Satsivi
Satsivi Recipe - A Delicious Chicken Dish from Georgia with Walnuts and Spices
Introduction
Satsivi is a traditional Georgian dish that is typically made with turkey and a flavorful walnut sauce. This dish is rich in flavor and is perfect for special occasions or gatherings.
History
Satsivi has been a staple in Georgian cuisine for centuries. It is believed to have originated in the western region of Georgia and has since become a popular dish throughout the country. The dish is often served during holidays and celebrations, as it is considered a festive and special meal.
Ingredients
How to prepare
- Cut a cleaned and washed turkey into medium-sized slices and place them in a saucepan.
- Cover the turkey with water and bring it to a boil.
- Skim off any scum that forms during the boiling process.
- Remove the fat from the broth and sauté finely chopped onions in it.
- Grind walnuts using a meat grinder 2 or 3 times.
- Combine ground garlic, fenugreek, coriander, red pepper, saffron, and cinnamon; dilute with vinegar.
- Leave approximately 0.67 of the broth in the pan, then add the prepared mixture and the sautéed onions to the pan.
- Remove the pan from the stove after about 10 minutes.
Variations
- Substitute chicken for turkey for a lighter version of the dish.
- Add pomegranate seeds or juice for a tangy twist.
- Use different spices and herbs to customize the flavor of the dish.
Cooking Tips & Tricks
Be sure to skim off any scum that forms during the boiling process to ensure a clear and flavorful broth.
- Grinding the walnuts multiple times will help create a smooth and creamy sauce.
- Adjust the amount of spices and seasonings to suit your personal taste preferences.
Serving Suggestions
Satsivi is traditionally served with a side of rice or bread. It can also be served with a fresh salad or pickled vegetables.
Cooking Techniques
Boiling the turkey in water helps to tenderize the meat and infuse it with flavor.
- Sautéing the onions in turkey fat adds depth and richness to the sauce.
Ingredient Substitutions
Use chicken or beef as a substitute for turkey.
- Cashews or almonds can be used in place of walnuts.
Make Ahead Tips
Satsivi can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
Presentation Ideas
Garnish with fresh herbs, pomegranate seeds, or a drizzle of olive oil for a beautiful presentation.
Pairing Recommendations
Satsivi pairs well with a dry white wine or a light red wine. It also goes well with Georgian bread or cornbread.
Storage and Reheating Instructions
Store leftover satsivi in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
Nutrition Information
Calories per serving
Calories: 350 per serving
Carbohydrates
Carbohydrates: 10g per serving
Fats
Total Fat: 25g per serving
Saturated Fat: 3g per serving
Proteins
Protein: 20g per serving
Vitamins and minerals
Satsivi is a good source of vitamin B6, vitamin E, and manganese.
Alergens
Contains walnuts
Summary
Satsivi is a nutritious dish that is high in protein and healthy fats. It is also a good source of vitamins and minerals.
Summary
Satsivi is a delicious and flavorful dish that is perfect for special occasions or gatherings. With its rich walnut sauce and tender turkey, it is sure to impress your guests and become a new favorite in your recipe collection.
How did I get this recipe?
The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl living in a small village in Georgia. My grandmother, who was a wonderful cook, had passed down many recipes to my mother and me. But the recipe for Satsivi was something I had never heard of before.
One day, while rummaging through my grandmother's old recipe box, I stumbled upon a faded piece of paper with the word "Satsivi" scrawled on it in her elegant handwriting. Curious, I asked her about it, and she told me that it was a traditional Georgian dish made with chicken and a delicious walnut sauce.
Intrigued, I begged her to teach me how to make it. She chuckled and agreed, saying that she had learned the recipe many years ago from a dear friend who had traveled to Georgia and brought it back with her. It was a special dish that was reserved for special occasions, like holidays and celebrations.
My grandmother took me under her wing and showed me how to make Satsivi from scratch. We started by roasting the walnuts until they were fragrant and then grinding them into a smooth paste. The rich aroma filled the kitchen, making my mouth water in anticipation.
Next, we boiled the chicken in a flavorful broth with onions, garlic, and spices until it was tender and juicy. The scent of the simmering chicken mingled with the nutty fragrance of the walnut paste, creating a mouthwatering symphony of flavors.
Once the chicken was cooked, we mixed in the walnut paste and let it simmer on the stove until the sauce thickened and coated the chicken in a luscious blanket of creamy goodness. The rich, earthy flavors of the walnuts paired perfectly with the tender chicken, creating a dish that was both comforting and elegant.
As we sat down to eat our creation, I took my first bite of Satsivi and was instantly transported to a world of warmth and love. The dish was so delicious, so satisfying, that I knew I had stumbled upon a treasure that would become a staple in my own cooking repertoire.
Over the years, I have made Satsivi countless times, sharing the recipe with friends and family who have all fallen in love with its unique flavors and comforting qualities. Each time I make it, I am reminded of that special day when I first discovered the recipe and learned the art of making this traditional Georgian dish.
Now, as I pass on the recipe to my own grandchildren, I hope that they too will find joy in creating Satsivi and carry on the tradition of sharing this special dish with their loved ones. For me, Satsivi is more than just a recipe – it is a connection to my roots, a taste of my heritage, and a reminder of the love and care that goes into every dish that comes out of my kitchen. And for that, I am eternally grateful.
Categories
| Chicken Recipes | Fenugreek Recipes | Garlic Recipes | Georgian Meat Dishes | Georgian Recipes | Onion Recipes | Saffron Recipes | Turkey Meat Recipes | Walnut Recipes |