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Passport & Plate - Satsivi

Georgia | Friday, March 14, 2014 | 5 photos

Ingredients
walnuts - 500 gr
cilantro - 20 gr
10 garlic cloves
1 onion
1 carrot
2 teaspoons of salt
4 teaspoons of Khmeli suneli
2 teaspoons of safflower
1/2 teaspoon of cinnamon
white wine vinegar - 60 ml
chicken - 1,5 kg

 

How to prepare this recipe
Put the chicken in a big stewpan, add enough water to cover the chicken. Then add a carrot, an onion and salt and simmer it for an hour.
Until chiken is cooked grind the nuts gradually adding the combination of herbs, garlic and salt. After thorough mixing add the vinegar and mix again.
By the time the broth is ready put the chicken out of it. Then slowly star adding the chicken broth to the mixture. The sauce sholdn't be very thick (it should be similar to yogurt consistence).
Remove chicken skin and bones, put the meat on a pan and add the sauce. Turn the stove off when it boils and serve.

 

The story behind this recipe
Despite the fact that I and my ancestors are Russians, my family is very familiar to Georgian cuisine. Due to some circumstances my grandfather was born and raised in Georgian village. So it's natural that he prefered that kind of cuisine. And it's not surprising also that even being a Russian person, he had some influence of the Georgian mentality. One of the most bright exapmles of it was his hospitality. Every weekend grandparents house was full of family members and guests and he always coocked a lot by himself only. He never asked for anyone's help at the kitchen and rarely shared a recipe. But since I was one of the youngest children and was able not to help to adults with serving all the time I could watch and memorize.
This certain dish is usually served cold. But since our winters are freezing grandfather used to serve as a hot one. At one of winter holidays while grandfather was cuting herbs for Satsivi, my mom asked how did he do this dish so special. After a minute of thinking he answered 'mix everything then, with a knife'. (Well, it sounded more funny in Russian)