Satsivi (Chicken In A Walnut Garlic Sauce)
A thick, aromatic walnut sauce adds luscious body and earthy flavor to this Georgian spiced chicken dish.
Servings Prep Time
8People 20Minutes
Cook Time
Servings Prep Time
8People 20Minutes
Cook Time
For chicken broth
  1. Bring a large pot of water to a boil. The pot should fit the whole chicken. Add chicken and boil for a minute.
  2. 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.
  3. Heat olive oil in a medium skillet and over medium heat. Add onion and cook until translucent, about 4-5 minutes.
  4. 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.
  5. Add sautéed onions to a walnut garlic mixer and grind again.
  6. 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.
  7. Stir in vinegar, coriander, Khmeli-Suneli, cayenne pepper, saffron and cinnamon.
  8. Add a sauce in a large sauce-pan and bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.
  9. 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.
  10. If Satsivi sauce came out too thick, add a little bit of broth.
  11. Serve Satsivi with a side salad and bread.
Recipe Notes
  1. This can be served with rice and roasted carrots.
  2. It can also be used as a dip for bread.

Recipe is adapted from