This chicken in garlic walnut sauce is a fresh way to enjoy chicken!
English summer is not something you can count on. Sadly, it’s not as dependable as London buses, Big Ben or food poisoning from my local kebab stand.
Summer here comes and goes as it wishes, no explanations or apologies given. Truly hot days are more rare than we like to admit yet we go on buying suntan lotions and charcoal for barbecues in desperate hope that once the weekend is here, we will firmly plant ourselves in our tiny gardens, responsibly covered in SPF 15, with a sweet drink in hand.
And whenever a sunny day graces us with its presence, it’s lovelier than you can ever imagine and just like that our resentment disappears quicker than a pitcher of Pimms.
I spent my childhood in Russia with much more predictable and pleasant summers – at least that’s what my memories seem to tell me.
They, however, might not be quite as reliable as I recall since my family wasn’t always there, having spent at least one month lazing on the shores of the Black Sea almost every year, which might be why I remember so many sand-and-sea filled days interspersed with great food.
The last holiday I remember well was taken in Georgia… 3 years before the Soviet Union collapsed and Georgia became a separate country.
I was in my teens and a family holiday didn’t hold as much appeal as it does for a child but I still remember my dad making a case for it by trying to convince me and my brother that it might be our last opportunity to visit Georgia before it is no longer a part of our country.
We finally surrendered and off we went. To this day that trip remains one of the funnest memories of our family time together.
This Chicken in Garlic Walnut Sauce or Chicken Satsivi in Georgian is a well-known and loved dish in Russia. 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 that 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.
Ingredients
For the satsivi paste
- 125g/1 cup walnuts
- 20 g cilantro
- 1-2 chillies
- 2-3 cloves garlic
- 1 lemon juice of
For the chicken
- 1 tbs olive oil
- 2 lbs chicken pieces
- salt
- pepper
- 1 medium onion
- 2 tbsp flour
- 2 cups 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.
*Recipe adapted from “The Art of Russian Cuisine” by Anne Volokh
John says
This was so good! A bit like a green curry, but with more European flavours. The sauce was delicious on steamed carrots and cauliflower. My whole family loved it! I’ll have to try out more Georgian recipes. Who knew!
Julia Frey (Vikalinka) says
Great to hear, John! Georgian food is absolutely gorgeous. Lot of fresh vegetables, liberal use of herbs and grilled meat!The ingredients are similar to the Mediterranean diet with a different flavour profile.
Paula Britto Vaz says
Hi,
Can i substitute walnuts with almonds?
thanks,
paula
vikalinka says
I’ve never tried but I think it will even though walnuts have a very distinct flavour, Paula.
Galushka says
I fell in love with this dish in Georgia, this recipe helped me recreating it at home. Love it.
vikalinka says
Excellent news!! 🙂
Stevia Shaw says
What kind of chilies? Red or green, hot or mild?
vikalinka says
I use hot red chillies, Stevia. You can see them in the photos in the post.
Jan says
I intend to make this recipe next week. Is this a recipe of satsivi that is served warm? I see that in most cases they serve it cold, but in this recipe it is not indicated.
vikalinka says
Hi Jan, this dish is intended to be served warm.
Bella Mater says
Gave this a whirl this evening… out of walnuts, so I used pecans instead; I took it from Georgia the country to Georgia the state 😉
Outstanding! Definitely part of the repertoire, now!
vikalinka says
Great to hear, Bella! Isn’t it nice when new recipes turn out to our liking!! I would have to try pecans next time, I bet they gave the dish such a beautiful flavour. 🙂
Dennis says
A very flavorful dinner to make, my family absolutely loved it. I served it over rice and my family of 4 are all now laying on the couch stuffed. Thank you for sharing this recipe it was excellent.
vikalinka says
So happy to hear you enjoyed it, Dennis. It is such a flavourful dish and so easy to make!
Jennifer @ Seasons and Suppers says
I love chicken dishes like this and the herbs with the walnuts sounds so delicious! I will be trying this 🙂
vikalinka says
I am also excited about a recipe that has tons of herbs. In my books herbs=flavour!
Irena says
I agree, this is my favorite sauce, but can I substitute cilantro for anything else?
Thanks!
vikalinka says
I am afraid it would be a different sauce, Irena if cilantro is missing. You can try and use ground coriander instead, which has a slightly milder, sweeter taste and aroma.
Laura (Tutti Dolci) says
What a flavorful and tasty dish! Love the idea of serving it with flatbread for an easy and delicious dinner!
vikalinka says
Thank you, Laura! We as a family have a particular weakness for flat breads, so that was an easy choice. 🙂