Satsivi (chicken in a thick walnut-garlic sauce)

Satsivi is the cold dish of the Georgian New Year and festive table: chicken in a silky, spiced walnut sauce. It's made a day ahead, because it's best after resting.

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Method

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1. Cook the chicken with the onion and bay leaves in 2 l salted water over low heat for 50-60 minutes, until tender. ⏱ Timer: 50 min
2. Remove the chicken, and strain the stock. Pull the meat into larger pieces, and remove the skin and bones.
3. Grind the walnuts with the garlic in a food processor into a very fine, oily paste.
4. Add the spices, and gradually enough lukewarm chicken stock (about 600-700 ml) to get a sauce the consistency of thick cream.
5. Pour the sauce into a pot, and heat over low heat, stirring, for 5-6 minutes, but don't let it boil, or the oil will separate out. ⏱ Timer: 5 min
6. Season with the vinegar and salt, then pour it over the chicken pieces.
7. Let it come together in the fridge for at least 2 hours (or overnight). Serve cold or at room temperature, sprinkled with coriander. ⏱ Timer: 2 h

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Traditionally also made with turkey.
• If the sauce becomes too thick after resting, loosen it with a little cold chicken stock.

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