Satsivi with Dried Apricots and Persimmon

Main Dishes | Chechen cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Satsivi with dried apricots and persimmon

Ingredients

Chicken fillet - 15 oz
Turkey - 15 oz
Chicken Broth - 15 fl oz
Turmeric - 1 tablespoon
Cilantro - 0 oz
Walnuts - 5 oz
Champagne Vinegar - 0 fl oz
Persimmon - 15 oz
Dried Apricots - 5 oz
Olive Oil - 0 fl oz
Garlic - 3 cloves
Citrus Zest Mix - 1 tablespoon
Sugar - 0 oz
Sweet Sherry "Pedro Ximénez" - 5 fl oz
Onion - 1 piece
Carrot - 1 piece
Coriander essential oil - to taste
Tahini - ½ spoons
Salt - to taste
White Pepper (whole) - to taste

Step by Step guide

Step 1

Place the turkey in a saucepan, cover with chicken broth, and add an onion, a carrot, cilantro stems and roots, and coriander. Bring to a boil and simmer on low heat for about an hour.

Step 2

Strain the turkey broth into a clean saucepan, add turmeric, and whisk over low heat. Add the walnuts and remove from heat.

Step 3

In a skillet, heat the olive oil, add the sugar, salt, and diced dried apricots. Stir and cook for about 5 minutes, then add the sherry.

Step 4

Slice the persimmon into wedges and add it to the dried apricots, then sprinkle in some white pepper. Sauté until a light caramel crust forms, then remove from heat.

Step 5

Blend the broth with nuts, garlic, shallots, tahini, wine vinegar, cilantro, and parsley.

Step 6

Cut the cooked turkey into large pieces, transfer it to a bowl, and pour the nut sauce over the meat. Season with salt and pepper, mix well, and let it cool.

Step 7

Arrange the pieces of turkey on a plate, generously drizzle with sauce, and place the dried apricots next to the persimmons. Garnish with pomegranate seeds and fresh herbs.