Chicken in Walnut Sauce (Katmis Satsivi)
Cook with a Georgian to learn how to make one of the great dishes of Georgian cuisine. Satsivi is made for special celebrations, with New Year's Eve dinner being the most significant. The word tsivi means “cold,” and this dish is served at room temperature which one may find unusual for a second course chicken dish.
Cooking with walnuts is a distinct feature of Georgian cuisine, and the walnuts add creaminess and an incredible nut flavor to the sauce. The Georgian technique of making an oniony roux by frying onions in chicken fat collected from the top of the broth is essential to make a savory satsivi.
If you do not have enough chicken fat, make the difference with some canola oil or broth.
Georgians are very particular about the age of chickens used in various dishes, and the language reflects these differences. Katami and dedali are two words that mean female hens over a year old, which are used in boiled dishes and stews. Younger chickens for frying are called tsitsilebi or variebi. After this crash Georgian language course, you now know that Georgians would be looking for a meaty katami or village dedali for satsivi as you need a flavorful and rich chicken broth for this dish.
It will be easier if you cook the chicken a day in advance and refrigerate overnight. The fat will solidify on the top of the broth, making it easier to remove it from the broth to fry onions in it.
Chicken Satsivi is usually served with hearty bread or gomi, the slow-cooked creamy porridge made from coarse cornmeal. The amber wines from eastern Georgia make an exceptional pairing.
Ingredients for Chicken in Walnut Sauce (Katmis Satsivi)
Serves 8 to 10
1 (4- to 5-pound) whole chicken
For the chicken broth
1 small onion
2 bay leaves
10 whole black peppercorns
A few sprigs of parsley
For the satsivi sauce
2 medium onions, finely minced
Canola oil, if necessary
3 cups shelled walnuts
4-5 medium garlic cloves, peeled
3/4 cup chopped cilantro
Coarse salt
1 tablespoon corn flour
2 teaspoons ground marigold
2 teaspoons ground blue fenugreek
1 teaspoon ground coriander seed
½ teaspoon hot red ground pepper or cayenne, or to taste
2 tablespoons distilled white vinegar
Optional
3 large egg yolks
Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.
Georgian cuisine is unique. Fresh herbs - cilantro, tarragon, mint, summer savory, celery - will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.
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