Entree: Georgia – Samegrelo – საცივი ➤ Sats'ivi (Cold poultry served in a rich spiced walnut sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 50 min

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 1 whole chicken, about 3–4 lb (1.4–1.8 kg)
- 10 cups (2.4 l) water
- 1 large onion, halved (about 200 g)
- 2 bay leaves
- 1 tsp (5 g) kosher salt plus more to taste
- 1/2 tsp (1 g) black peppercorns
- 2 1/2 cups (250 g) shelled walnuts
- 2 slices stale white bread, crusts removed, torn (about 60 g)
- 6 garlic cloves
- 2 tbsp (30 ml) white wine vinegar
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground fenugreek (utskho suneli) or substitute 3/4 tsp ground fenugreek
- 1/4 tsp (0.5 g) cayenne pepper, or to taste
- 1 tsp (4 g) granulated sugar
- 2 cups (480 ml) reserved chicken broth (from poaching)
- 2 tbsp (30 ml) vegetable oil (optional, to bloom spices)
- Garnish: 1/3 cup (60 g) pomegranate arils; 2 tbsp (8 g) chopped fresh cilantro or parsley

Instructions

1. Place the chicken, 10 cups (2.4 l) water, halved onion, bay leaves, 1 tsp (5 g) salt, and peppercorns in a large pot. Bring to a simmer, skimming foam, then reduce heat and poach gently until the chicken is cooked through, about 40–50 minutes. Remove chicken and reserve 2 cups (480 ml) of the poaching liquid; discard onion and bay leaves. Let chicken cool, then remove meat from bones and shred or cut into bite-sized pieces, discarding skin and bones.
2. While chicken cooks, make the walnut paste. In a food processor combine walnuts, torn bread, garlic, white wine vinegar, ground coriander, ground fenugreek, cayenne, sugar, and a pinch of salt. Pulse until a thick, smooth paste forms, adding a few tablespoons of reserved broth if needed to reach a creamy consistency.
3. Heat 2 tbsp (30 ml) vegetable oil in a medium saucepan over low heat (optional). Add the walnut paste and cook gently, stirring, for 2–3 minutes to mellow raw walnut flavor. Slowly whisk in the 2 cups (480 ml) reserved chicken broth until the sauce is smooth and slightly thickened. Simmer over low heat for 6–8 minutes, taste and adjust salt, vinegar, or cayenne as needed.
4. Combine the shredded chicken with the warm walnut sauce in a shallow dish or casserole so the meat is well coated. Let cool to room temperature, then cover and refrigerate for at least 4 hours or preferably overnight so the flavors develop and the sauce firms.
5. To serve, bring to cool-chilled (do not serve hot). Garnish with pomegranate arils and chopped cilantro or parsley. Serve Satsivi cold or at cool room temperature as a centerpiece entree.