Satsivi from the chicken. Is there a classic cooking recipe?

Satsivi from chicken is a national Georgian dish, which has gained great popularity all over the world. But under such a cold nut sauce, you can make any meat. Therefore, we recommend to take as a basis the whole process and to please your family with various combinations.

The main problem in the preparation of chicken satsivi is that there is no single, traditional recipe. Even in Georgia in every house you can try your own, national food. But we must bear in mind that the classic dish is not prepared with the addition of eggs and vinegar, and they are used only in variations.

We will offer the most popular and the most approximate recipes that Georgian cuisine could make. Satsivi - classic sauce must include necessarily: ground walnuts, garlic and herbs (hops-suneli, coriander, coriander and saffron). All the other variations are permissible and are very delicious, so we will offer such recipes.

Traditional chicken "Satsivi" . It is necessary to boil the whole house chicken in two liters of water. Cook for a long time, about an hour and a half, under the lid. At this time, one glass of walnut kernels grind in a mortar, chop the onion and a large bundle of cilantro. Put the mixture in a deep saucepan and dilute the broth to a state of not very liquid sour cream. Add a small spoon of herbs (saffron, coriander, hops-suneli) and a little salt. Cut the chicken portionwise and put it into the sauce. Stew about twenty minutes. Serve the dish cold or warm, replacing the spoon with a thick lavash. It turns out quite the same original taste.

Satsivi from the chicken "Nourishing" is prepared as follows. A large homemade chicken (weighing at least one and a half kilograms) should be poured with two liters of cold water. Boil on low heat for an hour. Next, the whole bird is carefully extracted from the broth, dried a little and put on the baking sheet with its back turned upwards. Bake the chicken to such a state that it becomes golden, constantly water it with a flowing juice. Then you can cut into portions, and if desired, even completely remove all the bones.

Half a kilo of nuts must be crushed thoroughly in a mortar or in a combine. It is not recommended to use a meat grinder for this purpose, since the kernels will acquire an unpleasant, bitter taste. Pass through the press three cloves of garlic and mix with nuts. To the mixture add half a spoonful of dry saffron, one big - coriander, several cloves, a pinch of cinnamon and red hot pepper.

Thoroughly mix the resulting mass, adding gradually three egg yolks and rings of the chopped onion. We put it in a deep saucepan, pour in the chicken broth, achieving consistency of medium-thick cream. The mixture is wiped several times using a sieve or at low speeds in a combine. It will be necessary to remove solid pieces that did not work out to grind. Bring to a boil, reduce fire, put in a pan portions of chicken and a little salt. A little dish to cool and you can serve on the table. Very delicious food is obtained when it is well-fed.

Satsivi from the chicken "Ostroe" is prepared on the basis of the previous recipe. Completely it to execute, and at the very end chicken meat to extinguish together with sauce, to switch off fire and slightly to cool. Further it is recommended to add a large spoonful of wine vinegar and some more dry hot pepper. Now completely cool satsivi and served on the table with fresh herbs, red wine and white bread.

Variations of such a dish is very much, so you can not say that this recipe of satsivi is correct, and the other is absolutely untrue. Each hostess will be able to choose the ingredients that her family will like.

Bon Appetit!