Keep it up

Description

The name of this Georgian dish was given by the thick nut sauce "satsivi". Under this sauce, you can cook not only chicken or turkey, but also beef, fish and even vegetables.

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.