Keep it up

Ingredients

• chicken weighing 1.5 kg
• eggs - 2 pcs
• 1 large bunch of cilantro
• 3 large onions
• garlic - 1 head
• half hot pepper
• 1 cup shelled walnuts
• flour - 1 tbsp.
• vinegar - 1 tbsp. l.
• 0.5 tsp ground black pepper
• 1 tsp ground cinnamon
• 5 cloves
• pomegranate seeds for decoration
• salt

Cooking

Step 1

Wash the chicken, put in a saucepan, pour 2 liters of cold water, put on high heat and bring to a boil. Remove the foam with a slotted spoon, salt. Reduce the heat and simmer for 40 minutes, skimming the chicken fat from the surface of the broth from time to time and pouring it into a saucepan. Remove the cooked chicken from the pan, transfer to a large plate and leave to cool. When preparing broth for satsivi, you do not need to add the usual set of vegetables and spices.

Step 2

Peel the onion, chop in a blender or pass through a meat grinder. Heat a saucepan with chicken fat, add onion. Fry it for 5 min. over medium heat, then pour in 1 cup of chicken broth, cover the saucepan with a lid. Simmer the onion over low heat for 10 minutes. Remove from fire.

Step 3

Meanwhile, peel the garlic. Wash the hot pepper, cut in half, remove the stalk and seeds. Place nuts, garlic, hot peppers, cloves and cinnamon in a blender, grind to a paste. Transfer the nut mass to a deep frying pan, add eggs, flour, vinegar, ground black pepper. Salt to taste, pour in 1 cup of chicken broth and mix thoroughly.

Step 4

Slowly pour the onion mixture into the pan with the nut mass, stirring constantly. Put on low heat, bring to a boil and immediately remove from heat. Cover with a lid, keep hot.

Step 5

Cut the chicken into pieces 4-5 cm long, remove all large bones. Place the chicken pieces in a bowl. Wash the cilantro, pat dry with paper towels and chop coarsely. In addition to cilantro, you can add parsley and celery to satsivi.

Step 6

Pour hot sauce over chicken. Add cilantro. Stir, cover with a lid or cling film, let it brew. Be sure to serve cold.