Satsivi – Georgian Chicken in Walnut Garlic Sauce

Satsivi is one of Georgia's most celebrated dishes, traditionally made with whole chicken or turkey and served cold during the New Year celebrations. This poultry dish is known for its rich walnut sauce, which is a velvety blend of ground walnuts, garlic, spices, and a bit of liquid—water or broth. While it tastes great atop salads, grilled vegetables, and meats, it shines brightest when paired with poultry. Personally, I prefer Chicken Satsivi, which is made with skinless chicken breasts or thighs and served slightly warm or at room temperature, diverging from the traditional method of serving it straight from the fridge.

During a visit to Georgia, I noticed that simple fried potato is the most common side dish. It’s often accompanied by a simple salad with roughly chopped tomatoes, cucumbers, red onions, and bell peppers topped with fresh herbs. This combination, along with crispy roasted potatoes seasoned with rosemary and garlic, beautifully complements the hearty Chicken Satsivi.

INGREDIENTS

• 2 pounds boneless skinless chicken breasts

• 1 dried bay leaf

• 3 tablespoons butter

• 1 large yellow onion, roughly chopped

• 2 cups walnut halves

• 3 cloves garlic, minced

• 1 teaspoon Khmeli Suneli Spice Blend (optional)

• 1/2 teaspoon ground coriander

• 1/2 teaspoon ground cumin

• 1/2 teaspoon cinnamon

• 1/4 teaspoon chili powder

• Salt to taste

• Freshly ground black pepper to taste

• Walnut or chili oil for garnish (optional)

INSTRUCTIONS:

Place the chicken in a medium pot, cover it with 4 cups of cold water, and add a bay leaf and 2 teaspoons of salt. Bring to a simmer and cook for 15 minutes, skimming the foam and any impurities.

Remove the pot from the stove, discard the bay leaf, and drain the liquid, reserving about 1 1/2 cups of it; you’ll need this for the sauce. Slice the chicken into 3/4-inch thick strips and return to the pot.

Melt the butter in a frying pan over medium heat. Add the onion and cook until soft and translucent, not brown, about 6 to 7 minutes. Add the spices and cook, stirring for 1 more minute, then remove from the heat.

Combine the walnuts, garlic, and spiced onion in a food processor and pulse until finely ground. Keep the food processor running and slowly add the reserved chicken broth until your sauce is smooth and velvety.

Pour the walnut sauce over the chicken and return the pot to the stove. Bring to a simmer over low heat. Adjust the seasoning to taste and simmer for a couple more minutes or until the chicken is heated through. Then, remove from the heat and let the chicken cool to room temperature. Serve cold or slightly warm, drizzled with a finishing oil of your choice.