Single Chicken Satsivi with Walnut Sauce | Supa

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🍽️Dinner🟡Medium⏱170 minMain Course

Single Chicken Satsivi with Walnut Sauce

Name: Single Chicken Satsivi with Walnut Sauce
Total time: 170 min
Yield: 1 portions
Cuisine: Georgian
Ingredients: 100 g Chicken breasts Already cooked, skinless boneless breast, edible weight, cut into chunks; 25 g Onion Finely minced; 2 g Garlic; 0.5 cup Chicken Broth Ready-to-use broth; 10 ml onions, 90 ml sauce; 25 g Walnuts Raw, shelled; 2 g Flour; 0.4 g Coriander Seeds Grind finely and retain all; 0.1 g Fenugreek Ordinary fenugreek seeds, grind finely and retain all; 0.2 g Paprika Ground; 0.05 g Cayenne pepper Ground; 0.05 g Cinnamon Ground; 0.02 g Cloves Ground; 0.5 tsp Olive oil; 1 tsp Wine vinegar White wine vinegar; To taste Salt

One chilled Georgian-style meal of already cooked chicken in a smooth spiced walnut sauce; uses a tiny amount of ordinary fenugreek seed in this adaptation.

Ingredients

100 g

Chicken breasts

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25 g

Onion

2 g

Garlic

0.5 cup

Chicken Broth

25 g

Walnuts

2 g

Flour

0.4 g

Coriander Seeds

0.1 g

Fenugreek

0.2 g

Paprika

0.05 g

Cayenne pepper

0.05 g

Cinnamon

0.02 g

Cloves

0.5 tsp

Olive oil

1 tsp

Wine vinegar

To taste

Salt

Steps

Finely grind all the coriander and ordinary fenugreek seeds in a mortar. Add all the walnuts, garlic, paprika, cayenne, cinnamon, cloves and a little salt. Pound to a very fine moist paste, keeping all the nuts and spices. Keep the already cooked chicken chilled.

16 min2

Simmer

Heat all the oil in a small saucepan. Add all the minced onion and 10 ml broth. Cover and cook over low heat for 10 minutes, stirring, until soft. Stir in all the flour for 1 minute, then gradually stir in the remaining 90 ml broth until smooth. Simmer gently for 5 minutes.

10 min3

Simmer

Stir all the walnut paste into the sauce and warm over very low heat for 5 minutes, stirring constantly without a hard boil. Add all the cooked chicken and warm gently for 3-5 minutes until hot throughout and the chicken reaches 74 °C. Remove from the heat and mix in all the vinegar. The sauce should coat the chicken, not be a dry paste.

135 min4

Transfer the entire chicken and sauce to one shallow serving bowl. Cool for 15 minutes, then cover and refrigerate for 120 minutes until thoroughly chilled. Serve all the chicken and walnut sauce as one portion. No rice, bread, cream or extra oil garnish is included.