Chicken Satsivi. Chicken with walnuts - step by step recipes for cooking a Georgian dish at home with a photo Chicken with nuts and sour cream

Chicken stewed with walnuts in a pan is another opportunity to diversify the menu by preparing a hearty and very appetizing dish for your loved ones. The meat is tasty, with an unusual nutty taste. Get ready, I'm sure you'll like it. My family loves this dish.

Ingredients

To cook chicken stewed with walnuts in a pan, you will need:

chicken meat (I have thighs) - 0.5 kg;

salt - to taste;

water - 1/3 cup;

ground black pepper - to taste;

a mixture of Italian herbs - 1 tsp;

dill - a bunch;

carrots - 1 pc.;

tomato - 1/2 pc.;

walnuts - 3-4 tbsp. l.;

vegetable oil - 1 tbsp. l.

Cooking steps

Wash the chicken parts, dry with a paper towel and fry in vegetable oil on both sides until golden brown for 6-7 minutes.

Send walnuts there too (I didn’t grind the nuts, I like it better when they are whole, but this is optional, you can chop a little with a knife). Fry for 2-3 more minutes.

Then pour in water, if necessary, add more spices. Cover and simmer the chicken and walnuts over medium heat until the liquid has completely evaporated, about 8-10 minutes, stirring occasionally.

Arrange chicken with walnuts on serving plates and serve hot.

Enjoy your meal!

If you want to diversify your menu and cook the bird in a new way, then this recipe for chicken with nuts is very suitable for this. This dish is a bit like satsivi, although it is much easier to prepare, but it turns out great. This chicken has a very pleasant taste, it is very tender, juicy and fragrant. I cooked it more than once and came to the conclusion that for the nut sauce it is best to use a mixture of different nuts - walnuts, peanuts, pistachios and pine nuts. You need literally a little bit of each type and the aroma, like the taste of the whole dish, will be indescribable. I want to note that such a chicken can rightfully be considered festive dish, usually guests always rate it with the highest score.

Ingredients:

• chicken - about 600 gr
• 1 tbsp soy sauce
• salt, pepper, seasonings to taste
• 30 ml
• 20 ml tomato paste or ketchup
• 20 ml sour cream
• about 100 - 150 grams of nuts
• 2 garlic cloves
• greens
• 40 ml vegetable oil for frying

Cooking method

Portioned pieces of poultry are a little salted and poured soy sauce, let it lie down for 30 minutes.

Then we fry them in vegetable oil in a heated frying pan, on a good fire from all sides for several minutes - they should have a ruddy appetizing crust.

To prepare the nut sauce, grind the nuts (I just put them in a plastic bag and go through them well with a rolling pin) and mix them with mayonnaise, tomato paste and sour cream. Salt a little, pepper, if desired, add aromatic seasonings and add water so that we have about 250 ml of it.

Pour the fried chicken with it and simmer it under a lid over low heat for 35-40 minutes until the chicken meat is cooked and soft.

A traditional Georgian dish of chicken and walnuts is popular in Russia and the CIS. A specific, unique taste is obtained due to Satsivi sauce. For its preparation, walnuts, garlic and suneli hops are necessarily used. Another secret of the dish is to let the ingredients brew and mix into one whole. This is its difference from the usual fried poultry.

How to cook chicken with walnuts

Instead of chicken fillet, goose or duck meat can be used. For classic recipe it is important to choose a large bird, it is advisable not to buy chickens. Chefs do not recommend taking frozen meat, so you will not get an unusual aftertaste. The main secret of the recipe lies in the filling. To prepare it, you need to take peeled walnuts in a proportion of 2/3 of the internal volume of the bird.

Finely chop the nuts, add cilantro, parsley or dill, salt. You can throw 2-3 drops of lemon juice, a pinch of nutmeg. Then the carcass is stuffed and baked in the oven for 60 minutes. To speed up the cooking process, wrap the bird in foil. So it will bake many times faster, but there will be no ruddy, crispy crust. From time to time, poultry meat must be watered with fat or marinade residues.

Recipe for chicken with walnuts

If you want to diversify your daily menu or serve unusual dish guests, then chicken with nuts and garlic will be the best option. Poultry meat cooked according to the Georgian recipe is very appetizing, satisfying, has a nutty flavor. It is not necessary to follow the classic recipe, you can add your own ingredients, such as mushrooms or cheese. Whichever cooking option you choose, it will still turn out very tasty and healthy.

in Georgian

• Time: 60 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 279 kcal / 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: Georgian.
• Difficulty: medium.

In the arsenal of Georgian cuisine there are many delicious, unusual and incredibly simple recipes. The chicken walnut satsivi recipe is one of them. Another name is guruli. Spices, onions and suneli hops give a special aroma. Not a single Georgian recipe can do without them. If you are tired of the recipe for the usual fried chicken, then serve this dish of national cuisine to the table.

Ingredients:

• chicken legs - 4 pcs. (600-800 g);
• walnuts - 250 g;
• suneli hops - 3 tsp;
• wine vinegar - 2 tbsp. l.;
• garlic - 1 clove;
• onions - 1 pc.;
• salt, pepper - to taste;
• cilantro - 3 branches;
• pomegranate seeds - 40 g.

Cooking method:

1. Take a voluminous pan, put the hams there and pour in 2 liters of water.
2. Simmer the meat over low heat for 30 minutes, add a little salt, pepper or spices.
3. While the bird is cooking, prepare the sauce. Grind the walnuts in a blender or smash with a mortar. You can also use a meat grinder, but the output should be nut powder.
4. Scoop up a ladleful of chicken stock and add to the sauce. Then salt, throw spices and suneli hops. Pour in wine vinegar and another ladle of broth to the gravy. Mix all ingredients well.
5. Cut the onion into half rings. Remove the boiled meat from the pan, move it to the pan. Pour in the oil, add the chopped onion.
6. Fry chicken thighs for 5-10 minutes until golden brown.
7. Pour the meat with nut sauce, simmer the dish for another 8 minutes over low heat. Remove when the sauce boils.
8. Put the finished dish on a plate, garnish with pomegranate seeds and cilantro.

With sour cream

• Time: 60 minutes.
• Servings: 5-6 persons.
• Calorie content of the dish: 282 kcal / 100 g.
• Purpose: for dinner.
• Cuisine: Georgian.
• Difficulty: above average.

Due to sour cream, the meat is very tender and just melts in your mouth. Together with walnuts, the dish has a unique taste and aroma. If you are a fan of spicy food, then instead of three cloves, you can put 7-8. This will give the meat a sharpness, smell. Chicken with walnuts and sour cream is an exquisite dish that will become the main decoration of any holiday table.

Ingredients:

• bird carcass - 1 kg;
• sour cream - half a glass;
• walnuts - 100 g;
• onions - 1 pc.;
• garlic - 3 cloves;
• salt pepper;
• parsley, dill or cilantro.

Cooking method:

1. Rinse the chicken, chop into pieces. Rub the meat with salt, pepper and spices to taste.
2. Put the meat in a pan, add cold water to the level of the edges of the chicken. Simmer covered over low heat for 50-60 minutes. During this time, all the water should boil away.
3. Pour oil into the pan, increase the gas and fry for 5 minutes until golden brown.
4. Add sour cream with chopped walnuts, simmer over low heat for another 5 minutes. The dish is ready.

In the oven

• Time: 60 minutes.
• Servings: 8-10 persons.
• Calorie content of the dish: 265 kcal / 100 g.
• Purpose: for dinner.
• Cuisine: Georgian.
• Difficulty: high.

Chicken in the oven turns out much tastier than in a pan. Due to the steam, the meat is better soaked, the dish becomes more juicy, fragrant. The recipe isn't easy, but it's worth the time. Chicken with walnuts, baked in the oven, will be a real holiday treat. Guests and relatives will appreciate the efforts of the hostess, because the dish has a unique taste and aroma.

Ingredients:

• bird carcass - 2 kg;
• walnuts - 250 g;
• honey - 2 tbsp. l.;
• butter - 2 tbsp. l.;
• ginger root - 4 cm;
• salt, pepper - to taste;
• dried mint - 1 tsp;
• greens;
• carrot;
• cumin - 0.5 tsp

Cooking method:

1. Set the chicken and nuts aside, and mix the rest of the ingredients for the marinade. honey mixture, butter, spices and spices should be infused for at least 3 hours.
2. Cut the chicken in half lengthwise, place on a greased baking sheet and brush with the marinade.
3. Cover the meat with foil, bake in an oven preheated to 180 degrees for 40-50 minutes.
4. During this time, grind the nuts with a blender.
5. Remove chicken from oven and drizzle with remaining marinade and nuts. Then bake for another 20 minutes. Serve with vegetables, rice or potatoes.

With prunes

• Time: 40 minutes.
• Servings: 2-3 persons.
• Calorie content of the dish: 278 kcal / 100 g.
• Purpose: for dinner.
• Cuisine: Georgian.
• Difficulty: medium.

In home cooking, a chicken recipe with the addition of prunes and walnuts is very popular. The cooking technology is simple, accessible, under the power of every housewife. Most of the ingredients are always on hand in the kitchen, so the dish will not be too expensive. At the same time, it is perfect for a festive table or a dinner party. Chicken with nuts, prunes has a spicy flavor, looks original.

Recipe for chicken with garlic and nuts

1. This dish can rightly be called festive. Ossetian chicken with garlic and nuts has a very spicy taste and dizzying aroma. If you want to surprise your relatives or friends with your culinary skills, then cook on festive table chicken with garlic and nuts
2. Process the chicken carcass, rinse under cold running water and chop into pieces of 40 - 50 grams
3. Heat oil in a flat-bottomed cast-iron cauldron or roaster. We make a low fire and lay out the pieces of chicken
4. Fry the meat until half cooked
5. Chop the onion and add the cooked meat to the floor and continue to fry until the onion turns golden.
6. Pour fried meat and onions with hot sour cream and cover with a lid and simmer over low heat for 5 - 8 minutes
7. While the meat is stewing, we will crush the garlic and walnuts in a mortar. Mix until smooth
8. Now add a mixture of nuts and garlic, hot capsicum, thyme, ground pepper and salt to the stew
9. Bring the dish to a boil and remove from heat. Ossetian chicken with garlic and nuts ready
10. Arrange fragrant and juicy chicken pieces on a wide plate, pour over the resulting spicy sauce (in which the meat was stewed), sprinkle with fresh finely chopped greens and, together with one of Ossetian pies, for exampleOssetian pie with fresh cheese - serve. Everyone at the table will be delighted with your culinary skills.

Savory (greens)

Water

Sauce:

Sour cream

Wheat flour

Weight of sauce

Exit

Prepared chicken carcasses are chopped into pieces weighing 30-40 g, fried, poured with hot water, browned onions, cut into half rings, sour cream sauce are added and stewed for 15-20 minutes. 5-10 minutes before readiness, put chopped walnuts and garlic, salt, pepper, finely chopped parsley, savory.

For the sauce, the sifted flour is lightly sautéed in fat, cooled to 60-70 ° C, combined with sour cream brought to a boil, stirred, salt and pepper are added, boiled for 3-5 minutes, filtered.

On vacation, the dish can be decorated with parsley.

507. Poultry or rabbit fried with tomato sauce with mushrooms

Fried poultry and rabbit are cut into portions. On vacation, they are garnished, poured with tomato sauce with mushrooms and sprinkled with finely chopped garlic mixed with parsley.

Side dishes - poached rice; rice stewed with tomato; fried potato; zucchini, fried eggplant.

508. Chicken stuffed with offal, tatsin style

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* The numerator indicates the net mass of processed offal, the denominator - the mass of cooked offal.

The prepared chicken carcass is poached with the addition of butter or margarine. Then the poached chicken carcass is filled with minced meat and fried in an oven for 15-20 minutes.

For minced meat, the processed offal (heart, stomach, liver) of the chicken is poured with hot water and boiled at a low boil until tender. 5-10 minutes before the end of cooking, put salt and peppercorns. Boiled offal is cooled, cut into small cubes, eggs, sifted flour, salt are added and mixed.

The finished chicken is chopped into portions.

On vacation, garnish and sprinkle with finely chopped parsley. Side dishes - crumbly buckwheat porridge or boiled rice.

509. Chicken gourmet (chicken zrazy fried in dough - Tatar national dish)

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* Pulp with skin.

Raw chicken pulp (with skin) is passed through a meat grinder along with internal fat, then combined with bread soaked in milk, salt and pepper are added, mixed, again passed through a meat grinder and beaten out. Cakes are formed from the cutlet mass (2 pieces per serving) with a thickness of 10 mm, minced meat is placed in the middle of which, the edges are connected and the products are given an oval shape.

For minced meat, chopped boiled eggs are combined with chopped green onions, salt, margarine are added and heated.

For the test, sifted flour is introduced into warm milk (20-30 ° C), stirred so that there are no lumps, vegetable oil, egg yolks, salt are added and left for 10-15 minutes. Before frying, beaten proteins are introduced into the dough and stirred.

The molded products are dipped in dough, deep-fried until a crispy crust is formed and brought to readiness in an oven.

Release zrazy (2 pieces per serving) with fried potatoes(from boiled or raw), vegetables.

510. Rabbit stewed in sour cream sauce

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* The numerator is the net weight of the rabbit, the denominator is the weight of the fried rabbit.

The processed rabbit carcass is cut into portions, sprinkled with salt and fried. The fried rabbit pieces are placed in a saucepan, poured sour cream sauce, close the lid and simmer until cooked in the oven.

On vacation, they garnish and pour over the sauce in which the rabbit was stewed.

Garnish - fried potatoes (raw).

511. Deep fried poultry or rabbit