Satsivi - holiday Georgian dish

Satsivi - famous Georgian sauce can transform any ordinary dish (for example, a simple chicken) in the festive meal. Translated satsivi means "cold dish". In Georgia, this sauce is considered a full meal, because it does not serve as a Supplement. Satsivi is an important part of meals can say that the main chord around which gather all the remaining ingredients.

The most popular dish with satsivi - chicken. It is called "satsivi with chicken". In addition to chicken, you can use any poultry (Turkey, goose, duck) or meat and fish.

The main feature satsivi, which taste not to confuse with anything else, it is the presence of walnuts. Them in this dish add a sufficiently large number and they give a pleasant and unusual flavor and aroma.

What Georgian dish without a whole bunch of herbs and spices! Has not been spared this fate and satsivi, which must include cinnamon, saffron, garlic, pepper. The sauce turned out to be dense in it add flour or egg yolks. For acidity add vinegar or pomegranate juice, and fresh - cilantro.

The usage of a large number of variations of cooking, but the General principle of the cooking and set about ingredients are always the same. It is cooked simply and served always cold. Ready and minced chicken filled with sauce and bring to a boil, and after it is cooled. The sauce at this time thickens, chicken soaked it becomes very gentle, soft and fragrant. The fact that it is very tasty, you can already understand what this dish is a mandatory item in a festive menu in Georgia (especially on New year and Christmas).

Interestingly, every housewife satsivi is different, even if all were preparing for one recipe. It largely depends on the amount of spices. Someone who likes more and generously, without fear, adds them to the dish. Someone very cautious and prefers modest portions.

If you decide to cook satsivi, do not rush to tell people at dinner will be delicious Georgian dish. In fact, satsivi until the final status will need to spend long hours (and this can be from 8 to 12 hours) in the refrigerator. If you submit early bird will not have time to soak and you will get a simple everyday chicken in gravy.

Satsivi does not love those who are in a hurry. This dish should be pushed until all the ingredients will not turn into one indivisible whole.

Serve with satsivi red wine and be sure to invite your guests to the table. Let all your family and friends will appreciate the gentle and hearty chicken with a light aroma of walnuts. We are confident that following a similar dish you will be asked to make very soon!

Chicken satsivi

You will need: 2 onions, 1 teaspoon flour, 1,5 tablespoon white wine vinegar 1 chicken weighing about 1 kg, 2 tablespoons butter, coriander, 1 teaspoon hops suneli, 4 cloves of garlic, 0,5 teaspoon saffron 1 Cup shelled walnuts, 1 teaspoon ground coriander, salt, red pepper.
Preparation: rinse Chicken, cut off the excess fat. Put in a pan, pour a small amount of hot water and cook for 30 minutes
Then remove the chicken from the broth, the broth save. Lubricate the carcass of 0.5 tbsp butter, add salt and fry in a preheated 190�C oven until tender, 20 minutes, turning constantly and pouring wetpussy fat.
Prepare the sauce. Peel the onion and finely chop. In a pan heat the remaining butter and saut the onion, 7 minutes Gradually add the flour and cook for 2 minutes Pour in the broth and stir thoroughly.
Walnuts grind in a blender, add hops suneli, coriander, saffron, salt and pepper.
Pour the mixture into the pan with the onions and pour in the vinegar. Heat the sauce on low heat for 7-8 minutes, do not let it boil.
Chicken peel the skin and dice the flesh into small pieces. Put in the sauce and warm up, 5 minutes
Wash cilantro and chop. Garlic peeled and crushed, put in satsivi with cilantro. Allow to cool and put into the refrigerator. Serve a snack of cold.

Satsivi Turkey

You will need: 2 kg of Turkey meat, 1 piece of onion, 2 Bay leaves, 6-8 pieces of onion, 3-4 cups of walnuts, 2 tablespoons corn or wheat flour, 3 teaspoons minced garlic, 1 teaspoon coriander, 1 teaspoon ground black pepper ? teaspoon coriander 1 tbsp. of loeka hops suneli, cloves to taste, 1 tablespoon wine vinegar or pomegranate juice ? teaspoon pepper crushed, salt to taste.

Preparation:
Turkey meat boil until soft in salted water, remove the foam, add peeled onions and Bay leaf and cook for 30-40 minutes. After remove meat, add salt, put on a baking tray, pour a little broth and roast in the oven until tender, occasionally pouring released juice and turning to the bird flushed from all sides. And the broth.

Peel the onion, chop and fry in the fat from the Turkey (remove from broth). To saut the flour until pale yellow, dilute it with cold broth to boil.

Pound walnuts, garlic, pepper, coriander and salt. Pour the broth and combine with the prepared onions, all put out 15-20 minutes, and then put cloves, hops suneli, add vinegar or pomegranate juice and heat on a low flame for 5-8 minutes.

Ready hot bird put on a dish, pour the hot sauce satsivi, cool.

Video recipe festive satsivi