Kotmis Satsivi

Kotmis Satsivi Recipe - Delicious Georgian Chicken Dish with Walnuts and Saffron

Region / culture: Georgia | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Kotmis Satsivi is a traditional Georgian dish consisting of roast chicken served with a flavorful walnut sauce. This dish is rich in flavor and history, making it a popular choice for special occasions and gatherings.

History

Kotmis Satsivi has been a staple in Georgian cuisine for centuries. The dish is believed to have originated in the Kakheti region of Georgia, where walnuts are plentiful and commonly used in cooking. The combination of tender roast chicken and creamy walnut sauce has become a beloved classic in Georgian households and restaurants.

Ingredients

Roast chicken

3 – 3.5 lb (1.59 kg) chicken or turkey
4 tbsp melted butter
1 tbsp vegetable oil or olive oil
0.75 tsp salt
1 tsp freshly ground black pepper

Walnut sauce

2 tbsp butter
2 tbsp finely chopped onions
2 cloves minced garlic
1 tbsp flour
1.5 cup chicken stock
2 tbsp red wine vinegar or cider vinegar
0.25 tsp powdered cloves
0.13 tsp ground cinnamon
0.13 tsp cayenne pepper or tabasco sauce
1 bay leaf
0.13 tsp powdered saffron
1 tbsp finely chopped parsley
0.5 tsp salt
1 cup shelled walnuts, pulverized into a paste (about 3 oz (85 g))

How to prepare

Pat the chicken dry inside and out with paper towels, then securely truss it with white kitchen cord.
Mix the butter and oil together, then brush the chicken with this mixture until it is thoroughly and completely coated.
Preheat the oven to 475°F (246°C).
Place the chicken on its side on a rack in a shallow baking pan that is just large enough to hold the chicken.
Roast the chicken in the center of the oven for 10 minutes, then turn it over onto the other side, brush it again with the butter-oil mixture, and roast for another 10 minutes.
Turn the bird onto its back, reduce the temperature to 400°F, baste it with the butter-oil mixture, sprinkle it with salt and pepper, and roast for another 40 minutes (basting every 10 minutes with the butter-oil mixture and/or the juices in the pan).
To test for doneness, pierce the thigh with a sharp knife. If the juice that trickles out is pink, roast for another 5 – 10 minutes.

Walnut sauce

In a heavy 10 – 12" skillet, melt the butter over high heat. Add the onions and garlic, lower the heat to medium, and cook uncovered for 3 to 5 minutes, or until the onions are soft but not brown.
Stir in the flour and mix it into a paste, then pour in the chicken stock. Bring it to a boil over high heat, stirring constantly until the mixture thickens.
Stir in the vinegar, cloves, salt, pepper, bay leaf, saffron, parsley, and walnuts.
Lower the heat and simmer uncovered for about 5 – 6 minutes, then taste for seasoning.
Quarter the chicken, pour the sauce over the quarters, and serve.

Variations

Substitute chicken with turkey or duck for a different flavor profile.
Add a touch of honey or pomegranate molasses to the walnut sauce for a hint of sweetness.
Garnish with pomegranate seeds or chopped herbs for a pop of color and freshness.

Cooking Tips & Tricks

Make sure to pat the chicken dry before roasting to ensure a crispy skin.

- Trussing the chicken with kitchen cord helps it cook evenly and retain its shape.

- Basting the chicken with the butter-oil mixture throughout the roasting process helps keep it moist and flavorful.

- Be sure to simmer the walnut sauce until it thickens to the desired consistency for a rich and creamy texture.

Serving Suggestions

Serve Kotmis Satsivi with a side of rice or mashed potatoes for a complete meal. Garnish with fresh parsley or chopped walnuts for added flavor and texture.

Cooking Techniques

Trussing the chicken helps it cook evenly and retain its shape.

- Basting the chicken with the butter-oil mixture throughout the roasting process helps keep it moist and flavorful.

- Simmering the walnut sauce until it thickens helps develop the flavors and create a creamy texture.

Ingredient Substitutions

Use vegetable broth instead of chicken stock for a vegetarian version of the dish.

- Substitute almonds or cashews for walnuts if desired.

- Use ghee or coconut oil instead of butter for a dairy-free option.

Make Ahead Tips

The walnut sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before serving with the roast chicken.

Presentation Ideas

Serve Kotmis Satsivi on a platter garnished with fresh herbs and chopped walnuts for an elegant presentation. Pair with a side of rice or roasted vegetables for a complete meal.

Pairing Recommendations

Pair Kotmis Satsivi with a glass of Georgian red wine, such as Saperavi, for a perfect complement to the rich flavors of the dish. A side of pickled vegetables or a fresh salad can also balance out the richness of the chicken and walnut sauce.

Storage and Reheating Instructions

Store any leftover Kotmis Satsivi in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

Calories: 420 per serving

Carbohydrates

Carbohydrates: 6g per serving

Fats

Total Fat: 32g per serving

Saturated Fat: 9g per serving

Proteins

Protein: 32g per serving

Vitamins and minerals

Vitamin A: 10% DV

Vitamin C: 4% DV

Calcium: 4% DV

Iron: 15% DV

Alergens

Contains: Nuts, Dairy

Summary

Kotmis Satsivi is a rich and flavorful dish that provides a good source of protein and healthy fats. It is also a good source of iron and vitamin A.

Summary

Kotmis Satsivi is a delicious and comforting dish that combines tender roast chicken with a creamy walnut sauce. With a rich history and flavorful ingredients, this Georgian classic is sure to become a favorite in your household. Enjoy the unique flavors and textures of Kotmis Satsivi for a memorable dining experience.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Kotmis Satsivi. It was many years ago, when I was just a young girl living in the small village of Tbilisi in Georgia. My grandmother, who was an excellent cook, had invited me into the kitchen to help her prepare a traditional Georgian meal. As we worked together, she began to tell me the story behind this particular dish.

She explained that Kotmis Satsivi was a dish that had been passed down through generations in our family. It was a special recipe that was only made on very important occasions, such as weddings or birthdays. The dish consisted of tender chicken cooked in a rich, creamy walnut sauce, flavored with garlic, coriander, and other spices. It was a dish that required patience and skill to prepare, but the end result was always worth the effort.

My grandmother went on to tell me that she had learned the recipe from her own mother, who had learned it from her mother before her. The recipe had been in our family for as long as anyone could remember, and each generation had added their own twist to it. My grandmother had even traveled to different regions of Georgia to learn new variations of the dish, incorporating new flavors and techniques into the recipe.

As we worked together in the kitchen that day, my grandmother showed me how to grind the walnuts into a fine paste, how to simmer the chicken until it was tender and flavorful, and how to gradually add the spices to create the perfect balance of flavors. She taught me the importance of tasting and adjusting the seasoning as I cooked, and how to tell when the dish was ready by the smell and texture of the sauce.

I watched in awe as my grandmother worked her magic in the kitchen, her hands moving with a grace and confidence that only comes from years of experience. She had a deep love and respect for the traditions of our culture, and she passed that love on to me through the food we cooked together.

After several hours of simmering and stirring, the Kotmis Satsivi was finally ready. The aroma of garlic and coriander filled the kitchen, and my mouth watered in anticipation. My grandmother carefully ladled the sauce over the tender chicken, sprinkling it with fresh herbs and a dash of paprika for color.

As we sat down to eat, my grandmother told me more stories about her own childhood, and the times she had shared this dish with her own family. She spoke of the laughter and joy that always accompanied a meal of Kotmis Satsivi, and how it brought people together in a way that only food can.

As I took my first bite of the dish, I was transported back in time to the days of my ancestors, when this recipe had been passed down through the generations. The flavors were bold and complex, the chicken tender and juicy, and the sauce rich and creamy. It was a dish that spoke of tradition and love, of family and heritage.

After that day, I made it a point to learn as much as I could from my grandmother about cooking and traditional Georgian cuisine. I spent hours in the kitchen with her, watching and learning as she worked her magic with simple ingredients and ancient recipes.

Now, as I sit here recalling that day in the kitchen with my grandmother, I can't help but smile at the memories we shared and the lessons she taught me. The recipe for Kotmis Satsivi may have been passed down through generations in our family, but the love and passion that went into preparing it will always be my own. And I will continue to pass that love on to the next generation, just as my grandmother did for me.