Satsivi, originating in Georgia, is a thick paste made from walnuts and flavored with loads of herbs and spices and is slightly reminiscent of Indian Korma but has a completely different flavor.
It tends to leave a lasting impression. We immediately fell in love with this chicken in garlic walnut sauce. If you have any experience cooking with curry pastes, you will find this one just as easy.
Ingredients:
For the chicken
6 chicken legs
1 medium onion
1 tbsp salt
2-3 cups chicken stock (if you don't have use water)
For the sauce
200g of walnuts
1 tsp salt
1 tsp ground chili
1 tsp ground coriander
1 tsp ground cumin
1 tsp oregano
3-4 cloves of garlic
1 tsp of vinegar 5%
300-350ml of chicken broth
Instructions:
1. Place chicken and onion in a large saucepan. Add enough water to cover. Bring to the boil over medium-high heat. Reduce heat to low and simmer, uncovered, for 30-35 minutes or until the chicken is cooked through. Remove chicken from stock. Cover with the foil and set aside until both the chicken and stock have cooled.
2. Place the walnuts in a blender and blend until a smooth paste form. Add the vinegar, ground coriander, chili powder, and cumin to the walnut mixture and stir to combine. Season with salt and gradually stir the remaining stock into walnut mixture until it is quite runny and creamy.
3. Cut chicken into large pieces and place in a serving dish. Pour the walnut sauce, sprinkle with chopped cilantro or spring onion.
Serve it with rice, flat bread lavash or naan and a simple fresh salad.
Enjoy X
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