Satsivi — Chicken in Georgian Walnut Sauce

Name: Satsivi — Chicken in Georgian Walnut Sauce
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 6 servings
Cuisine: Georgian
Ingredients: 3 lb bone-in chicken pieces (thighs and drumsticks); 2 tbsp vegetable oil; 1 tsp salt; 1 tsp black pepper; 2.5 cup walnuts, shelled; 6 clove garlic; 1 large onion; 2 cup chicken stock; 1 tbsp red wine vinegar; 1 tbsp coriander seeds; 1 tsp fenugreek seeds; 1 tsp khmeli suneli; 1 tsp sweet paprika; 1 cup fresh parsley; 1 tbsp fresh cilantro; 1 cup pomegranate seeds; 1 tsp salt; 1 tsp black pepper

Satsivi is a classic Georgian cold-pot dish of tender braised chicken in a fragrant, garlicky walnut sauce. Make it ahead: chilling lets the flavors meld, and it’s typically served at room temperature or chilled as part of a spread.

AI image

1 hr 15 min

start to finish

25 min

hands on

Some skill

difficulty

servings

6 servings

Ingredients

For the chicken

3 lb bone-in chicken pieces (thighs and drumsticks)about 1.4 kg; skin on or off as you prefer
2 tbsp vegetable oilor sunflower/neutral oil
1 tsp saltfor seasoning chicken
1 tsp black pepperfreshly ground

For the sauce

2½ cup walnuts, shelledabout 250 g; lightly toasted
6 clove garlicpeeled
1 large onionfinely chopped
2 cup chicken stocklow-sodium preferred; plus up to 1/2 cup extra if needed
1 tbsp red wine vinegaror apple cider vinegar
1 tbsp coriander seedstoasted and crushed
1 tsp fenugreek seedstoasted and crushed; or 1/2 tsp ground fenugreek if unavailable
1 tsp khmeli suneliGeorgian mixed spice; substitute: 1/2 tsp ground coriander + 1/4 tsp ground fenugreek + pinch dried dill
1 tsp sweet paprikaor mild Aleppo-style chili flakes

For finishing

1 cup fresh parsleyfinely chopped; can mix with cilantro
1 tbsp fresh cilantrochopped (optional)

Garnish

1 cup pomegranate seedsoptional, for color and brightness

Pantry

1 tsp saltplus more to taste
1 tsp black pepperplus more to taste

Contains tree-nut. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

Toast coriander seeds and fenugreek seeds in a dry skillet over medium heat until fragrant, about 2 minutes; remove and crush lightly with a mortar and pestle or the flat side of a knife.
Watch closely — seeds can burn fast.
Lightly toast the walnuts in the same skillet for 3–4 minutes, shaking the pan, until aromatic and just darkening; cool slightly.
Toasting deepens the walnut flavor in the sauce.
Season the chicken pieces with 1 tsp salt and 1 tsp pepper.
Heat 2 Tbsp oil in a large heavy skillet or Dutch oven over medium-high heat and brown the chicken in batches until golden on both sides, about 8 minutes total (you’re aiming for color, not cooked-through).
Remove browned chicken to a plate and add the chopped onion to the pan; reduce heat to medium and sauté until translucent and soft, about 6 minutes.
Pour in 2 cups chicken stock and scrape up browned bits from the bottom of the pan, bring to a simmer.
Return chicken to the pan, cover partially, and simmer gently until chicken is cooked through and tender, about 25 minutes.
If using larger bone-in pieces, test by cutting to the bone or using a thermometer (165°F/74°C for poultry).
While the chicken simmers, place toasted walnuts, crushed toasted spices, garlic, 1 Tbsp vinegar, 1 tsp khmeli suneli, 1 tsp paprika, and 1/2 tsp salt into a food processor or blender.
Spoon 1 cup of the hot braising liquid (from the pan) into the blender with the walnut mixture and process to a very smooth paste, adding up to 1/2 cup more liquid as needed to reach a thick but pourable consistency.
A very smooth paste gives the classic satsivi texture; scrape sides and reprocess if needed.
Remove chicken from the pan and stir the walnut sauce into the remaining braising liquid in the pan; return the chicken to the sauce.
Gently simmer the chicken in the walnut sauce, stirring occasionally, until the sauce thickens and coats the back of a spoon, about 10 minutes.
Stir in the chopped parsley and cilantro, taste and adjust salt and pepper.
Let the satsivi cool to room temperature, then cover and chill in the refrigerator at least 2 hours (best overnight) so the flavors meld and the sauce firms up.
Satsivi is traditionally served chilled or at room temperature; chilling makes slicing or serving easier.
Serve the chicken on a platter with sauce spooned over, garnished with pomegranate seeds and extra chopped herbs.

Worth knowing

Make-ahead: Satsivi improves after sitting overnight — store covered in the refrigerator for up to 3–4 days.
If you don’t have a food processor, grind the walnuts and spices very finely with a mortar and pestle then whisk into the hot stock until smooth.
Serve with boiled potatoes, steamed rice, or traditional Georgian sides such as pickled vegetables and mchadi (corn flatbread) — the dish itself is gluten-free.
Adjust the garlic and vinegar to taste; the walnut sauce should be tangy and garlicky but balanced.

Make it yours

Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.

Gluten-freeDairy-freeMeal prep

More Georgian cooking

An original Restaurant Pro recipe — our own composition in the idiom of Georgian cooking, not any restaurant's recipe. Written to be gluten-free and dairy-free as listed.