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Meat, Maghreb and Middle East

Chicken satsivi with bread

Satsivi is a Georgian dish of poached chicken draped in a warm or cold walnut based sauce with garlic and spices. For 4 people, it takes about 1h20 and medium skill, at a cost of €4.20 per person. The key to success is building the sauce gradually with the poaching broth, like a walnut bechamel.

Here's satsivi, the Georgian chicken dish served at big family tables, draped in a velvety walnut sauce scented with warm spices.

Chicken satsivi with bread
Total time
1 h 20
Difficulty
Medium
Cost per person
€4.20
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall

Satsivi surprises with its contrast, a simply poached chicken meets a dense, rich, fragrant sauce where ground walnuts dominate alongside raw garlic and a touch of warm spices like cinnamon and fenugreek. Fresh coriander adds a green lift that wakes up the whole dish, and crusty bread is there to soak up every bit of that generous sauce.

This is a dish for a big table, best saved for a Sunday or for guests who enjoy trying something different, rather than a rushed weeknight. It's eaten warm or at room temperature, which makes it easy to prepare a bit ahead before everyone sits down.

The ingredients

4 people

Butcher

  • Whole chicken 1.6 kg

Pantry

  • Walnut halves 250 g
  • Blue fenugreek or turmericoften in the pantry 1 tsp
  • Cinnamonoften in the pantry 1 pinch
  • Clovesoften in the pantry 3
  • White wine vinegaroften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 2
  • Garlic 5 cloves
  • Fresh coriander 1 bunch

Bakery

  • Country bread 8 slices

Allergens Tree nuts, Gluten

The step by step recipe

  1. Poach the chicken in a large pot of water with an onion studded with cloves, salt and pepper. 50 min

    Keep the broth, you'll use it to thin the sauce and it's what gives the dish its flavor.

  2. Meanwhile, finely blend the walnuts with the garlic, coriander and a little salt until you get a smooth paste.

    Pulse in short bursts, over blended walnuts release their oil and turn the paste bitter.

  3. Sauté the other sliced onion in a pot, add the walnut paste and spices, then thin with two ladles of broth.

    Pour the broth in gradually while whisking, just like making a bechamel.

  4. Let it simmer gently while stirring, then add the vinegar and adjust the seasoning. 10 min

    The vinegar should barely be noticeable, it's there to balance the richness of the walnuts.

  5. Cut the chicken into pieces, coat it with the sauce, sprinkle with coriander and serve with the bread.

    Serve satsivi warm or at room temperature, it's a dish that doesn't need to be piping hot.

Our tips to get it right

  • Pick fresh walnuts that aren't rancid, they carry the whole sauce and a bitter edge can't be fixed afterward.
  • Always set aside a little extra broth after making the sauce, you can loosen it if it thickens too much as it cools.
  • Let the satsivi rest for an hour before serving so the garlic and spices have time to settle into the sauce.

The variations

  • Swap the whole chicken for thighs, they stay juicier and are easier to carve once cooked.
  • Double the walnut sauce and spoon it over poached vegetables for a meatless version served as a starter.
  • For a quicker version, start with already cooked chicken and spend your time on the sauce using store bought broth.

What to serve it with

  • Grilled crusty bread
  • Cucumber and tomato salad
  • Black tea or pomegranate juice

Storage

Satsivi keeps 2 to 3 days in the fridge in a sealed container, the walnut sauce holds up well cold. It doesn't freeze well since the sauce can separate when thawed. Reheat gently over low heat or simply eat it cold, never let the sauce boil.

Questions about this dish

Can you use turmeric instead of fenugreek?

Yes, the recipe allows for it, turmeric gives a similar color but a milder flavor than blue fenugreek. Use the same amount, one teaspoon is enough to season the whole sauce.

Can satsivi be made a day ahead?

Yes, it's actually recommended, the flavors deepen after resting overnight in the fridge. Take it out a bit before serving so it can come back to room temperature.

How do you keep the walnut sauce from splitting?

Keep the sauce warm rather than boiling and pour in the broth gradually while whisking. A sauce that's too hot or poured in too fast tends to separate.

Can you use already cooked chicken to save time?

Yes, you'll just miss out on the poaching broth that flavors the sauce. Use store bought chicken broth instead to thin the walnut paste.

How long does it take to make a chicken satsivi with bread?

Count 1 h 20 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a chicken satsivi with bread?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken satsivi with bread cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains tree nuts, gluten. Always check the labels of the products you buy.

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