Chicken breasts "Satsivi" in a multicooker Panasonic SR-TMH 18

Chicken breasts "Satsivi" in a multicooker Panasonic SR-TMH 18

Category: Meat dishes

Ingredients
Pitted chicken breasts	1 kg
Onion	7-10 medium onions
Garlic	1 head
Fresh cilantro	100 g
Walnuts	1.5 tbsp.
Adjika (took AMCA Abkhaz classical)	1 tsp with top
Hmeli-suneli (Premium Mix LLC Profagrotekhnika)	2 tbsp. l.
Khmeli-suneli Kamis (they have different composition and taste)	1 tbsp. l.
Black pepper grind in a mill	1/4 tsp
Vegeta (or salt plus 1 teaspoon saffron)	2 tbsp. l.
Flour or starch	3 tbsp. l.
Butter	2 tbsp. l.
Olive oil	2 tbsp. l.
Warm water	1 l

Cooking method

• Cut the breasts into 5 cm cubes.
• Chop 2 onions and a few cloves of garlic with a knife.
• At the bottom of the multicooker bowl - olive and butter, onions, garlic, chicken on top. prepare.
• Grind all the remaining onions, garlic and cilantro with a blender until mushy.
• Grind the nuts with a blender, add spices, flour and adjika. Dilute with warm water, gradually topping up so that there are no lumps. add onion with herbs and stir.
• At the end of the baking mode, add the prepared sauce and turn on the simmering mode for 1 hour.
• When finished, cool to room temperature and refrigerate for 12 hours. Serve cold.

Time for preparing:

40 minutes

Cooking program:

In baking mode

Note

I did it not according to the recipe given in the instructions for the multicooker, but as a Georgian neighbor once taught, but I adapted it to the multicooker.

Similar recipes

Turkey Satsivi in ​​a multicooker Brand 701 (MariS)

Satsivi (Romashkina)

Chicken satsivi (Elenka)

[Alexandra]

Dear Alexandra... Was a couple of days ago on your page, now with the word SATSIVI, completely different associations. Well I do not perceive THIS like a dish. I think you as an author should be flattered that my thoughts are now in a different direction. I didn’t know how to express my opinion about what I was reading, just then an opportunity turned up. While I stopped at the 9th part, what will happen next with SATSIVI arouses my keen interest.
And I can't say anything about the recipe yet, but I would like to try.

Dear Dentist, well, you probably understand that I have these associations all the time.

It's great that you wrote here - there is nowhere for unregistered people to write in Prose.
Although earlier there was my mail and received many letters from "unknown readers". If you master it to the end, write how the overall impression is!

And the dish has turned out well. Manana would be proud of me. One-to-one taste.
Here are just spices, I pointed out our Central Russian taste ... she first peppered and sprinkled spices, probably a tenth of the usual, put off for us for a treat - and only then refueled in full ...

Girls, first of all, what kind of page are we talking about in the previous posts? We also want to joke there.

Second, it looks like the recipe is very correct. I am terribly impressed by this accuracy: what spices, what and how. In short, "Dap hang grams? ..." It looks like the satsivi will be exactly what it should be. And then the Japanese recipe for satsivi really surprised me. Especially impressive is the suggestion to bury the whole nuts.

In general, as soon as I do, I will immediately write.

Alexandra, thank you very much for your recipes and posts!

[Luke]

Luke,

To your health!

Hopefully the recipe doesn't disappoint.

True, an acquaintance of me just from the very site, about my page in which was discussed above (this is in my profile, you have to click on www (my site) - a former Tbilisi, and now a resident of Greece - criticized that I add fresh greens: in Tbilisi, as he remembers, the hostesses specially put only dry spices, hence the yellow color without saffron, since fresh greens give a green tint.

Well, let's assume we are trying a recipe for Georgian satsivi from Abkhazia. This is where my former refugee neighbor Manana comes from.

[Alexandra]

AlexandraThanks for the great detailed recipe. I repeated it as accurately as I could, only replacing some of the missing ingredients: the adjika was dry and the coriander was not found in the store - I took parsley. It turned out very tasty! For me, of course, this is not a dish for every day (spicy), but my husband is absolutely delighted! says almost real satsivi how his acquaintance Georgian - the chef treated him!

Link, to your health!
Indeed, the taste is very similar to the real one. And with cilantro - one to one

The recipe is good, but somewhat refined. I lived in Tbilisi for 18 years and know how satsivi is cooked not by hearsay. Therefore, I would like to make small additions to your recipe, Alexandra. The classic recipe for satsivi is generally from turkey, but in Georgia it is rarely prepared from it. And with mostly chicken, but whole (preferably homemade) The whole point of this dish is in a good NAVARIST broth, which, after cooling, becomes gelatinous. Usually, the chicken is boiled and cut either into portioned pieces, or the meat is separated from the bones and put in the sauce. Much tastier (in the original recipe as well) finely chopped onions (3-4 large onions) sauté in butter and be sure to season 2-3 tbsp of satsivi at the end of cooking. l. grape vinegar. (in its absence, I season with vinegar infused with spicy herbs) Vinegar gives satsivi piquancy and pungency. Yes, and garlic, perhaps too much, such an amount (1 head) interrupts all other tastes and aromas. That's probably all.
I hope my advice will be useful to someone.

[Elenka69]

Elenka69

I think how many families, so many recipes, especially national cuisine. I was treated and taught by a Georgian neighbor from Sukhumi, not from Tbilisi, maybe that's why the recipe is different. In addition, it is very important to note that this is not an authentic recipe, but an ADAPTATION for the MULTI COOKER.

Of course, everyone wants to repeat the "same" recipe, and surely someone will find your clarifications very useful

Thank you, Alexandra, I hope so too! You always want to cook something close to the "original source". I took the amendments to your recipe from the cookbook of the 80s published by Tbilisi. Otherwise I would not have written without refreshing my memory, so as not to mislead people. I realized that the recipe was adapted, so I do not suggest "bothering" with the yolks.
Good luck to all!

[Alexandra]

Alexandra, thank you for the recipe! I have been looking at him for a long time - and here - like u - it took and ripened! Well, just delicious! I tried not to deviate from the recipe, but I didn’t have cilantro, I did without it, and I didn’t make it very hot, but the sauce itself is just wonderful!

[rinishek]

rinishek , for good health

I'll put in my 5 kopecks Satsivi, this is a sauce, so it doesn't matter what you pour (chicken, fish, meat, lamb, vegetables). There is satsivi, and there is baji .... the only difference is that in baji chicken (...) is mixed with raw onions, and the sauce is made more liquid. Vinegar, in addition to the pungency, is also a preservative, so it is stored longer, and given the presence of dry seasonings, you understand ... and lastly, if you grind the nuts in a meat grinder, and then squeeze out a little oil from this mass, then before dropping on the table they can pour the surface of the dish, well, och beautiful. I always add pomegranate seeds, and it is delicious and beautiful .... Sorry if something goes wrong ...

Can you please tell me, more precisely, advise what is suitable for a side dish with satsivi? I'm stewing now, and I'm breaking my head, what to cook?

In fact, satsivi does not suggest any side dish ... with a freshly baked flat cake, break off pieces and dip in sauce

And I want to remind you - this is a cold snack, you need to let it cool down to room temperature and then put it in the refrigerator overnight !!!

[Alexandra]

Alexandra, well, what kind of refrigerator can we talk about here !!! The smell, the smell from the multi-taak was coming, my hungry people came from the dacha, and I just got the onion bread, my son was going to barbecue, but I’m not in a hurry, waiting for dinner ... Here I am, in a simple way, with pasta, and with gravy , in short, I confess, screwed up. Now I will know, I will cook in advance ... And what kind of cake ???

[sweeta]

sweeta ,

It's okay, it's just a chicken in a nut gravy.And "satsivi" must be infused and soaked in the refrigerator.

In general, lavash, a fluffy yeast cake, is used in Georgian cuisine.
I saw a couple of recipes on our website. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=3773.0

And I always bake diet versions - from whole flour with bran, and my family loves that semblance of a Central Asian flatbread, which I make according to this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9910.0.

Yesterday I cooked satsivi with chicken in the Vestelekrik multicooker. I took a whole chicken and cooked it (soup mode) for 60 minutes with onions and bay leaves. At this time, I prepared nuts, green cilantro, a head of garlic (by the way, there are not many heads, just right). She pulled the chicken out to cool. I put all the ingredients described above in the recipe in the broth (baking mode 15 minutes), 5 minutes before the end, added the cut chicken. It turned out very tasty. She made spaghetti for a side dish.

[Innochka]

Innochka, glad the recipe came in handy