Chicken satsivi

Category: Meat dishes
Chicken satsivi

Ingredients

A hen 1500 g
large onions 4 things.
walnut kernels 1.5 tbsp.
butter 100 g
garlic 3 tooth.
hops-suneli 1 tsp
saffron (not Indian) 1 tsp
grape vinegar 1- 2 tbsp. l.
salt, red and black pepper to taste, a pinch of cinnamon.

Cooking method

  • Satsivi can also be cooked from turkey, perhaps even tastier.
  • Satsivi is actually a nut sauce, which can be served separately with boiled poultry, or you can (more commonly) put pieces of chicken (turkey) in the sauce. Satsivi should be chilled and served as a cold meats.
  • Wash the chicken and cut into portions. Pour with water, so that only cover the meat by 1-2 cm, cook until tender. The broth should be rich. Remove the chicken from the broth, sprinkle with salt.
  • Spread very finely chopped onion in butter and collected chicken fat.
  • Grind the nuts with a blender or in a meat grinder, add ground garlic, spices, mix and dilute with broth.
  • Put the sautéed onion, nuts with spices in a saucepan with broth, mix, add flour (1 tablespoon) sautéed in the same pan where the onion was fried. Let the sauce simmer for 5-10 minutes.
  • While the sauce is cooking, bring it to taste with salt, pepper and vinegar.
  • Place the chicken pieces in the sauce and cook for another 10 minutes.
  • The whole dish is ready. It is advisable to serve it cold with bread.
  • The sauce turns out like liquid sour cream, then it thickens strongly.
  • The chicken can be cooked whole, then cut off the meat and put in the sauce.
  • It can be used hot as usual as meat with a side dish, boiled rice is very suitable for it.


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