Kotmis Satsivi I

Kotmis Satsivi I Recipe - Traditional Georgian Chicken Dish

Region / culture: Georgia | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Kotmis Satsivi I is a traditional Georgian dish that features tender roasted chicken smothered in a rich and flavorful walnut sauce. This dish is a perfect blend of savory and nutty flavors that will delight your taste buds.

History

Kotmis Satsivi I has been a staple in Georgian cuisine for centuries. It is often served during special occasions and celebrations, as it is considered a festive dish. The combination of chicken and walnuts in a creamy sauce is a unique and delicious culinary tradition that has been passed down through generations.

Ingredients

3 lb (1.36 kg) chicken
1 tsp freshly ground black pepper
4 tbsp melted butter
1 tbsp vegetable oil
0.75 tsp salt
1 cup shelled walnuts, pulverized
0.5 tsp salt
0.13 tsp saffron
1 bay leaf
0.13 tsp ground cinnamon
0.13 tsp cayenne flakes or tabasco
1 tbsp freshly chopped parsley
2 tbsp butter
2 minced garlic cloves
2 tbsp chopped onions
1 tbsp flour
1.5 cup chicken stock
2 tbsp red wine vinegar or cider
0.25 tsp powdered cloves

How to prepare

Dry the chicken inside and out.
Melt the butter and oil together, then brush the chicken with this mixture until completely coated.
Preheat the oven to 475°F (246°C).
Place the chicken on its side on a rack in a shallow baking pan.
Roast in the oven for 10 minutes, then turn it onto its other side after brushing again with the butter-oil mixture and roast for another 10 minutes.
Turn the bird onto its back, reduce the oven temperature to 400°F, baste it with the butter-oil mixture, and roast for another 40 minutes.
Baste the chicken at least once with the butter-oil mixture during this time period.
While the chicken is roasting, you must make the walnut sauce.
Melt the butter in a large, heavy skillet over high heat, add the onions and garlic, lower the heat to medium, and cook while stirring for 4 minutes.
Stir in the flour and mix it into a paste.
Stir 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 walnut paste.
Lower the heat to low and simmer for 6 minutes.
Quarter the chicken and pour the sauce over the quarters.
Serve at once.

Variations

For a vegetarian version of this dish, you can substitute the chicken with roasted vegetables like eggplant, zucchini, and bell peppers. You can also add some cooked chickpeas or tofu for added protein.

Cooking Tips & Tricks

Make sure to dry the chicken thoroughly before coating it with the butter-oil mixture to ensure a crispy skin.

- Baste the chicken regularly while roasting to keep it moist and flavorful.

- Be sure to simmer the walnut sauce on low heat to allow the flavors to meld together perfectly.

- Serve the dish hot to fully enjoy the rich and creamy walnut sauce.

Serving Suggestions

Kotmis Satsivi I is traditionally served with a side of fluffy rice or crusty bread to soak up the delicious walnut sauce. A fresh green salad or steamed vegetables make a perfect accompaniment to this hearty dish.

Cooking Techniques

Roasting the chicken at a high temperature ensures a crispy skin and juicy meat. Simmering the walnut sauce on low heat allows the flavors to develop and create a rich and creamy texture.

Ingredient Substitutions

If you are allergic to walnuts, you can substitute them with almonds or cashews to make a nut-free version of this dish. You can also use chicken thighs or drumsticks instead of a whole chicken for a quicker cooking time.

Make Ahead Tips

You can prepare the walnut sauce ahead of time and store it in the refrigerator for up to 2 days. Simply reheat the sauce before serving and pour it over the roasted chicken.

Presentation Ideas

Garnish the dish with some chopped parsley or toasted walnuts for a pop of color and added crunch. Serve the Kotmis Satsivi I on a large platter with the roasted chicken quarters arranged neatly and the walnut sauce drizzled over the top.

Pairing Recommendations

This dish pairs well with a glass of chilled white wine like a Chardonnay or Sauvignon Blanc. You can also serve it with a refreshing Georgian lemonade or sparkling water with a splash of lemon.

Storage and Reheating Instructions

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

Nutrition Information

Calories per serving

420 per serving

Carbohydrates

6g per serving

Fats

- Total Fat: 32g per serving

- Saturated Fat: 9g per serving

Proteins

- Protein: 28g per serving

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 4% DV

- Calcium: 4% DV

- Iron: 10% DV

Alergens

Contains: Walnuts

Summary

Kotmis Satsivi I is a rich and flavorful dish that is high in protein and healthy fats. It is a great source of essential nutrients like vitamin A and iron, making it a nutritious and satisfying meal.

Summary

Kotmis Satsivi I is a delicious and comforting dish that is perfect for a special occasion or a cozy family dinner. The combination of tender roasted chicken and creamy walnut sauce is sure to impress your guests and leave them wanting more. Enjoy this traditional Georgian recipe and savor the rich flavors of this classic dish.

How did I get this recipe?

I have a clear memory of the first time I discovered this recipe for Kotmis Satsivi. It was many years ago, back in my homeland of Georgia, where food was not just sustenance but a way of life. My grandmother, a wise and skilled cook, had been teaching me the art of Georgian cuisine ever since I was a young girl.

One day, as we were preparing for a family gathering, she pulled out an old, tattered cookbook that had been passed down through generations. The pages were yellowed and well-worn, but the recipes within were a treasure trove of traditional Georgian dishes.

As we flipped through the pages, my grandmother paused on a recipe for Kotmis Satsivi. She explained that this dish was a staple in Georgian cuisine, made with chicken, walnuts, garlic, and spices. The thought of combining these flavors intrigued me, and I eagerly offered to help her prepare it.

We started by roasting the walnuts until they were fragrant and golden brown. The rich nutty aroma filled the kitchen, promising a delicious meal to come. While the walnuts cooled, we seasoned the chicken with salt, pepper, and a touch of paprika before searing it in a hot skillet until it was golden and crispy.

Next, we ground the walnuts into a fine paste, adding garlic, coriander, and a splash of vinegar to create a creamy sauce. The tangy scent of the garlic mingled with the earthy walnuts, creating a tantalizing aroma that made my mouth water.

Once the sauce was ready, we poured it over the chicken, allowing the flavors to meld together as it simmered on the stove. The scent of the dish filled the house, drawing in family members who eagerly awaited the meal to come.

As we sat down to eat, the first bite of the Kotmis Satsivi was a revelation. The tender chicken was bathed in a rich, savory sauce that was both creamy and tangy, with a hint of spice from the paprika. The flavors danced on my tongue, each bite more delicious than the last.

That day, I learned not just a recipe, but a lesson in the importance of tradition and heritage. The Kotmis Satsivi was more than just a dish – it was a connection to my past, a link to my ancestors who had cooked and shared this meal for generations.

Since that day, the recipe for Kotmis Satsivi has held a special place in my heart. I have made it countless times, sharing it with friends and family who are always amazed by its unique and vibrant flavors. It is a reminder of where I come from, a taste of my homeland that I carry with me wherever I go.

And so, as I pass on this recipe to you, my dear grandchild, I hope that you will cherish it as much as I have. May it bring you joy, comfort, and a connection to your roots, just as it has done for me. And remember, the true secret ingredient in any dish is love – so cook with your heart, and the flavors will always shine through.