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Chicken Satsivi – Georgian Chicken in Walnut Sauce

Ingredients:

Chicken (whole)

1.5 Kilograms

Walnuts

400 Grams

Onions

finely chopped

Garlic cloves

Chicken broth

700 Milliliters

from cooking the chicken

Khmeli suneli

1 Teaspoons

Utskho suneli (blue fenugreek)

1 Teaspoons

Ground coriander

1 Teaspoons

Imeretian saffron (marigold)

1 Teaspoons

or ½ tsp turmeric

Ground cinnamon

a pinch

Ground cloves

a pinch

White wine vinegar

2 Tablespoons

to taste

Hot chili flakes

1/2 Teaspoons

Salt

to taste

Preparation mode:

👉 Satsivi is the star of the Georgian New Year table: tender chicken served cold in a thick, aromatic walnut sauce flavored with garlic, fenugreek, marigold and a hint of cinnamon. Its name means “something cold”.

🇬🇪 What Is Satsivi?

Satsivi (საცივი) is one of Georgia’s most festive dishes, traditionally prepared for New Year and Christmas. The sauce is made from ground walnuts and chicken broth and served cold, which gives the dish its name. It is also made with turkey, fish or vegetables.

🍳 How to Make Satsivi

1. Cook the chicken. Cover the chicken with water, bring to the boil, skim and simmer for about 1 hour until tender. Keep the broth

2. Roast the chicken. Place the chicken in a roasting pan and roast at 200°C for 20–25 minutes until golden. Cut into pieces

3. Make the walnut paste. Grind the walnuts with the garlic and salt until oily and smooth. Mix in the khmeli suneli, blue fenugreek, ground coriander, marigold, cinnamon, cloves and chili

4. Cook the sauce. Fry the onions in a little chicken fat until soft. Gradually whisk the warm broth into the walnut paste, add the onions and simmer gently for 10 minutes, stirring often. Add vinegar to taste – the sauce should be the consistency of thick cream

5. Combine and chill. Put the chicken pieces into the sauce, simmer for 5 more minutes, then cool and refrigerate for several hours or overnight

😋 Why You’ll Love Satsivi

Rich, nutty and aromatic, satsivi tastes even better the next day – perfect for preparing ahead for a celebration.

💡 Tips for the Best Satsivi

Grind the walnuts until they release oil – this makes the sauce silky.
The sauce thickens as it cools, so keep it slightly thin while cooking.
Roasting the chicken adds extra flavor.
Turkey is a great alternative for a large crowd.

🍽️ How to Serve Satsivi

Serve cold with ghomi, elarji or fresh bread, alongside other holiday dishes. Keeps in the fridge for 3 days.

❓ Satsivi FAQ

Is satsivi served hot or cold?
Cold – “satsivi” literally means “cold dish”.

What is Imeretian saffron?
Dried ground marigold petals, which give a golden color and mild flavor.

👉 Learn more about Georgian cuisine: https://en.wikipedia.org/wiki/Georgian_cuisine

More Georgian recipes on my website:
👉 https://cuisinesguide.com/recipe-cuisine/georgian-cuisine/
👉 Khachapuri (Georgian Cheese Bread)
👉 Chicken Shkmeruli – Georgian Garlic Chicken

Footnotes:

Photo: Satsivi, Restaurant Aragvi by Sandra C from Canada, Wikimedia Commons, licensed under CC BY-SA 2.0. Cropped and color-adjusted by Cuisines Guide.