Satsivi From Poultry

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Satsivi is a traditional cold Georgian appetizer from poultry.

Satsivi (load. საცივი – cold dish) – Sauce Georgian cuisine. It is also the title of sauce may be referred to the finished dish. The most widely used of the dishes with the sauce had poultry, mostly chicken sauce Satsivi called simply “Satsivi.” However, we must bear in mind that the sauce can be served Satsivi turkey (for, to a certain extent, the conservative opinion VV Pokhlebkin authentic Satsivi made only with turkey), goose, duck, chicken, meat and even fish.
A distinctive feature of the sauce is to use it in a lot of crushed walnuts. Set of spices and herbs for the sauce is also relatively constant, and be sure to include cinnamon, Imereti saffron (or saffron), garlic, pepper and acidifying agent in the form of vinegar, lemon or pomegranate juice and so on. N. A set of green sauce can be different, be sure to use cilantro. In some regions of Georgia sauce thickened egg yolks, in the case of an insufficient number of walnuts, and is almost universally used for thickening flour.

Sauce Satsivi enters the characteristic of Georgia group of sauces, where oil mixed with fruits, berries, juice, or, as in this case, with nuts.

Ingredients:

Sauce Satsivi has about a dozen species, but the general principle and the components of the preparation is relatively constant.

  • 1 kg chicken or turkey.

Sauce:

  • 350 g walnuts peeled.
  • 50 g butter.
  • 150 g onion.
  • 1 ea garlic clove.
  • 30 g wine vinegar.
  • 20 g cilantro.
  • 8 g spices.
  • saffron.
  • salt.
  • broth.

Method:

  • Cook poultry until it is half done, then salt and braise.
  • Then cut poultry into portion slices and set aised.
  • Sauce: Fry finely chopped onion until lightly golden, stir in flour and broth.
  • Then add vinegar, salt, chopped greens, chopped walnuts, ground garlic, cilantro and spices.
  • Put in poultry slices and stew for 10 minutes.
  • Then add cayenne, saffron and broth.
  • Take off from the heat.
  • Serve cold.
2017-07-31T12:33:20+00:00 November 2nd, 2011|

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