Satsivi, originating in Georgia, is a thick paste made from walnuts and flavoured with loads of herbs and spices. Our version uses chicken, and is best served cold after having been chilled in the fridge overnight.
Ingredients
- 1 large (about 2kg) corn-fed chicken
- 2 carrots
- 1 onion
- 1.5-2L water, to cover
- 175g (11/2 cups) walnuts
- 1 brown onion, quartered
- 4 garlic cloves, peeled
- 1 sprig fresh coriander, leaves picked
- 1 small fresh red chilli, deseeded
- 2 tablespoons apple cider vinegar
- 2 tablespoons ground coriander
- 2 teaspoons ground turmeric
- 11/2 teaspoons chilli powder, or to taste
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- Salt (up to 1 tablespoon)
- Fresh coriander leaves, extra, to serve
- Fresh red chillies, extra, to serve
Method
- Step 1Place chicken, carrots and onion in a large saucepan. Add enough water to cover. Bring to the boil over medium-high heat. Reduce heat to low and simmer, uncovered, for 1 hour or until the chicken is cooked through. Remove chicken from stock. Set aside until both the chicken and stock have cooled.
- Step 2Strain the stock through a fine sieve placed over a large bowl (you should have 3-4 cups of full-flavoured stock). Reduce the stock by simmering further, if necessary.
- Step 3Remove the chicken meat from the bones and cut into large pieces. Cover and place in the fridge. Discard the bones.
- Step 4Place the walnuts in a blender and blend until a smooth paste forms. Transfer to a large bowl.
- Step 5Place onion, garlic, coriander leaves, chilli and a little stock in the blender and blend until smooth. Add to walnut mixture with 125ml (1/2 cup) of remaining stock and stir to combine.
- Step 6Add the vinegar, ground coriander, turmeric, chilli powder, curry powder and cumin to the walnut mixture and stir to combine. Season with salt (the mixture does need to be a bit salty as Faina does not use salt in the stock). Gradually stir the remaining stock into walnut mixture until it is quite runny and creamy. Cover and place in the fridge overnight to thicken.
- Step 7Place chicken in a large serving bowl. Add walnut sauce, cover and place in the fridge for 7 hours. Serve topped with extra coriander and chillies.
- High protein
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
2042 kj
Energy
25g
Fat Total
3g
Saturated Fat
6g
Fibre
56g
Protein
132mg
Cholesterol
108.52mg
Sodium
4g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
Notes
Prep: 1 hour (+ cooling, and 1 night + 7 hours chilling time)
- Author: Reader recipe
- Image credit: Dieu Tan
- Publication: Australian Good Taste
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