Matsoni Katmis Satsivi

Satsivi is Georgia's greatest cold dish — tender poached chicken blanketed in a silky walnut and spice sauce. This version uses matsoni (Georgian fermented yogurt) to add a gentle tang and creaminess that distinguishes it from the richer butter-based classic. It is traditionally prepared a day ahead so the flavours mellow and deepen, making it the centrepiece of Georgian feasts and the supra table.

Serves: 4

Ingredients

• 1 whole chicken, about 1.6kg (3½ lb)
• 1 medium onion, halved
• 2 bay leaves
• 250g (2½ cups) shelled walnuts
• 2 medium onions, finely grated
• 3 garlic cloves, minced
• 200g (¾ cup) matsoni or full-fat Greek yogurt
• 1 tsp ground coriander
• 1 tsp ground fenugreek (utskho suneli)
• ½ tsp ground turmeric
• ½ tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp cayenne pepper
• 2 tbsp (30ml) white wine vinegar
• 2 tbsp (30ml) sunflower oil
• Salt to taste
• Pomegranate seeds and fresh coriander leaves, to serve

Instructions

1. Place the chicken in a large pot with the halved onion and bay leaves. Cover with cold water, bring to a boil, skim foam, then simmer uncovered for 45–50 minutes until the chicken is fully cooked through. Remove the chicken and let it cool; strain and reserve the stock.
2. Pulse walnuts in a food processor until finely ground but not pasty. Add grated onion, garlic, all the spices, and vinegar. Pulse again to combine.
3. Gradually add 200ml (¾ cup) of the warm chicken stock to the walnut mixture, blending until smooth and the consistency of thick cream. Stir in the matsoni and oil. Season generously with salt — the sauce should be boldly flavoured.
4. Remove the chicken skin and pull the meat into large pieces. Arrange in a wide serving dish.
5. Pour the walnut-matsoni sauce over the chicken, ensuring every piece is well coated. Cover and refrigerate for at least 4 hours, or overnight.
6. Serve cold or at room temperature, scattered with pomegranate seeds and fresh coriander leaves.

Cook's Notes: The sauce thickens considerably when chilled — thin with a little extra stock if needed before serving. Utskho suneli (blue fenugreek) is distinctly Georgian; substitute standard fenugreek if unavailable but the flavour differs.