:

• chicken legs – 4 pcs. (600-800 g);
• walnuts – 250 g;
• hops-suneli – 3 tsp;
• wine vinegar - 2 tbsp. l.;
• garlic – 1 clove;
• onions – 1 pc.;
• salt, pepper - to taste;
• cilantro – 3 branches;
• pomegranate seeds – 40 g.

Cooking method:

1. Take a large saucepan, place the hams there and pour in 2 liters of water.
2. Simmer the meat over low heat for 30 minutes, add a little salt, pepper or spices.
3. While the bird is cooking, prepare the sauce. Grind the walnuts in a blender or pound in a mortar. You can also use a meat grinder, but the output should be nut powder.
4. Scoop out a ladleful of chicken broth and add to the sauce. Then add salt, spices and suneli hops. Add wine vinegar and another ladle of broth to the gravy. Mix all ingredients well.
5. Cut the onion into half rings. Remove the boiled meat from the pan and transfer it to the frying pan. Pour oil into it, add chopped onion.
6. Fry the chicken legs for 5-10 minutes until golden brown.
7. Pour the nut sauce over the meat and simmer the dish for another 8 minutes over low heat. Remove when the sauce boils.
8. Place the finished dish on a plate, garnish with pomegranate seeds and cilantro.

With sour cream

• Time: 60 minutes.
• Number of servings: 5-6 persons.
• Calorie content of the dish: 282 kcal/100 g.
• Purpose: for dinner.
• Cuisine: Georgian.
• Difficulty: above average.

Thanks to sour cream, the meat turns out very tender and simply melts in your mouth. Together with walnuts, the dish has a unique taste and aroma. If you are a fan of spicy food, then instead of three cloves you can put 7-8. This will add pungency and flavor to the meat. Chicken with walnuts and sour cream is an exquisite dish that will become the main decoration of any holiday table.

Ingredients:

• poultry carcass – 1 kg;
• sour cream - half a glass;
• walnuts – 100 g;
• onions – 1 pc.;
• garlic – 3 cloves;
• salt pepper;
• parsley, dill or cilantro.

Cooking method:

1. Rinse the chicken and chop into pieces. Rub the meat with salt, pepper and spices to taste.
2. Place the meat in a frying pan, add cold water up to the level of the edges of the chicken. Simmer covered over low heat for 50-60 minutes. During this time, all the water should boil away.
3. Pour oil into the pan, increase the gas and fry for 5 minutes until golden brown.
4. Add sour cream with chopped walnuts, simmer over low heat for another 5 minutes. The dish is ready.

In the oven

• Time: 60 minutes.
• Number of servings: 8-10 persons.
• Calorie content of the dish: 265 kcal/100 g.
• Purpose: for dinner.
• Cuisine: Georgian.
• Difficulty: high.

Chicken in the oven turns out much tastier than in a frying pan. Due to the steam, the meat is better soaked, the dish becomes more juicy and aromatic. The recipe isn't easy, but it's worth the time. Chicken with walnuts baked in the oven will become a real holiday treat. Guests and relatives will appreciate the efforts of the hostess, because the dish has a unique taste and aroma.

Ingredients:

• poultry carcass – 2 kg;
• walnuts – 250 g;
• honey - 2 tbsp. l.;
• butter – 2 tbsp. l.;
• ginger root – 4 cm;
• salt, pepper - to taste;
• dried mint – 1 tsp;
• greenery;
• carrot;
• cumin – 0.5 tsp.

Cooking method:

1. Set aside the chicken and nuts, and mix the remaining ingredients for the marinade. The mixture of honey, butter, spices and herbs should be infused for at least 3 hours.
2. Cut the chicken in half lengthwise, place on a greased baking sheet and brush with marinade.
3. Cover the meat with foil and bake in an oven preheated to 180 degrees for 40-50 minutes.
4. During this time, grind the nuts with a blender.
5. Remove the chicken from the oven and baste with the remaining marinade and nuts. Then bake for another 20 minutes. Serve with vegetables, rice or potatoes.

With prunes

• Time: 40 minutes.
• Number of servings: 2-3 persons.
• Calorie content of the dish: 278 kcal/100 g.
• Purpose: for dinner.
• Cuisine: Georgian.
• Difficulty: medium.

In home cooking, a very popular recipe for chicken with the addition of prunes and walnuts. The cooking technology is simple, accessible, and can be done by every housewife. Most of the ingredients are always on hand in the kitchen, so the dish will not be too expensive. At the same time, it is perfect for a holiday table or dinner party. Chicken with nuts and prunes has a spicy flavor and looks original.

Ingredients:

• boiled chicken breast – 500 g;
• walnuts – 90 g;
• prunes – 100 g;
• mayonnaise – 1 tbsp. l.;
• vegetable oil – 2 tbsp. l.;
• onions – 2 pcs.;
• lemon juice – 0.5 tsp;
• tomato – 1 pc.;
• salt, seasoning - to taste.

Cooking method:

1. Cut the onion into half rings, fry in vegetable oil for 5-10 minutes.
2. Boil the chicken fillet, chop it finely and place it in a frying pan.
3. Fry the meat for 10-15 minutes, add salt.
4. Rinse the prunes, pour boiling water over them and let sit for 15 minutes. After this, cut them into thin strips. Grind the nuts with a blender or meat grinder.
5. Mix prunes, nut powder and chopped tomato, add to chicken.
6. Season the dish with mayonnaise and sprinkle with lemon juice.

Video

In Georgian - this is an excellent option for the menu of a resident of any country. It tastes tender, has a fragrant sauce, and also contains a lot of spices. This dish is prepared in different ways, so everyone can find their own version. This chicken cooks quite quickly. However, some recipes imply that the meat must then be infused.

Chicken with walnut sauce

The Georgian dish of chicken with walnuts is often called satsivi. For a specific recipe take:

• kilogram of chicken;
• two heads of onions;
• a teaspoon of flour;
• two tablespoons of butter;
• a bunch of cilantro;
• four cloves of garlic;
• a glass of peeled walnuts;
• a teaspoon of ground coriander;
• the same amount of khmeli-suneli;
• half a teaspoon of saffron;
• one and a half tablespoons of white wine vinegar;
• salt, different types of pepper to taste.

As you can see, many spices add their own taste and aroma to the dish. Satsivi is first prepared from a whole chicken, and only then, in the process, is it removed from the bones.

How to cook satsivi: recipe description

First, wash the chicken and trim off excess fat. Place in a pan of water and cook for about thirty minutes, after which the chicken is removed. Leave the broth aside; it will be useful for sauce for Georgian chicken with walnuts.

The slightly cooled carcass is thoroughly greased with half a tablespoon of butter on all sides. Place on a baking sheet. Preheat the oven to two hundred degrees and send the chicken there for twenty minutes. Periodically, the carcass is turned over and poured with the secreted fat.

Now start preparing the sauce for Georgian chicken with nuts. Peel the onion and chop it very finely. Heat the remaining oil in a frying pan and fry the onion for seven minutes. Add the flour, stirring, and cook the onion for a couple more minutes. Pour in the broth and stir.

Peeled nuts are crushed using a blender. Add all the spices and mix again. Pour the nut mixture into the broth, add vinegar and heat for about seven minutes, but do not let it boil.

The chicken is cleaned of bones and skin. Cut the meat into cubes, add to the sauce and heat all the ingredients together for five minutes. The cilantro is washed and chopped. Peel the garlic and crush it with the flat side of a knife. Everything is added to the chicken meat with sauce. They mix. Georgian chicken with nuts is served cold after it has been left in the refrigerator for an hour. If necessary, you can change the amount of nuts, making the sauce thicker or, conversely, thinner.

Chicken with nuts: Georgian dish

Another version of satsivi is also tasty, but it is more spicy. To prepare it, you need to take:

• one chicken weighing one and a half kilograms;
• five onions, large;
• a head of garlic;
• 600 grams of walnuts;
• half a chili pepper;
• a tablespoon of corn flour;
• the same amount of white wine vinegar;
• five black peppercorns;
• the same number of cloves;
• a couple of teaspoons each of saffron and coriander;
• ground cinnamon - a pinch;
• cilantro - a large bunch;
• salt.

This dish comes out even more spicy and aromatic. The quantity is enough not only for the family, but also for guests.

Cooking chicken in sauce

Place the chicken in a pan, pour water so that it covers the carcass. When the water boils, remove the foam. Lightly add some salt to the broth. As a result, the chicken is cooked for about forty minutes. The floating fat is removed from the broth and transferred to a saucepan. The finished chicken is removed and the broth is filtered. It will be needed for the sauce.

The cooled meat is cut into pieces. You can remove the bones, or you can leave them. Then cover the pieces with film and leave it like that for a while.

How to prepare the sauce?

Peel the onion and finely chop it. You can also grind it using a blender. Heat a saucepan with chicken fat and add onions. Leave the heat to minimal, simmer the onion for about fifteen minutes, stirring. It shouldn't turn brown. Waiting for it to become soft. Remove from the stove.

Cut the hot pepper into pieces and remove the seeds. Garlic is peeled and cut. Place it in a mortar along with the pepper and, adding salt, crush it.

Place nuts, peppercorns and cloves in a blender and grind everything. Add the rest of the spices and flour.

Broth is poured into the nuts to make a paste. Add garlic and pepper and mix the base for the chicken sauce with Georgian nuts. Place the saucepan with the remaining broth on the fire, bring to a boil and reduce. Add the nut mixture in portions, stirring. The sauce is heated, but not allowed to boil. When everything is in the saucepan, add onions and chicken. Mix and cook for another five minutes. Season with chopped cilantro and vinegar. Put it in the refrigerator. Chicken with nuts from a Georgian chef often turns out to be especially flavorful. In order for this dish to fully infuse, it is removed in the cold for several hours. Then any housewife can make such a dish.

Chicken with tomatoes and nuts

A delicious walnut-based sauce is made not only with broth. Thus, Georgian-style chicken chakhokhbili with nuts is a combination of tender meat, nuts and tomatoes. For preparation you usually take:

• kilogram of chicken, you can take any part - both the whole carcass and, for example, legs;
• 600 grams of tomatoes;
• a glass of peeled nuts;
• five cloves of garlic;
• two onions;
• 50 grams of butter;
• a couple of bay leaves;
• a bunch of greens, preferably cilantro;
• a little chili pepper, ground or fresh.

You can also add any spices to your taste.

Cooking tender meat

You should start by peeling the tomatoes. To do this, wash them, cut them crosswise, pour boiling water over them and keep them there for a couple of minutes. Then pry up the skin at the cut site and remove it from the tomato.

The chicken is washed and cut into pieces. Stew in a saucepan with butter and finely chopped onion. After this, pour all the ingredients with water so that the meat is covered and cook until the chicken is cooked.

Nuts are crushed using a meat grinder or blender. Add the tomato pulp and chop it too. Pour the mixture of tomatoes and nuts over the chicken, mix everything and let it boil. Cook for another five minutes. Add finely chopped herbs and garlic. Allow to boil again, then cover with a lid and remove from heat. Tender chicken is served in tomato sauce with walnuts, both hot and cold.

Option with tomato paste

For this variation of the recipe you need to take:

• kilogram of chicken;
• six onions;
• two tablespoons of tomato paste;
• 300 grams of peeled walnuts;
• a bunch of cilantro;
• a little salt;
• three teaspoons of utskho-suneli;
• a tablespoon of Svan salt;
• Bay leaf.

You will also need a thick bottom pan to simmer the chicken in the sauce.

Cooking delicious chicken

The chicken is cut into portions, placed in a pan and filled with water so that the meat is completely covered. Cook covered for twenty minutes, pour the broth into a separate container and filter.

The chicken is left in the pan and simmered over low heat. Prepare the onion and chop it finely. Walnuts are finely chopped using a knife or meat grinder. Finely chop the cilantro. The broth is poured into the chicken and mixed. Add tomato paste, onion and nuts. Leave out the bay leaf. Add spices. At the very end, add fresh herbs.

The amount of broth can be adjusted to ensure the dish is thick enough and the sauce rich.

Chicken in nut sauce is a traditional Georgian dish. You can prepare it at home, knowing the secrets. Some people like to add ripe tomatoes, which make the dish elegant. And some people like a thick sauce made from onions and nuts. Also some dishes are served differently. For example, satsivi is served cold as an appetizer. But Chakhokhbili is hot.