How to cook Satsivi from chicken - step -by -step recipes. How to make classic Satsivi from a Georgian chicken, photo. Cooking Satsivi from chicken in a slow cooker

One of the traditional dishes of Caucasian cuisine - Satsivi - has gained wide popularity among the Slavs. The original recipe for preparing this dish is based on a turkey. However, the similar taste of chicken meat made it a worthy alternative as a basic ingredient in the dish. There are many interpretations of cooking Satsivi from Kurita in Georgian, so each housewife will be able to choose the recipe for Georgian delicacy suitable for her.

How to cook satsivi from chicken: basic principles of cooking

• The correct combination of spicy spices and fragrant herbs will give the dish a unique and sophisticated taste. The permanent “guests” of Satsivi are saffron, cinnamon, cilantro, cloves, coriander, hop-sunels.
• As for the cins, this spice must be used fresh. During the preparation of Satsivi dishes from chicken, the cilantro leaves shake finely. You can add them both at the cooking stage and when designing.
• The presence of the acidic base is necessarily. As the latter, wine or apple cider vinegar is most often used. A great alternative to vinegar essence is lemon juice.
• An integral component of this Satsivi are walnuts. It is they who give not too expressive, but interesting taste notes. Therefore, chicken with walnuts is the basis of Satsivi.
• The meat is better to use homemade. So you will get a more saturated and fragrant navar.
• And do not forget that Satsivi is a dish that is always served cold.

Satsivi from chicken - a classic recipe

To  get  delicious  georgian  dish  by  classic  recipe,  to you  you will need it:

• Chicken carcass-weight 2.5-3 kg.
• Fat  or  creamy  oil - 5 tbsp.
• Corn flour - 3 tbsp.
• Wandwhile peeled nuts - 450 g.
• Sukhaya Adzhika - 2 tsp.
• Garlic - 3 teeth.
• Onions - 4 heads.
• Egg (only yolks are used) - 3 pcs.
• Bunch  fresh  greens —  cins.
• Hop-sunels, saffron-a pinch.
• Gorky pepper (dried ground) - 2 tsp.
•   Clove flowers - 8 pcs.
• Bay leaf - 2 pcs.
• Salt is to taste.
• Vinegar essence (6%)-1 tbsp.

The step -by -step description of Satsivi with chicken will allow you to prepare a delicious dish of Georgian cuisine even to beginner housewives.

• Prepare a large dishes for boiling a bird. Pour water and bring the last to a boil. Place pre -washed chicken in boiling water. Add salt, clove flowers and install small fire. Such heat treatment lasts 1.5 hours.

• At this time, prepare onions and garlic. To do this, save them from the skin and chink with small fractions. Place the nuts delivered from the shell in a blender or meat grinder. The result is a mass similar to flour.

• When the chicken is ready, it should be put in a separate container and let it cool. At this time, take a stewpan (or any deep pan) and place 3 tbsp in it of butter. Send the dishes to the fire. As soon as the oil will melt, add the onion and pass it until a slightly golden tone is obtained.

• After that, corn flour, wine vinegar and part of the chicken broth are joined in the stewpan. Leave the sauce languish over low heat. Take a bird and separate the bone fillet. In a separate pan in the remaining (2 tbsp) oil, fry the meat with the inclusion of a leaf of the laurel.

• In a separate container, connect ground nuts, 3 egg yolks, previously chopped greens and spices (pepper, saffron, coriander, dry adjika, hop-sunels). The ingredients are thoroughly mixed.  Add a fried (already bay leaf) chicken, as well as walnut pasta and previously chopped garlic to the sauce in the sauce. Add the broth if necessary.

• Thermal treatment lasts another 10 minutes. Next, distribute Satsivi through portioned pots and send it to the cold for 4-5 hours. The dish is served the next day.

Satsivi from chicken: recipe for cooking dishes in the oven

A cold chicken in a fragrant sauce is the best treat to any table. To prepare the dish, prepare the following ingredients:

• The carcass of chicken is 1.5 kg.
• Walnuts-200-250 g.
• Home-Sunels-2 tsp.
• Onion - 2 pcs.
• Garlic - 2 teeth.
• Carnation - 3 pcs.
• Shafran is a pinch.
• Olive oil - 4 tbsp.
• Vinegar 6% - 2 tbsp.
• Salt is to taste.
• Cisisa - 1 fresh bundle of spice.

The preparatory stage of the preparation includes boiling chicken meat (within 1.5 hours), as well as cooking walnut pasta. To do this, peel the garlic from the peel and pass it along with nuts through a meat grinder.

• The preparatory stage of the preparation includes boiling chicken meat (within 1.5 hours), as well as cooking walnut pasta. To do this, peel the garlic from the peel and pass it along with nuts through a meat grinder.
• Wrap the cooked bird with foil and send for half an hour to the oven. Set the temperature regime at the level of 190 S.
• Peel the onion, chink. Pour olive oil into the prepared pan and put the dishes on the fire. When the oil warms up, add the onion. Passing him.
• The baked bird is removed from the oven. Separate the meat and send it to the bow.
  Add spices, vinegar, walnut paste and a little chicken broth. Stew the composition for another 15-20 minutes. Add chopped cilantro.

You can serve the dish after 6-7 hours.

Satsivi from chicken - simple recipes

A simple recipe for Georgian Satsivi will not require long -term preparation, but will delight with its piquant taste and unique aroma.

Recipe 1: Satsivi from chicken

For the preparation of Satsivi from chicken, the following products will be required:

• Chicken - 700 g.
• Onion - 1 pc.
• Garlic-2-3 cloves.
• Vegetable oil - 2 tbsp.
• Nuts - 200 g.
• Vine vinegar - 2 tbsp.
• Home-Sunels-2 tsp.
• Coriander, paprika - 1 tsp.
• Ground pepper - 0.5 tsp.

The initial stage involves the preparation of chicken - wash the pieces of the bird and dry with paper towels.

1. Turn on the oven and set the heating at 180 ° C. Pour vegetable oil into the pan and send it fire. Wait until the oil is hot and the “smoke” goes. Fry chicken slices for 3 minutes on each side. Now the pan is moved to the oven to an average level for 45 minutes.
2. Get the nuts into flour. Add hop-sunels, paprika, coriander, pepper and chopped garlic. Next, chop the onion and fry it. When the onion acquires a golden hue, add a nut and cheap mixture to it, wine vinegar and a glass of water. Stew the finished mixture for 5-7 minutes over low heat.
3. Planting chicken with finished sauce and send in the cold for 2-3 hours.

Recipe 2: Satsivi from chicken

Prepare the such ingredients:

• Small carcass of birds - 1 pc.
• Onions - 2 medium -sized heads.
• Garlic-2-3 teeth.
• Home-Sunels and red ground pepper-1 tsp.
• Shafran - 0.5 tsp.
• Purified walnuts - 0.5 kg.
• Cloves - 2 flowers.
• Cinnamon is a pinch.
• Salt is to taste.
• Pomegranate juice - 1 tbsp.

Preparation:

1. Place the washed bird in a pan (whole) and fill it with water. Cook chicken on medium heat until cooked (about 1 hour). If the foam forms, carefully remove it. After extracting the bird, and the broth - strain. Next, smear the baking sheet with oil and place the chicken on it. Set the temperature of 180 ° C and bake the bird until it is covered with a golden crust. When the chicken has cooled, put it into portioned fragments.
2. Start preparing the sauce. Peel and chop the onion and garlic. Next, take the cloves of cloves and rub them. Pass the nuts through a meat grinder. Add saffron, hops, pepper, cinnamon and garlic to the resulting nut “powder”. Mix the components. Place the onion in the pan and pass it until golden shade. Add the nut mass and broth to get the consistency of liquid sour cream. Bring the sauce to a boil and simmer for another 10 minutes (stirring continuously).
3. Add pomegranate juice to the cooled sauce. Pour the chicken with the resulting composition and send the dish to the refrigerator for 1.5-2 hours.

Satsivi from chicken in a slow cooker

The slow cooker has long been eager for the universal love of the hostesses. In the preparation of Satsivi, she also comes to the rescue.

How to cook satsivi from chicken in a slow cooker

To get a fragrant Satsivi in \u200b\u200bGeorgian with chicken meat, prepare the following ingredients:

• A large carcass of a bird - 1 pc.
• Onions are 4-5 pcs.
• Purified walnuts - 2 glasses.
• Garlic-5-6 teeth.
• Carrots - 1 pc.
• Vegetable (or butter) oil - 3 tbsp.
• Hops - 0.5 tsp.
• Black ground pepper - 0.5 tsp.
• Goroshins of fragrant pepper-4-6 pcs.
• Bay leaf-1-2 pcs.
• Salt - 1.5 tsp.
• Vinegar essence (grape or apple) - 1 tbsp.

Technology preparation of chicken in Satsivi in \u200b\u200bGeorgian is stated with a photo, so easy in perception and performance.

• Wash the chicken carcass thoroughly and put it in a slow cooker. If the bird does not fit into the entire bowl, divide it into portioned fragments.

• Prepare vegetables. Wash the carrots and peel. Rid onions and garlic from the skin and chop: onions - half rings, garlic - finely chop. Grind walnuts to the most fine fraction - in flour. Blender will best cope with such a task.

• Add water to the bowl. It should completely cover the meat.  Next, put salt in the water, fragrant pepper, lavrushka leaves and whole carrots. Install the “Extinguishing” mode and the temporary interval for 1.5 hours.

• When the chicken is prepared, remove it, and pour the broth into a separate container.
• Pour the oil into the slow cooker, set the “baking” mode and add onion half rings.

• At this time, separate the chicken from the bones and attach it to the onion. The total frying time is 10 minutes.

• In a separate container, combine ground nuts, spices, garlic and vinegar. Turn on a little broth in the resulting composition - the composition should have a homogeneous consistency of thick sour cream. Pour the resulting sauce into the bowl. Set the multicooker power to the maximum level by selecting the corresponding mode, for example, “steaming”. Wait for the dish to boil and turn off the slow cooker.

Satsivi recipe for chicken: step -by -step recipe for making a dish with a grenade in a slow cooker

Such ingredients will help to prepare a delicious dish of Georgian cuisine:

• Not a large chicken carcass-1.5-2 kg.
• Onion heads-3-4 pcs.
• Garlic - 6 teeth.
• Pomegranate - 50 g of grenade grains.
• Walnuts - 1.5 cups.
• Butter - 50 g.
• Olive (or other vegetable) oil - 50 g.
• Adzhika - 1 tsp
• Wheat flour - 3 tbsp.
• Shafran - 2 tsp
• Home-Sunels-2 tbsp.
• Greens - fresh cilantro - 1 bundle.
• The amount of ground pepper and salt is determined to taste.

Before the start of cooking, the chicken can only be washed (and then cook entirely), or can immediately be divided into portioned slices. In the above recipe, we immediately cut the bird into pieces.

• Onions (2 heads) and garlic (3 teeth) are eliminated from the peel and finely chop. Lubricate the bottom of the multicooker bowl with butter. Next, put on the onion and garlic prepared earlier in the pan. Pieces of meat on top of the vegetables. Slightly suck the products. After the program “Baking” and the duration of cooking, you define as 40 minutes.

• Shortly before the end of the preparation of the bird (15 minutes), you begin to cook the sazivi sauce for chicken. Clean the remaining onions and garlic, hold the cilantro under the streams of running water to clean from possible contaminants. Send these products to the blender and thoroughly grind them.

• In a separate container, combine spices (saffron, hops and pepper), wheat flour and adjika. Mix the components. Slowly add boiled water (about 0.7 l) to the composition, so that the mass is uniform, without lumps. Make sure that the composition does not turn out too liquid. In the previous stage received at the previous stage, add nut powder and onion-cheese paste with the addition of a cilantro. The composition should turn out to be thick and slightly viscous as sour cream.

• When the first stage of the preparation of the chicken is completed, cover the meat with the resulting sauce and send the bird to the next, final stage - the “Extinguishing” mode. Heat treatment time is 1 hour. Serve the dish cold, decorating grenade with grains.

A detailed recipe for cooking satsivi from chicken illustrates the video below. Bon appetit!