Chicken Satsivi – step by step recipes with photos. How to cook chicken in peanut sauce in Georgian

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Georgian-style chicken with nuts will be perfect for every housewife, if everything is done correctly, because the recommendations for cooking became known to the Slavs thanks to the cooks of Georgia. When combining products, remember that all the components must “get to know”, only then they will create a common flavoring bouquet.

What is Satsivi

Few people can say with certainty whether this dish is independent or still a sauce. Georgians can use both fish and poultry or meat for cooking, so we can say that Satsivi is not the meat itself, but rather a sauce with a special taste, born from a diluted broth of walnut kernels with spices and aromatic herbs.

How to cook Satsivi

The Caucasian national dish is simple. The main ingredient is walnuts and pieces of poultry – they give a special flavor to a cold dish. In addition to them, it is recommended to take suneli hops, coriander, wine or apple vinegar, saffron, garlic, cilantro, cinnamon and cloves. Step-by-step recipes will help you learn more about how to cook Georgian style satsivi from chicken..

Satsivi Chicken Sauce

Georgian recipes involve grinding all the ingredients by hand, but an accelerated version allows you to crush them with an electric mill. Chicken satsivi sauce is served chilled, and it is cooked from red pepper, nuts, cilantro, onion, cinnamon, suneli hops, yolk and vinegar. Some components are laid at the beginning, others at the end, but in any case, all components must be ground through a sieve.

Satsivi sauce with chicken

Satsivi – recipe

There are plenty of options for how to cook food, because many are experimenting with different seasonings, creating new tastes. It is worth noting that Satsivi chicken will never turn out the same for you, because even adding 1 gram more than one spice, you will get a completely different taste. Choose Georgian satsivi recipe with chicken, enjoy its spicy notes.

Georgian Chicken Satsivi

  • Cooking time: 3 hours 40 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie dishes: 302 kcal.
  • Purpose: for lunch / dinner.
  • Cuisine: Georgian.
  • Difficulty: easy.

To prepare according to this recipe, you must take the chicken so that the carcass is large, homemade, fat – so the broth will turn out to be rich. By learning how to make Georgian satsivi in ​​Georgian according to the classic recipe, you will not only surprise your family with your culinary talents, but you can also experiment in the future by adding new products.


  • sweet peas – 3-5 pcs.;
  • bay leaf – 4 pcs.;
  • walnuts – 1 tbsp .;
  • garlic – 0.5 heads;
  • onion – 2 pcs.;
  • hops-suneli – 1 tsp;
  • black pepper peas – 10 pcs.;
  • chicken – 1.5 kg;
  • coriander – 0.5 tsp;
  • saffron – 0.2 tsp;
  • cilantro – 1 beam .;
  • flour – 1 tsp;
  • salt – 1 tsp;
  • grape (or wine) vinegar – 2 tbsp. l .;
  • carnation – 3 flowers;
  • oil (drain) – 2 tbsp. l.

Cooking method:

  1. Wash the chicken. Having removed the fat on the tail, you can fill the bird with water and send it to cook. The broth should be transparent, so you need to make more fire so that the liquid boils faster, then immediately reduce it and cook it like that. After screwing the gas, you need to put in the broth lavrushka, allspice and black pepper, salt.
  2. Remove the chicken carcass, coat with a spoonful of butter, bake, so that it becomes golden. While the chicken is baking, you can filter the broth, remove the fat, but do not throw it away, but put it in the pan.
  3. Pass the nuts with garlic cloves through the meat grinder knives.
  4. Chop the onion, place in a pan with fat from the broth. When the small cubes become soft, add a little flour, simmer another 2 minutes, then mix the mass with the garlic-nut. Fall asleep seasoning. Add the broth gradually to the components, stirring the mixture so that its consistency resembles liquid porridge from semolina. The sauce should not boil, it needs to be heated for 5 minutes.
  5. Remove the chicken bones by cutting the carcass. Combine the pieces with the sauce, boil over low heat for 15 minutes. The mixture will thicken, so it’s better to immediately put the pan with the broth next to add it.
  6. Pour vinegar, pour cloves and finely chopped cilantro, remove the dishes from the stove.
  7. Satsivi in ​​Georgian chicken leave to insist. During this time, it may thicken again, so it is important to monitor it and, if necessary, pour more broth.

Georgian style chicken nut sauce

Chicken Satsivi – A Simple Recipe

  • Cooking time: 5 hours.
  • Servings Per Container: 5 Persons.
  • Calorie dishes: 298 kcal.
  • Purpose: for lunch / dinner.
  • Cuisine: Georgian.
  • Difficulty: easy.

If you like spicy thick soups, then look at the photo below. This is a Georgian dish of satsivi chicken, which arouses appetite even with its appearance, what can we say about taste. If for the first time you don’t want to take risks (it suddenly doesn’t work out, as in the original) and spend a lot of time preparing the classic version, then try this simple chicken satsivi recipe.


  • nuts – 2 tbsp .;
  • garlic – 4 cloves;
  • oregano – 1 tsp;
  • utsho-suneli – 1 tsp;
  • sweet paprika – 1 tsp;
  • lemon juice – 1 tbsp. l .;
  • fenugreek – 0.5 tsp;
  • coriander – 1 tsp;
  • chicken – 1.5 kg.

Cooking method:

  1. Boil chicken, take out the bones from the carcass, chop finely.
  2. Fry the nut kernels without pouring oil into the pan. After chopping them into crumbs.
  3. With garlic cloves, do the same as with nuts. Mix two masses, add seasonings to them.
  4. The cooled broth that happened after cooking the chicken, pour a little to the garlic-nut mixture, bringing it to the consistency of sour cream.
  5. Bring the components of the sauce to a boil, but so that the mass does not boil, add chicken meat, let the mass warm up a little.
  6. Put satsivi in ​​the cold, when it has completely cooled, serve.

Fried Chicken Satsivi Sauce

Chicken Satsivi Salad

  • Cooking time: 60 minutes.
  • Servings Per Container: 10 Persons.
  • Calorie dishes: 289 kcal.
  • Purpose: for lunch / dinner.
  • Cuisine: Georgian.
  • Difficulty: easy.

When you need to set up a festive table with beautiful dishes, the hostess immediately has many ideas. Among the options, you should not lose sight of the juicy chicken satsivi salad, because this appetizer is not only delicious, but also very tasty. The dish is not quite the same as the classic one and served in tartlets, but everyone will like tender chicken fillet with a special garlic aroma.


  • chicken fillet – 0.5 kg;
  • tomato paste – 1 tbsp. l .;
  • greens – 1 bunch;
  • mayonnaise – 180 g;
  • garlic – 3 cloves;
  • nuts – 0.5 tbsp .;
  • apple – 1 pc.;
  • tartlets – 10 pcs..

Cooking method:

  1. Boil the loin, cut medium-sized.
  2. Peel fruit, cut on large knives graters.
  3. Kill half a glass of nuts with a blender. To do the same with greens or just chop finely with a knife.
  4. Combine all components in a bowl.
  5. Prepare the sauce: add tomato paste, crushed garlic cloves, salt to mayonnaise, mix thoroughly.
  6. Fill the ingredients with sauce, transfer the resulting salad mass to tartlets. You can additionally decorate each serving with green leaves.

Sliced ​​Boiled Chicken Fillet

Chicken Satsivi in ​​a slow cooker

  • Cooking time: 2 hours.
  • Servings Per Container: 5 Persons.
  • Calorie dishes: 297 kcal.
  • Purpose: for lunch / dinner.
  • Cuisine: Georgian.
  • Difficulty: easy.

The classic chicken with walnuts is cooked in Georgian for a very long time, and even more time is required for it to brew. If you do not have a few free hours, then use the kitchen assistant. Chicken satsivi in ​​a slow cooker will not be perfectly similar to Georgian, but the taste will amaze you. Be sure to try this original dish..


  • vegetable oil – 50 ml;
  • adjika – 2 tsp;
  • salt, pepper – to taste;
  • apple cider vinegar – 2 tbsp. l .;
  • garlic – 1 head;
  • butter – 50 g;
  • onion – 2 pcs.;
  • nuts – 1 tbsp .;
  • chicken – 1.5kg;
  • cilantro – 1 bunch;
  • hops suneli – 2 tsp.

Cooking method:

  1. Cut the chicken into pieces, onions also need to be cut immediately, and crush the garlic through a special press.
  2. Pour and put two oils in a bowl, toss half of the vegetables, all pieces of chicken. In the “Frying” mode, fry all 40 minutes, closing the lid.
  3. Peel a glass of nut kernels from the skin, grind them using a blender or other equipment.
  4. Grind the remaining vegetables separately, add clean and dry cilantro to them.
  5. Combine the nut crumbs with the onion-garlic mixture, add adjika, vinegar, add spices. Add water to the products, bringing the mass to the consistency of kefir.
  6. Pour peanut-onion sauce over fried chicken, continue stewing for another hour, rearranging the technique to “Soup”.
  7. You can serve right away, but it’s better to give time to brew.

Satsivi in ​​a slow cooker

How to cook satsivi – chefs recommendations

You can get chicken in peanut sauce according to the Georgian recipe, like the cooks of Georgia, if you take into account a couple of tips:

  1. Satsivi must be cooked with the addition of chopped fresh leaves of cilantro. Walnut is also an integral component of the sauce – it gives the dish interesting flavoring notes.
  2. To make the dish sharper, add adjika to the sauce.
  3. Chicken can be taken with whole carcass or slices.
  4. Chicken meat does not have to be boiled: it is often still fried, adding spices, and then they report to the sauce. The broth in this case is prepared from a cube.
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