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Recipe Georgian Chicken with Walnuts (Satsivi / საცივი) – Traditional Georgian Dish with Creamy Walnut Sauce and Spices

Recipe Georgian Chicken with Walnuts (Satsivi / საცივი) – Traditional Georgian Dish with Creamy Walnut Sauce and Spices

Recipe Georgian Chicken with Walnuts (Satsivi / საცივი) – Traditional Georgian Dish with Creamy Walnut Sauce and Spices
რეცეპტი ქათამი საცივი – ტრადიციული ქართული თხილის სოუსით, სოუსი ნიგვზითა და სანელებლებით

Cooking Program Table: UNOX, Rational, domestic oven

Country / Region

  • Country: Georgia

  • Region: Georgian Cuisine

  • Official status: none

  • Recipe inventor: oral tradition

  • Specifications: No

  • Certification body: None

History
Satsivi is an emblematic Georgian dish, traditionally prepared for year-end celebrations and special occasions.

The recipe has evolved over time: from simple cold chicken served in a walnut and garlic sauce, it became a refined dish incorporating various local spices such as coriander, fennel, and sometimes cinnamon.

Emblematic recipes: prepared by Georgian chefs such as Beko Shkhakidze (adding white wine), Natela Gogiberidze (variety of spices), and Tamuna Kldiashvili (creamy sauce texture), each bringing their personal touch to seasoning and sauce consistency.

Legend or Anecdote
According to tradition, in some Georgian villages, Satsivi was prepared on Christmas Eve, and each family added a secret ingredient—often a mix of spices or lightly toasted walnuts—to make the dish unique and share it as a symbol of prosperity and hospitality.

Recipe Description
Cold chicken dish in thick walnut and spice sauce.

Presentation: chicken cut into pieces, covered with creamy sauce, served as starter or main course.

Culinary specifics: rich in flavor, smooth texture, balanced between walnuts and spices.

Ingredients (for 4–6 people)

Ingredient Name Quantity Approx. Weight (g)
Whole chicken or thighs 1.5 kg 1500
Crushed walnuts 200 g 200
Garlic 3 cloves 15
Ground coriander 1 tsp 2
Ground fennel 1/2 tsp 1
Cinnamon 1 pinch 0.5
Vinegar 1 tbsp 15
Cold water or broth 200 ml 200
Salt to taste –
Pepper to taste –

Note: Some ingredients may vary (e.g., type of walnuts or spice proportions). Check the original recipe and explain the differences.

Detailed Preparation Description

Cooking the Chicken

  • Cook the whole chicken or thighs in a pot with lightly salted water until tender.

  • Let cool and cut into pieces.

Preparing the Walnut Sauce (Satsivi)

  • Blend the walnuts with garlic, coriander, fennel, cinnamon, and vinegar.

  • Gradually add broth or water until creamy consistency is achieved.

  • Season with salt and pepper.

Assembly

  • Mix the chicken pieces with the sauce.

  • Coat each piece well so the sauce permeates the meat.

Resting

  • Refrigerate for at least 2 hours, ideally overnight.

Cutting and Presentation

  • Serve cold as starter or main course.

  • Optionally garnish with crushed walnuts or fresh coriander.

Cooking Program (Cooked Dish)
Recommended container: deep oven dish or casserole to keep the sauce intact.

Element UNOX (CHEFTOP / BAKERLUX) RATIONAL (iCombi Pro / SelfCookingCenter) Standard Oven
Program Name Gentle convection Dry heat + light steam 10–15 % Static heat
Cooking Type Manual Manual / “My Programs” Manual
Cooking Mode Gentle convection Dry heat + light steam 10–15 % Static heat
Temperature 180 °C 180 °C 180 °C
Ventilation / Air Flow Speed 1–2 Automatic No forced air
Humidity / Steam 0–15 % 10–15 % steam then 0 % No steam
Cooking Time 40–45 min 40–45 min 40–50 min
Core Probe Optional 85 °C Optional 85 °C Not available
Rest after Cooking 10–15 min 10–15 min 10–15 min
Programming Type MIND.Maps™, .evn, Multi.TIME MyDisplay, .rezept, iProductionManager Manual
Export/Import Yes – USB (.evn) Yes – USB / network (.rezept) N/A
Specific Remarks Watch color and texture Finish cooking without steam Avoid excessive browning

Tips and Recommendations

  • Serve cold, but can also be served at room temperature.

  • Add a few toasted walnuts to enhance the flavor.

  • Respect resting time for full flavor development.

Service

  • Plating: deep dish or simple presentation plate.

  • Classic accompaniments: Georgian bread, fresh vegetables, salad.

Recommended Wines and Beverages

  • Georgian dry white wine (Rkatsiteli, Tsinandali).

  • Light black tea for a mild contrast.

  • Aperitif: Georgian dry white wine or sparkling wine.

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