Quick Satsivi

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

This is a quick and simplified way to prepare satsivi. You can use a whole chicken if desired, but the cooking time will increase and you will need to separate the meat from the bones. It's also perfectly fine to use bone-in thighs and breasts, which will slightly speed up and reduce the cost of the dish. Ultimately, it’s up to the cook's taste. If you happen to be missing a spice, you can easily substitute it with a similar one or omit it altogether, as it won't significantly affect the flavor. Some cooks do not add khmeli-suneli and prepare it only with utskho-suneli, but that is a matter of taste. Despite the abundance of steps, everything is straightforward: while the chicken is boiling, you can prepare everything else, then combine everything and let it sit. You can even leave it overnight, allowing all the ingredients to soak up the spices. Pay special attention to the salt: it's essential to taste in between cooking stages and adjust the amount. The amount of water for the broth and sauce is also crucial—be careful not to make the sauce too thick or too thin.

Ingredients

"Petelinka Thigh Fillet" - 25 oz
Chicken fillet - 25 oz
Walnuts - 15 oz
Onion - 1 head
Garlic - 5 cloves
Green peppercorns - 10 pieces
Bay leaf - 3 pieces
Salt - 2 tablespoons
Saffron - a pinch
Turmeric - a pinch
Khmeli-suneli - 1 tablespoon
Utskho Suneli - 1 tablespoon
Pomegranate Seeds - 3 tablespoons
Cilantro - 1 bunch
Ground coriander - 1 teaspoon
Butter - 5 oz
Vegetable Oil - 0 fl oz
Water - 0 qt
Black Pomegranate Molasses - 1 piece

Step by Step guide

Step 1

Prepare the chicken.

Step 2

Also prepare the walnuts, pomegranate, and spices.

Step 3

Cut the chicken into small pieces.

Step 4

Cover with water. Bring to a boil and skim off the foam.

Step 5

Add the bay leaves.

Step 6

Then add the black peppercorns.

Step 7

Add 1 tablespoon of salt. Cook until done.

Step 8

Sort the walnuts.

Step 9

Grind the walnuts in a blender.

Step 10

Peel the garlic.

Step 11

Slice the garlic into cloves.

Step 12

Chop the onion into small pieces.

Step 13

In a skillet, add the butter and vegetable oil, and heat.

Step 14

Add the onion to the oil and cook until translucent, without browning.

Step 15

Then add 1–1.5 liters of broth from the cooked chicken (it's better to pour it through a sieve or slotted spoon to avoid getting pepper and other small particles).