Holidays & Special Occasions
Satsivi (Poultry in Walnut Sauce)
The Quirky Foodster Team
Ingredients
- 1.5 kg (3.3 lb) turkey or chicken pieces, bone-in
- 400 g (3.25 cups) walnuts
- 2 large onions, roughly chopped
- 4 garlic cloves
- 500 ml (2 cups) chicken or turkey stock (from cooking the poultry)
- 2 tbsp white wine vinegar
- 1 tsp ground coriander seed
- 1 tsp ground blue fenugreek (utskho suneli)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- Pinch of saffron or a little turmeric, for colour
- Salt and black pepper, to taste
Method
- Simmer the turkey or chicken pieces in water to cover for 40-50 minutes until cooked through and tender, then remove and reserve the stock.
- Once cool enough to handle, remove the skin if desired and keep the poultry pieces whole or in large portions.
- In a food processor, blend the walnuts, onions and garlic with a ladle of the reserved stock until very smooth.
- Transfer the walnut mixture to a pot, add the remaining stock gradually, whisking to a smooth, pourable sauce.
- Stir in the vinegar, coriander, fenugreek, cinnamon, cloves and saffron, and simmer gently for 15-20 minutes, stirring often, until thickened.
- Season with salt and pepper, then pour the sauce over the poultry pieces in a serving dish.
- Chill for at least 3 hours, or overnight, before serving cold.
Introduction: Satsivi is a rich, cold-served dish of poultry — traditionally turkey — bathed in a thick, spiced walnut sauce, and is one of the centrepiece dishes of the Georgian New Year's table (Supra).
Cultural Background: Satsivi is a rich, cold-served dish of poultry — traditionally turkey — bathed in a thick, spiced walnut sauce, and is one of the centrepiece dishes of the Georgian New Year's table (Supra). Its name comes from the Georgian word for 'cold', referring to how it is traditionally served once the sauce has set.
Tips: Blend the walnut sauce as smoothly as possible — any graininess will be far more noticeable once the sauce has chilled and set.
Variations: A version from Samegrelo adds ground red pepper for a spicier finish; chicken is a common substitute for turkey outside the holiday season.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Traditionally served cold and not reheated, though some prefer it gently warmed; avoid boiling to prevent the sauce from separating.
Nutrition: Approx. 480 kcal, 34 g protein, 34 g fat, 12 g carbohydrate per serving.
FAQs:
Q: Why is Satsivi served cold?
A: The name itself means 'cold' in Georgian, and the dish is traditionally prepared ahead and chilled so the walnut sauce sets to the right consistency.
Q: Can Satsivi be made with chicken instead of turkey?
A: Yes, chicken is a very common and equally traditional substitute, especially outside the New Year season.
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