Chicken with walnuts - step by step recipes for cooking a Georgian dish at home with a photo. Chicken Satsivi Chicken breast with nuts and garlic
Satsivi or chicken in nuts with garlic has long gained popularity in the European part of our country and has acquired a truly international character, along with kharcho soup and barbecue. Historically, two branches of culinary traditions have developed on the territory of Georgia - Western and Eastern, and they are preserved to this day. The differences are in the diet, for example, Eastern Georgians eat wheat bread, while Western Georgians prefer mchadi - cornmeal cakes baked in tyndyr. In addition, meat dishes in the Eastern Territories are mainly prepared from beef and lamb. In the West - they prefer poultry - these are chickens and turkeys. Here's how to cook satsivi - delicious chicken with nuts, we will tell in our culinary master class.
Recipe Information
Cuisine : Georgian .
Total cooking time: 1 hour
Servings: 8-10 .
Ingredients:
- homemade chicken carcass - 1 piece
- garlic - 1-1.5 heads
- walnuts - about 300-400 g
- seasoning for satsivi
- saffron
- Bay leaf.
cooking satsivi
First you need to prepare the chicken carcass for further processing - we cut it into portioned pieces, rinse thoroughly under running water. help you. We separate the large bones of the chest and wings - set to cook for 35-40 minutes.
At this time, salt the remaining parts of the chicken, put them in a deep frying pan or baking sheet and send them to the oven for 40-45 minutes at a temperature of 250-270 degrees.
While the chicken is baking and the broth is cooking, you can prepare the sauce. We clean the garlic.
We clean the nuts, if you value your time, then you can use ready-made peeled walnuts.
Pass the nuts and garlic through a meat grinder to get a homogeneous gruel.
Add a tablespoon of satsivi seasoning to the nut-garlic mixture.
Pour ¼ cup of chicken broth and add half a tablespoon of saffron, it is he who subsequently gives the broth a yellowish tint, and the taste will suffer without it.
By this time, the broth should already be cooked. We take out wings and chicken bones from it. We spread the mixture of walnuts, garlic and seasonings in the hot broth.
Stir well and add bay leaf.
Take chicken pieces out of the oven. They should be well-done with golden skins.
We spread them in a ready-made sauce of chicken broth and walnut-garlic mass. Put on fire and bring to a boil again. As soon as the sauce boils, turn off the stove, and Georgian chicken satsivi is ready.- Chicken with nuts is a very high-calorie dish, as well as most of the entire diet of the inhabitants of Georgia. Therefore, satsivi can be served as a separate dish, both hot and cold, or you can cook a side dish of rice or mashed potatoes. In any case, your household will appreciate your culinary masterpiece.
Chicken meat combined with walnuts looks very original and unusual. This dish comes from Georgia, where it is called "satsivi". Satsivi is a walnut sauce that is served with poultry, meat and fish.
Of course, the central place in the dish is occupied by the sauce, namely the walnuts included in its composition, they give a pleasant and very interesting flavor and aroma.
It will take a lot of time to cook chicken according to this recipe, and this task will be quite troublesome. This dish does not like to rush, you should not rush when preparing it, the dish should be infused until all the ingredients become one. Otherwise, you end up with a regular fried chicken.
Instead of chicken, you can use other poultry, such as duck or goose. You can be sure that such a dish will not leave indifferent any of your household members and guests, even the most sophisticated gourmet will appreciate it. And to finally surprise your guests, serve them potato cutlets, a very unusual and tasty recipe.
Ingredients:
- Chicken - 1 pc.;
- Garlic - 2 cloves;
- Onion - 1 pc.;
- Walnuts - 500 g;
- Vinegar - 3 tbsp. spoons;
- Suneli hops - 4 teaspoons;
- Vegetable oil - 2 tbsp. spoons;
- Black pepper, red, salt - to taste;
- Pomegranate and a few sprigs of cilantro (for decoration).
Servings: 4-5
Ginger hodgepodge: cooking nuances
Cooking method:
- Rinse the chicken under running water, cut it into large pieces, put in a saucepan with slightly salted water and boil until half cooked.
- Grind walnuts with a blender or by passing them through a meat grinder.
- Finely chop the garlic cloves, combine with black pepper and salt.
- Add hot red pepper and suneli hops to this mixture, mix everything.
- Add a small amount of chicken broth and vinegar to this seasoning mixture, mix everything, this will be the sauce for our dish.
- Pour a small amount of chicken broth into the chopped nuts, mix everything (the mass should resemble sour cream in consistency).
- Combine the nut mass with hot sauce, mix everything thoroughly.
- Peel the onion, chop finely.
- Put chicken pieces and chopped onion in a pan with a small amount of vegetable oil, fry everything.
- Add hot sauce with nuts to the chicken, mix well, warm everything over low heat until bubbles begin to form on the surface.
- Take the pan off the heat and let everything cool.
- Leave the finished dish overnight in a cool place, and the next day you can serve it with tol, garnished with cilantro sprigs and pomegranate seeds.
Bon appetit!
In summer, the heat dictates to all of us recipes that are not particularly interesting on other days. This cold chicken dish is my lifesaver for this time of the year when the thought of stuffing hot meat into oneself causes an instinctive protest. Chicken with walnuts, of course, is cooked, but on a very quiet fire, and at this time there is no need to hang around the stove. And it is used cold.
Cooking time is indicated taking into account cooling, real labor costs for the cook there - 10-15 minutes.
For 750-1200 g of chicken we take 100 g of walnuts, 1 bunch of parsley, 1 lemon, 2-3 cloves of garlic and salt to taste (determined in a cold state). The amount of water depends on the configuration of the chicken pieces and the pot.
Pour the chicken cut into portions in a saucepan with water so that it is barely covered, and cook for about 1 hour over low heat. The clarity of the broth is not important.
Grind walnuts, but not to the caliber of flour, but larger.
When the chicken is cooked, remove it from the heat and set to cool (1.5-2 hours), and scald the nuts with a ladle of hot broth.
When the chicken is completely cool, chop the parsley and garlic.
We put the chicken in a container in which it can be put in the refrigerator, completely filling it with marinade.
Mix the marinade from the cooled chicken broth, scalded walnuts and parsley with garlic, add salt to taste.
Pour marinade over chicken and refrigerate for at least 3 hours. It is even more convenient to prepare this dish in the evening, and consume it the next day.
As a result, we get a meat dish - chicken - and a nut sauce with the consistency of thin jelly, which, if desired, can be used with something else.
Chicken with walnuts is ready. Bon appetit!
Step 1: prepare the meat.
If the chicken breasts are frozen, be sure to defrost and wash thoroughly under running water. Then we put them in a saucepan, pour chicken broth on top and put on fire. Bring to a boil, then immediately reduce the heat to a minimum. Do not forget to remove the foam after the meat boils. And on such a small fire, our chicken should be stewed. In time, it will take about 25 - 30 minutes. In principle, during this time the chicken should be cooked. After all, we need well-cooked meat.Step 2: continue to cook chicken meat.
After the breasts are stewed, put the pan off the heat and let the meat cool in the pan with the broth for at least half an hour. After all, we will need to take the meat with our hands, and I don’t want to be cursed later for the fact that you burned your hands with hot meat. So, the breasts have cooled down. Carefully remove them from the pan, and with a sharp knife, remove all skin and bones. Simply put, we cut off all the meat from the bones, but I repeat without the skin. We try to cut the trimmed meat into small pieces of about 1x1 cm. We shift the chopped meat into a clean bowl and proceed to the next step. Step 3: prepare the sauce.
We crumble our stale white bread into crumbs, pour it into a bowl, add roasted chopped nuts and mix everything thoroughly until we get a homogeneous mass. Then pour in about ¼ chicken broth (in which the breasts were cooked), salt and pepper to taste. We press the garlic on the garlic press and send it to the bread with nuts. There is also paprika. In the end, mix everything thoroughly again. So we got the sauce for chicken with walnuts. We divide it into approximately two equal parts. Step 4: serve to the table.
We pour our chopped meat with one part of the sauce and mix. After we spread the meat with the sauce on a dish and pour the second part of the sauce on top. Wash greens, finely chop and sprinkle on top to give the appropriate appearance. All is ready. We serve to the table. Bon appetit! If you still opted for frozen chicken breasts, it is best to defrost them in a bowl of cold water.
It is advisable to brown stale white bread in a hot frying pan without oil before grinding. A new flavor will be added.
You can also add a sprig of basil to the parsley.
Chicken stewed with walnuts in a pan is another opportunity to diversify the menu by preparing a hearty and very appetizing dish for your loved ones. The meat is tasty, with an unusual nutty taste. Get ready, I'm sure you'll like it. My family loves this dish.
Ingredients
To cook chicken stewed with walnuts in a pan, you will need:
chicken meat (I have thighs) - 0.5 kg;
salt - to taste;
water - 1/3 cup;
ground black pepper - to taste;
a mixture of Italian herbs - 1 tsp;
dill - a bunch;
carrots - 1 pc.;
tomato - 1/2 pc.;
walnuts - 3-4 tbsp. l.;
vegetable oil - 1 tbsp. l.
Cooking steps
Wash the chicken parts, dry with a paper towel and fry in vegetable oil on both sides until golden brown for 6-7 minutes.
Send walnuts there too (I didn’t grind the nuts, I like it better when they are whole, but this is optional, you can chop a little with a knife). Fry for 2-3 more minutes.
Then pour in water, if necessary, add more spices. Cover and simmer the chicken and walnuts over medium heat until the liquid has completely evaporated, about 8-10 minutes, stirring occasionally.
Arrange chicken with walnuts on serving plates and serve hot.
Bon appetit!