|Prep Time||20 Minutes|
|Cook Time||1 Hour|
- 1 whole chicken
- 4½ cups walnuts
- 4 cloves garlic
- 2 medium onions finely minced
- ½ teaspoon ground coriander
- ½ teaspoon Khmeli-Suneli
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon cinnamon
- small pinch of saffron
- 3 peppercorns
- 3 cloves
- 2 tablespoons balsamic or wine vinegar
- 1 tablespoon olive oil
- salt as needed
- pepper as needed
For chicken broth
- 1 large onion halved
- 1 large carrot
- 1 celery stalk halved
- 2 cloves garlic crushed
- 2 bay leaves
- a few springs of parsley and dill
For chicken broth
- Bring a large pot of water to a boil. The pot should fit the whole chicken. Add chicken and boil for a minute.
- Discard the water, clean the pot, rinse chicken and fill the pot with water again. Add chicken and the ingredients for the chicken broth. Bring water to a boil, then reduce to simmer and cook on a medium-low heat until chicken is cooked through, about 50 minutes. (Don't let the broth to bubble, otherwise it will be cloudy). When chicken is cooked through, transfer it to a cutting board, slightly cool and cut into chunky pieces.
- Heat olive oil in a medium skillet and over medium heat. Add onion and cook until translucent, about 4-5 minutes.
- Using a Kitchen Aid grinder attachment, grind walnuts and garlic. You need to do this 2-3 times. Press the mixture against mesh sieve to release the oil. Reserve walnut oil for salad dressings or for other recipes.
- Add sautéed onions to a walnut garlic mixer and grind again.
- Now, slowly stir in hot chicken broth, one ladle at a time until your sauce is nice and smooth but slightly runny. You might need to add 4-5 ladles of a broth.
- Stir in vinegar, coriander, Khmeli-Suneli, cayenne pepper, saffron and cinnamon.
- Add a sauce in a large sauce-pan and bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.
- Add chicken to the sauce along with ½ of the chicken broth and simmer stirring occasionally for 15-20 minutes. In the very end, stir in peppercorns, cloves and season with salt and pepper to a taste.
- If Satsivi sauce came out too thick, add a little bit of broth.
- Serve Satsivi with a side salad and bread.
- This can be served with rice and roasted carrots.
- It can also be used as a dip for bread.
Recipe is adapted from http://www.lavenderandmacarons.com/meat-recipes/satsivi-chicken-walnut-garlic-sauce/