Satsivi

Nutrition · per serving

Steps

1. 1

   Bring a medium saucepan of water to a gentle simmer with the halved onion, crushed garlic, bay leaf, and salt. Add the chicken thighs, keeping the liquid at a bare simmer rather than a boil so the meat stays tender and the broth remains clear. Cook for 22-25 minutes, until the chicken reaches 74°C at the thickest part and is fully cooked.

   600 g bone-in chicken thighs, skin-on900 ml water120 g onion, halved10 g garlic cloves, crushed1 bay leaf8 g fine salt
2. 2

   Lift out the chicken and let it cool just enough to handle. Strain and reserve the broth; measure out 250 ml hot stock for the sauce. Remove the skin and bones from the chicken, then tear or cut the meat into large bite-size pieces.

   600 g bone-in chicken thighs, skin-on250 ml reserved hot chicken stock
3. 3

   While the chicken cooks, grind the walnuts very finely in a food processor with the garlic, ground coriander, fenugreek, cinnamon, marigold powder, cayenne, salt, and black pepper. Pulse to a damp, almost paste-like crumb; avoid overprocessing to a greasy butter.

   180 g walnuts15 g garlic cloves5 g ground coriander2 g blue fenugreek or ground fenugreek0.5 g ground cinnamon1 g marigold powder or mild turmeric0.5 g cayenne pepper4 g fine salt1 g black pepper
4. 4

   Heat the oil in a sauté pan over medium-low heat. Add the finely diced onion and cook for 6-8 minutes until soft and translucent, not browned; sweetness without color gives the sauce its classic pale tone.

   10 g walnut oil or neutral oil100 g onion, finely diced
5. 5

   Stir the walnut mixture into the softened onion, then gradually add the hot reserved stock while stirring constantly to make a thick, smooth sauce. Simmer very gently for 4-5 minutes, stirring often; the sauce should thicken lightly and smell aromatic, but it must not boil hard or it may split.

   100 g onion, finely diced250 ml reserved hot chicken stock180 g walnuts15 g garlic cloves5 g ground coriander2 g blue fenugreek or ground fenugreek0.5 g ground cinnamon1 g marigold powder or mild turmeric0.5 g cayenne pepper4 g fine salt1 g black pepper
6. 6

   Take the pan off the heat and stir in the vinegar. Taste and adjust seasoning if needed; the sauce should be rich, nutty, gently spiced, and lightly tangy rather than sharply acidic.

   12 g white wine vinegar
7. 7

   Fold the chicken pieces into the walnut sauce, coating them evenly. Leave to rest for 5 minutes so the flavors meld and the sauce settles around the meat.

   600 g bone-in chicken thighs, skin-on
8. 8

   Transfer to a serving dish and let it become warm or room temperature, as satsivi is traditionally served cool rather than hot. Finish with chopped fresh coriander and serve.

   12 g fresh coriander

Origin & History

Satsivi is a classic Georgian dish of poultry served in a fragrant walnut sauce, closely associated with festive tables and winter celebrations. The name comes from the Georgian word for "cold," reflecting the traditional serving temperature. Though versions vary by region and household, walnuts, garlic, coriander, and warm spices form its unmistakable identity.