Satsivi

🛒 Ingredients

• Chicken meat (cooked, boneless, skinless) 120 g · 216 kcal
• Walnuts (shelled) 60 g · 392 kcal
• Onion 60 g · 24 kcal
• Garlic 5 g · 8 kcal
• Chicken broth 100 g · 10 kcal
• White wine vinegar 5 g · 0 kcal
• Utskho Suneli (Blue Fenugreek) 1 g · 0 kcal
• Ground coriander 1 g · 0 kcal
• Saffron threads (or Turmeric) 1 g · 0 kcal
• Ground cinnamon 1 g · 0 kcal
• Ground cloves 1 g · 0 kcal
• Cayenne pepper (optional) 1 g · 0 kcal

👨‍🍳 Instructions

1. Boil chicken until tender, reserving the broth. Let the chicken cool, then debone and shred or cut the meat into bite-sized pieces.
2. Finely chop the onions and sauté them in a little chicken fat (skimmed from the broth) or vegetable oil until translucent and golden.
3. Grind the walnuts very finely, ideally twice, until they release oil and form a thick paste. Mix this walnut paste with minced garlic and all the dry spices (Utskho Suneli, coriander, saffron/turmeric, cinnamon, cloves, cayenne, black pepper).
4. Gradually add warm chicken broth to the walnut mixture, stirring constantly to create a smooth, thick sauce. Incorporate the sautéed onions and white wine vinegar, then season with salt to taste.
5. Combine the cooked chicken pieces with the rich walnut sauce, ensuring all chicken is well coated.
6. Gently simmer the Satsivi over low heat for 15-20 minutes, allowing the flavors to meld, ensuring it does not boil vigorously.
7. Remove from heat, let it cool completely, then refrigerate for at least 4-6 hours or overnight for best flavor. Serve chilled, garnished with a sprinkle of cayenne pepper and fresh cilantro.