SATSIVI
Satsivi is a thick paste made from walnuts and served cold. Traditional Satsivi, eaten at Christmas and New Year, is made with turkey, but it can be prepared with chicken as well.
Ingredients:
1.5 kg whole chicken
700 gr walnuts
5 medium sized onion
4 cloves of garlic
2 tbc of white wine vinegar
1 tsp of dried coriander
1 tsp of blue fenugreek
1 heaped tsp of dried marigold
1 heapd tsp of dried red pepper
half tsp of cinnamon
5 crushed cloves
Salt ( amount depends on personal preference)
Preparation
Add 2 liters of water to a deep pot and put chicken inside. Heat on a medium heat untill parboiled. Remove the chicken from the pot and put it on the roasting tray. Do not discard the water that the chicken was boiled in as this will be neede later. Use some of the surface oil in the pot to baste the chicken.
Roast the chicken on 180C heat until cooked. Cut the roasted chicken into medium sized pieces.
Finely chop the onions and add to a pan with a little surface oil from the pot used to parboil chicken. Fry for 6-7 minutes.
Add the fired onions to a mixing bowl and use a blender to make them smooth.
Add the onions to the pot used to parboil the chicken.
Grind the walnuts and Regring them again.
Add 1 tsp of dried coriander, 1 tsp of blue fenugreek, 1 heaped tsp of dried marigold, half tsp of cinnamon, 5 crushed cloves.
Mix by hand and use your hands to crush the mixture to extract any remaining oil from walnuts. Save the oil. Add 1tsp of dried red pepper, 4 cloves of garlic and salt to a mortar and use a pestle to crush the ingredients.
Add the crushed red pepper/garlic/salt mixture, together with 2 tbs of white wine vinegar to the ground walnuts and mix thoroughly.
Gradually add water to the nut mixture from the pot used to parboil the chicken, mixing as the water is added. Keep adding until the mixture has a smooth consistency, like in the picture below. Once mixed, hold a sieve over the pot used to parboil the chicken and pour the mixture into the pot. Discard any remaining large pieces left in the sieve.
Add the chicken pieces to the pot, bring to the boil and remove from the heat. Allow to completely cool before serving.
Serving:
Serve cold. Any excess walnut oil that was extracted during preparation can be poured onto the dish.
Ingredients:
1.5 kg whole chicken
700 gr walnuts
5 medium sized onion
4 cloves of garlic
2 tbc of white wine vinegar
1 tsp of dried coriander
1 tsp of blue fenugreek
1 heaped tsp of dried marigold
1 heapd tsp of dried red pepper
half tsp of cinnamon
5 crushed cloves
Salt ( amount depends on personal preference)
Preparation
Add 2 liters of water to a deep pot and put chicken inside. Heat on a medium heat untill parboiled. Remove the chicken from the pot and put it on the roasting tray. Do not discard the water that the chicken was boiled in as this will be neede later. Use some of the surface oil in the pot to baste the chicken.
Roast the chicken on 180C heat until cooked. Cut the roasted chicken into medium sized pieces.
Finely chop the onions and add to a pan with a little surface oil from the pot used to parboil chicken. Fry for 6-7 minutes.
Add the fired onions to a mixing bowl and use a blender to make them smooth.
Add the onions to the pot used to parboil the chicken.
Grind the walnuts and Regring them again.
Add 1 tsp of dried coriander, 1 tsp of blue fenugreek, 1 heaped tsp of dried marigold, half tsp of cinnamon, 5 crushed cloves.
Mix by hand and use your hands to crush the mixture to extract any remaining oil from walnuts. Save the oil. Add 1tsp of dried red pepper, 4 cloves of garlic and salt to a mortar and use a pestle to crush the ingredients.
Add the crushed red pepper/garlic/salt mixture, together with 2 tbs of white wine vinegar to the ground walnuts and mix thoroughly.
Gradually add water to the nut mixture from the pot used to parboil the chicken, mixing as the water is added. Keep adding until the mixture has a smooth consistency, like in the picture below. Once mixed, hold a sieve over the pot used to parboil the chicken and pour the mixture into the pot. Discard any remaining large pieces left in the sieve.
Add the chicken pieces to the pot, bring to the boil and remove from the heat. Allow to completely cool before serving.
Serving:
Serve cold. Any excess walnut oil that was extracted during preparation can be poured onto the dish.
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