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Georgian Satsivi (Chicken in Walnut Sauce)

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Georgian satsivi with sliced chicken in a pale walnut sauce, pomegranate seeds, and cilantro on a ceramic platter.
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Satsivi is one of Georgia’s most recognizable walnut sauces: tender chicken is coated in a pale, fragrant mixture of walnuts, garlic, coriander, vinegar, and warm spices. It is made ahead and served cool or at room temperature.

Poach the chicken gently, blend a smooth walnut sauce with reserved broth, then let everything rest so the flavors deepen.

Use a fine-mesh strainer if you want an especially silky sauce.

Serving Suggestions

Serve with bread, cucumber salad, and pomegranate seeds for a bright contrast.

Georgian satsivi walnut sauce being blended smooth before it is folded with poached chicken.

Recipe Notes

Refrigerate for up to three days. Let the dish stand at room temperature for 20 minutes before serving.

Georgian satsivi with sliced chicken in a pale walnut sauce, pomegranate seeds, and cilantro on a ceramic platter.

Georgian Satsivi (Chicken in Walnut Sauce)

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Tender chicken in a silky Georgian walnut sauce with garlic, coriander, cinnamon, and blue fenugreek.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Georgian
Calories: 590
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken
  • 2 1/2 lb bone-in chicken thighs skin removed
  • 6 cups water
  • 1 medium yellow onion quartered
  • 1 tsp fine sea salt
Walnut Sauce
  • 2 cups walnuts lightly toasted
  • 1 medium yellow onion finely diced
  • 4 cloves garlic
  • 1/4 cup fresh cilantro chopped
  • 1 tbsp white wine vinegar
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp blue fenugreek or fenugreek
  • 1/2 tsp ground cayenne
  • 1 cup reserved chicken broth warm
  • 1 tbsp olive oil

Equipment

  • Large pot
  • Blender or food processor
  • Fine-mesh strainer
  • Chef’s knife

Method
 

Poach the Chicken:
  1. Place the chicken, water, onion, bay leaves, and salt in a pot. Bring to a gentle simmer and cook for 35 to 40 minutes until tender.
  2. Transfer the chicken to a plate and strain 1 cup of the broth. Remove the meat from the bones into large pieces.
Make the Walnut Sauce:
  1. Heat the olive oil in a skillet and cook the diced onion for 7 minutes until soft. Add the garlic and cook for 1 minute.
  2. Blend the walnuts, softened onion, cilantro, vinegar, coriander, cinnamon, fenugreek, cayenne, and warm broth until smooth. Add a little more broth if needed for a pourable sauce.
Warm the Satsivi:
  1. Pour the sauce into a saucepan and warm over low heat for 8 minutes, stirring often. Do not boil, or the walnut sauce may separate.
Combine and Rest:
  1. Fold the chicken into the warm sauce and cool to room temperature. Cover and refrigerate for at least 2 hours so the flavors settle. Bring close to room temperature before serving.

Nutrition

Calories: 590kcalCarbohydrates: 12gProtein: 39gFat: 43gSaturated Fat: 6gCholesterol: 145mgSodium: 690mgFiber: 4gSugar: 4g

Notes

  • Satsivi is traditionally served cool or at room temperature, not piping hot.
  • Keep the sauce below a simmer after blending so the walnut oils remain smooth.

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