Satsivi

Name: Satsivi
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: Georgian
Ingredients: 1 whole chicken or turkey; 300g walnuts; 3 large onions, finely diced; 4 cloves garlic; 1 tsp ground coriander; 1 tsp blue fenugreek; Half tsp ground cinnamon; Quarter tsp ground cloves; Pinch of saffron threads; 2 tbsp white wine vinegar; 2 egg yolks; Salt and pepper; Fresh cilantro and pomegranate seeds

საცივი (sah-TSEE-vee)

Chicken in Walnut Sauce

⏱ Prep Time 2 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 492 kcal

Cold poached chicken or turkey bathed in a velvety walnut sauce spiced with cinnamon, cloves, saffron, and fenugreek — the essential Georgian New Year dish.

Nutrition & Info

Protein 32.0g

Carbs 10.0g

Fat 36.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free

Allergen Warnings

⚠ tree nuts

Equipment Needed

large pot food processor serving platter

Presentation Guide

Vessel: large ceramic platter

Garnishes: pomegranate seeds, cilantro, walnut halves

Accompaniments: Georgian bread, wine

Ingredients

1 whole chicken or turkey
300g walnuts
3 large onions, finely diced
4 cloves garlic
1 tsp ground coriander
1 tsp blue fenugreek
Half tsp ground cinnamon
Quarter tsp ground cloves
Pinch of saffron threads
2 tbsp white wine vinegar
2 egg yolks
Salt and pepper
Fresh cilantro and pomegranate seeds

Instructions

1
Poach the whole chicken in salted water with onion and bay leaves for sixty minutes until tender, then reserve the broth.
2
Joint the chicken into serving pieces and arrange on a platter while you prepare the walnut sauce using the reserved broth.
3
Saute diced onions until golden, then grind walnuts with garlic, all spices, and vinegar in a food processor until very smooth.
4
Combine the walnut paste with sauteed onions and gradually add chicken broth, stirring until you reach a pourable sauce consistency.
5
Temper egg yolks with warm sauce, stir back in, and cook gently for five minutes without boiling to thicken the sauce further.
6
Pour the walnut sauce over the chicken pieces, cool to room temperature, then refrigerate overnight and serve cold next day.

💡

Did You Know?

No Georgian New Year table is complete without satsivi — serving it warm is considered a serious culinary faux pas as the cold sauce is essential.

Chef's Notes

Equipment Tips

large pot
food processor
serving platter

Garnishing

pomegranate seeds, cilantro, walnut halves

Accompaniments

Georgian bread, wine

The Story Behind Satsivi

Satsivi takes its name from the Georgian word tsivi meaning cold, as this dish is always served chilled. It is the centerpiece of the Georgian New Year feast and dates back to medieval court cuisine where the elaborate walnut sauce demonstrated wealth and culinary skill.

🕐 Traditionally enjoyed new year and christmas celebrations 📜 Origins: Medieval Georgian

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