Chicken Satsivi (Chicken in Walnut Sauce)
Chicken satsivi always transports me right back to the night I first encountered Georgian food prepared by a lovely cook in Moscow. The sight and smell of all the walnuts she chopped reminded me of home, but this dish was like nothing I had tasted before. I don’t know what alchemy turns finely ground walnuts into the creamiest (cream-free!) sauce I’ve ever had, but I’m so glad my Georgian friend Mamuka was willing to share this recipe.
This recipe was excerpted from ‘Maydān' by Rose Previte with Marah Stets. We’ve selected this book as one of the best cookbooks of 2023. Buy the full book on Amazon.
What you’ll need
Blue Fenugreek
$15 At Amazon
Saffron
$10 At Burlap and Barrel
Food Processor
$300 At Amazon
Tkemali Sauce
$15 At Amazon
Adjika
$12 At Amazon
The term adjika refers both to a red pepper powder that is similar to paprika and a hot red pepper sauce, which is what I’m referring to here. Both forms of adjika can be found at stores that carry Georgian and Armenian items, and online.
Tkemali sauce is made from the sour plums that are a major component of Georgian cooking. I’ve never seen the equivalent in fresh sour plums here, but bottled tkemali sauce can be found at Georgian and Russian markets and online. It adds a sour and sweet flavor that really brightens this dish and wherever it’s added.
Recipe notes
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