Satsivi

Satsivi is a cold poached chicken dish bathed in a rich walnut sauce, served across Georgia at celebrations and New Year feasts. The word satsivi refers both to the dish and the sauce itself — a deeply spiced emulsion of ground walnuts, garlic, and blue fenugreek that is as iconic to Georgian cooking as tkemali or adjika. It is always served at room temperature or cold, making it ideal for advance preparation.

Serves: 6

Ingredients

• 1.5kg (3.3 lb) whole chicken
• 1 onion, halved
• 2 bay leaves
• 5 black peppercorns

Satsivi Sauce:

• 300g (10.5 oz) shelled walnuts
• 6 garlic cloves
• 1 large onion, finely diced
• 3 tbsp sunflower oil
• 1 tsp ground coriander
• 1 tsp blue fenugreek (utskho suneli)
• 0.5 tsp ground turmeric
• 0.5 tsp ground cinnamon
• 0.25 tsp ground cloves
• 2 tbsp white wine vinegar
• Salt and white pepper to taste

Instructions

1. Poach chicken in water with onion, bay, and peppercorns for 50 minutes. Remove chicken; reserve 600ml (2.5 cups) broth.
2. When cool enough to handle, remove skin and pull meat from bones in large pieces. Arrange in a deep serving dish.
3. Fry diced onion in oil over medium heat for 15 minutes until completely soft and pale golden.
4. Blend walnuts and garlic to a paste in a food processor. Add fried onion, all spices, and vinegar; pulse to combine.
5. Transfer paste to a saucepan. Gradually whisk in warm reserved broth until a smooth, pourable sauce forms. Simmer 8 minutes, stirring constantly.
6. Season well, then pour hot sauce over the chicken pieces. Allow to cool to room temperature, then refrigerate for at least 2 hours before serving.

Cook's Notes: The sauce thickens considerably as it cools — this is correct. Serve garnished with pomegranate seeds and fresh coriander. Satsivi tastes better the next day.