(Georgian chicken with walnut sauce)
4 to 6 servings
- Whole chicken, cut into serving pieces -- 1 (2 1/2 to 3-pounds)
- Onions, chopped -- 2
- Walnuts -- 1 1/2 cups
- Garlic -- 4 to 6 cloves
- Coriander -- 1 teaspoon
- Cinnamon -- 1/2 teaspoon
- Saffron (optional) -- big pinch
- Vinegar -- 2 tablespoons
- Salt and pepper -- to taste
- Add the chicken and onions to a large pot and add water to just to cover. Bring to a boil over medium-high heat, and then reduce heat to medium-low and simmer until chicken is cooked through, about 30 to 40 minutes.
- Remove the chicken from the pot and set aside to keep warm. Remove the onions from the saucepan with a slotted spoon and add them to the bowl of a food processor or a blender, along with the walnuts and all the remaining ingredients.
- Blend, adding as much of the chicken broth as needed to form a smooth puree with a saucelike consistency. Save the remaining chicken broth for another use.
- Add the walnut sauce to a saucepan and simmer over medium-low heat for 8 to 10 minutes. Adjust seasoning to taste.
- Place the chicken pieces on a serving platter and pour the sauce over the chicken to cover it completely. Serve warm, chilled or at room temperature.
- Satsivi walnut sauce can accompany a variety of dishes apart from chicken. Roast turkey is commonly served smothered in the creamy sauce, as are sturgeon and even sauteed eggplant.
- Add a touch of cayenne pepper to give the sauce a little heat.
- Some recipes call for roasting the chicken instead of poaching it. Use a prepared chicken broth for the sauce in that case.
- Garnish with fresh pomegranate seeds (arils) for a festive holiday dish.