Chicken in garlic walnut sauce is a fresh way to enjoy chicken! This traditional Georgian recipe combines light spice and nuttiness into a savoury sauce, heaven on a bed of rice!
There’s no meat better for a weekday meal. We have many more chicken recipes using thighs and drumsticks for you to try!
English summer is not something you can count on. Summer here comes and goes as it wishes, no explanations or apologies given.
Truly hot days are more rare than we like to admit. It’s why so many of us escape to warmer, sunnier countries at some point in the year.
Although the beautiful country of Georgia might not be the first one people think of for a holiday abroad, it is one I was fortunate enough to visit as a child. I vividly remember the shores of the Black Sea with stunning sand-and-sea filled days interspersed with great food.
Although Georgian cuisine isn’t too well known outside of the region, I can testify that it really is something special. Warm, comfort food dishes with fresh ingredients and an ingenious approach to spices all add up to be something remarkable.
Tempting? I sure hope so. There’s so much amazing Georgian food worth discovering, and I hope this classic recipe convinces you to try more!
Chicken Satsivi
This Chicken in Garlic Walnut Sauce or Chicken Satsivi in Georgian is a well-known and loved dish across the region. I adapted the recipe from one of my favourite cookbooks so it might not be ultra-authentic, but it’s nonetheless absolutely fantastic.
Chicken Satsivi is an incredible dish for hot and sticky summer nights. It will satisfy your craving for comfort food but will not leave you feeling stuffed and heavy.
The sauce base is made of herbs, spices and walnuts and is slightly reminiscent of Indian Korma but has a completely different flavour. My entire family immediately fell in love with this chicken in garlic walnut sauce while kids demanded to know what was in it.
It tends to leave a lasting impression. If you have any experience cooking with curry pastes you will find this one just as easy.
Serve it with rice, flat bread ‘lavash,’ (or naan if it’s easier to find) and a simple fresh salad. I remember Georgian cuisine being heavy on grilled meat, fish, herbs, spices and vegetables. It’s healthy, simple and delicious.
More chicken thigh recipes
- French Chicken Casserole a la Normande
- Classic Coq au Vin
- Spiced Chicken Thighs Braised in Milk
- Indonesian Coconut Chicken and Rice with Green Beans
Chicken in Garlic Walnut Sauce (Satsivi)
Ingredients
For the satsivi paste
- 1 cup /125g walnuts
- 20 g cilantro
- 1-2 chillies
- 2-3 cloves garlic
- 1 lemon juice of
For the chicken
- 1 tbs olive oil
- 2 lbs /900g chicken pieces
- Salt
- Pepper
- 1 medium onion
- 2 tbsp flour
- 2 cups /950 ml chicken stock
For the garnish
- 1-2 tbsp tarragon chopped
- 1-2 tbsp cilantro chopped
Instructions
- In a bowl of a food processor or a blender combine walnuts, cilantro, chillies, garlic, lemon juice and ½ cup of chicken stock and process until you have a smooth paste. Set aside.
- Heat a tablespoon of olive oil in a large pan and brown seasoned with salt and pepper chicken pieces on both sides over medium heat. Work in batches to avoid overcrowding. Remove browned chicken on a plate and set aside.
- Discard all but 2 tablespoons of fat from the pan, then add chopped onion and cook for 5 minutes over low heat until tender but not coloured.
- Add flour and stir, then add chicken stock gradually while stirring to combine and turn the heat up to bring to a boil, then turn it down, add the satsivi paste and stir to combine.
- Return chicken to the pan with, bring the sauce to a boil, then turn heat down and simmer for 30 minutes uncovered until the sauce is the consistency of the sauce is thicker than heavy cream.
- Sprinkle with chopped cilantro and tarragon before serving. Serve with rice and flat bread.
Nutrition
*Recipe adapted from “The Art of Russian Cuisine” by Anne Volokh
