Kotmis Satsivi 
(Georgian chicken with walnut sauce)

Written by on in Recipe
Small bowl of kotmis satsivi garnished with pomegranate arils
Image by Lesya Dolyk

Satsivi is a creamy, flavorful walnut sauce that is served with a variety of dishes in the Caucusus nation of Georgia. In this recipe, it is paired with poached chicken. Kotmis satsivi is often a part of large buffet spreads for family celebrations and get-togethers in Georgian, and it is a favorite dish around Christmas time.

Kotmis Satsivi
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Kotmis Satsivi

Course: PoultryCuisine: Georgia
Makes 4 to 6 servings

Satsivi is a creamy, flavorful walnut sauce that is served with a variety of dishes in the Caucusus nation of Georgia. In this recipe, it is paired with poached chicken.

Ingredients

  • 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

Directions

  • 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 Notes and Variations

  • 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.

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