Chicken Satsivi
Source of Recipe
the web
List of Ingredients
2 lb. chicken breasts with bone, well rinsed and patted dry
2 lb. chicken thighs, well rinsed and patted dry
2 quarts chicken stock or canned broth
Sauce
3 1/ 2 cups chicken pieces
10 large cloves garlic, coarsely chopped
1 large bunch fresh cilantro, stems removed
1 small dried chilly pepper, chopped
1/ 2 teaspoon coarse (kosher) salt
3 tablespoons unsalted butter
3 large onions, finely chopped
1 tablespoon all-purpose flour
6 cups hot stock from cooking the chicken
3 large egg yolks
3/ 4 teaspoon sweet Hungarian paprika
1/ 4 teaspoon cayenne pepper, or more to taste
1/ 2 teaspoon ground fenugreek
3/ 4 teaspoon ground coriander
Small pinch of ground cinnamon
3/ 4 teaspoon ground turmeric
1/ 2 teaspoon dried tarragon
Salt to taste (optional)
3 tablespoon white vinegar - Georgian would use wine vinegar
Walnut pieces for garnish
Cilantro sprigs for garnish
Recipe
Combine the chicken and the stock in a large soup pot. Bring to a boil
and skim off the foam as it rises to the top. Reduce the heat to low and
simmer, covered, until the chicken is cooked, about 45 min. Strain out the
chicken, reserving 6 cups of the stock for the sauce.
Cool the chicken until manageable, then remove and discard the skin.
Remove all the meat from the bones and shred the meat into medium-size
pieces. Set aside.
To make the sauce, finely grind the walnuts, garlic, cilantro, and chili
pepper with the coarse salt in a food processor. You will probably have to
do this in batches. Set aside.
Melt a butter in a large Dutch oven over medium heat. Add the onions and
saute until they just begin to color, about 8 to 10 min. Stir in the flour
and cook, stirring for one min. more. Gradually stir in the chicken stock.
Let simmer for 5 min. without boiling.
Turn the heat down to low and gradually add the ground walnut mixture,
stirring with a wooden spoon. Let simmer for 3 to 4 min.
Whisk the egg yolks in a small bowl, then stir in about a ladleful of the
simmering mixture. Whisk the yolks into sauce.
Add all of the spices, the tarragon, and salt, and let simmer without
ever allowing the sauce to boil, about 10 min. Off the heat, stir in the
vinegar.
Add the reserved chicken to the sauce and stir to coat. Cool to room
temperature, cover, refrigerate overnight.
To serve, remove from the refrigerator about 20 min. before serving and
carefully stir. Place the satsivi in a large serving bowl and garnish with
walnut pieces and cilantro sprigs.
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