Satsivi

Ingredients

Instructions

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.

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.

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.

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •For the most authentic flavor, use blue fenugreek if available; standard ground fenugreek is stronger and slightly more bitter, so keep the amount modest.
• •If the sauce becomes too thick on standing, loosen it with 1-2 tablespoons of warm stock or water; walnut sauces continue to thicken as they cool.
• •Satsivi is traditionally served at room temperature or chilled, often with bread or simple potatoes.
• •Chicken breast can be used for speed, but thighs stay juicier and are more forgiving in this short cooking window.

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