Usuba
Georgian Satsivi with Chicken and Walnut Sauce
A traditional Georgian dish made from chicken fillet in a spicy walnut sauce with aromatic spices. The chicken is simmered until partially cooked, then pan-fried until golden brown, and finally topped with a sauce made from walnuts, garlic, and oriental spices. Served chilled after infusing.
- Total
- 300 min
- Standard serving
- 542.9 g
Ingredients
Total 13- Onion
49.5 g≈ 1/3 pcs - Bay leaf
0.165 g≈ 1/3 pcs - Shelled walnuts
66.67 g≈ 7 tbsp - Garlic
1.5 g≈ 1/2 clove - Khmeli-suneli
0.51 g - Ground coriander
0.638 g - Imeritian Saffron
0.765 g - Salt
to taste - Ground red pepper
to taste≈ 1/4 tsp - Wine vinegar
to taste - Chicken broth
170 ml≈ 2/3 cup - Chicken fillet
250 g≈ 8 slice - Clove
0.165 g≈ 1/3 pcs
Instructions
- 1
Step 1
Place chicken fillet in a pot and cover with water. Add peeled onion, bay leaf and cloves. Cook until half-done for 20–25 minutes.
- 2
Step 2
Remove the poultry from the broth and cut into small pieces. Roast in an oven preheated to 220 degrees until golden brown, about 15 minutes.
- 3
Step 3
Grind the walnuts in a blender until smooth. Mince the garlic. Mix the walnuts, garlic, coriander, saffron, khmeli-suneli, salt and pepper.
- 4
Step 4
Dilute the nut paste with hot broth to the consistency of sour cream. Immediately pour this sauce over the pieces of poultry.
- 5
Step 5
Once the dish has cooled, season with vinegar to taste. Let it sit for 4 hours before serving.
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