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Wine with food: Georgian satsivi in walnut sauce alongside a glass of amber wine.

Satsivi - turkey or chicken in a cold, creamy walnut sauce

Satsivi is the pinnacle of Georgian sauce-making and an indispensable part of any festive table in the Caucasus. In this recipe, tenderly cooked turkey or chicken is marinated in a rich, finely pureed walnut sauce, which is given its unmistakable depth by traditional spices such as utskho suneli and yellow marigolds. The dish must be served cold so that the sauce can develop its creamy consistency to perfection. The combination of fine nuts, delicate acidity and aromatic poultry makes satsivi an unforgettable treat. Together with a Georgian amber wine or a powerful Chardonnay, you will experience a harmonious interplay that celebrates Georgia's rich culinary history.
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Prep Time 30 minutes
Cook Time 1 hour
4 hours cooling time 4 hours
Total Time 5 hours 30 minutes
Course Appetizer, Main course
Cuisine Georgian
Servings 2 Servings
Calories 610 kcal

Cooking utensils

  • 1 Large saucepan
  • 1 Leistungsstarker Mixer oder Fleischwolf
  • 1 mixing bowl
  • 1 Cutting board
  • 1 Knife

Ingredients
  

  • 500 g Turkey breast or chicken thighs triggered
  • 250 g Walnut kernels high quality
  • 500 ml Poultry stock From cooking the meat
  • 2 Onions
  • 3 Garlic cloves
  • 1 Tbsp wine vinegar bright
  • 1 TL Utskho Suneli Blue fenugreek
  • 1 teaspoon Imeretian saffron ground marigolds
  • 1/2 teaspoon ground coriander
  • A pinch of cloves and cinnamon
  • Salt and cayenne pepper
  • Some walnut oil for decoration

Preparation
 

PREPARATION:

  • Cook the poultry meat in salted water until done.
  • Remove the meat from the stock and leave to cool.
  • Pour the stock through a sieve and reserve for the sauce.
  • Grind or blend the walnut kernels very finely until they are almost like flour.
  • Finely chop the onions and garlic.

COOKING STEPS:

  • Fry the chopped onions in a pan without fat until translucent.
  • Mix the ground walnuts with the spices in a bowl.
  • Add the garlic and sautéed onions to the nut mixture.
  • Gradually stir in the lukewarm chicken stock.
  • The mixture should have a smooth, creamy consistency like liquid cream.
  • Stir in the wine vinegar and season with salt and pepper to taste.
  • Cut or pluck the poultry meat into bite-sized pieces.
  • Pour the sauce into a pan and bring to the boil very briefly.
  • Add the meat to the warm sauce and stir in.

DIRECTIONS:

  • Pour the satsivi into a shallow serving bowl.
  • Allow the dish to cool to room temperature.
  • Then place in the fridge for at least 4 hours.
  • Drizzle with a few drops of walnut oil before serving.
  • Serve traditionally with ghomi (corn porridge) or Georgian bread.
  • Enjoy cold.

SUPPLEMENTS:

  • Ghomi (Georgian corn porridge)
  • Fresh coriander
  • Pickled beet

Nutritional values per portion

Calories: 610kcalCarbohydrates: 12gProtein: 36gFat: 48g
Keyword Caucasus, Cold dish, Festive dish, Georgia, Rkatsiteli, Satsivi, Turkey, Walnut sauce, Walnuts, Wine with food
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