Georgian Chicken Satsivi
Chicken provides complete protein, while walnuts add fats, fiber, and magnesium. Baking the chicken separately preserves its browned surface, and chilling makes the walnut sauce thick and smooth. Serve satsivi chilled or at room temperature after it has rested in the refrigerator.
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Inventory: Blender, Oven
1 kg 250 gram
Servings: 4 (1 serving ≈ 683 gram)
Digestion time: 3 hour
Cook 1.5 kg chicken in water until tender, then remove the meat from the bones. Reserve 700 g chicken broth. Coat the chicken with 20 g olive oil, some khmeli suneli, 5 g grated garlic, and salt, then roast at 200°C until browned.
Blend 300 g walnuts with the saffron and 50 g broth. Separately sauté 200 g finely diced onion, then combine it with the walnut mixture, the remaining garlic, khmeli suneli, and 200–300 g broth. Blend until smooth, combine with the chicken, and refrigerate for at least 2 hours. Serve chilled or at room temperature.
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