Satsivi from chicken in Georgian: step by step photo-recipe

In our case it will be satsivi from chicken,The classic recipe is slightly different from what we have proposed, since it requires spices that are difficult to obtain from us. That's why we will replace them with similar, but more common in our country.

Satsivi from chicken: a recipe with a photo

In addition to using other condiments, in our dish there will be a little lemon juice, which will give it sourness.

Necessary ingredients:

• 
  chicken - 1 pc


• 
  onion - 2 pieces


• 
  seasonings: cloves, sweet pepper, dried coriander, hops-suneli, a couple of laurel leaves, cinnamon, red pepper, salt (you can also use adzhika, if desired)


• 
  garlic - 2 cloves


• 
  lemon juice - 1 tsp.


• 
  walnuts - 0,5 kg


• 
  butter - 2 tbsp. l.


• 
  for decoration: coriander leaves and pomegranate seeds

Cooking method:

1. 
   We set to cook chicken. And in the water we add a bulb into which a carnation is stuck, salt and put sweet pepper. We leave it all for an hour. After this time, add the laurel leaf there and cook for another 15 minutes. When the broth is cooked, we take out the chicken and let it cool down


2. 
   A little chilled chicken is broken into comfortablepieces and sent to a slightly heated oven, so that she some time else was puffed there. In parallel with the preparation of chicken, you can make sauce. To begin with, use a blender or a meat grinder to grind walnuts. In the event that you use a meat grinder, the process should be repeated twice, so that the croup was smaller


3. 
   Then it is necessary to mix a pair of garlic cloves, salt, one clove inflorescence and 2 teaspoons of Caucasian saffron in one mortar, after which it is thoroughly rubbed until a homogeneous mass is obtained


4. 
   In the same mortar it is necessary to add 4 tsp. hops-suneli, 1 tsp. red pepper and 0,5 tsp. cinnamon. After you've all been carefully you can add a few drops of lemon juice, although the Georgian recipe for chicken satsivi does not provide for this


5. 
   In the same mortar, add a few spoonfuls of broth and mix again


6. 
   Add to the nuts broth in such quantity,to get a mass of consistency similar to sour cream. Thoroughly mix it, then pour in there our mixture of spices. Next, we begin to slowly stir and pour broth to bring the sauce to the consistency of a very thick yogurt. Do not be afraid that the sauce will be too liquid, because when it cools down it will still thicken


7. 
   Melt the butter and pass it in itbow. Fire is best done small, because we do not need to make the onions roast, it should only acquire transparency, but not a golden hue. Then add the chicken and cook it on a small fire for 15 minutes, periodically turning over and adding a little broth so that it is not fried


8. 
   We pour our sauce to the chicken, neatly everythingwe mix and wait, without adding fire, until several large bubbles rise from the bottom. Everything, now it remains only to shift our dish into a ceramic pot and let it brew in a cool place for several hours. Before serving, the satsivi from the chicken should be sprinkled with pomegranate seeds and decorated with cilantro leaves.

Enjoy your meal!