Satsivi: Creamy Garlic Walnut Chicken

Discover the rich and aromatic flavors of Georgia with this incredible Chicken Satsivi recipe. Tender chicken pieces are enveloped in a luxuriously creamy, nutty garlic-walnut sauce, lightly spiced and utterly satisfying. It’s a culinary journey to the Caucasus, right in your kitchen, perfect for a cozy weeknight dinner or a special gathering.

Chicken is a versatile protein, ideal for any meal, especially quick and delicious weekday dinners. If you’re looking for more inspiration, explore our collection of chicken recipes featuring thighs and drumsticks.

The unpredictability of weather, especially in regions like England, often leaves us yearning for sun-drenched escapes and warmer climates. While many gravitate towards popular Mediterranean destinations, there’s a lesser-known gem that holds a special place in my heart: Georgia. As a child, I was fortunate enough to visit this beautiful country, and my memories are painted with vivid images of its stunning Black Sea shores, golden sands, and, most importantly, its extraordinary culinary landscape.

Georgian cuisine, though not widely recognized globally, is truly a revelation. It’s an artful blend of warm, comforting dishes crafted with incredibly fresh, wholesome ingredients and an ingenious approach to spices. Each bite tells a story of tradition, hospitality, and a deep appreciation for robust flavors. From hearty stews to vibrant salads, Georgian food offers a unique and memorable dining experience that deserves to be explored.

Are you intrigued? I sincerely hope so! There’s a world of amazing Georgian food waiting to be discovered, and this classic recipe, Chicken Satsivi, is the perfect starting point to convince you to delve deeper into its culinary treasures. Its distinct profile and comforting embrace will surely leave a lasting impression.

Chicken Satsivi: A Georgian Culinary Gem

This magnificent dish, known as Chicken Satsivi in Georgian, is a beloved staple across the Caucasus region. It features tender chicken pieces bathed in a rich, velvety sauce made from ground walnuts, garlic, and a blend of aromatic spices. While my version is lovingly adapted from a cherished cookbook and may not be strictly “ultra-authentic” in every minute detail, it captures the essence and incredible flavor of traditional Satsivi, making it an absolute triumph in its own right.

Chicken Satsivi is an ideal dish for any time of year, particularly wonderful for those warm summer evenings when you crave something satisfying yet light. It offers the hearty comfort food experience without leaving you feeling overly heavy or stuffed. The unique sauce base, with its blend of herbs, spices, and walnuts, is subtly reminiscent of an Indian Korma in its creaminess but boasts a distinct, unforgettable Georgian flavor profile. My entire family instantly fell in love with this chicken in garlic walnut sauce, with even the pickiest eaters eager to know the secret ingredients!

The depth of flavor in Satsivi is truly impressive, creating a lasting impression on anyone who tries it. If you have any experience working with curry pastes, you’ll find the preparation of the Satsivi paste just as straightforward and rewarding. The beauty of this recipe lies in its balanced complexity – it tastes gourmet but is surprisingly accessible to make at home.

Serve Chicken Satsivi with fluffy rice, traditional Georgian flatbread (lavash), or even readily available naan bread, alongside a simple, fresh salad to cut through the richness of the sauce. My childhood memories of Georgian cuisine are filled with images of grilled meats, fresh fish, and an abundance of aromatic herbs, vibrant spices, and crisp vegetables. It’s a cuisine that champions health, simplicity, and irresistible deliciousness.

Why You’ll Love This Georgian Chicken Satsivi

• **Exotic yet Approachable:** It offers a taste of unique Georgian cuisine without requiring hard-to-find ingredients or complicated techniques.
• **Rich & Flavorful:** The garlic-walnut sauce is incredibly savory, nutty, and aromatic, creating a deeply satisfying dish.
• **Comforting & Wholesome:** This recipe strikes a perfect balance between indulgent comfort food and a nutritious, homemade meal.
• **Versatile:** While traditionally made with chicken, the sauce pairs wonderfully with other proteins or even vegetables.
• **Perfect for Entertaining:** Impress your guests with a dish that’s both elegant and bursting with flavor.

More Delicious Chicken Thigh Recipes to Explore

Chicken thighs and drumsticks are fantastic cuts for their flavor and tenderness. If you enjoyed this recipe, you might also like to try:

• French Chicken Casserole a la Normande
• Classic Coq au Vin
• Spiced Chicken Thighs Braised in Milk
• Indonesian Coconut Chicken and Rice with Green Beans

5 from 5 votes

Chicken in Garlic Walnut Sauce (Satsivi)

By
Julia Frey of Vikalinka

Prep:

10 mins

Cook:

40 mins

Total:

50 mins

Servings:
6

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A traditional Georgian recipe with chicken cooked in garlic walnut sauce.

Equipment

• Food processor
  (affiliate link)
• Cast iron casserole dish
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Ingredients

For the Satsivi Paste

• 1 cup /125g walnuts
• 20 g fresh cilantro
• 1-2 fresh chilies (adjust to taste)
• 2-3 cloves garlic
• 1 lemon, juice of

For the Chicken

• 1 tbs
  olive oil
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• 2 lbs /900g bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 medium onion, finely chopped
• 2 tbsp all-purpose flour
• 2 cups /475 ml chicken stock (divided)

For the Garnish

• 1-2 tbsp fresh tarragon, chopped
• 1-2 tbsp fresh cilantro, chopped

Instructions

• **Prepare the Satsivi Paste:** In the bowl of a food processor or a high-speed blender, combine the walnuts, fresh cilantro, chilies (start with one and add more for extra heat if desired), garlic cloves, and the juice of one lemon. Add approximately 1/2 cup of the chicken stock. Process the mixture until it forms a perfectly smooth, thick paste. If it’s too thick to blend, add a tiny bit more chicken stock, spoon by spoon, until you reach the desired consistency. Set this aromatic paste aside.
• **Brown the Chicken:** Heat one tablespoon of olive oil in a large, heavy-bottomed pan or a cast iron casserole dish over medium heat. Season the chicken pieces generously with salt and pepper. Carefully place the chicken, skin-side down first, into the hot pan. Brown the chicken pieces on both sides until golden and crispy. It’s crucial not to overcrowd the pan; work in batches if necessary to ensure the chicken browns properly rather than steams. Once browned, remove the chicken from the pan and set it aside on a plate.
• **Sauté the Onion:** Discard all but about two tablespoons of fat from the pan. If there isn’t enough fat, add a little more olive oil. Add the finely chopped onion to the pan and cook it over low heat for about 5-7 minutes, stirring occasionally, until it becomes tender and translucent but without taking on any significant color. This slow sauté brings out the onion’s natural sweetness.
• **Build the Sauce Base:** Sprinkle the two tablespoons of flour over the softened onions. Stir constantly for about one minute to cook out the raw flour taste. This creates a roux that will thicken the sauce. Gradually pour in the remaining chicken stock, stirring continuously to prevent lumps from forming. Once all the stock is incorporated and the mixture is smooth, increase the heat to bring it to a gentle boil. Reduce the heat back to low, then carefully stir in the prepared Satsivi paste until it is fully combined and the sauce is uniform.
• **Simmer the Chicken:** Return the browned chicken pieces to the pan, nestling them into the rich sauce. Ensure the sauce comes to a gentle boil once more, then immediately reduce the heat to a simmer. Cook the chicken uncovered for approximately 30 minutes, or until the chicken is cooked through and the sauce has thickened to a consistency slightly thicker than heavy cream. The sauce should coat the back of a spoon beautifully. Stir occasionally to prevent sticking.
• **Serve:** Just before serving, generously sprinkle the chicken with freshly chopped cilantro and tarragon. These fresh herbs add a wonderful aroma and burst of color. Serve the Chicken Satsivi hot with a side of fluffy white rice or your favorite flatbread, such as lavash or naan, to soak up every last drop of the exquisite sauce. A simple green salad can also provide a refreshing contrast.

Tips for the Perfect Satsivi

• **Quality Walnuts:** Use fresh, high-quality walnuts for the best flavor in your paste. If possible, toast them lightly before blending to enhance their nutty aroma.
• **Adjust Spice:** The amount of chili can be adjusted to your preference. Start with one for a mild warmth and add more if you like a spicier kick.
• **Don’t Rush Browning:** Browning the chicken thoroughly is key to developing deep flavor and color for the final dish.
• **Consistency is Key:** The sauce should be thick enough to cling to the chicken but still pourable. If it’s too thick, add a splash more chicken stock; if too thin, let it simmer uncovered for a few more minutes.
• **Resting Time:** Allowing the Satsivi to rest for 5-10 minutes off the heat before serving can help the flavors meld even further.

Storage and Reheating

Leftover Chicken Satsivi stores beautifully. Transfer it to an airtight container and refrigerate for up to 3-4 days. To reheat, gently warm on the stovetop over low heat, adding a splash of chicken stock or water if the sauce has become too thick. It can also be reheated in the microwave.

Nutrition

Calories:
438kcal


| Carbohydrates:
13g


| Protein:
26g


| Fat:
33g


| Saturated Fat:
6g


| Cholesterol:
80mg


| Sodium:
191mg


| Potassium:
499mg


| Fiber:
3g


| Sugar:
3g


| Vitamin A:
489IU


| Vitamin C:
26mg


| Calcium:
60mg


| Iron:
2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?
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*Recipe adapted from “The Art of Russian Cuisine” by Anne Volokh