to cook a delicious Georgian dish of chicken and walnuts!
Wash the chicken, remove her skin, fill with water and cook soup (boiling points of — about 40 minutes). In the process of cooking broth should be good salt, you can add pepper and bay leaf. While the broth is cooked, about 300 grams of walnuts through a meat grinder. Then mince the onions and peeled garlic cloves (all alone). Onions best to extinguish fat removed from the chicken broth, until transparent.
removed from the finished chicken broth, separate the meat from the bones and cut into medium-sized pieces. The ground walnuts, add 1 teaspoon of saffron Imereti, utsho-suneli, coriander. A bit of black and red pepper, garlic, 1 tablespoon of corn flour. Stir, taste, if necessary, add more or less spices and pour a ladle of hot chicken broth. Stir.
In a saucepan, boil 1 liter of chicken broth, add the onion and nut mass. Boil the sauce Satsivi about 5 minutes, add 1 tablespoon vinegar. Try, if necessary — add the spices and salt. Lay in a slightly thickened sauce Satsivi chicken and turn off the fire. Our dish is ready!
Satsivi Serve hot or cold, with coriander, pomegranate grains and binding pita or tortillas that are so nice to dip in the sauce fragrant.
See step by step master class in cooking Satsivi and learn more about Georgian spices!