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Satsivi in ​​Georgian


Georgian Satsivi Ingredients

  1. turkey or chicken 2 kg
  2. Satsiva seasoning 2 tsp
  3. adjika (without starch, without tomatoes and other litter) 3 tsp necessarily with a slide
  4. peeled walnuts 0.5 kg
  5. Imereti saffron 1 teaspoon
  6. garlic 7-8 cloves
  7. salt to taste (2 teaspoons) to taste
  • Main Ingredients Chicken
  • Serving 4 servings
  • World Cuisine

Inventory:

Cooker, Blender, Meat Grinder, Frying Pan, Pan, Knife, Cutting Board

Cooking Satsivi in ​​Georgian:

Step 1: Fry the chicken.

It is believed that turkey is used for real satsivi. But I can argue with that - a turkey, a bird imported from America. Therefore, you can take chicken. Wash the bird, cut the chicken into pieces, and put in a skillet. It is necessary to fry the pieces so that no coarse crust formed.

Step 2: Process the nuts.

While the chicken is being cooked, let's take care of the nuts. Use a blender, meat grinder, or mortar to make a nut pasta. Our task is to create a paste in which there will be as few large pieces as possible. If you did not succeed in the 1st grinding, repeat the procedure again. It will take 5-7 minutes.

Step 3: Cooking Peanut Butter

Take 7-8 cloves of garlic, 3 tbsp. tablespoons (it is possible with a slide) of chopped walnuts, 1 teaspoon adjika (necessarily also with a slide) and scroll these ingredients through a blender or a small meat grinder. Take the finished mass in the palm of your hand and squeeze the oil into a separate bowl. Scroll the remaining cake two more times through a meat grinder or blender and squeeze the oil again. Put the resulting lump of walnuts, adjika and garlic into a bowl with ground nuts. We will use the oil later, but for now we need to dilute the nut mass with water.

Step 4: Cook the sauce.

First you need to breed the cake in boiling water. In a separate bowl, pour half a glass of boiling water to the cake and mix well so that the mixture is free of lumps. Do not worry if the mass changes its color from yellow-brown to milky with a coffee tint - this is a normal reaction. Then combine the resulting mixture with chopped nuts and continue to pour cool boiling water: Add water in glasses (200 ml) to and mix well - you need another 3.5 cups of hot water (excluding 0.5 cups for oilcake). The result should be a sauce, the density reminiscent of kefir. At the end, the dish thickens to the consistency of yogurt. When you get a uniform, thick, fluid, you can start adding seasonings.

Step 5: Prepare the seasonings.

Take 2 teaspoons of sativa seasoning (you can grind coriander and uchi-suneli in a 1: 1 ratio), 1 teaspoon of saffron and 2 teaspoons of adjika and mix them in hot water in a separate container.

Step 6: Mix the main ingredients.

In the peanut sauce, add the resulting seasoning mixture (the color of the dish will turn yellow), add salt to taste and place carefully. Add chicken to seasoned peanut sauce.

Step 7: Cooking Satsivi

If Satsivi is not kept in the refrigerator for 4 hours, the dish will turn out not juicy. But it must not be refrigerated immediately; it must cool completelyotherwise the water will immediately separate from the nuts!

Step 8: We serve to the table.

Before serving, be sure to add peanut butter to the dish. Satsivi cooked according to this recipe is always served cold from the table in Georgian. Good appetite!

Recipe Tips:

- - Keep Satsivi in ​​the refrigerator for no longer than 2 days.

- - Served to the table with pita bread and red wine.

- - You also need to sprinkle with a large abundance of greenery.

- - Walnuts should not be brown, but light, and not short-cut, but poured with juice.