Satsivi by the Smith Brothers
Appetizers • Georgian
Description
Satsivi by the Smith Brothers is a traditional Georgian dish in the interpretation of Aunt Mary, the artists George and Constantine's aunt. Satsivi refers both to the walnut sauce with spices and to the dish made with it. There are as many recipes for satsivi as there are Georgian hostesses preparing it. However, the basics remain unchanged: it always involves a large amount of crushed walnuts, cilantro, and a mix of khmeli-suneli or preferably ucho-suneli — a spice made from blue fenugreek. The key to this dish is the sauce; the richer the broth, the more intense the flavor. Before serving, the dish should be refrigerated for about eight hours to allow the chicken to soak up the sauce.
Ingredients
- Poultry 1 piece
- Walnuts 20 oz
- Cilantro 1 bunch
- Garlic 4 cloves
- Khmeli-suneli 2 spoons
- Saffron 1 tablespoon
- Malt Vinegar 1 tablespoon
- Onion 3 heads
- Nut cream 3 spoons
- Mild Chili Spice 1 piece
- Vegetable Oil to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Submerge a large chicken in boiling water and cook for twenty minutes until partially done, occasionally skimming off any foam.
Step 2
Take the chicken, rub it with salt and pepper, place it on a baking sheet, and put it in the oven preheated to 355°F, where it should brown. Remove the cooked chicken from the oven after about 30 to 40 minutes. You can check if it's done by piercing it with a skewer or knife: if the juices run clear, the bird is ready.
Step 3
While the chicken is baking in the oven, you can prepare the sauce. Finely crush the nuts in a mortar. Separately, in the mortar, pound the cilantro with garlic and salt. Grate the onion and sauté it in vegetable oil until it becomes translucent.
Step 4
Combine the onion with crushed herbs, nuts, khmeli-suneli, saffron, wine vinegar, and red pepper. Season with salt and pepper to taste.
Step 5
Strain the broth in which the poultry was cooked through a cheesecloth. Pour the broth over all the ingredients for the sauce, bring to a boil, and simmer for 5 minutes.
Step 6
Cut the roasted poultry into pieces and place them in the sauce. Also add the juices released from the chicken to the sauce. Simmer for another 10-15 minutes over low heat.
Step 7
Let the prepared satsivi rest for at least a couple of hours, preferably overnight. Serve chilled.
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