Satsivi is a famous Georgian dish, which has a rather fragrant smell and spicy taste. For its preparation, a whole set of perfectly selected spices and spices is used. And the most interesting thing is that it is served only as a cold snack. We offer recipes for satsivi from chicken.
Satsivi from chicken in multivark
Ingredients:
- chicken - 1 piece;
- adzhika acute - 1 tsp;
- bulb - 6 pieces;
- garlic - 7 denticles;
- walnuts - 1,5 items;
- saffron dry - 2 tsp.
- butter - 50 g;
- vegetable oil - 50 ml;
- flour - 3 tbsp. spoons;
- water - 1 l;
- pomegranate seeds - 50 g;
- spice.
Preparation
So, to prepare satsivi from chicken, carcass of the bird is processed, washed and cut into the same small pieces. Then we clear half of the necessary quantity of onions and garlic and finely chop the vegetables with a knife. Now we lubricate the bottom of the multivark with vegetable oil, put a piece of butter, lay garlic with onions and meat. Lightly add salt to the chicken, set the "Bake" mode and cook for 40 minutes.
And this time, let's take care of the preparation of all the remaining ingredients. Next, we turn to the preparation of refueling: we clear the onions with garlic and grind them with a blender together with cilantro. In the same way, we also prepare walnuts. Now we mix all the spices in one bowl, add the adzhika and sprinkle the flour. Then pour gradually warm water and thoroughly mix everything, so that no lumps are formed. At the very end, put walnuts, garlic with onions and cilantro, salt and mix.
As soon as the chicken ready signal sounds, pour it carefully with cooked sauce and again send another 1 hour to the multivark, selecting the "Quenching" mode. Satsivi is served cold, sending it for quick cooling to the refrigerator for about 10-12 hours. And before serving, decorate the dish with cilantro leaves and pomegranate seeds. And finally I would like to note that Satsivi from a chicken in Georgian is perfectly combined with red dry wine!
Satsivi from chicken with walnuts
Ingredients:
- chicken - 1 piece;
- chicken bouillon;
- walnuts - 500 g;
- dried cilantro - 2 tsp;
- saffron - 0,5 tsp;
- garlic - 3 cloves;
- bulb - 1 piece;
- egg - 3 pieces;
- ground cinnamon - to taste;
- vinegar wine - 0.5 tbsp. spoons.
Preparation
We offer one more way how to cook satsivi from chicken. The carcass is washed, processed from feathers, we put in a pan, pour water and cook on moderate fire for about 50 minutes. Then we shift the chicken breast to the baking tray and fry in the oven until it is ready, pouring out the juice that periodically spilled out. Next, we cool the bird a little and cut into small pieces, removing all the bones at will.
Peeled nuts are ground in a food processor and add the squeezed garlic, dried coriander, saffron, red pepper and ground cinnamon to the crumb. We carefully mix everything,
Next, put the saucepan with sauce on a slow fire and remove from the plate, as soon as the surface begins to appear bubbles. At this point, we throw the pieces of chicken into a saucepan, stir and leave to cool. After that, add the vinegar and salt dish to taste. We serve satsivi from the chicken to the table only in a cold form, with white bread, red dry wine and any fresh herbs.