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Satsivi from domestic chicken
Satsivi from homemade chicken is much tastier than from the store. The secret lies, first of all, in a richer and more aromatic broth, which is added to the sauce. True, this will take a little longer to cook, but the result is worth it. And the poultry itself, again, is tastier! In general, it is definitely worth trying this satsivi option, at least in order to compare. Keep in mind that spices are of great importance for a great result, so try to find good Imeretian saffron and really fragrant cilantro on the market. And then homemade chicken satsivi can be proudly served not only on the everyday, but also on the festive table!
How to cook Satsivi from domestic chicken
Step 1
Boil the broth for satsivi. Wash the chicken carcass thoroughly and place in a wide saucepan. Fill with cold drinking water and quickly bring to a boil.
Step 2
Remove the foam with a slotted spoon and cook over low heat for 1 hour. Strain the hot satsivi broth carefully through a fine sieve. Remove the chicken and cut into pieces.
Step 3
In a large skillet, heat 3 tbsp. l. vegetable oil. Place the chicken pieces in it and lightly fry them on all sides, turning occasionally.
Step 4
Prepare the satsivi sauce. To do this, place the peeled walnuts in a blender bowl. Peel the garlic and add to the nuts. Remove the seeds from the pepper. Also add the pulp to the blender bowl.
Step 5
Wash cilantro and pat dry. Add to the blender bowl with the rest of the Satsivi Sauce along with the saffron. Grind. Dilute the resulting mixture with 1.5–2 liters of broth. Add vinegar and cook, stirring constantly, for 10-15 minutes. Salt and pepper.
Step 6
Peel the onion and chop finely. Lightly brown it in the remaining vegetable oil. Pour in the flour and, stirring often, fry over medium heat for about 5 minutes.
Step 7
Transfer the fried onions to the simmering satsivi sauce. Cook for 3 more minutes. Put the fried chicken in a deep ceramic bowl and pour over the boiling Satsivi sauce. Let cool completely and serve.
Satsivi from domestic chicken - FAQ About Ingredients, Baking Time and Storage
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